Not only has she been an amazing news anchor, but she is an incredibly gifted musician. She joined me and we cooked up a batch of her "Vegan Pancakes" Here is her recipe:
Pam's Vegan Pumpkin Pie Pancakes
-1 can of Pumpkin Puree
-2 cups of whole meal flour or spelt
-2/3 cups of almond milk
-1 tbs of baking powder
-2 or 3 tbs of brown sugar
-1 tbs of pumpkin pie spice
-1 tbs of cinnamon
-1 tbs of coconut oil (to grease the skillet)
—optional: 1 box of blueberries
Mix all the dry ingredients with the almond milk in a mixing bowl
until you have a nice, consistent batter.
Grease a skillet with the coconut oil on medium high.
Spoon the batter into pancake shaped portions and let brown on each side for 3 minutes.
Add blueberries to pancakes if you wish by pressing them into the undone sides
of the pancakes before flipping them over to brown the opposite sides.
Eat with Maple or Agave syrup.
DR WEIR'S ADDITION: Fry 3 eggs over medium with 4 strips of bacon.
This wonderful lady came in to prepare some of the most amazing Italian Meatballs. She was delightful. She loves to cook and has turned that into a business. You will love her too!
1 stick of butter
1 package of Cream Cheese
1/4 cup of Coconut Oil
Put these in a bowl together and let them get to room temperature.
Put some crushed pecans into this mix
1/8 cup unsweetened coconut flakes
Add Granulated Xylitol (to taste)
MIX WELL. Put in refrigerator for 1/2 hour
Take out and spoon out enough to make a small ball. Roll into a nice shape
Then take another bowl and put in some unsweetened coconut flakes.
Drop the little fat bomb into the bowl of coconut flakes and cover the ball.
BACK IN THE REFRIGERATOR FOR AN HOUR
EAT WHEN HUNGRY.