I love weekend breakfasts. In our home it's a time to slowly enter our day, catching up on devotions, time with our fur babies and enjoying time in the kitchen together.

And, as I've said before, I'm in love Everlast Vegan Protein Powder. It's a clean, gluten-free, vegan blend of rice, pea and hemp protein. With 22 grams of protein, NO sugar and non-GMO, it's a star of my regular breakfast rotation. It's also something I give to all my nutrition clients who include rice in their diet. But sometimes smoothies, like anything, can get old morning after morning. Don't get me wrong, I'm a HUGE smoothie fan. I love juicing and getting in multiple fruits and veggies in one cup, but as we are moving into Fall, with slow, cozy weekends on the agenda, sometimes a warm, comforting breakfast is the only way to go. 

​Pancakes have always been one of my favorite Sunday breakfasts. As I focus on eggs, good quality meats, vegetables, organic fruit and smoothies during the week, on weekends I like to make something yummy and warm for Mr. Charming and I. 

There are so many ways to make pancakes grain-free, gluten-free and sugar free. It's not a breakfast that has to be fat and sugar laden. However, I also don't want to forgo receiving my protein, amino acids and vitamins on the weekends, so I bring out my vanilla Everlast protein powder to make my super star Knockout Pancakes. 

These gluten-free / dairy-free pancakes are delicious, fluffy and moist, packed with ingredients that will sustain you for your weekend activities. Find the recipe below and let me know what you think when you give them a try! 

​Ingredients:
1/2 C. Gluten Free Oat Flour (I use Bob's Red Mill)
1/3 C. Organic Egg Whites
1/3 C. Dairy-Free Yogurt of choice (I use So Delicious Coconut Milk Vanilla)
1 tsp. organic vanilla extract
1 Scoop Vanilla Everlast Protein Powder


Directions: 
Whisk wet ingredients in a medium sized mixing bowl. Fold in dry ingredients and mix until smooth. Heat your greased griddle or frying pan (I use vegan butter or coconut oil) on medium heat. Slowly pour on batter until circle is desired size and flip with a spatula when edges start to turn a golden brown. 

Serve with fresh fruit, organic honey or breakfast sausage. 
​

Snag some Everlast Vanilla Vegan Protein Powder today by clicking here - Use my code NOSHEVERLAST and get a FREE box of Everlast Fuel with purchase as well as FREE shipping and 5% off your entire order. 

My delicious Apple Cinnamon Glazed Pumpkin Donuts, which traditionally use Almond Flour and Egg, now have a nut-free, egg-free variation. They are smaller and softer than their nuttier, dense counterpart. A favorite of Mr. Charming's these are not grain-free but are gluten-free, of course, and so delicious. See the recipe below!

Ingredients:

Donuts:
dry:
1/4 c. potato starch
1/4 c. oat flour
1/4 c. brown rice flour
1/4 c. tapioca starch
3/4 tsp. baking soda
1/8 tsp. cream of tartar
2 tsp. cinnamon 
1/4 tsp. ginger

wet:
1/4 c. honey
1 TBSP. coconut oil
1/4 c. dairy-free milk
2 TBSP. organic applesauce
1/4 C. canned organic pumpkin


Glaze:
1 C. Corn-Free Confectioners Sugar (I use an organic cane sugar/tapioca starch blend)
2 TBSP. Vegan Butter (I use Earth Balance Dairy-Free/Soy-Free)
1 1/2 TBSP. non-dairy milk

Directions: 

For Donuts:
Preheat oven to 400 degrees and grease donut pan LIBERALLY with coconut oil or coconut oil spray. Combine dry ingredients and mix well with handheld mixer. Combine wet ingredients and mix well with handheld mixer. Pour wet mixture into dry mixture and mix once more until well blended. Empty contents from bowl into piping bag or ziploc bag to disperse easily into donut pan. Fill donut pan 3/4 of the way and cook for 15 minutes. Allow to cool for 10 minutes before removing from pan and glazing. 

​For Glaze:
Mix ingredients once donuts have cooled and dip donuts to cover top. Set for 5 - 10 minutes until glaze solidifies. If glaze hardens before you are finished dipping, or if you are baking multiple batches, simply warm the glaze on low for 2-3 minutes to reuse. 

Try saying that recipe name five times fast. It may be a mouthful but it's because these little beauties themselves are a mouthful.

​A mouthful of fall deliciousness. 

I can't take 100% credit for this recipe. I was sitting down last week brainstorming fall recipe ideas and Mr. Charming came up with the idea for these little beauties. Sitting at our dining room table his genius brain led him to say "what if you made a fall donut, something pumpkin, that was covered in an apple glaze or compote." 

Well done, Mr. Charming. Pumpkin and apple are two of the BEST things about this season. Marrying them in a glazey, sweet, gluten-free goodness? Um, yes please. Yes to all of that. It's like a pie donut. And that, my friends, is a beautiful thing.

The recipe below uses almond flour and egg, I do have a nut-free, egg-free recipe for this beauties, just know it does take a few more ingredients, all easy to find, but they do take a little longer. This variation is hearty and dense. Think traditional apple fritter, while the nut-free, egg-free are small and spongy in a GREAT way. Mr. Charming preferred those, as they have a more traditional donut consistency, while I like the dense nuttiness of these. 

We headed into the kitchen this weekend and just made batch after batch of donuts until we got the perfect ones. I tried a coconut flour one that was an epic fail. And then I wondered why I even baked that one because time and time again I prove to myself that 1.) I don't care for the taste of coconut flour baked goods, even though I love all other coconut products. And 2.) mastering coconut flour baking is an art form all its own. The donuts came out like little coconut egg-y souffles. Not as gross as that sounded, but certainly not decadent or edible. Which are two requirements for desserts or donuts in my book. 

Below, you will find the recipe for the winner. And again, for the nut-free, egg-free recipe click here. 

Ingredients:
Donuts:
dry:
2 C. Almond Flour (I use Bob's Red Mill)
1 1/4 tsp. baking soda
1 1/4 tsp. cream of tartar
1/4 tsp. ginger
3 TBSP. tapioca starch
2 1/2 tsp. cinnamon

wet:
2 organic eggs
1/3 c. organic canned pumpkin
1/4 c. honey
4 TBSP. coconut cream or coconut whipped cream (I used SoDelicious Whipped Cream)
1 tsp. organic vanilla extract


Glaze:
1 C. Corn-Free Confectioners Sugar (I use an organic cane sugar/tapioca starch blend)
2 TBSP. Vegan Butter (I use Earth Balance Dairy-Free/Soy-Free)
1 1/2 TBSP. non-dairy milk