Fluffy Banana Pancakes

Here is a fun pancake variation-Think banana bread in pancake form!  

These make great on the go leftovers!

Image from here.

Makes 16-20 pancakes

In medium bowl combine:

2 eggs

3 bananas very ripe, mashed

4 tablespoons sugar

Add:

2 cups all-purpose flour (or wheat flour)

4 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon salt

2 cups milk

6 tablespoons melted butter

2 teaspoons vanilla

INSTRUCTIONS

• In a medium bowl, beat the mashed banana, sugar, and eggs together until blended. Add all of the other ingredients and whisk until combined.  The batter will be slightly lumpy due to the mashed bananas.
• Heat a large nonstick pan or griddle over medium heat. Spray with nonstick cooking spray.
• Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. 
• Serve with banana slices and maple syrup.

 

Healthy Strawberry Milkshake

Here is a sugar free milkshake option.  You can eat this immediately OR put it in the freezer for 3 hours and then serve as ice cream.  The shake will freeze really hard after 5 hours and will have more of an icy consistency, but you can certainly still eat it that way.

Image from Here

INGREDIENTS:

1 c. plain whole fat greek yogurt
1 1/2 c. milk of choice (or 1/2 and 1/2 for creamer flavor)
2 medium frozen bananas
3 c. fresh sliced strawberries
6 drops of lemon essential oil

-Blend all of the following.  Add more milk/yogurt to get your desired consistency.

-Serve immediately or freeze in desired container for 3 hours before serving as "ice cream."

EXTRA OPTIONS:

-You can use frozen strawberries too.  You'll get a thicker consistency, but you will get a more watered down flavor. 

-You can also use 2 TBS of orange juice concentrate instead of lemon oil.  That tastes really good too!

-Cottage cheese also works well as a substitute for yogurt

-If you're feeling adventurous, add 2-4 fresh basil or mint leaves

Crepes

This is my go to recipe 

(and image credit) from melskitchencafe.com for crepes.  

I love the simplicity of just throwing everything in the blender!

Ingredients

• 2 large eggs
• 1 ¼ cups milk
• 1 cup all-purpose flour
• 2 tablespoons vegetable oil or melted butter
• ¼ teaspoon salt

INSTRUCTIONS 

• In a blender or large bowl using an electric mixer, combine the eggs, milk, flour, oil (or butter) and salt. Blend or mix on high until the ingredients are well combined. Cover the batter and chill in the refrigerator at least 1 hour or up to 24 hours. This helps the gluten to relax, making the crepes even more tender.

Combination Ideas we like:

LEMON AND BERRY

lemon curd
fresh berries (or defrosted frozen combination works great too)
whipped cream

Honey Bunches of oats cereal (or other preferred granola)

CLASSIC STRAWBERRY
strawberries
nutella
cream

BANANA GOODNESS
bananas
mini chocolate chips
whipped cream
nutella
peanut butter

toasted pecans

-If you want to get extra fancy...you can make your whipped cream with add-ins like the lemon curd or Nutella, or cinnamon, etc.

Carrot Cake Breakfast Cookies

Another delicious Breakfast Cookie!

Yield: 15 cookies Ingredients: 1/2 cup mashed banana, about 1 large 1/2 cup natural peanut butter, or nut free 1/4 cup honey 1 tablespoon vanilla 1 1/4 cup quick oats 2 teaspoons ground cinnamon ¼ teaspoon nutmeg, optional ¼ teaspoon ground cloves, optional 1/2 teaspoon baking soda 1/2 cup finely grated carrot, about 1 large 

1/2 cup shredded coconut 1/3 cup chopped walnuts or pecans 1/4 cup raisins Directions: 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. 2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla. 3. To the banana and peanut butter mixture add the oats, cinnamon, and baking soda. 4. Stir the oat mixture into the banana mixture until combined. Add in the grated carrot, nuts, and raisins, stir to combine. 5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using damp fingers, flatten each mound of dough slightly. 6. Place in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down. 7. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.

Raspberry and Lime Chia Parfait

I love how fresh this tastes!  Thanks Jenny for the recipe :)

Image and recipe from here.

