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.

 

Curry Egg Toast

 

Super simple, quick, and delicious!  This is a slight variation on the classic fried egg toast you may want to try!  Seasoning with curry creates this subtle sweetness and is an unexpected delicious twist.  My son gets credit for this idea--Thanks Bradford!

Image from here.

INGREDIENTS:

Egg

Toast

Honey (or hot honey which has a subtle heat kick)

avocado

salt/pepper/CURRY

*crumbled bacon-optional

DIRECTIONS:

While your toast is toasting...Fry up an egg in a cast iron skillet.  Season with salt, pepper, and CURRY.  Cook to desired doneness (is that even a word?).  Butter your toast, top with your fried egg, sprinkle with bacon and some avocado slices.  Drizzle with a little honey.  Enjoy a delicious and healthy start to your day!

Chocolate Peanut Butter Breakfast Cookie

Another breakfast cookie...can you tell I like breakfast cookies?  I like to make big batches, and yet they somehow disappear so quickly at this house with all the hungry mouths and snackers! Image from Here.

Yield: 12 servings Ingredients: 1/2 cup mashed banana, about 1 large 1/2 cup chunky peanut butter, or nut free 1/4 cup maple syrup 1 tablespoon vanilla 2 tablespoons water 1 1/4 cup oats (or quick oats) 1/2 teaspoon baking soda 1/4-1/3 cup cocoa powder

*optional mini chocolate chips to put on top Procedure: 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, maple syrup, vanilla, and water. 3. To the banana and peanut butter mixture add the oats, baking soda, and cocoa powder. 4. Stir the oat mixture into the banana mixture until combined. 5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Wet fingertips and then use your fingertips to flatten each mound of dough. 6. Place in the preheated oven and bake for 13 to 15 minutes. Remove from oven and allow cookies to cool down. 7. Store in an airtight container or resealable plastic bag for up to 1 week in fridge or freeze and pull out as needed.

Egg Toast with avocado and honey

 

So so good.  So so simple.  This is a great meal for one!

Egg toast is kind of a comfort food for me now.  It is a great breakfast, but if we have this just as often for dinner!  This is not something I grew up eating.  There are several variations.  Make it your own!  The picture kind of says it all, so no directions here!

Image from Here.

Toasted Sourdough

Avocado (season with pepper/garlic salt)

Fried Egg (cooked to your preference) seasoned with salt/pepper

Drizzle of honey (or Trader Joes Spicy Honey)

This is the spicy honey from Trader Joes.  This gives the perfect subtle heat kick!

Pancakes with blueberries and Lemon Curd

 

Here is a favorite pancake breakfast combo.

Image from Here.

Pancakes (Favorite quick mix is the Kodiak Brand)

Mini Blueberries (Trader Joes sells these in the freezer section or maybe your local grocery store)

Lemon Curd (Trader Joes Brand)

Maple Syrup

Whipping Cream (optional)

*I prefer to put the blueberries on top of my pancakes rather than baking them into the batter.  I also prefer the mini frozen blueberries because you can always have them on hand, and they defrost quickly.

*Lemon Curd--it is RICH!  Just spread a thin layer OR you can add 2-3 TBS into your whipping cream/pwd sugar and then whip them together.

Layered Avocado Toast

 

This is a simple meal or snack that leaves you feeling satisfied!  It actually is a FAVORITE breakfast of mine.

Layer 1: Cracked Wheat Sourdough, toasted

Layer 2: Spread with thin layer of pine nut (sabra brand) or Mediterranean hummus (Trader Joes brand)

Layer 3: Smashed avocado (season with garlic herb seasoning and salt/pepper)

Layer 4: micro greens

*You can use any bread you'd like, but my favorite bread to use is the Trader Joes Cracked Wheat Sourdough or Wheat Sourdough.

*A layer of hummus may sound weird but give it a try!  If you're not a fan, just leave it off and stick with three layers.

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.

Blender Oatmeal Pancakes (Gluten Free)

We do a lot of recipe experimenting in our kitchen.  There have been many fails when trying to make gluten-free options.  But this recipe is super simple and just as good as your typical pancake.  Sometimes they come out doughy or heavy, but this combo seems to be the best yet!

 Image and recipe from Here

Pancake Batter
2 cups old-fashioned oats or quick-cooking oats
1 cup water
2 large eggs
2 TBS maple syrup
2 TBS melted butter or light olive oil
2 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp fine salt
-Blend all ingredient on high and until smooth.  Bake on a non-stick griddle.
-Serve with thinly sliced banana, peanut butter, maple syrup, blended strawberries, etc.

Peanut Butter Oatmeal Breakfast Smoothie (optional chocolate version)

 

Image credit here

My kids LOVE this healthy filling protein breakfast smoothie.  It actually tastes like a shake (well maybe for those of us that try to eat healthy sometimes and are desperate for something that tastes like a shake!). Feel free to tweet to your preferences (more banana, more milk, more cinnamon...)

Serves 1-2

2 c. milk of choice

1/2 c. oats

2-3 frozen bananas (frozen creates the milkshake texture)

dash of cinnamon

2 TBS Peanut Butter Powder (PB Fit brand) or peanut butter

1-2 TBS cocoa powder (if you want a chocolate version)

-Blend on high until smooth and creamy.  Serve immediately.

