Banana Walnut Pancakes

Yum

It's the weekend and time for breakfast!

Let's make pancakes!  I have a craving for a nice homey breakfast and that would include sweet, fluffy pancakes.  But let's not make any old regular pancakes, let's make them special.

With over ripened bananas always hanging around they are a great ingredient that will make any pancake moist and delicious.  I also have some walnuts leftover from a Mediterranean snack board we had last night.  Those go perfectly with bananas and will lend the pancakes a little crunch.

These are easy to throw together.  You have your basic pancake recipe with a few add-ins to make that perfect breakfast dish!  Who doesn't love bananas and walnuts?  With a few pantry items you will have a scrumptious breakfast on the table in no time and one that the whole family will devour.

Light fluffy steaming hot pancakes laced with bananas and walnuts are doused in warm maple syrup.  What breakfast could be better than that.  Oh my these are good!  Make some this weekend and treat yourself and your family to a special breakfast...or dinner!

Enjoy!

Banana Walnut Pancakes

makes 4 pancakes

1/2 cup all-purpose flour 

1/4 cup white whole wheat flour
1 tsp each baking powder

1/2 tsp salt
¾ cup mashed overripe bananas (about 2)
¼ cup milk
¼ cup sugar
4 Tbsp. unsalted butter, melted
1 egg
½ tsp. vanilla extract
Sliced bananas
1/3 walnuts, toasted and chopped

Whisk together flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together the mashed bananas, milk, sugar, butter, egg, and vanilla. Add wet mixture to dry mixture; stir just until combined.  Fold in walnuts.

Heat a nonstick skillet over medium-low; coat with nonstick spray or butter. Drop batter by 1/4 cup portions onto skillet and cook until bubbles appear and bottoms are brown, 2-3 minutes. Flip pancakes and cook until brown, 1 minute more. Serve pancakes with warm syrup and sliced bananas.  

Low Carb Pancakes & a Product Review (Bob Mills)

Yum

We are always striving to eat healthier and cutting carbs has been part of our regime for several years now.  However, there are just some things that you want to eat (Pancakes & Waffles!) that are full of carbs, so we eat those sparingly but want them in our lives!!!  I can't imagine never eating a pancake!  It's my favorite breakfast treat to get when we travel or go for a quick breakfast.

Well now you can have your pancake and eat it too!!!  I recently came across an ad for Bob Mills Whole Grain Low Carb Baking Mix.  So I started researching it and the more I read the more I knew I wanted to try this.  Having a baking mix to make low carb biscuits, waffles, and pancakes is such a plus.  I hunted it down and found it here.  I patiently awaited it's arrival and then it was here!  Pancake time!

With only 8 grams of net carbs this mix has a lot of wholesome whole grains.  You use is just as you would all purpose flour, so making pancakes is a cinch.  The recipe is even on the package.

So let's talk about the result.  These pancakes were light and fluffy, not dense like I expected them to be.  I was pleased at how good they tasted, with a slight nutty flavor, but overall tasted just like regular pancakes!  I will definitely be using this product more often and trying waffles and biscuits next.

Try this mix for yourself and enjoy some low carb pancakes!

Enjoy!





Low Carb Pancakes

1 cup Bob Mills Low Carb Baking Mix
1 Tbsp Canola Oil
2 Eggs
1 cup Water
3 tsp Baking Powder
4 packets of your favorite low carb sweetener
1/2 tsp Vanilla

Heat griddle or skillet over medium low heat. 
Grease with cooking spray or butter.  Mix all ingredients in a medium bowl.  Stir until well blended.  Pour batter onto the griddle in desired sized pancakes and cook until bubbles form, top is slightly dry and bottom is golden brown.  Flip and cook the other side until golden and steam stops rising from pancake.  Serve warm with sugar free syrup or fruit.

6 Irresistible Pumpkin Recipes

Yum

We're celebrating the wonderful pumpkin today! 

I love pumpkins and can hardly wait for October to roll around each year so I can bake (and cook) with pumpkin. 

If you love pumpkin too then this post is for you!  I'm sharing with you 6 of my favorite pumpkin dishes today.  These are the ones I gravitate to each year.  I hope you enjoy them and find one that becomes a favorite of yours as well.

