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

Best Classic Shepherd’s Pie Recipe

 

Best Classic Shepherd’s Pie Recipe

The Best Classic Shepherd's Pie - AKA Shepards Pie or Cottage Pie. Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheesy mashed potatoes and baked.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

Meat Filling:

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 lb. 90% lean ground beef -or ground lamb
• 2 teaspoons dried parsley leaves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves -minced
• 2 tablespoons all purpose flour
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup frozen mixed peas & carrots*
• 1/2 cup frozen corn kernels

Potato Topping:

• 1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
• 8 tablespoons unsalted butter -1 stick
• 1/3 cup half & half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup parmesan cheese

Instructions

Make the Meat Filling.

• Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
• Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
• Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
• Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
• Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
• Set the meat mixture aside. Preheat oven to 400 degrees F.

Make the potato topping.

• Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
• Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
• Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
• Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the casserole.

• Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
• If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

Notes

*If you can’t find frozen mixed peas and carrots, you could use 1/2 cup frozen peas and 1/2 cup frozen sliced carrots.

**Bake at 400° F.  Start preheating the oven after you make the meat mixture (listed in step 6).

Nutrition

Serving: 1/6th of the recipe | Calories: 400kcal | Carbohydrates: 13g | Protein: 19g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 97mg | Sodium: 751mg | Potassium: 483mg | Fiber: 2g| Sugar: 2g | Vitamin A: 2860IU | Vitamin C: 7.9mg | Calcium: 99mg | Iron: 2.7mg

Course Dinner, Entree, Main Course

Cuisine American, Irish

Keyword Classic shepherd's pie, How to make shepherd's pie, Shepherd's Pie Recipe

https://www.thewholesomedish.com/the-best-classic-shepherds-pie/

Forgotten Carols Egg Salad Recipe

 The following is the recipe for Dr. Halifax's Egg Salad Sandwiches (in the video she attributes the recipe to Michael's mother): 

Forgotten Carols Egg Salad Recipe

(Michael McLean’s mother’s recipe)

Egg mixture:

1 dozen eggs boiled and chopped

1/2 cup radishes

½ cup bacon bits

½ cup green onions

1  1/2 cup chopped celery

 

Dressing mixture:

 

1 cup mayonnaise

1 tablespoon mustard

1 cup Cool Whip topping

1 teaspoon table salt

1 teaspoon ground pepper 

1 tsp curry

    (Did not have curry, but I used 1/4 tsp. each of cumin, coriander, ginger, and turmeric.) 

 

Add dressing mixture to egg mixture. Fold. Make sandwiches on heavy bread (like sour dough) with lettuce and Swiss cheese.

Milk Powder uses

 Rich Chocolate Pudding and Creamy Whipped Topping 

Fruit Cake

 Fruit Cake

7 - 8 C. Vanilla Wafers, crushed (~22 Oz)

10 Oz. Jar red Marachino cherries - drained & quartered

8 Oz. Green cherries

20 Oz. Pineapple, crushed

12 Oz. (~ 2 cups) raisins

1 1/2 lbs. walnuts, chopped 

1 C. Sugar (or used half with Stevia equivalent) 

18 Oz. Evaporated Milk (or double milk powder ~ 2 1/4 C milk) 

4 lg or 5 medium eggs

        In a large bowl, combine dry items together and then add the wet items. 

Large pan: Bake 1 - 1 1/2 hours at 350 degrees

Small loaf pan: 50 - 60 minutes at 350 degrees

Makes 1 large and 4 small loaves, or 2 large. 

IP Unstuffed Cabbage Rolls

https://www.simplyhappyfoodie.com/instant-pot-unstuffed-cabbage-rolls/#wprm-recipe-container-5038 

Instant Pot Unstuffed Cabbage Rolls

Instant Pot Unstuffed Cabbage Rolls is a hearty, thick stew with the same ingredients as a cabbage roll - unstuffed! This pressure cooker unstuffed cabbage rolls recipe is delicious, and a little old fashioned comfort food.

Course Dinner

Cuisine American

Keyword pressure cooker unstuffed cabbage rolls recipe

Prep Time 15 minutes

Cook Time 8 minutes

Total Time 23 minutes

Servings 6 - 8

Calories 260 kcal

Author Sandy Clifton

Ingredients

• 1 lb Ground Beef or Ground Turkey (93% lean), or use sausage or half sausage for added flavor.
• 1 large Yellow Onion, chopped
• 2 Bay Leaves
• 4 large cloves Garlic, pressed or minced
• 2 tsp Paprika
• 1 1/2 tsp Coarse Salt (or 1 tsp table salt) more to taste
• 1 tsp Pepper
• 1/4 tsp Oregano
• 1 small-med Head of Green Cabbage, chopped in 2" pieces
• 3 1/2 cups Beef Broth,* low sodium (or chicken, if using gr. turkey)
• 1 Tbsp Balsamic Vinegar
• 1 Tbsp Worcestershire Sauce
• 1 cup Long Grain White Rice, rinsed, uncooked
• 1 (14 oz) can Diced Tomatoes, with juice
• 1 Tbsp Tomato Paste
• 2 tsp Sugar

Instructions

1. Get all of your veggies chopped, and all other ingredients ready to go. Then turn on the pressure cooker's Sauté setting.

2. If using ground beef, add it to the pot and start browning it. Then add the onions.
   
   If using ground turkey, add some olive oil to the pot and add the onions first. Then add the ground turkey when the onions just start to turn translucent.

3. Add the bay leaves and garlic. Sauté, stirring frequently, for a minute.

4. Add the paprika, salt, pepper, oregano, cabbage, broth*, balsamic vinegar, and Worcestershire. Stir well and let heat up for a few minutes.

5. Add the rice and stir well.

6. Pour the can of diced tomatoes, tomato paste, and sugar over the cabbage mixture, but don't stir.

7. Put the lid on the pot and lock in place.

8. Set the steam release knob to the Sealing position.

9. Cancel the Sauté function and then press the Pressure Cook/Manual button or dial. Use the + or - button or dial to choose 4 minutes.

10. When the cooking cycle is finished, let the pot sit undisturbed for 5 minutes (5 minute natural release). Then do a controlled Quick Release to manually release the remaining pressure. This will take a few minutes as the pot is full.

11. To do a controlled Quick Release, use a spoon handle to gently push the steam release knob towards the Venting position, but don't turn the knob fully over. The reason is that with a full pot there is a risk of sauce spewing out of the knob with the steam. It make a huge mess, and could burn you. So just feather it and when you feel sure that only steam is coming out, turn it fully to Venting. If sauce starts to come out, just turn it back and feather it some more.

12. When the pin in the lid drops down, open the lid carefully and give the contents a stir.

13. Taste and adjust salt, if desired.

14. Serve with some soft dinner rolls.

Recipe Notes

*If you want this to be more of a soup, add 1 more cup of broth. If you have the 8 qt size pot or larger, you can add 2 extra cups of broth. You may want to increase the pepper and paprika.