Pancake Friday: 3-Ingredient Pancakes!

30 05 2014

Sometimes the best recipes happen by accident, which is exactly how this recipe came to be!

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Believe me, I will “accidentally” be making these much more often!

The other day one of my blogger friends posted her daily eats and one of her sides was a mashed up plantain. I haven’t had plantains in a very long time, but I certainly love them! I thought that would be a great accompaniment to my crock pot chili, so I decided to pick up plantains at the grocery store.

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They were 2 for $1, so I grabbed these guys.  Take a closer look:

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That’s right, these were like conjoined twin plantains! I grabbed them plus a single and headed up to the checkout, wondering if I’d be charged as though this special plantain was one or two. The cashier wasn’t quite sure what to make of it, but she ended up charging me as though this was one plantain! Score!

I let them ripen up a for a few more days and then got to “work” in the kitchen. This was SO easy I don’t feel like I can call it working in the kitchen.

I started by mashing up half a plantain in a  bowl. I cut myself a little piece to eat and was surprised by how sweet it was. I don’t know why I was surprised- I’ve had fried plantains before and they are deliciously sweet when they’re ripe- but for some reason I was expecting a little more bland flavor. As I mashed, I realized they wouldn’t really come out like the little patties I wanted, so I grabbed an egg and cracked it in the bowl and mixed it around. This batter probably would have been just fine, but I decided to throw in some of the leftover quinoa I had from the day before. I scooped out small ladles of the batter onto the fry pan, and to my surprise, it bubbled, like pancakes do. A few minutes on each side, and then they were done! The plantain pancakes stayed together perfectly when I pulled them off the griddle. They were light, moist, and though not quite fluffy like pancakes made with flour, they still had an airiness to them thanks to the quinoa. Slightly sweet from the plantain, you could eat them as is, or add a little maple syrup to really make them pop.

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My first batch wasn’t so photogenic, so I made them again over the weekend so I could get some good photos. This time, I used a whole plantain, 2 eggs, and 1/2 cup of quinoa. This made about 8 pancakes.

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These turned out much more photogenic. It helps to save a few slices of plantain to fry up as a topping. :-)

Again I added syrup because the plantain + maple combo was dynamite.

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And then, I added some PB and J, because why not?

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OMG. These were amazing! (and prior to adding the gobs of PB, they are pretty darn healthy!) I used PB & Co’s White Chocolate Wonderful (whose jar is now empty because I can eat that thing by the spoonful) and it was the perfect complement to these pancakes. If you haven’t tried this stuff, grab it at the store today!

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The PB gave these a bit more “sticking power” but they’re loaded with protein as is, thanks to that quinoa! Next time you make quinoa, make a little extra to use in these pancakes.

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Believe me this is a recipe you must try! Super simple and incredibly delicious! You won’t regret it!

Recipe:

1 plantain
2 eggs
1/2 cup cooke quinoa

How to:

Mix all ingredients together in a bowl. Scoop 1/4 – 1/3 cup of batter onto a hot griddle. Flip after bubbles start to form and the sides start to cook. Cook through on the other side. Voila!

 





Smoothies With a Crunch!

21 05 2014

 

I don’t know about you, but I love a good smoothie. There’s a smoothie place in Tampa that has buy 1 get 1 free smoothies on Sundays. If Bill’s in town on a Sunday, there’s a good chance we’ll partake in that deal, indulging in the “Peanut Butter Whirl” smoothie: which is peanut butter, banana, honey, fro yo and milk. Delicious!

Smoothies make for a great snack or are a healthy way to jumpstart your day. Breakfast is the most important meal of the day, folks!

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The biggest “problem” I have with smoothies (if you can really call it a problem)- is that I’m not just satisfied with slurping one up and calling it a day. I crave some other kind of texture; something I can chew or something I can crunch. When I’m grabbing a smoothie on the go, I’ll often buy one of those so called “healthy” cookies they have by the counter of the smoothie shop to get my texture fix. Sayonara healthy meal.