For the chia pudding:

• 1 cup raspberries, fresh or frozen
• 1 cup unsweetened almond milk or coconut milk
• 2 tbsp maple syrup or raw honey
• 1 tsp lime zest
• 1 tsp lime juice
• 3 tbsp chia seeds

For topping:

• 1/2 banana, thinly sliced
• 1/4 cup fresh raspberries
• 1/4 cup fresh or defrosted wild blueberries or regular blueberries

Directions: Place the raspberries in a bowl and mash very well with a fork. Stir in the almond or coconut milk, maple syrup or raw honey, lime zest and juice and chia seeds. Set aside to soak for 2-3 hours, until thick and jelly-like. Divide the chia pudding between two jars or bowls and serve with bananas, raspberries and blueberries.

Serves 2

Chocolate Banana Ice Cream (Sugar & Dairy Free)

This is a recipe for those following special diets---or those that want a "healthier" ice cream option.  I've made this many times.  It is really good--now it's NOT real ice cream, so it won't be the same...but it is a great substitute if needed!  Pictures and original recipe (without my alterations) are from here. 

INGREDIENTS

• 5 ripe bananas, peeled and frozen in small chunks

• 1/4 cup peanut butter, or any other nut butter

• 1/4 cup cocoa powder

• 1 Tablespoon vanilla extract

• pinch of salt

• Optional ‘chunks’ for mixing in: sliced bananas, chocolate chunks/chips, roasted peanuts/nuts, and cacao nibs

INSTRUCTIONS

1. At least 8 hours or 1 day before you plan to make this recipe, cut/break the bananas into at 5ths or 6ths and freeze them. Remove the bananas from the freezer, and place them into the food processor. Sometimes they freeze together and you’ll need to break them up as you put them in.

1. Add the peanut butter or other nut butter, cocoa powder, vanilla, and a pinch of sea salt.

1. Secure the lid and process until the mixture gets stuck in the food processor. Stop and scrape down the sides, breaking up and chunks that have formed. Continue processing, stopping when necessary until the the mixture forms a creamy smooth ‘ice cream’. This takes anywhere from 3-5 minutes.

1. Serve immediately or place in the freezer for a few hours to create a firmer texture.

European Muesli

This is a simple fantastic breakfast. 

This is similar in concept to the recipe COLD OATMEAL, 

but it has a creamy European flare!  

Like any oatmeal, you can really top it with any fresh or dried fruit, nuts, 

shredded coconut, cinnamon, nutmeg, etc. 

 I make a large batch of the oatmeal base and it just sits in my fridge ready to go.  

I often have the batch last for 3 weeks in the fridge!

Almond Butter Breakfast Cookies

These are one hearty cookie!  These aren't sweet like cookies, so it may be better to call them power patties :)  This recipe is similar to this breakfast cookie recipe, but differ slightly by the added almond butter.

 

4 ripe bananas, mashed

5 cups rolled oats (not quick oats, gf if you have them)

1 cup almond butter

2/3 cup shaved or shredded coconut (unsweetened)

⅓ cup pumpkin seeds (see note)

2 Tbsp chia seeds

¼ cup pure maple syrup or agave nectar

1 tsp cinnamon

1/2 tsp salt

 

-Mash bananas in large bowl.  Add the rest of the ingredients and mix until combined.  Drop balls of batter onto parchment (make as big or as small as you want-pictured is about 1/4 cup).  Press flat with hand (dough will not spread out during cooking).

-Bake 350 for 18-20 minutes.

Kale-Blueberry Smoothie

• 1 ripe banana, peeled and frozen
• ½ cup frozen blueberries
• 2 teaspoons ginger, peeled and finely grated
• 2 cups kale leaves, loosely packed
• 1 cup unsweetened almond milk
• 1 tablespoon chia seeds (optional)
• 1/8 teaspoon ground cinnamon
• 2 teaspoons to 1 tablespoon raw honey

Instructions

1. Add all ingredients to a blender and blend until completely smooth. If necessary, add more almond milk to help your blender process the frozen fruit.

Banana Notes

Using a permanent marker, get creative and surprise your child with a special banana note!  It will be the highlight of their school lunch!

Banana Oatmeal Cookies

I can't believe how many bananas my family goes through in a week.  And with this new recipe we are going through even more!

 

This cookie requires only TWO ingredients!!!  Mashed bananas and oats...How simple is that?  These are a dense healthy cookie that makes a great snack.  You can also stir in any add-ins you want.

Banana Oatmeal Smoothie

Creamy and delicious breakfast shake!  My kids love this.  I know putting oats in it sounds weird, but it really adds a creamy thickening texture to the smoothie!