Enjoy your pumpkins!

Pumpkin Citrus Crescent Rolls

Pumpkin Cobbler

Pumpkin Pie with Orange Marmalade

Layered Pumpkin Bread

Spicy Pumpkin Fool

Low Carb Pumpkin Pancakes

Snickerdoodle Pancakes

Yum

Hi there, and happy Saturday!

Do you have a favorite cookie???

I have to admit I have several.  Chocolate chip being one and my other favorite is Snickerdoodles.  I have such great memories of mom making snickerdoodle cookies.  Oh, the smell that filled the house when they were baking had me running for the kitchen to get one hot out of the oven!

There is something about cinnamon that I love.  Maybe it's the deep earthy scent.  Or, it could be the combination with the sugar.  Either way I love it.  I use cinnamon in my baking all the time, it's definitely a go to spice in our home.

So what do cookies have to do with pancakes?  Well I thought I'd combine the flavors of the two and turn our Saturday morning pancake breakfast into Snickerdoodle flavored ones.  Oh yes!  They are good, I mean really, really good!  The scent of cinnamon hits you and everyone comes running and can't wait to sink their teeth in the best tasting pancakes. 

This pancake is a little special though.  Not only is there cinnamon in the batter, but you cook a cinnamon sugar mixture on the top of one side of the pancake, which creates a crunchy caramelized crust.  Pour some hot syrup and a pat of butter on top, take a bite and oh man!  Heaven!!!

Enjoy your weekend!

Other cinnamon recipes:

Cinnamon Streusel Banana Bread
Quick and Easy Mini Sticky Buns
Cinnamon Oat Pancakes

Snickerdoodle Pancakes

1 cup flour
2 tsp baking powder
2 Tbls brown sugar
¼ tsp of salt

1 tsp cinnamon
3 Tbls canola oil
1 egg
1 cup 2% milk
1 tsp pure vanilla extract

Topping:

2 Tbls sugar

1 tsp cinnamon

In a medium bowl add dry ingredient (flour through cinnamon).  Stir to combine.  In a small bowl whisk together the oil, egg, milk and vanilla.  Add the liquid mixture to the dry ingredients, stirring until combines.  Allow to stand 5 minutes.

Add butter to a skillet over medium heat.  Pour 1/4 cup scoops of the pancake mix in to the hot skillet and sprinkle 1 tsp of topping on each pancake (the wet side).  Cook until bubbles pop on the surface and the bottom is golden brown.  Flip and cook another minute or so until the pancake is browned and fully cooked inside.  This side will have a crunchy cinnamon sugar side cooked in.  Remove from skillet and keep warm.

Continue cooking until all batter is used.  Serve immediately with maple syrup and butter if desired.

You may also like...

Pecan Pancakes with a Chocolate Fudge Sauce

Streusel Apple Pie Pancakes

Chocolate Chip Pancakes with Cinnamon Cream

Farmstyle Buttermilk Pancakes

href="https://3.bp.blogspot.com/-40krOaovDgY/V5PPk9PC8CI/AAAAAAAAOWg/G1Mp6LF1yqcKhdzWYz3dvRMJe5FB4iRvwCLcB/s1600/Snickerdoodle%2BPancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">

Pecan Pancakes with a Chocolate Fudge Sauce

Today's recipe is an ode to my Mom with a little nod to one of me.

Mom just loved waffles with pecans.  To tell you the truth I think she just love pecans in anything! They are my favorite nut by far and we use them in baking all the time.  Even though my mom's been gone a few years now I still celebrate the food that she loved by making dishes in her honor.

So today, in honor of my Mom's pecan love, I decided to make pecan pancakes. A nice variation on her pecan waffles.  But these aren't just any old pancakes.  I had to put a little spin on it with an ingredient that I love too....chocolate. YUM!  I love chocolate, especially when it is warm.  Oh for the gooey love of warm chocolate. They go perfect with the pecans!

They are easy to put together using my great Aunt Grace's Farmstyle Buttermilk Pancakes with a few added touches. Create a fudge sauce to go on top and you are all ready for a wonderful breakfast.

What's better than hot, golden pancakes?  Not much!

Enjoy!




