Strawberry Banana Pancakes

Good Morning Sunshine!

It's time for breakfast!

How about a nourishing breakfast?

Then let's have my Strawberry Banana Pancakes!


How can that be nourishing?  Well I'll tell you.  These pancakes are low in fat, using low fat buttermilk, a moderate 2 carb count per serving, some nice fiber from the oatmeal, and some nice protein.  While they are a healthier version of a pancake, you will never know.  They taste just PERFECT!  As an extra bonus you get to make your own fruit syrup topping.  How fun is that?


This pancake make 8 servings.  That's 2 pancakes per serving that are about 4 inches round.   They are such a tender pancake...light and fluffy.  I just love this batter.


Kitchen tip:  Freeze any leftover pancakes.  You can heat them in the microwave or toaster during the week for a quick breakfast or use them as a base for a snack. 

As you all know I love my breakfast dishes...pancakes are an all time favorite that mom served regularly growing up.  My sister's family has a re-occurring pancake breakfast too!  This is just another variation on a classic dish, and a good one too!


What's your favorite way to serve pancakes?  or do you prefer waffles?


So enjoy a great breakfast this weekend with a serving of Strawberry Banana Pancakes.  The kids will love them too! 

Strawberry Banana Pancakes


serves 8 (2 pancakes each)


3 bananas peeled and sliced
1/2 sliced strawberries
1/4 c sugar-free maple flavored syrup (you can substitute the real stuff if you want!)
2 t lemon juice
1/4 t cinnamon
1 c flour
1/2 c quick cooking oats
1 1/2 t baking powder
1/2 t baking soda
1/8 t salt
1 c low-fat buttermilk
1 egg, beaten
1 T canola oil
1 T sugar-free maple flavored syrup (you can substitute the real stuff if you want!)
1 t vanilla


In a small bowl stir together bananas, strawberries, 1/4 cup of syrup, lemon juice, and the cinnamon.  Set aside to use as the topping.


In a large bowl add flour, oats, baking powder and soda, and the salt.  Making a well in the middle add the buttermilk, egg, oil, 1 T of syrup, and the vanilla.  Stir until just moistened.  Let the batter rest for 10 minutes to soften the oats.


On a hot griddle, sprayed with cooking spray, spoon batter forming a 4 inch pancake.  Cook over medium heat until bubbles form on the top of the pancake and bottoms, edges are slightly dry and the bottoms are golden brown. (About 1-2 minutes)  Flip and cook the other side until cooked through and golden brown. (About another minute or so.)  Serve warm topped with the fruit and syrup mixture.

Fast & Fresh: Balsamic Glazed Green Beans

I have a perfect side dish as my newest "Fast & Fresh" entry.

My Balsamic Glazed Green Beans are the perfect seasonal side dish.  They compliment most every dish, and utilize fresh green beans, straight from the farmer's market (or grocery store!).  I recently made them with my Lemon Cilantro Chicken Scaloppini and they were great together.  


The fresh seasonal ingredients, minimal preparation, and quick cooking time qualify these as "Fast & Fresh"!


I adore this side dish, but I'm partial to green beans.  I'm sure that you and your families will enjoy this, and possibly become a favorite of your too!

Tell me, what is your favorite way to use green beans?


Balsamic Glazed Green Beans 


serves 4-6


3/4 lb fresh green beans
1 T. butter
3 T. shallots, minced
2 T. garlic, minced
1/4 c balsamic vinegar
salt & pepper


Blanch 3/4 lb. of fresh green beans in boiling water for 4-5 minutes, until tender crisp.  Remove from water.  While beans are cooking melt 1 T. butter in a large skillet over medium heat.  Add 3 T. minced shallots and 2 T. of minced garlic.  Cook for about 2 minutes, stirring constantly.  Add 1/4 cup of balsamic vinegar, salt and pepper.  Cook for 2-3 minutes, allowing to thicken slightly.  Add green beans and toss to coat.  Serve.

Lemon Cilantro Chicken Scaloppini

One of the wonderful benefits of living in California is it's unique cuisine.  A blend of fresh foods grown in the state along with a twist of regional flavor.


Such is today's dish.  A prime example of taking a basic, classic chicken scaloppini and incorporating regional flavors to turn it into a new, fresh dish.


Lemon Cilantro Chicken Scaloppini starts by making a basic chicken scaloppini, but adds spice with hot chili flakes, and citrusy flavors with lemon and cilantro.  It's just a beautiful combination of flavors.


This is an easy dish to make, and is perfect for a weeknight meal.  You only need several ingredients and most of which you probably have in your kitchen already.

Come join me in some of the flavors of California that I enjoy so much.


Kitchen Tip:  If you don't want to pound out your chicken breasts, try picking up chicken cutlets, or thin sliced breasts at the market.  They work wonderfully too!

Lemon Cilantro Chicken Scaloppini

serves 4


4 boneless skinless chicken breasts
salt & pepper
1/2 cup all-purpose flour
5 teaspoons olive oil

2 cloves garlic, peeled and minced
2/3 cup fat-skimmed chicken broth
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/4 teaspoon hot chile flakes
2 tablespoons chopped fresh cilantro


Rinse chicken breast and pat dry. Place halves between two sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Season with salt and pepper.

Place flour in a shallow plate and add chicken turning to coat each side.  Shake off any excess flour.  

Add 4 teaspoons of oil to a large nonstick skillet that been heated over medium high heat.  Place chicken in pan and cook 4- 6 minutes until no longer pink.  Transfer to a platter and keep by tenting with foil.  If you need to cook in batches you can keep the chicken warm in a 200 degree oven.

Add remaining 1 teaspoon of olive oil and garlic to hot pan used to cook chicken and stir over high heat until garlic is slightly limp, about 15 seconds. Add chicken broth, lemon peel, lemon juice, and chile flakes to pan.  Stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes, then stir in fresh cilantro. Spoon sauce evenly over chicken. 


source: Sunset