Thursday, November 21, 2013

Peanut Butter & Banana Pancakes

I found this recipe last night in a Health Magazine.  Good timing, since Thursdays are "Pancakes & Bacon for Lunch" days in our house.  Peanut butter & banana is such an awesome combination, I figured these would go over well- and they did!  I liked that they were healthy and easy to make, and the kiddos loved them for the taste.

I only made two changes to the recipe.  One change was to cut the batch in half (which is how I have it written below).  It was just right for my 3 kids, plus two for me.  I would definitely do the full batch if I were cooking for all five of us.  The other change I made was to mix the wet ingredients in the blender.  Especially since it calls for a mashed banana, I figured that would be an efficient way to mix it.  I will continue doing it that way in the future, but you could do it either way.

Enjoy!  Oh, and FYI, my favorite way to cut up pancakes (for the kiddos) is with a pizza cutter!  Nice & easy!

Peanut Butter & Banana Pancakes
Printable version here

1 cup buttermilk
1 large egg
1/2 tbsp. vegetable oil (or melted butter)
2 tbsp. peanut butter
1 banana
3/4 cup flour (such as whole wheat pastry flour or all-purpose)
1 tsp. baking soda
1/4 tsp. salt

1. Combine wet ingredients (buttermilk through banana) in blender and process until smooth. (Alternately, whisk well in a bowl, mashing the banana before adding the rest of the wet ingredients.)  Whisk together flour, baking soda, and salt in a medium bowl.  Add wet ingredient mixture and stir until no streaks of flour remain.

2. Preheat a griddle to medium-low.  Cook pancakes until golden brown on both sides. (I portion them out with a 1/4 cup measuring cup)

Yield: 3-4 servings (about 14 pancakes)

Recipe Source: Health Magazine Jan/Feb 2013, recipe by Todd English, slightly adapted

Why I love it? As I wrote above, they were easy to assemble, cooked up perfectly, and they were delicious!  The peanut butter and banana flavors were noticeable without being overwhelming.

Monday, November 18, 2013

Pumpkin Pie Oatmeal


Until a few months ago, when I tried this Blueberry Baked Oatmeal, I had no idea how fantastic baked oatmeal could be.  Not only does it take on a new texture (a little firmer & less gooey), but when it's baked, it reheats wonderfully!  This means you can bake a dish once, then have it for breakfast for the next few days!  This recipe tastes just how it sounds- like Pumpkin Pie + Oatmeal.  So if you're like me and like those two foods, you'll want to give this a try!

Pumpkin Pie Oatmeal

1 cup old fashioned oats
1 tbsp. flax seeds (optional)
2 tbsp. brown sugar, packed
½ tsp. cinnamon*
¼ tsp. allspice
⅛ tsp. nutmeg
½ tsp. lemon zest
¼ tsp. salt
½ tsp. vanilla
2 tsp. butter, melted
¾ cup pumpkin puree
¾ cup milk

¼ cup pecans, chopped
2 tsp. butter, softened
1 tbsp. brown sugar

*You may substitute 1 tsp. pumpkin pie spice for the three spices, or use all cinnamon*

Preheat oven to 375ยบ.  Grease 4 individual size ramekins (about 1 cup size).  Set aside.

Combine the oats through salt in a medium sized bowl.  Stir well.  In a separate bowl, combine the vanilla, butter, pumpkin, and milk.  Whisk thoroughly.  Pour the pumpkin mixture into the oats.  Stir until combined.

Divide mixture evenly between the ramekins.  Place ramekins on a baking sheet (to make it easier to get in & out of the oven).  Bake for 10 minutes.

Meanwhile, combine the topping ingredients in a separate bowl.  After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins.  Bake an additional 7 minutes.  Cool for 5 minutes before serving.  Top with a splash of milk, if desired.
Recipe Source:  

Why I love it? It's like a pumpkin pie that is socially acceptable to eat for breakfast! :) It's delicious, fairly healthy, and keeps/reheats well.