Pumpkin Pie Breakfast Cookies

Yields: 12 cookies Ingredients: 1/2 cup pumpkin puree 1/2 cup natural peanut butter, or nut free 1/4 cup honey 1 tablespoon vanilla 1 1/4 cup quick oats* (see note) 2 teaspoons pumpkin pie spice 1/2 teaspoon baking soda Directions: 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. 2. In a large bowl, stir together the pumpkin, peanut butter, honey, and vanilla. 3. To the pumpkin peanut butter mixture add the oats, pumpkin pie spice, and baking soda. 4. Stir the oat mixture into the pumpkin mixture until combined. 5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Get fingers damp then flatten each cookie mound slightly. 6. Place the cookie sheet in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down.  

*If you don't have quick oats, just pulse normal oats in a blender until oat pieces are smaller.

Pumpkin Apple and Oat Breakfast Cookies

I love breakfast cookies. Warning--these are not very sweet. 

They are hearty and make a great quick breakfast or snack! They also freeze well.

•  1 cup Rolled Oats
• 2 cups Whole Wheat Flour
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 2 teaspoons Cinnamon
• 1/4 teaspoon Nutmeg
• 1/3 c light olive oil
• 1/3 cup honey
• 2 large Eggs
• 1 teaspoon Pure Vanilla Extract
• 1 cup Shredded Apple
• 1/2 cup pumpkin puree

Makes approx. 20 cookies

Directions

-Preheat the oven to 350°F.

-In a large bowl, stir together all ingredients until combined well.

-Line a baking sheet with parchment paper or a silicone baking mat.  Drop the dough by spoonfuls (about 3 tablespoons for each cookie) onto the prepared baking sheet. With damp hands, flatten the cookies slightly. 

-Bake for 10-12 minutes until lightly browned and set.

Allow to cool for 10 minutes on the cookie sheet before removing them to a wire rack to cool completely. 

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

Breakfast Cookies

A healthy hearty cookie!  These are full of lots of yummy stuff.  Everytime I make them it seems I tweak the recipe a bit depending on what I have, and they still always turn out.  They are great for a snack or breakfast :-). These are NOT sweet, so if you find they taste too healthy, you could always increase the amount of sugar.

1 1/4 c. wheat flour
1/2 c. oats
1/2 c. bran flakes
1/4 c. ground flax or wheat germ (optional)
1 c. canned pumpkin
1/4 c. light olive oil
1/4 cup maple syrup or brown sugar
2-4 oz. carrot baby food puree (optional)
1 egg
1 tsp vanilla
1/2 tsp soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/3 c. slivered or chopped almonds
1/4 c. white chocolate chips (or regular)
1/3 c. craisins

-Through everything in a bowl at once (I'm all about quick and easy!) and mix until well combined. 
-Bake 350 12-14 minutes.
-Makes 2-3 dozen

Egg and Gluten Free Version:

1 1/2c. oat flour
1/2 c. oats
1/4 c. ground flax
1 c. canned pumpkin
1/4 c. light olive oil
1/4 cup maple syrup or brown sugar
1 tsp vanilla
3/4 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/3 c. slivered or chopped almonds
1/4 c. white chocolate chips (or regular)
1/3 c. craisins or raisins

-Line baking sheet with parchment.  Press cookie dough mounds flat before baking.

-Bake at 350 for 12-14 minutes

Summer Pancakes

 

If you want to mix up your usual pancake breakfast...try adding the following:

Fresh or frozen berries

Fresh peaches

Honey Bunches of Oats Cereal

Buttermilk or Maple Syrup

Chocolate Granola

Watch this tasty breakfast or snack disappear!

In large bowl mix together:
1/2 c. maple syrup
1/2 c. brown sugar
1/4  c. coconut or light olive oil
6 TBS Cocoa powder (prefer High Fat Dutch)
1 tsp salt
Add and stir until evenly coated:
4 c. oats
1 c. coconut
1/2 c. chopped almonds
-Prepare 11x17 rimmed sheet pan by placing a piece of parchment inside.  Lightly spray with oil.  Press mixed granola mixture into pan.
-Bake 250 for 1 hour.  Let cool in pan if you want granola to stick together in clumps.

No added Sugar Jam

This jam has been an awesome find.  Jam is loaded with sugar and "sugar free" options are often loaded with a bunch of things that I'd rather not eat.  This Polaner Fruit Jam is 100% fruit juice, fruit, and pectin.  I buy this at Walmart.  It comes in several flavors: Blueberry, cherry, strawberry, blackberry, raspberry, apricot, and grape.  I think blackberry and raspberry are my favorites.

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!

Spinach Frittata

Buy a fun heart casserole dish to use for Valentines Day!
Frittatas are easy and simple to make and are delicious for breakfast, lunch, or dinner. Vary flavor by adding different cheese and herbs and add as many or as few vegetables as you'd like. It is an easy dish to make for one or twenty, and for entertaining use a mini muffin pan to make mini frittatas.

Here's a simple recipe-(feel free to experiment!):
6 eggs
1 green onion
2 cups spinach, chopped
diced bell peppers (optional)
1/4 c. (swiss, gruyere, chedder, etc)
1-2 TBS cream or milk (cream works better for mini frittatas)
salt/pepper
fresh herbs (basil, thyme, etc--optional)
-Place baking dish on a rimmed baking sheet and place in oven. Preheat oven to 450. While oven heating, combine all ingredients and whisk until smooth.
-Remove heated dish from oven, coat with butter or oil spray. Immediately pour egg/vegetable mixture into dish and top with a little cheese. Bake until frittata is puffed up and golden brown 15-20 minutes.

Breakfast Bruschetta

No fancy recipe here, just a picture is enough :)  Top some buttered artisan toast with your favorite scrambled eggs (I like to put in some fresh parsley or chives), and top with fresh cherry tomatoes, ground pepper, and some pecorino romano cheese.  BAM!  You have one delicious, simple and yet FANCY meal!