Whole Grain Banana Pancakes

(Picture taken from Our Best Bites)

Lets just say you will missing out if you don't make these. These are probably the best pancakes I have had. I made extra of these to freeze some, and not one made it to the freezer. Everyone that walked through the kitchen couldn't help grab one and dip it in the peanut butter syrup. Don't skip the peanut butter syrup it makes these pancakes. The whole grain flour blend makes these light and fluffy, but if you don't have a grinder to make the whole grain flour, try white wheat flour. They might be a little heavier with wheat flour.

Whole Grain Banana Pancakes with Peanut Butter Maple Syrup

adapted from Our Best Bites

1 3/4 C whole grain flour (equal parts spelt, brown rice, and barley)

3 T sucanat ( a natural sugar, or try your sweetener of choice)

2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1 1/2 C low fat buttermilk

1 tsp vanilla

1 T melted coconut oil

1 large egg

2 medium small bananas

1. Combine flours, sucanat, baking powder, baking soda, and salt in a mixing bowl.

2. In a separate bowl combine the liquid ingredients; buttermilk, vanilla, egg, and melted coconut oil.

3. Add the wet ingredients into the dry mix and mix until just combined. Don't over mix. You should still see small streaks of flour in the batter.

4. Place bananas in a separate bowl and roughly mash with a fork. Fold into batter.

5. Cook on a cast iron skillet, or a hot griddle. This batter is a little thicker so would drop a 1/4 cup on the skillet and then smooth them out. Flip one bubbles appear and pop.

Note: In the original recipe she adds chocolate chips, personally I think they are plenty sweet without, but if you are feeling really decadent go for it.

Syrup:

1 C real maple syrup (not the aunt jemima stuff)

1/2 C peanut butter

Melt the two together over the stove until incorporated. Pour over pancakes and ENJOY!

Mexican Frittata

My mom’s neighbor has a chicken coop and sells a dozen organic free range eggs for 2 dollars! Every time we visit I try to pick up some eggs. This was the quick breakfast that I made from these little beauties. It really is simple, and I hesitated posting it because it is so simple, but sometimes it is nice to have just the everyday quick easy, no fuss meal. It made enough for the three of us for Sunday breakfast, but if you aren't big eaters it makes great leftovers.

10 egg whites or 5 whole eggs

1 anahiem pepper

1 red pepper

1 onion

salt and pepper to taste (about a 1/4 teaspoon salt, and a few grinds of pepper)

Garnish: cilantro, salsa

Dice the onions, and peppers. Heat a medium fry pan, add a tsp of olive oil. When the oil is hot add the onions and peppers. Cook until soft, about 5 minutes. In a separate bowl add the egg whites and salt and pepper and mix together. Pour the eggs over the peppers and onion and mix them together. At this point don't touch the egg mixture, just let it cook. When it is almost all the way cooked through, (the sides are cooked, and everything but the very center is cooked), put it in the oven on high broil and cook the rest of the way through. Watch it so it doesn't burn! It should be a golden brown on top. Take out of the oven and slice like a pizza. Top with salsa, and cilantro.

Whole Grain Buttermilk Waffles and Raspberry Sauce

Happy Fathers Day, Scotty!! Here is one of my Fathers Day gifts for my sweet husband, breakfast in bed. I chose waffles, whip cream, and berries, for Scottie's sweet tooth. I don't normally like to use a lot of dairy when cooking, but I made an exception for Fathers Day. The waffles had a yummy whole grain taste, that paired well with the light whip cream, and raspberry sauce. The waffles are really good, but a bit heavy, I think I will play around with the recipe a little bit more to get it perfect.

I added chia seeds and flax instead of eggs. I just taught a class for UVU, and we talked about chia seeds and how good they are for you so I decided to try them in this recipe. I have used chia seeds in breads and granola bars, and other baked goods and they make baked products rise and make them moist. Chia seeds are so good for you. They have more omega 3's than salmon, and more anti oxidants than blue berries. They also keep you hydrated longer because they asorb water in your body. Athletes use them for endurance.

I didn't cook the sauce to give the meal live enzymes to help digest the waffles. That is something I have been trying to do with all of my meals. Make sure that every meal has something not cooked to help with live enzymes necessary to digest food.

Here they are in bed, Isaiah with Daddy eating his waffles. He is so cute, whenever he takes a bite of something he likes he says, mmmm.

His jammies say handsome like daddy, which is SO true!!

Whole Grain Waffles

These waffles are pretty thick, if you want a thinner waffle, add more liquid to the batter. If you don't have flax and chia seeds, go ahead and add 2 eggs in the batter.

Whisk together dry ingredients in a bowl:

2 C whole grain flour ( I used 1 C teff, 1 C oat, but 2 C whole wheat would work just fine)

3/4 tsp salt

1/2 tsp baking soda

1/2 C buttermilk powder*

Wet ingredients:

2 T flax or chia seeds ( or 2 eggs)

1 3/4-2 C water

1/4 tsp vanilla

1/2 C plain yogurt

2 tsp agave

2 T olive oil

Combine the chia seeds and flax in a blender with the water. Let them sit while you add and whisk the dry ingredients. Once you are done with the dry ingredients, add the vanilla and yogurt to the blender. Blend all of the ingredients well. Mix together the wet and dry ingredients until just combined. The waffle batter is pretty thick, if you want a thinner batter add more liquid. Add the batter to a hot waffle maker, and spread it out (it is thick). Cook a little longer than the waffle machine says to ensure it is cooked all the way through. Top with whip cream and berry sauce.

*You can find buttermilk powder in the baking aisle. If you don't have buttermilk powder you could substitute 1 3/4-2 C of buttermilk instead of water. Or to cut out the dairy you could add 1 3/4 C nut milk and 1 1/2 T vinegar.

Agave Whip Cream

1 C whipping cream

2T agave

1/2 tsp vanilla

Combine the whip cream agave and vanilla in a cold metal bowl. Whip with a hand held beater until the cream makes stiff peaks.

Berry Sauce

3 C raspberries

1 tsp lemon juice

1/4 C agave

Blend until smooth. You need a high powered blender for this to break down the rasberry seeds, or you could do it in a normal blender and just have little seeds, like jam.