Pecan Pancakes with a Chocolate Fudge Sauce

makes: 2-3 servings

1 cup all purpose flour
1 Tablespoon sugar
1 Tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 Tablespoons vegetable oil
1 egg
1/4 chopped pecans

Fudge Sauce:
1 cup maple syrup
1/4 cup jarred fudge sauce

Make the Sauce: To a medium saucepan add the syrup and fudge sauce. Whisk together to combine. Heat over a low heat until warm. Keep warm.

For the Pancakes:
In a medium bowl, add flour, sugar, baking powder, baking soda, and salt. Stir to combine. Make a well in the middle and add the oil.

In another bowl whisk together buttermilk and egg.

Add to dry ingredients and mix together until just moistened. Fold in the chopped pecans. Batter will be lumpy.

In a pre-heated skillet, (add cooking spray if necessary) ladle batter onto skillet for each pancake. Cook until golden brown and holes begin to appear on top. Turn on the second side and cook until golden brown.

Streusel Apple Pie Pancakes

My Sundays are lazy...

They are for making a great breakfast and doing things at your own pace at home.  I've been seeing so many different Bananas Foster variations around Pinterest and on all the blogs.  Have you seen them?  There's french toast, ice cream, parfaits, smoothies, and even pies.  So all these yummy dishes gave me inspiration to take a favorite dessert of mine and turn it into something different. 

Like pancakes.

Not just any pancakes, but some worthy of the season, and a lazy Sunday.  

One of my favorite desserts for this time of year is Apple Crisp.  I love the tartness of the apples along with the streusel crumble crust.  A match made in heaven for me!  So why not turn this into some scrumptious pancakes.  Let's do it!

These pancakes are bursting with apples and one side is topped with a traditional streusel filled with brown sugar, oatmeal and butter.  This can't be beat!  Once you top on side of the cooking pancakes with the topping and then flip it over to cook....oh my!  You get a crunchy caramelized side to your pancake.  It's just perfect!

These are pancakes the whole family will love.

Enjoy your lazy Sunday!

Streusel Apple Pie Pancakes 

Streusel Topping

1/4 cup packed brown sugar

1/4 cup flour

1/4 cup quick-cooking oats

3 tablespoons cold butter

Basic Pancakes
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons vegetable oil
1 large egg
1 large apple, cored, peeled and diced
3 Tablespoons butter

In medium bowl, mix your topping brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.

In large bowl, stir all pancake ingredients up to the butter, until well blended. Heat a nonstick griddle or large skillet over medium-high heat. 

Once heated add 1 Tablespoon of butter and swirl around to coat the pan.  Pour 1/4 cup of batter onto the pan to form a pancake.  Continue making 3 or 4 pancakes at a time. 

Sprinkle each pancake evenly with about 2 Tablespoons of the topping. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Flip and cook the streusel side until light golden brown around edges about 1 minute to 1 minute 30 seconds. 

Add additional butter between batches of pancakes. Continue with additional batches of pancakes.  

Serve streusel side up with warm syrup and butter.

 

Chocolate Chip Pancakes with Cinnamon Cream

I've been off all week.  

I mean I can't seem to keep track of what day it is.  On Wednesday I thought it was Tuesday.  To my surprise I found out it was Wednesday.  Then on Thursday I thought it was Friday.  It really, really felt like Friday. (Wishful thinking...hmm)

If that wasn't bad enough I was trying to plan a birthday lunch and kept saying that her birthday was a week from Sunday and that was the 22nd.  Which is actually this Sunday!  OMG! I thought we were a week behind and it was last week. 

 

What the heck?

So since I'm all mixed up I thought I would bring you a breakfast post that I was saving for this weekend...but I may forget what day it is!  So to be on the safe side I'll post it now and you can make them this weekend! 

This wonderful recipe for Chocolate Chip Pancakes is topped with a Cinnamon Cream.  I found this filed under my 'to make' Pinterest file and is by Paula Deen. (love her!)  It may sound like dessert, but isn't overly sweet and we just loved them for breakfast.

Enjoy them this weekend...it is almost the weekend isn't it?

