Healthy Banana Oatmeal Pancakes

Healthy Banana Oatmeal Pancakes (made in the blender!)

PREP TIME10 MINUTES

COOK TIME10 MINUTES

TOTAL TIME20 MINUTES

SERVES3

 

The easiest banana oatmeal pancakes made right in the blender! These fluffy healthy pancakes are naturally gluten free, dairy free and contain no flour or added sugar. Get ready for a simple yet delicious breakfast!

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Ingredients

• 2 medium ripe bananas (best when they have lots of brown spots)
• 2 eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 ½ cups old fashioned rolled oats, gluten free if desired
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• Olive oil, for cooking

Instructions

1. Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.
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   Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
3. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot.
4. Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total. Serves 3, 3 pancakes each.

Customize your pancakes

These healthy banana oatmeal pancakes are easy to make and easy to customize! Here are some great ways to make them your own:

• Mix-ins: after making the batter feel free to fold in your fav mix-ins like chopped pecans, diced banana, or even chocolate chips.
• Toppings: what’s a stack of fluffy pancakes without toppings?! I love adding pecans, banana slices and a drizzle of peanut butter + pure maple syrup. A dollop of yogurt would also be delicious!
• Make minis: make cute little mini pancakes by dropping just 1-2 tablespoons of batter onto your griddle at a time! You can also try these baby banana pancakes that are smaller and great for toddlers and babies.

https://www.ambitiouskitchen.com/banana-oatmeal-pancakes/

Recipe Notes

To freeze these pancakes: place the pancakes on a baking sheet so they aren't touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm. 

Nutrition

Servings: 3 servings

Serving size: 3 pancakes

Calories: 311kcal

Fat: 6.9g

Saturated fat: 1.3g

Carbohydrates: 51.5g

Fiber: 7.4g

Sugar: 10.8g

Protein: 12.2g

Healthy Pumpkin Muffins

Healthy Pumpkin Muffins (can also be gluten and sugar free...my successful modifications!)
I got this recipe from a holistic moms group individiual.  Great recipe!

Makes 1 dozen regular size muffins or 30 mini muffins. 

Original:
1 1/2 C. All-Purpose Flour or white/wheat blend
                 (or 1 C. Brown Rice flour & 1/2 C. corn starch & 1 tsp. xanthan gum)
1 tsp. baking powder  (2 tsp. if gluten free)
15 oz. pumpkin, canned
1/3 C. oil
2 lg. eggs
1 tsp. pumpkin pie spice
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. nutmeg
1 C. sugar  (or 1/2 tsp. Stevia and 1/2 C. honey)
1/2 tsp. baking soda
1/2 tsp. salt

Topping: 1 tsp. cinnamon and 1 Tbsp. sugar (or xylitol) mixed together in a bowl  (optional...even great without this!)

  Put oven rack in middle position.  Preheat oven to 350°F.  Put liners in muffin cups or spray with non-stick cooking spray.  Whisk together dry ingredients.  In a separate bowl, whisk together all the wet ingredients.  Then add the dry ingredients into the wet and whisk again.  Divide batter among greased muffin cups (about 3/4 full), then sprinkle tops with cinnamon-sugar mixture.  Bake (about 25-30 minutes for regular and 15-17 min for mini-muffins) until puffed and golden brown and the middle comes out clean when tested. 

Cool in pan on a rack for 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Hearty Cannellini & Sausage Soup

Hearty Cannellini & Sausage Soup
photo by Taste of Home

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

• 12 ounces beef summer or smoked sausage, cut into 1/2-inch pieces
• 4-1/2 cups vegetable broth (or chicken)
• 2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained (or red kidney beans)
• 4 cups coarsely chopped cabbage
• 3 green onions, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer for 5-10 minutes or until cabbage is tender and flavors are blended. Yield: 6 servings.

Originally published as Hearty Cannellini & Sausage Soup in Taste of Home October/November 2012, p65

Hearty Quinoa & Corn Chowder

Hearty Quinoa & Corn Chowder Recipe

 photo by Taste of Home

 

• Prep: 25 min. + standing Cook: 15 min.
• Yield: 14 Servings

25 15 40

Ingredients

• 3 medium sweet red peppers
• 1 cup quinoa, rinsed
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 4 cups vegetable stock
• 2 cups heavy whipping cream
• 6 medium ears sweet corn, kernels removed (about 4 cups) or 2 packages (10 ounces) frozen corn, thawed
• 1 can (15 ounces) pinto beans, rinsed and drained
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon minced fresh thyme
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper

Directions

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
• Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
• Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan.
• In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream.
• Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients. Yield: 14 servings (3/4 cup each).