Banana Bread Pancakes

For the ultimate weekend treat whip up a batch of my fluffy Banana Bread Pancakes and watch for the wide eyed looks and the oooohs and ahhhs to roll in!

Banana Bread Pancakes

Everyone loves banana bread and what quicker way to eat it than in pancake form.  Filled with good things such as low fat buttermilk, bananas, walnuts, and some whole grains.  They turn out golden brown and light and fluffy.  Plus, the taste is amazing.  This is comfort food at it's best.

Perfect for fall and winter breakfasts and brunches, but we eat them all year round!  They mix together in no time and you'll love how fast you can get a hearty breakfast on the table.  The kids are sure to love these and would even enjoy mixing up the batter and smashing the bananas.  Enjoy these pancakes and round them out with some fresh fruit such as Winter Fruit Salad.

Enjoy!

What Ingredients do I need?

• all purpose flour
• white whole wheat flour
• brown sugar
• baking powder
• baking soda
• salt
• walnuts
• banana
• vanilla extract or vanilla bean paste
• nutmeg
• low fat buttermilk
• egg
• vegetable oil

Substitutions and Variations

• Use whole wheat flour instead of "white" whole wheat
• Use all whole wheat flour if you prefer
• Use only all purpose flour if you prefer
• You may use regular milk instead of buttermilk
• Use ground nutmeg instead of fresh
• Add in pecans instead of walnuts, or leave out the nuts completely
• More additions: mini chocolate chips, fresh blueberries, orange zest, sliced strawberries

Kitchen Tips and Notes

• Don't overmix your batter - lumps are fine

• Preheat your griddle and cook the pancakes on a low temperature.

• When you see bubbles on the tops of your batter it's time to flip

• Any leftover pancakes can be frozen up to 3 months.  Place them individually (don't stack) on a sheet tray to flash freeze for 30  minutes then you can stack them in a freezer bag.

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Other Great Pancake Recipes:

• Fabulous Pumpkin Pancakes
• Eggnog Pancakes with Cinnamon Syrup
• Snickerdoodle Pancakes
• Streusel Apple Pie Pancakes

Banana Bread Pancakes

serves: 4

1 cup all purpose flour
1 cup white whole wheat flour
1/4 cup firmly packed brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup walnuts, chopped
1 large banana, mashed
1 1/2 tsp vanilla extract or vanilla bean paste

1/4 tsp freshly grated nutmeg
1 1/2 cups low fat buttermilk
1 egg
3 Tbsp vegetable oil

In a large mixing bowl whisk together the dry ingredients.

In a medium bowl, whisk together the banana, vanilla, nutmeg, buttermilk, egg and oil. Add the wet ingredients to the dry, mixing just until it's all combined. Fold in the chopped walnuts.  Don't overmix the batter, lumps are fine.

Cook on a hot griddle or skillet using a 1/3 cup measure to scoop the batter. Serve immediately with hot maple syrup.  Pancakes can be cooled and frozen up to 3 months.

Asian Meatballs in Lettuce Wraps

Meatballs coated in a Thai sweet chili sauce are mixed with bell peppers, and snow peas. Fold this in to crisp lettuce leaves for a refreshing meal.  

Asian Meatballs in Lettuce Wraps

When you need a quick yet filling meal I turn to Asian food.  I love making stir fry and fried rice dishes because they are pulled together so quickly.  This variation on a lettuce wrap is just as quick and easy but has a wonderful spin by using meatballs as the protein.  I used beef but turkey or chicken or pork can be substituted with perfect results.  

Make these for an easy dinner or lunch.  Kids love the fork-free meal and adults will love the complexity of flavor involved.  Enjoy!

What Ingredients do I need?

• lettuce
• Thai Sweet Chili Sauce
• tamari
• panko
• egg
• canola oil
• sirloin
• green onions
• snow peas
• red bell pepper
• garlic cloves
• ginger

Substitutions and Variations

• Use ground turkey, chicken or even pork for the meatballs
• Add mushrooms or shredded carrots to the vegetables
• Add roasted peanuts or cashews on top

Kitchen Tips and Notes

• Tamari is a Japanese soy sauce that is wheat free so is actually Gluten free.  Use soy sauce if Tamari is not available.

• Prep all your vegetables first then work on the meatballs for quicker cooking.

• The meatballs are broiled instead of baked.  This allows a shorter cook time.