2 bananas (prefer using frozen for extra cold kick)
2 c. milk
1/2 c oats
2 TBS maple syrup
2 tsp vanilla
pinch of cinnamon (optional)
6 ice cubes
-Blend until smooth and creamy.  Serve immediately.

Breakfast Sundaes

This is a perfect summer dessert...so sorry I'm posting it at the END of summer! Vanilla ice cream topped with TONS of fresh fruit (peaches and blueberries pictured above), and granola is----WONDERFUL This dessert makes a great entertaining dessert bar spread!

Vanilla ice cream (Breyers Natural Vanilla is my favorite)
Fruit (some variety of the following: Fresh berries, peaches (a must in my opinion!), bananas, etc
Granola (or Honey Bunches of Oats)
Cinnamon Buttermilk syrup or some other sauce (optional)

Spiced Yogurt Waffles with Toasted Pecans

This recipe doesn't taste that different from my other waffle recipes, but if you need to use up some plain yogurt...here's a good option! PS. Toasted pecans, bananas, and real maple syrup are WONDERFUL together!

Combine:
2 c. wheat flour
1/4 c. brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp cloves
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp vanilla
1/2 tsp salt
1 1/2 c. plain yogurt
3/4 c. milk
2 large eggs, separated
-Combine all ingredients, except for the egg whites. Beat egg whites until stiff and FOLD into batter. Cook waffles until crisp and golden.
-Top with toasted pecans, diced bananas, and maple syrup

Yogurt Pops

This is a fun warm weather treat!

Blend together: (approx. 1 part yogurt to 1 part frozen/fresh fruit)
Plain Yogurt
banana (naturally sweetens plain yogurt)
fresh/frozen fruit (pineapples, berries, etc)
-Pour into popsicle molds and freeze (at least 4 hours).

Spinach Smoothies

I LOVE smoothies or "special drinks" as my kids somehow came to name them! Add a couple handfuls of spinach to your favorite smoothie concoction for a little extra healthy uumphf (I have now idea how to spell that!) :-)

My smoothies usually consist of the following:
fresh or frozen unsweetened fruit (usually berries)
plain yogurt
milk or 100% juice (or 1-2 TBS 100% juice concentrate)
1 banana (for a naturally sweetener-I ALWAYS throw one of these in)
couple BIG handfuls of spinach
ice (if using fresh fruit because I like the consistency it gives and the "cold" factor)

-I really like to use the "Bolthouse" juice drinks that have citrus or tropical fruits in them.

Mini Wheat Banana Muffins

Why is it that small things are cute? I love mini muffins (great for entertaining)--so if you don't have a mini muffin pan, put it on your wish list! This recipe came from a sister-in-law's friend. I liked it!

4 T butter, softened

¼ cup applesauce

2 eggs

2 T milk

¾ Cup packed light brown sugar (could cut down to 1/2 cup)

1 Cup mashed banana (2-3 medium bananas)

1 ¾ C Whole Wheat Flour

2 tsp baking powder

½ tsp baking soda

1/4 tsp salt

1 tsp cinnamon

2 tsp all spice (optional)

¼ Cup coarsely chopped walnuts or pecans (optional)

1/2 cup homemade granola

-Beat butter, applesauce, eggs, milk, banana, and brown sugar in large mixer bowl until smooth. Add flour, baking powder, baking soda, salt, cinnamon, (and other optional ingredients); mix into batter.

-Pour batter into mini muffin pan, . Bake at 350º F for 12-14 minutes. ENJOY!

Swiss Oats-Cold Oatmeal

I love this healthy and quick recipe, and so do my kids. It is delicious topped with fresh fruit (but in the winter we usually just have bananas on top). The only trick with this is you make it THE NIGHT BEFORE. It soaks overnight and whala! Your breakfast is ready to go.

Granola Banana Muffins

Here's a fun crunchy twist if you're a banana muffin fan...

For a Healthier Twist on your Favorite Banana Muffin Recipe:
1. Add 1 cup granola (see my granola recipe).
2. Also sprinkle the top of each muffin with granola before baking.
3. Also try using ALL white wheat flour, or half white/half wheat flour to make it healthier.
4. Reduce the sugar by 1/3 (for example if it calls for 1 1/2 cups sugar, just add 1 cup sugar)