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It’s my 1st Mother’s Day!😭🥰 I’ve never

It’s my 1st Mother’s Day!😭🥰 I’ve never been more tired, more out of shape, more bald from post-partum hair loss, and more HAPPY.😂 Feeling like the luckiest woman in the world to have this tiny human in my life.❤️

#twospoons #mom #momlife #firstmothersday #mothersday2022 #momsofinstagram #veganmom #veganmoms #veganmomma #veganfoodblog #veganfoodblogger #veganbaby

Vegan Coconut Flour Pancakes 🥞 I swear these pa

Vegan Coconut Flour Pancakes 🥞 I swear these pancakes can make any day taste like Sunday. This gluten-free stack is fluffy, light, and naturally sweet! Whether you're working from home and want to enjoy a leisurely breakfast or are already planning what you're whipping up for brunch this weekend, these should definitely be on everyone's radar 👀

🧈 Keep scrolling to find the recipe below, or get it on the blog or Two Spoons App!

1 1/2 cups unsweetened almond milk
1/4 cup mashed banana (1/2 medium banana)
1/4 cup coconut flour
1 cup gluten-free baking flour
2 tbsp natural peanut butter
1 tbsp maple syrup (more for serving)
1 tsp baking powder
1/4 tsp baking soda
pinch sea salt
splash coconut oil or olive oil, for greasing

1. In a high-speed blender, combine the almond milk, mashed banana, coconut flour, gluten-free baking flour, natural peanut butter, maple syrup, baking powder, baking soda and sea salt. Blend until smooth.
2. Lightly grease a large non-stick skillet with coconut oil over medium heat. Give the batter a good stir, then pour the batter into the pan in 2 heaping tablespoon portions, cooking 2 or 3 at a time. Cook until little tiny bubbles cover the surface of the pancakes and the bottom is golden brown, about 2 minutes. Flip and continue to cook until also golden brown on the bottom, about 2 minutes more. Add more oil to the pan as needed to keep the pancakes from sticking.
3. To keep pancakes warm while cooking: Preheat the oven to 200F/100C. Transfer the pancakes to the prepared baking sheet and keep them warm in the oven while you cook the remaining pancakes.

Happy #NationalPineappleUpsideDownCakeDay 💫🤗

Happy #NationalPineappleUpsideDownCakeDay 💫🤗 Today I’m bringing you my vegan pineapple upside down cake recipe thats sweet, soft and buttery with a caramelized pineapple and cherry topping. 🍍✨🍒
This retro cake is just as popular with non vegans too! get the blog recipe through the link on stories today or through the Two Spoons App 📱
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FYI! 💫 This cake will keep for up to 5 days if stored in an air-tight container in the fridge. it can also be frozen for up to 3 months! I like to pre-cut mine into slices so that you can just thaw one piece at a time. Cut, cover in plastic wrap, and then place in your air-tight container. #YoureWelcome #TwoSpoons

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