Banana Pancakes or 3 Ingredient Pancakes

Banana Pancakes

Aka  3-ingredient pancakes

These pancakes are my second favorite pancakes thus far, in my quest to find the best low carb pancake solution. I know it's crazy that I'm searching for the best pancakes. But it could be worse. :)

These pancakes are moist, and very banana nut bread flavored. I'm thinking a more browned banana would have tasted better. My banana wasn't too soft, these will be great with a bit of walnuts or pecans mixed in or coconut flakes for added texture. I also found this recipe on Pinterest. (are you noticing a pattern here?) These are super fast and easy to make. Great for if your in a rush and don't want to pull out the blender or mixer. These can be quickly made with a fork and a bowl. The flavor is very banana, and it has a kind of spongy texture. I kept thinking while I was eating them that they needed a little something different, maybe I wanted the nut crunch like banana nut bread but these were good and quick. I ate these with just a little butter on each pancake. No syrup or added any thing else.

Ingredients:

1 banana

2 eggs

1/4 tsp cinnamon

Directions:

Mash the banana with a fork, add the eggs and mix together. Add the cinnamon, mix together. Cook on heated griddle until browned, flip, brown and enjoy! :)

Super easy and fast. Enjoy!

Please let me know if you add any other ingredients to this and how you feel they turned out.

Cottage Cheese Pancakes

Cottage Cheese Pancakes

I have been trying a bunch of low carb or no carb breakfast pancakes, to help me keep a lower blood sugar during this pregnancy. We love, I mean LOVE pancakes for breakfast here at my house. I can't have the regular pancakes because there are too many carbs, plus the sugar from the syrup. Therefore I've been scouring Pinterest for low carb or no carb pancakes and trying each one, to see which one I like the best. I found this recipe on Pinterest, and I halved it, since I was only feeding myself. These are the most "Pancakey" (I'm saying it's a real word) like pancakes. They are fluffy, and don't run when you pour the batter on the griddle. They make a thick batter. However, I thought the consistency was odd. Not bad, just odd. Very spongy. I don't know if I will make these again, but they were definitely interesting to make. I enjoyed the option to make these out of cottage cheese, and eggs. I generally love cottage cheese, and eggs of course. However, if you want pancakes that look like pancakes, but don't really taste like pancakes... These are for you. They will work for me in a pinch in the future.

Ingredients:

3/4 c cottage cheese

3 eggs

a pinch of kosher salt

1/8 tsp baking soda

1/4 c flour

1-2 dash cinnamon

1/4 tsp double strength vanilla

Directions:

Mix the eggs together until light in color. Separately blend cottage cheese until smooth in appearance. (I used an attachment to my submersible blender that acts like a food processor.) Once done, mix together with whisk the egg and cottage cheese, add the flour, baking soda, and salt. Once all those are incorporated together add the vanilla and cinnamon. Heat griddle, spray with non-stick spray, and pour on griddle. Cooking @ 350 for about 1-2 min each side, then flip. Both sides should be browned. 

Serve with fresh fruit topping, or agave nectar.

Breaking News!!! Philly Steak Salad and Low Carb Cream Cheese Pancakes

Baby JellyBean #4 Due June 3, 2015

OK, I know it's been a while since I've updated this blog. I apologize, I have been under the weather and sick. I found out a year ago I was a diabetic and have been trying to get my blood sugars under control. That being said, I also just found out that I'm pregnant with baby #4... It's my 5th pregnancy but 4th baby (so far). I am still diabetic, with crazy blood sugar. My Dr. said I need to get it below 95 fasting and 140 when I eat or I'll be put on insulin. I am doing everything I can NOT to go on insulin. I have made a dramatic change since last night. After I realized that the "diabetic diet" I got from my Dr was still putting my blood sugars way out of whack! I am going to do a no carb or low carb eating from now on. I plan on cutting out all processed carbs like rice, bread, pasta, and even potatoes (except sweet potatoes). It will be a lot like a mixture of Atkins (r) and Paleo. I plan on eating lots of veggies and meats, while limiting several fruits and carbs. I am hoping this will help my body to work better and lower my blood sugar. I have already seen a drastic change since last night and this morning. That is saying something.

