Easy, healthy Pancake Recipe

Easy, healthy Pancakes by Me

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In one bowl, mix the below ingredients:

1/4 cup oats
2 tablespoon sweet potato flour
1 ripe banana (mashed)
1 teaspoon vanilla extract
1 tablespoon Greek yogurt
1 tablespoon almond butter
1 tablespoon water
1 teaspoon honey
1 pinch of cinnamon
1 tablespoon hemp seed

In a second bowl, using the whisk attachment on your mixer, whisk:

2egg whites until soft peaks

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Fold the egg whites into the flour mixture. Leave some whites showing. This will make fluffier pancakes.

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Heat up a frying pan on medium heat, add coconut oil, add batter & cook like you would regular pancakes. When the tops start bubbling, then flip & cook for another minute.

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Topping is 2 tablespoon of coconut oil mixed in with 1 tablespoon of almond butter. Drizzle on top.

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ENJOY!

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Semi-Paleo Banana Bread Recipe

So, I have to be honest. I’m really not a cook or a baker. I started baking only a few years ago because it’s actually really fun. I cooked here & there throughout the years, but didn’t avidly start cooking until a few years ago as well. I am by no means a professional. I’m learning as I go along. And I think the most important thing is that I try. I may fail at my attempts but it doesn’t deter me from trying.

I may not cook the best foods or bake the tastiest goodies, but I’m practicing my craft & I’ve definitely gotten better throughout the years. I do have to warn you all, when I cook/bake, I don’t always measure everything. I also improvise a lot, even though some people frown upon that when it comes to baking. I say, who cares. Experiment. That is the only way you’ll discover something new, something tastier, & figure out what works & what doesn’t work. Cooking & baking should be fun, although many find it to be a chore. I enjoy my time in the kitchen as long as everyone leaves me alone to the task at hand.

Semi-Paleo Banana Bread Recipeadapted from Peanut Butter Runner

It’s semi-Paleo because I added oatmeal & chocolate to it. I think it’s still healthy. 🙂

Ingredients:
3/4 teaspoon of baking soda
3/4 teaspoon baking powder
1/4 teaspoon of sea salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup of almond flour
1/4 cup of coconut flour
2 tablespoons melted coconut oil
2 large eggs
2 very ripe medium to large bananas, mashed
1/4 cup of oatmeal
1 teaspoon pure vanilla extract
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.
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Prepare a round 8″ pan & line with foil. You can use a 9×5 load pan but I was too lazy to find mine.
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In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg, flours & oatmeal.

In a separate small bowl, mix together coconut oil, eggs, bananas & vanilla until combined.
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Add wet ingredients to the dry & fold together with a spatula until combined. Do not overmix.

Fold chocolate chips into batter.
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Pour batter in prepared pan & bake for 25-30 minutes or until set in the center & a toothpick comes out clean.
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Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely. Drizzle with some almond butter before serving.

ENJOY!

Banana Bread Recipe

Munkie says the best thing to do with really ripe bananas is to make Banana Bread! You can freeze them until you have enough to make a recipe. They are at their sweetest before they start rotting.

I searched online for a one-bowl banana bread recipe that doesn’t require a mixer. Unfortunately, I didn’t have a potato masher on hand to help with mashing the bananas. Instead, I broke them into smaller pieces & then used a fork to mash them up, which worked perfectly well, but required more work.

Banana Bread adapted from Simply Recipes

Ingredients:

Makes one loaf.

3 medium bananas, mashed with fork or potato masher
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour

Preheat the oven to 350°F (175°C).

Melt butter in microwave. Mash bananas in a large bowl. Mix butter into bananas with a large spoon.

Add sugar, egg, vanilla, baking soda & salt & mix together.

Add flour & mix until just incorporated. Do not overmix.

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Pour mixture into a buttered 4×8 inch loaf pan or an unbuttered silicone loaf pan.

Bake for 1 hour. Remove from pan & cool on a rack. Cool on a rack.

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This recipe tasted better a day later. Initially, the top came out crunchy, but after sitting overnight, it softened. The bread was perfect for breakfast with a cup of coffee or tea. You can heat it in the microwave for a few seconds which makes a nice warm treat. It wasn’t too sweet either, perfect for my taste buds.

This went great with a glass of banana milkshake, too!

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ENJOY!

Lemon Poppy Seed Banana Cookies Recipe

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This lemon is about 1/2 the size of Munkie’s head. Believe me, Munkie has a big head!

When life gives you giant lemons, you make lemon poppy seed cookies!