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Asian Meatballs in Lettuce Wraps

makes 6 lettuce wraps

1 head green leaf lettuce
1/4 cup + 2 Tablespoons Thai sweet chili sauce

1 Tablespoon tamari

1/4 cup panko

1 egg

canola oil

1/2 - 3/4 lb ground sirloin

2 -3 green onions

1/2 cup chopped snow peas, thinly lengthwise

1 red bell pepper, cut lengthwise in thin strips

1 1/2 teaspoons fresh minced garlic clove

1 1/2 Tablespoons chopped fresh ginger

kosher salt & pepper

Preheat broiler with a rack in the upper third. Cut peppers in half crosswise. Trim the scallions, then thinly slice.

Mix together chopped garlic and ginger.  Transfer ¾ of the ginger-garlic mixture to a medium bowl. Add beef, panko, egg, ¼ cup of the sliced scallions, and ¼ teaspoon salt to the bowl, stirring to combine. Form into 12 equal meatballs; transfer to a lightly oiled rimmed baking sheet.

Broil meatballs on upper oven rack until browned and cooked through, about 10 minutes (watch closely).

Meanwhile, in a measuring cup, stir to combine the tamari, Thai sweet chili sauce, and 2 tablespoons water.

Heat 1 tablespoon oil in a medium skillet over medium-high. Add peppers and cook, stirring, until tender and lightly browned in spots, 4–5 minutes. Add snow peas, remaining ginger-garlic mixture, and half of the remaining scallions; cook, stirring, until fragrant, about 1 minute.

Add sauce to skillet and bring to a boil over high heat. Add meatballs, and simmer, turning to coat in sauce, until just heated through, about 1 minute. Separate lettuce leaves; wash and dry well. Serve meatballs and vegetables in lettuce wraps. Garnish with remaining scallions. Enjoy!

adapted from Marley Spoon

Strawberry Banana Crumb Topped Muffins

There's nothing more comforting than a piping hot, steamy muffin from the oven!  This one is bursting with juicy sweet strawberries, and ripe bananas, topped with a delicious crumb topping.  Hello breakfast!

Strawberry Banana Crumb Topped Muffins

I've been slacking in the muffin department.  I've actually made quite a few different kinds but haven't posted any in a LONG time.  So today I'm going to present to you my wonderful Strawberry Banana Crumb Topped Muffins.  They are bursting with sweet strawberries.  You can still get great ones in the markets so pick some up.  Add in a ripe banana that you have sitting around and you have a muffin made in heaven.  But wait!  You have to make sure the you put on this wonderfully simple crumb topping.  It brings some texture to the muffins and makes them extra special!

Perfect for breakfast, brunch, on the go, or as a snack.  These muffins utilize my basic muffing recipe and will whip up in a flash.  The batch makes 6 standard muffins which is great as a small family batch.  Enjoy!

What Ingredients do I need?

• eggs
• milk
• canola oil
• flour
• sugar
• baking powder
• salt
• banana
• strawberries

What different ways can I serve muffins?

• breakfast
• brunch
• snacks
• with coffee or tea
• dessert
• perfect for grab and go breakfasts or snack
• bridal showers
• baby showers
• garden tea parties

Substitutions and Variations

• You can do 1/2 the amount of flour in whole wheat flour if you like

• Use a sugar substitute suited for baking if you like.

• Leave off the crumb topping, or switch the sugar to brown sugar

• Switch up the berries and make blackberry banana muffins.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Purchase a 6 well muffin tin for small batches.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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Strawberry Banana Crumb Topped Muffins

yield:  6 muffins

1 egg, beaten

1/4 cup milk

1/4 cup canola oil

1 1/2 cups flour

1/2 cup sugar

1 teaspoon salt

2 teaspoons baking powder

1/2 medium banana, diced

1/2 cup diced strawberries

Crumb Topping:

1/2 cup flour

1/4 cup sugar

4 Tablespoons cold butter, diced

Preheat your oven to 400 degrees.  Spray a 6 well muffin pan with cooking spray and set aside.

To a large bowl add the egg, milk, and canola oil.  Whisk to combine.  Add the flour, sugar, salt, baking powder.  Stir until just combined.  Do not overmix.  Fold in the strawberries and bananas.

To make the crumb topping add flour, sugar, and butter to a small bowl.  Cut in butter in to the mixture until small crumbs forms.  You can use 2 forks or a pastry cutter for this.

Using a large cookie scoop, distribute the batter evenly among the 6 muffin wells.  Spread the crumb mixture evenly among the muffin tops.

Place in the oven and bake for 18-20 minutes until the tops are golden brown and set.  Remove from the oven and allow to cool in the pan for 10 minutes.  Remove from the pan and allow to cool on a wire rack.  Serve.