My average after meal BS level was between 250 and 350 with medication. My fasting BS average was between 150 and 220 depending on what I had for dinner the night before and if I had any snacks between dinner and bedtime.  Those numbers will make me have to be on insulin. I decided last night to try something... This was not what I wanted... I wanted to lower my BS numbers, not raise them.

Last night, I made Philly Steak subs for my hubby and kids. I emphasize Steak as I had cut up actual steaks and not those thin pieces from the freezer section. While they had it on hoagie buns, I had mine on a bed of lettuce, with extra bell peppers, onion and mushrooms.  It was delicious and filling. I did crave something sweet after dinner, but I think in time that will go away. I didn't have my after dinner snack either. My BS level an hour after eating was 165. That was a good start to being around where it needed to be. This morning my fasting BS was 121... that is a HUGE difference then the day before. So for breakfast I decided NO carbs or very low carb intake.  So I made low carb pancakes. OMGoodness! They were so delicious and easy to make, plus... I could eat every one I made! :) They were very crepe like and sweet enough without syrup on top, or anything extra added. Talk about delicious! I may need to make those again, later today or tomorrow for breakfast just because they are so good! I've posted the recipe and a pic or two of the dinner and breakfast.

I am planning on adding more recipes, reviews and updates to this pregnancy and diabetes as it affects me as the months progress. Thanks for stopping in and leave a message to say HI!

Philly Steak and Cheese Salad

Ingredients:

4 oz steak, sliced thin

1/2 cup diced bell peppers

1/2 cup sliced mushrooms (bella)

1/4 to 1/2 cup diced onion

1 Tsp dried Italian seasoning (the kind for spaghetti)

1 Tsp seasoning salt

1-2 Tbsp oil

1 slice swiss cheese

1 slice yellow american cheese

Directions:

Sauté bell pepper, onion, and mushrooms in the oil and season with Italian seasoning; until onions are translucent and bell peppers are softened. Add thinly sliced steak and season with seasoning salt. continue to sauté until beef is cooked all the way through. Add the cheese slices to the top of piled beef and veggies. Add about 1-2 Tbsp water and cover once cheese is placed on top, and let heat and melt cheese for about 1 min or 30 sec. depending on how thick the cheese slices are. Remove and place on bed of lettuce. No dressing needed. Enjoy! 

Low Carb Cream Cheese Pancakes

Ingredients:

2 eggs

2 oz cream cheese

1-2 Tbsp Agave Nectar

1/4 tsp Cinnamon

Directions:

Blend all ingredients together. I used a cup attachment to my Ninja blender. Heat griddle or pan sprayed with non stick spray until hot. Pour batter on heated griddle in (4) 4-6 inch size pancakes. Flip after about 1-2 min when sides are dull looking and bubbly. Make entire amount of batter. Enjoy when all cooked. * These are very thin and crepe in texture. They will cook quickly and spread fast. 

** These pancakes are so delicious and are only 2 grams of Carbs per 4-6 in pancake. If you are allowed 15-20 grams of carbs for breakfast. Then you get the whole stack of pancakes, with no guilt! Even if they look like mine and fall apart because they are so thin, that's ok!  :) they still taste delicious!

Pancake Muffins

This morning, I decided to make some Pancake Muffins. There is no picture because they were eaten by the boys before I could get a picture. I will make more since they are such a hit with my kids. I hope to be able to update this post with a picture when I make more of these.

Since school started at my house, for my kids. I've been wanting them to have a healthy breakfast before they leave for school. I have seen on Pinterest different posts about Pancake Muffins. I decided to try my hand with it. They are baked in the oven and are SUPER easy to make. My one regret is that I don't have more muffin tins. I can only make 12 at a time. With three boys, sometimes that just isn't enough muffins. My children LOVED these. I hope you like them too. Let me know what you think.