So the BIL came back from California with these amazingly, unbelievably ginormous lemons. They are mutants, I tell you. I’ve never seen such a monstrosity in my life. At least the lemon wasn’t this huge, otherwise it would have scared the crap out of me. I figured I should bake something with it. I decided on lemon poppy seed cookies. The preparation & ingredient list was simple, which was a major selling point to me. I wasn’t in the mood to be in the kitchen for hours on end.

Lemon Poppy Seed Banana Cookies – adapted from The Creekside Cook

Ingredients:

Makes about 4 dozen small cookies

1 cup (2 sticks) butter, room temperature
Âľ cup granulated sugar
Âľ cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla
2 tablespoons freshly grated lemon zest
2½ cups all-purpose flour
Âľ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 tablespoon plus 2 teaspoons poppy seeds
2 medium sized bananas (optional)

Preheat the oven to 350Âş.
Line your baking sheets with parchment paper or a Silpat.

In a large bowl, sift your dry ingredients (flour, salt, baking powder, baking soda). Add poppy seeds & use a whisk to mix them all together.
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Use a stand mixer to cream butter and sugars together until fluffy (~1-2 minutes).

Add eggs one at a time & beat each egg until it is incorporated.

Add vanilla & lemon zest & mix.

Add your dry ingredients into the butter mixture & mix until combined (do not over mix).

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I have a small cookie scoop (about 1 tablespoon each), so I made more than 3 dozen cookies as stated in the original recipe. Place each scoop an inch away from each other on the baking sheet.

Bake for 11 minutes (may be longer if you have a larger cookie scoop), rotate pan halfway through until the edges are browned. The time depends on your oven.

Take them out & slide the cookies off the baking sheet onto a cooling rack. Let them cool completely. They can be stored in an air tight container for about a week.

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The cookie is not as chewy as I would have liked, but they are still delicious. The poppy seeds add a nice crunchy texture to each chew. The cookies are 2 bite sized. They’re not very sweet & would make a perfect treat with a cold glass of lemonade on a warm spring day. My 2 friends nearly devoured 20 of them within 15 minutes.

Somewhere in the middle of baking, hubby told me they would taste better with bananas. Given that brilliant idea, I decided to mash my cookie dough in between a slice of bananas.

Banana version 1 – Scoop dough onto Silpat, with slightly damp fingers, flatten first layer, add sliced banana, scoop dough on top then pat down all sides to cover banana. Bake 14 minutes.

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The MIL really liked this version. She loved the taste of the lemon. I’m not quite sure if she noticed there was a piece of banana in the middle. Hahaha The banana incorporated so well with the cookie that you might not even notice the banana in the middle. It makes the cookie more moist, which was very pleasant.

Banana version 2 – Just plop cookie dough down, add banana & plop cookie dough on top without flattening. Bake 14 minutes.

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Hubby & I preferred this version that I decided to concoct on the fly. The banana added a surprise to your bite. Since they are technically 2 cookies, the one on the bottom bakes faster & gets a crunchy bottom, while the top cookie stays soft. The banana stays soft in the middle & peeks out between the 2 cookies, which makes for an interesting looking cookie. The cookie has a nice contrast of textures. You get the best of both worlds; a crunchy & soft cookie all in one.

The banana versions do not keep as well since there’s more moisture trapped inside the cookie. Once you put them into an airtight container, they lose their crunchy bottoms. I’ve decided not to leave them out too long at room temperature because I’m afraid the banana might rot, so I’ve left them in the fridge. They retained their soft cookie structure, but they’ve definitely lost the crunchiness that I so crave.

Let me know how you like this cookie. ENJOY!

Banana Snatcher


The case of the missing banana.

This is a tale about a girl named C2 who loves her bananas (get your mind out of the gutter, this is a G-rated tale). She also has a fondness for a special Munkie who shares the same banana eating passion as her. They met in 2009 & have been inseparable ever since. They eat bananas just about every day. Many times 2, as a special treat. Bananas have loads of potassium which they both know is a critical electrolyte. Potassium allows your muscles to move (well, only for C2 because Munkie doesn’t have muscles), your nerves to fire (again, only for C2), and your kidneys (do I have to repeat myself, again?!?) to filter blood. The right balance of potassium literally allows the heart to beat (now I’m thinking Munkie might be dead).

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Munkie celebrating NYE with one too many bananas.