Recently, I’ve started drinking Shakeology for breakfast, and the way I’ve been enjoying my morning shake is with a few clusters of granola on top. It’s just enough crunch and isn’t quite as high calorie as that cookie I always grab at the smoothie place. ;-)

The friendly folks at KIND sent me a few bags of granola to review and I’m happy to say that they are a PERFECT complement to my smoothies. Or to eat by the handful, which I often do. :-) I tried the Peanut Butter Clusters, the Dark Chocolate & Cranberry clusters, and the Cinnamon Oat Clusters. The PB one is the bomb- it’s a great way to satisfy a peanut butter craving, without all the fat of a few spoonfuls of PB. Chocolate and cranberry is also a great combo, and I used that one on top of my Red Velvet Smoothie.

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Red Velvet Smoothie

Chocolate Shakeology
1/2 boiled beet (cooled)
spoonful of cottage cheese
Coconut milk
Ice
Topped with KIND Dark Chocolate & Cranberry Clusters Granola

Don’t worry- you can’t taste the beet! I’ve actually found that hiding some veggies in my smoothies helps me stay full longer.

The most versatile granola I received was the Cinnamon Oat Clusters granola. This is one of the more simple flavors, and it pairs well with so much. It goes great on top of some fresh Greek yogurt with berries, or with a banana in a bowl with milk. My favorite combination was of course on top of a smoothie!

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Lulu wanted to try it too!

For this one, I made a Sweet Potato Cream Pie Smoothie. Let me tell you, this is definitely one of my favorite smoothie concoctions ever! If you want to replicate, here’s the recipe:

Sweet Potato Cream Pie Smoothie: 

Vanilla Shakeology
1/2 boiled sweet potato (cooled)
2 TBS cottage cheese
1 TBS almond butter
cinnamon (to taste)
almond milk
ice
a drizzle of maple syrup
topped with KIND granola

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Mmm. So good.

Thank you to the awesome peeps at KIND for sending me some yummy granola to try. You can grab some at your local supermarket too- it’s delicious!





Pancake Friday: Dark Chocolate, Coconut, and Blueberry Pancakes

2 05 2014

So you all know that I am in LOVE with my Feedzone and Feedzone Portables cookbooks. One recipe that has caught my eye but I haven’t made yet is for Blueberry and Chocolate Coconut Rice Cakes.

Blueberry Chocolate coconut rice cakes

I love all three of those ingredients by themselves, and chocolate and coconut is divine, but I’ve never actually paired chocolate and blueberries. Doesn’t quite have the same ring to it as “chocolate covered strawberries.” But, I figured it would still be delicious- I mean anything with dark chocolate is amazing- so why not try it out in pancakes?

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I started with a basic pancake recipe and added in some cocoa powder to the dry ingredients. Then, instead of regular milk, I used coconut milk in the batter.

I attempted to make coconut whipped cream to top them with, but I kept the coconut milk in the freezer too long and it was pretty much impossible to work with and I didn’t feel like waiting for it to thaw. So I made more of a coconut cream with what I could scrape out. It was still tasty :-)

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Here’s how you can enjoy these too:

Dry Ingredients:
1 cup all purpose flour
1/2 cup cake flour (this is optional, you could use all AP if you’d like)
1.5 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/8 cup granulated sugar (I used sugar in the raw)
1/4 cup cocoa powder
1/4 cup sweetened shredded coconut

Wet Ingredients:
1.5 cups coconut milk
2 egg whites, 1 egg yolk (separated)
1 tsp vanilla
1 tsp coconut oil

Stir ins:
big handful blueberries
1/4-1/2 cup chopped dark chocolate (I used 88%)

Toppings:
Coconut whipped cream
shredded coconut
blueberry syrup (blueberries + sugar reduced over low heat)

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How to:

In a medium bowl, mix together all dry ingredients. In a smaller bowl, whisk the egg whites until fluffy. In another small bowl, whip together the yolk, vanilla and milk. Fold in the egg whites to the wet ingredients. Pour the wet ingredient mixture into the dry ingredients and lightly fold together (Don’t over stir!). Fold in your stir ins.

On a hot griddle, pour about 1/4-1/3 cup batter. Allow bubbles to form and edges to begin to cook. Flip. Let cook through. Enjoy!

ChocolateCoconutBlueberry1(Pardon my splashes of blueberry sauce on the background!)

 

 

 

 








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