Ingredients:

2 cups Krusteez Pancake Mix
2 scoops protein drink powder (I used vanilla)
4-5 Tbsp agave nector
2 Tbsp Cocoa Powder
3 dashes pumpkin pie spice
2 tsp vanilla
and enough water to make slightly thinner than normal pancake batter
Chocolate chips

Directions:
Preheat oven 350F.

Mix all ingredients in a medium bowl, except the chocolate chips. Place in Non-Stick sprayed muffin tins. Sprinkle with chocolate chips (these will sink to the bottom). Bake for 15 min. Remove from muffin tins and enjoy!

My kids ate these all UP. My middle child was begging for more. These are a nice alternative to typical pancakes with syrup. No syrupy mess and the kids can eat it on the run. They also bake while your helping to get the kids ready for school. I don't have to stand over the griddle making pancakes. I just mix it up, pour in muffin tins and move on to the next thing. You can add fruit or really anything to this. I hope you find these as easy as I do. I'm going to try to make up a bunch and freeze them. So they can just grab, heat in microwave and go to school.

This recipe made 12 plus enough batter left for at least 2 more.

Clean Eating Spiced Honey Apple Oats

Spiced Honey Apple Oats

Serving Size: 1

1/3 cup old fashioned oats

1 cup water

2 tbsp honey

¼ tsp pumpkin pie spice

1 apple pealed, cored, sliced and diced.

In a small pan add water and apples, bring to a boil, then add oats. Cook 10-15 min depending on desired consistency. Add honey, pumpkin pie spice. Stir and serve Warm.

2 tbsp honey

Clean Eating Honey Cinnamon Oats

Honey Cinnamon Oats

Serving Size: 1

1/3 cup old fashioned oats

1 cup water

2 tbsp honey

¼ tsp cinnamon

½ the inside of a vanilla bean

1 small pinch of Kosher Salt

Boil 1 cup water to a small pot and boil. Once boiling add the oats and cook about 10-15 min. depending on desired consistency. Then add honey, cinnamon and vanilla bean to the oats and stir. Serve Warm.

Clean Eating Egg White Farmers Scramble

2 Egg white Farmers Scramble

Serving Size: 1

2 egg whites

½ a bell pepper (red, green, yellow, or orange) each or any desired combination, diced.

½ large white onion

1 sliced carrot (sliced thin or diced)

1 celery stalk, diced

2 handfuls of spinach, chopped

In a small skillet add 1 tsp coconut oil and heat on med heat. Add all veggies and when onions are translucent, add the egg whites. Mix together until the egg is fully cooked. Remove from heat and enjoy.

Carmel Cinnamon Bread Pudding

Carmel Cinnamon Bread Pudding

This was going to be an afternoon snack for my kids, but I'm thinking of making it dessert instead. I had made some homemade bread last week, and the boys haven't been eating it as fast as they used to. So the bread was a little stale. Which is perfect for bread pudding. I should have done two loaves for a fuller bread pudding, but this works. This bread pudding mix was also originally supposed to be placed in the slow cooker, but I want to use that for the lasagna tonight. So adjusted the recipe for baking. 

Ingredients:

1-2 loaves of bread, stale, and cubed

5 eggs

3/4 cup milk

2 tsp vanilla

1 (14 oz) can sweetened condensed milk

1/2 cup brown sugar

1 cup cinnamon chips

1 bag caramel chips (melted) or caramel sauce - to drizzle on top of finished bread pudding.

Directions:

Preheat oven 350F.

Place the cubed bread in a large bowl. In a separate bowl mix the eggs, milk, vanilla, brown sugar, sweetened condensed milk and cinnamon chips. Pour on top of the cubed bread, toss to coat the bread. Let sit for 1-2 min, then toss again and let sit for another 1-2 minutes, so that the bread soaks up the egg mixture. *The cinnamon chips will not melt completely, but are so yummy.  While the bread is soaking, spray a 13X9 baking dish with non-stick cooking spray. Once the bread has soaked up the majority of the egg mixture, pour into the prepared 13X9 baking dish. Place in a water bath and bake for 1 hour. Then remove and drizzle caramel on top of the baked bread pudding. Enjoy with whipped topping or plain. 