Things were going swinging-ly (punny) for them until one day C2 went to work. She has her routine of bringing a bunch (literally) to work on Tuesday & rationing her supply up until Thursday. She always eats one for breakfast because it’s so filling & keeps her tummy happy in the morning. One Thursday morning, she leans over to reach for a banana, but there was nothing there! Hungry & confused, she scratched her head (in the typical monkey fashion) & thought long & hard why there was no banana. It didn’t make sense to her. She always made sure she saves at least one per day.

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It was a long night of banana chugging & boozing for this little Munkie.

Apparently someone was hungry & that someone ended up being C2! How rude (in Michelle Tanner’s voice). Munkie went bananas (how fitting)! And then he went ape poop (keeping it G-rated). He wanted to go all Donkey Kong on whoever stole his banana. The banana was there the night before, so whoever stole it did it in the morning.

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No banana makes for a very, very angry Munkie!

The incident of the missing banana was reported to the building manager along with other missing items from other co-worker’s desks. The manager replied saying he can’t do anything, but filing a report with the security group might be a better option. C2 & Munkie knew that really meant nothing will happen. They won’t put up security cameras just to find a banana thief.

C2 & Munkie have learned their lesson. They have decided to lock up their banana stash in the desk drawer. However, they are afraid they might have a lapse in memory one night & forget the bananas & end up leaving them in the drawer for 4 days to rot. That would be a hot mess.

Munkie had a brilliant idea to leave the bananas out like this. What do you think? You think it will deter them from stealing the bananas again?

EatHim

Eat Him! No Eat Him!
Let’s Make a Shake!

This story doesn’t have a happy ending. The culprit was never found. This incident only made C2 & Munkie more vigilant about the safety of their precious banana supply.

THE END.

Moist Banana Muffin Recipe

I made this recipe this past weekend & it looked to be a success.

Moist Banana Muffin Recipe  adapted from Taste of Home

Ingredients
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
5 medium ripe bananas
1 egg
1/3 cup olive oil
1 teaspoon vanilla extract
6oz Greek Yogurt
1/4 teaspoon cinnamon – optional
1/4 teaspoon nutmeg – optional
1/2 cup chopped pecans (reserve 4 tablespoons to sprinkle on top of batter) – optional

Pre-heat oven to 375°.

In a large bowl, sift flour & combine dry ingredients (flour, sugar, baking soda, salt, cinnamon, nutmeg). Use a whisk to make sure the ingredients are mixed thoroughly.

In another bowl, mash the bananas. Add egg, oil, Greek yogurt and vanilla; mix well. Stir in the dry ingredients just until moistened. Fold the pecans into the mixture.

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Fill greased or paper-lined muffin cups 3/4 full. Sprinkle your remaining pecans on top of each muffin.

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Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Check at 15 minutes, then continue to check every minute or so because you don’t want it to overbake. Remove from pan to a wire rack to cool completely. Yield: 2 dozen (medium sized muffin liners).

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Now you have breakfast for your whole family that is healthy & delicious. The kiddies get some fruit in their diet. Just make sure your kids aren’t allergic to pecans. If they are, you can just omit them. They taste best when you’ve cooled them a bit. I hear you can freeze these too, so you can just grab one & pop it in the microwave when on the go for a quick breakfast.

ENJOY!

Paleo Sweet Potato Banana Pancakes

Happy Mother’s Day to all the mommies out there!

As some of you might know, I am absolutely horrible at following recipes. I tend to not have some things on hand, so I’d substitute it with anything I have in the house. It could be something completely random. I think this could be the rebel in me. 🙂

So I had 4 of the ingredients for this recipe. The rest, I decided to add on a whim & it turned out pretty amazing, if I do say so myself. The SIL ate the remaining pancakes & thought it was really well executed & moist as well. It doesn’t even need any kind of syrup but you can use whatever you like.

Try for yourself & let me know what you think.

Paleo Sweet Potato Banana Pancakes by ilovemunkie

Ingredients:
1/4 cup oats
1 tspn flax seed
1 tspn vanilla extract
1 tspn almond butter
3 tspn water (more if needed)
Pinch of cinnamon
1 tspn honey
1/4 cup sweet potato starch
1 med banana (mashed)
1/3 cup egg whites (~ 2 med eggs)

Mix everything except the egg whites in a bowl until smooth. If the texture is still a bit dry/sticky, add a little more water until everything can incorporate together easily.

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With a hand mixer, whip the egg whites until soft peaks. Fold egg whites into your banana mixture. Do not over mix. Leave some bits of whites in the batter.

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Heat coconut oil in a frying pan on Med-High heat & drop batter into pan. Wait until the top of the batter starts bubbling (~1-2 mins), then flip the pancake to the other side. Cook for another 30 seconds.

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ENJOY!