Chocolate Chip Pancakes with Cinnamon Cream

Recipe Courtesy of Paula Deen

Servings: 10 servings

Ingredients:

1 1/4 cup all-purpose flour
3 tablespoon sugar
2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 tablespoon butter, melted, plus 4 tablespoons, divided
1/2 cup miniature semi-sweet chocolate morsels
maple syrup, for serving


Cinnamon Cream:
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1/4 teaspoon ground cinnamon

Directions:

Preheat griddle to 350 degrees F.

In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.

Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.

For the Cinnamon Cream:

In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners’ sugar and cinnamon, beating until stuff peaks form. Cover and chill.

Serve pancakes with Cinnamon Cream and maple syrup.

Mother's Day Pancake Brunch!

Start off Mother's Day right with a fabulous Pancake Brunch

Brunch is a great way to celebrate Mother's Day.  Pancakes are just easy enough for the children or the Dad's in the family to whip up and create a perfect dish to please mom.

Whether you have breakfast/brunch in bed, or have a whole family over for a wonderful spread these 8 pancake recipes will have your entire family asking for more.

I've brought to you 8 of my favorite pancake recipes to choose from.

Time to celebrate the Mother's in your life, they are caring, loving, and always there when you need them.  So why not spoil her with a decadent dish!  Pancakes are everyone's favorite brunch time item.  

Happy Mother's Day!

Oatmeal Brown Sugar Pancakes with Banana Walnut Syrup

Blueberry Pancakes - Lighter Version

Strawberry Banana Pancakes

Farmstyle Buttermilk Pancakes

Honey Apple Pancakes

My Favorite Pancakes with a Blackberry Compote

Cinnamon Oat Pancakes

Ebelskivers

Oatmeal Brown Sugar Pancakes with Banana Walnut Syrup

Hope you all had a wonderful Easter! Ours was just perfect. Actually relaxing since I planned a meal that had dishes that were easily made in the oven. Love that!

It's breakfast time again. Looking forward to my weekend breakfast ahead, and I'm craving pancakes. How about you?

Let's take ordinary all purpose mix and amp it up a couple notches. I recently bought King Arthur Flour's All Purpose Baking Mix (which is a buttermilk pancake mix) and decided to make pancakes with a little snazzy variation. Just by adding some oatmeal and a spoonful of brown sugar to the mix, you have a wonderfully flavored pancake. Now, you can use any brand of all purpose mix, or pancake mix you like. Or, use my Oatmeal Pancakes as a base and just add in the additional brown sugar.

These pancakes were so tender, I couldn't believe it. I would say that oatmeal pancakes are some of the best I've had. They literally melt in your mouth.

Now let's talk syrup. Sure you can just heat up your plain old Maple Syrup. It's perfect as it is! But lets try something and make it just a little bit better. Heat it on the stove and add some walnuts, toasted in butter, along with sliced bananas. Man oh man! This stuff is good!

These simple change take an ordinary pancake to an extraordinary one!


Oatmeal Brown Sugar Pancakes with Banana Walnut Syrup

serves 6

For the Syrup:
2 tablespoons butter or margarine
1/4 cup chopped walnuts
2 bananas, sliced
1 cup maple-flavored syrup

For the Pancakes:
2 cups All Purpose Baking Mix (such as King Arthur Flour's) 

1/2 cup quick-cooking oatmeal
2 tablespoons brown sugar
1 1/4 cups 2% milk
2 eggs

In a medium saucepan, melt butter over medium heat. Add walnuts and cook until walnuts begin to toast.   Add bananas; stir to coat with butter. Add the syrup and reduce the heat to low.  Cook until warm, keeping syrup warm until ready to serve.  

In medium bowl, add all purpose baking mix, oatmeal, brown sugar, milk and eggs.  Whisk until blended. Pour about 1/4 cup of batter onto a heated griddle.  Cook until edges are dry and bubbles form on top. Turn and cook the other side until done.  Serve with warm syrup, walnut and banana over top.  

adapted from Betty Crocker's Cook Book

Valentine's Day Breakfast and a Product Review

 February is all about Valentine's Day, and love, chocolate, and hearts!

Why not take some time out this Valentine's Day and make a breakfast that shows you love them.  Making an easy meal such as pancakes goes a long way to show you care.  What is even better is making heart shaped pancakes.  Just a little spin on the traditional by free forming a heart shape when pouring the batter on the griddle.  