***If you want to prepare in a slow cooker follow the directions above, except cook on high heat setting for 2 1/2 - 3 hours, or until toothpick inserted in center comes out clean. ***

Decadent Buttermilk Pancakes

ANDES MINT BUTTERMILK PANCAKES with WHIPPED CREAM

If you read my previous post about the blueberry muffins. Then you know that this was the second dish of the day. I started with the blueberry muffins and while they baked in the oven, I made these decadent buttermilk pancakes. You may be saying to yourself "how are these decadent", Well, they are decadent because they are so versatile and tasty... I have three growing boys and they all pretty much have different tastes. One said he wanted chocolate chip pancakes, and another said blackberry pancakes and the other said mint chocolate chip pancakes. I just wanted plain buttermilk pancakes. I did not want to make 4 different batches of pancakes. So I made one plain buttermilk pancake batch and then added the desired additive such as blackberries or mint chocolate chips to it. We served those with whipped cream. I had a batch of plain buttermilk pancakes with pear syrup I made a year or so ago (it was a failed attempt to make pear jelly, that turned into heavenly syrup). I also when I started making this recipe realized I didn't have enough buttermilk to make a double batch, so I tried to alter the original recipe for a one and a half, but realized I couldn't because how do you half an egg? so this originally was from the Better homes and Gardens cookbook I have, but I couldn't half my egg, so I just doubled the egg, and these were I think the best pancakes I have ever had in my life. So here is what I did.. If you make these, please let me know how you liked them. I found them heavenly.

Ingredients
1 1/2 cup all purpose flour
2 Tbsp sugar
1 1/2 tps baking powder
1/4 and 1/8 tsp baking soda
1/4 and 1/8 tsp salt
2 beaten eggs
1 1/2 cup buttermilk
3 Tbsp cooking oil

Directions
In a medium mixing bowl add the dry ingredients and mix to incorporate all ingredients. In a 2 cup measuring cup or small bowl add the eggs, buttermilk and oil. stirring to blend together. Pour all at once into the dry ingredients and stir to incorporate all ingredients, I stir until most of the lumps are gone.

Heat an electric griddle to 325 or 350. Using a 1/4 measuring cup scoop out some of the batter onto the griddle. It seems a little thick so try to flatten a little with the measuring cup. Heat about 1-2 minutes or until lots of bubbles around the edges and center, flip over and until pancakes are browned on the bottom another 1-2 minutes.

BLACKBERRY BUTTERMILK PANCAKES with WHIPPED CREAM

For our pancakes before we flipped them I added fresh blackberries to the first batch and andes mint chips to the second batch. The third batch was plain. Made 15 pancakes. Serve with whipped cream, syrup or fruit compote.

Blueberry Muffins

Today I was feeling quite energetic when it was time to make breakfast. I also, wanted to make something that everyone was in the mood for. Unfortunately for me not everyone was wanting the same thing. I had one child who wanted blackberry pancakes, another two wanted chocolate chip pancakes and a husband who wanted blueberry muffins. I tried to see if he would be happy with blueberry pancakes, but he said whatever, which means... if I have to... So, me being the good wife that I am "trying not to break my arm patting my own back" I know shameless... Back to breakfast. I wanted to make something from scratch. So I made the blueberry muffins first, then the buttermilk pancakes (also from scratch). The cool thing is that the other day when I was at the store, I got some fresh blueberries about 3 (6 oz) containers. I have been dying to make something with them, but my schedule this week has been really crazy and I didn't even make dinner last night, my husband made fish sticks for me. I was so grateful to have something that he could just throw in the oven.  I think having the night of not making dinner, that I was feeling somewhat guilty for not making it, that I catered to everyone today. (I normally don't do this) I don't like catering to everyone with their own tastes. but sometimes it's nice for a little treat.

For the blueberry muffins I used a recipe from my Better homes and Gardens cookbook. This makes 1 dozen regular sized muffins.

Ingredients
1 1/4 cup all purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil (I used canola)
1 6oz container of blueberries
1 tsp finely shredded lemon peel

Direction:
Preheat oven 400 degrees F
Prepare muffin tins with paper liners or spray with non stick cooking spray. set aside.

In a medium mixing bowl combine the dry ingredients the flour, sugar, salt, and baking powder. Stir to incorporate the dry ingredients together. Then in a 2 cup measuring cup or small bowl measure the milk and cooking oil and add the egg. Mix together to blend in the egg.  Pour all at once the wet ingredients into the dry ingredients. Stir only until moistened, then fold in the blueberries and lemon peel.

Spoon the batter into the prepared muffin tins. fill each cup aprox. 2/3 full.  Bake in a 400F oven for 20 minutes or til golden brown.  (When pushed slightly on the top of the muffin, it bounces back up quickly muffins are done).

Remove from oven and cool on wire rack or out of muffin tins for 5 min before eating. However, my family can't wait until they are cooled, they cut down the middle of the muffin, and add a little butter and then let it melt and eat it right up!

These were so yummy, my husband had 5 of them. I only have 3 left. They made 12 muffins. I'd say pretty yummy.

Eggs in a Nest

This morning, I was craving eggs and buttered toast, but also maple syrup... Doesn't that just sound delicious? I thought so this morning. So, I of course put my own spin on it... It was SOOO good... I had to share, and not only that but my middle son Braeden, reminded me to take a picture,.. he thought it was YUMMY! He said "Hey, mom, Take a picture.. this is homemade and yummy... even the bread... " I of course made this for him before I made mine, and his was all gone... So, I made myself this and Oh boy.... yummy!

Ingredients (makes two)

2 slices of bread (preferably homemade)

2 eggs

butter

salt and pepper to taste

toaster

skillet

Directions:

Place thick slices of bread in the toaster, in a skillet melt at least 2 tbsp butter. Once the toast is toasted in the toaster, place in melted butter in skillet. Turn over quickly to butter both sides with melted butter. Then cut a criss cross pattern on the inside of the bread between crusts, then crack one egg onto each piece of toast. and cook one side till brown, then flip and cook till browned. Sprinkle with salt and pepper to taste. Then remove and drizzle maple syrup on top... if you don't like runny eggs, cook longer over lower heat.. to cook till done to likeness. I however, LOVE runny eggs.

Verdict...

Heaven for breakfast... sweet, salty, eggy, buttery, toasty, mapley... what could be better, Not much. It's late and I'm getting hungry for some for a late night snack... mmmmm yummy

Easy Breakfast Burritos

Breakfast burritos are a favorite at my house for breakfast. I like to serve them to my family because they get a nice little package with protein and they can run out the door with it in one hand. I used to serve breakfast burritos on cool flour tortillas, then I had a friend who added a different step to hers, which made them even better. She fried hers in butter/margarine. I know I know, fattening. but oh so yummy... I believe it gives a plain burrito a step up on the delish factor O'Meter... And oh yea it does. So ever since my dear friend (Helen) - you know who you are... got me hooked on it. I thought I'd share it with you. I do sometimes still serve breakfast burritos on non fried tortillas... but they definitely are heated... in the microwave wrapped in wet paper towels... to help them get flimsy and get yummier... (microwave 3-4 tortillas for 30 seconds wrapped in a paper towel).

This recipe will be one for a family of 5. But can easily be reduced to a single or multiplied higher.

Ingredients:

1 lb ground sausage, browned and drained

8 eggs - scrambled

1 1/2 cup shredded cheese

2 tsp salsa per tortilla

5-10 flour tortillas depending on size

salt and pepper

Brown the sausage, leave in pan add the scrambled egg mixture to the sausage, stirring over high-medium heat. sprinkle with salt and pepper to taste. Once the scrambled eggs are done, remove from pan, in the same pan, melt some butter/margarine.