If free forming isn't your forte, you could use a mold...or one of those handy squirt bottles for batter.  They all work well and the sentiment will be appreciated.

You can even go modern and make XOXO pancakes.  Too cute!

So let's talk about the batter.  You can use your favorite pancake batter but, I wanted to introduce you to a new product I came across.  I'm sure you've all used an 'all purpose baking mix" before.  There are quite a few different brands out there.  I recently came across one from one of my favorite brands, King Arthur Flour.  I just love their flour (and many other items as well...) because it seems to make my baked items so much more tender and any other.  So I new I had to try it.

King Arthur Flour All-Purpose Baking Mix comes in a 36oz box for $6.95.  here's what they say about it.

The first all-purpose baking mix developed by the King Arthur Flour test kitchen. The fastest, easiest way ever to tender pancakes, fluffy biscuits, beautiful quick breads and coffee cakes. Made with our quality unbleached all-purpose flour, aluminum-free baking powder, and real buttermilk. Our all-purpose baking mix is a good source of calcium.

care + storage: Store cool and dry; for longer storage, freeze in an airtight container.

dietary information: Kosher.

The pancakes came out light and fluffy with a slightly tangy flavor which is from the buttermilk powder. Tasted just like homemade. I must say this is a superior all purpose baking mix to the old stand by. The mix seems very versatile and I can't wait to try the biscuits, dumplings, and shortcake recipes soon.

Hope they come out with a whole grain version too!

So remember that you can take a shortcut and make wonderful Valentine's Day pancakes that are quick and easy, tasty, and full of love.

Enjoy!

Valentine's Day Pancakes

2 cups King Arthur All Purpose Baking Mix (or other brand)
2 eggs
1 cup milk

In a large bowl add the baking mix. Then add the milk and egg and stir until combined.

Preheat a griddle and use either cooking spray or butter to grease the griddle. Pour batter in heart shape and allow to cook over medium heat until small bubbles form on top. Flip over when golden brown and cook another 1-2 minutes until cooked through.

Serve with butter and heated maple syrup.

Christmas Morning Breakfast Ideas

 

Breakfast Ideas Special Enough for Christmas Morning

Each year we gather around the tree and open presents first thing in the morning.  Since this can usually take a while, I usually wade through the mounds of wrapping paper toward the kitchen to make our Christmas Morning Breakfast around brunch time!

Traditionally I make my Jolly Breakfast Ring every year. (which I have yet to share...it's coming, promise!)  However, sometimes I do like to alternate and make some other quick yet festive dishes.

Here are a few of my favorites:

This is my new favorite pancake!  Holiday Pancakes are a variation of my ever so popular Farmstyle Buttermilk Pancakes with the addition of holiday spices like cinnamon and nutmeg.  Excellent for Christmas morning! (See below for the recipe)

 
This Italian Breakfast Sandwich will be quick and easy to put together in the morning.  A wonderful combination of flavors for an easy breakfast.

 
A pretty presentation and tasty treat for everyone, this Tropical Crescent Ring is very festive.  You can change out the fruit and nuts to fit the holiday...cranberries and pecans anyone?

 
This is a perfect breakfast as it is made in the slow cooker.  Toss the ingredients for my Apple and Granola Breakfast Cobbler in the slow cooker while you open presents.  In know time you'll have a hot and comforting breakfast. 




Rosti, perfect for a crowd.  Scrumptious and hearty this potato and tomato dish rocks!

Holiday Pancakes

Adapted from Aunt Grace’s Farmstyle Buttermilk Pancakes

1 c flour

2 T sugar

1 t baking powder

1/2 t baking soda

½ t cinnamon

¼ t ground nutmeg

1/2 t salt

1 c buttermilk

2 T vegetable oil

1 egg

In a medium bowl, add flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.  Stir to combine.  Make a well in the middle and add the oil.

In another bowl whisk together buttermilk and egg. 

Add to dry ingredients and mix together until just moistened.  Batter will be lumpy.

On a pre-heated cast iron skillet, ladle batter onto skillet for each pancake.  Cook until golden brown and holes begin to appear on top.  Turn on the second side and cook until golden brown.