Assemble the burrito add about 1/2 a cup of sausage/egg mixture to the center of the tortilla, add cheese and salsa to each tortilla.

Fold the tortilla edges to meet in the middle around the meat mixture, then turn sideways and repeat. you should have a nice box looking tortilla. (getting the proper egg mixture to folding ratio will take a few tries.)

Once the butter is melted, add the folded burrito seam side down in the butter, over medium heat. brown on both sides, remove and enjoy. This is a delicious addition to your quick out the door breakfast, these can also be made ahead of time, placed in a ziploc bag and heated at work. So a great make ahead meal, for pennies on the dollar. Who needs to stop by McDonalds when you can enjoy this great breakfast?

Another good addition is to cut up some bell peppers and onions and cook along with the sausage, and eggs. I have even done lunchmeat and bacon instead of the sausage. A Must Try! :)

Verdict,

DELISH! So tasty and crispy... mmmm so good.

The BEST French Toast

Ok, So this morning I got very domesticated as the kids are out of school, and I got to sleep in a little. Amazing I know. Well, I decided I would make some French Toast. My husband mentioned last night that he hadn't had it in a while and thought it would be a good breakfast today. So, I took the challenge. It turned out fantastic!

Ingredients:

12-15 eggs

1 -1 1/2 loaf of bread

2 tsp vanilla

1/4 tsp cinnamon

1/4 tsp pumpkin pie spice

1/4 to 1/2 cup milk

Ok, this might sound a little different than your mom's french toast. But let me tell you... IT's amazing. whip the eggs, vanilla, milk, and spices together in a bowl. I used a fork, till creamy and the eggs are thoroughly incorporated. Not all of the spices will incorporate into the eggs. That is fine. Place one slice of bread in mixture and coat both sides well with egg. Let excess drip off, then place on a hot griddle. Brown on both sides, eat with maple syrup, or plain. So yummy. these are good cut into strips and dunked, or drenched in syrup and cut with a fork.. these are very filling. My kids only could eat two each. I could only eat three. But we have extra's for later. MMMM Yummy

Enjoy :)

Overnight egg casserole

Overnight Egg Casserole

I wanted to make something for breakfast, but we usually make quick easy pancakes. so I wanted to try something different. I created this casserole with items we had in the house. I looked online for other egg casseroles, and so I took some of their ideas, and incorporated some in to here.

Ingredients:

1 lb breakfast bulk sausage (browned)

10 eggs

1 bag potatoes o brien

1 cup sour cream

1 can cream of chicken with herbs soup

1 tbsp prepared mustard

1 1/2 cup shredded cheese

salt and pepper to taste

Directions:

Brown sausage and drain. set aside. in a separate bowl beat eggs with salt and pepper til mixed well. Add sour cream, soup, prepared mustard, and ricotta cheese. Once mixed in with the egg stir in the cheese, sausage and potatoes. Pour mixture into lightly greased 13x9x2 pan. Refrigerate overnight covered.

Remove from refrigerator 30 min before baking. Bake uncovered, 350F for 50-60 min or until set. Let stand 5 min before cutting.

I will let you know how this turns out. It looked good before I put it in the fridge. I like easy weekend breakfasts. It makes the weekend get off on a great start. :)

Verdict:

This was very tasty, It took longer than 60 min. more like 1 1/2 hrs to cook. I topped mine with some salsa and sour cream. It was good. I think next time I will sprinkle some extra cheese on the top. But not sure yet. The kids got into other things before this was done, and even before I woke this morning, so they didn't get any (but the leftovers will be used in Breakfast burritos). Bill said it was good, but we were in a hurry at that point to make our appointments. So he had half of his serving. He did say it was good, too. so he won't mind if I use it in Breakfast burritos either. :) Stay tuned for that.