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“2 Ingredient” French Toast Pancakes

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I’m loving these 2 Ingredient Pancakes. The recipe has been all over the internet lately. Pancakes with a banana and eggs?! Its a revolutionary new breakfast item! This version actually has 5 ingredients, but I think the extra measuring is worth the trade off for extra flavor.

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Although I still love Grain Free Banana Pancakes, this is my current favorite banana-based pancake. If you follow me on instagram and twitter than you know I’ve been eating these at least one a week. Why do I love these pancakes so much? Maybe it’s that they mix together quicker than any other pancake batter. Maybe it’s because they’re made with whole foods and clean eating ingredients. Maybe it’s because they taste like french toast. Maybe it’s because they taste like french toast AND aren’t just a plate full of carbs and sugar. Maybe it’s because I can eat the whole batch and still be under my allotted 350 – 400 calories for breakfast. Maybe it’s because I have so many extra calories that I get to add peanut butter to my stack of pancakes.

So many good reasons to love these pancakes.

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On a more practical note, these couldn’t be simpler to make. Mash a ripe banana and mix it with two eggs. Add some baking soda, vanilla extract, and cinnamon. Cook like any other pancake. Eat the entire plate full. Personally, I like to make mini pancakes, but you could always make full size pancakes. The one trick I have to offer is that I’ve noticed these pancakes cook a bit more evenly if you cover the pan while they are cooking. Once you’ve flipped the pancakes and they are cooking on the second side leave the cover off.

These pancakes are fun, tasty, impressive, and a great way to enjoy gluten free and grain free pancakes with little work!

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“Two Ingredient” French Toast Pancakes

Makes about 15 mini pancakes. Recipe easily doubles, triples, etc!
 
Ingredients
  • 1 ripe banana
  • 2 large eggs
  • 1/4 tsp baking powder
  • 3/4 tsp cinnamon
  • 1 tsp vanilla extract
Directions
  1. In a bowl, mash the banana.
  2. Using a fork, whisk the eggs into the banana to form a thin batter.
  3. Add the baking powder, cinnamon, and vanilla extract, and whisk again, until the cinnamon is evenly distributed throughout the batter (if the cinnamon is sticking to the sides of the bowl just keep scraping it off and stirring. Eventually it will blend in).
  4. Heat a non stick skillet over medium heat. When the skillet is hot, add batter to the pan using 2 tablespoons for each pancakes. Cover the skillet.
  5. When the bubbles on the top of the pancakes have popped and the batter looks more opaque than wet, flip the pancakes.
  6. Cook until the second side is golden brown, leaving the lid off of the skillet.
  7. Repeat with all remaining batter.
  8. If desired, top with peanut butter, syrup, cinnamon, etc.
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Basic Cinnamon Vanilla Oatmeal

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I really, really though I’d posted this recipe months ago. I eat it at least once a week! It wasn’t until I was on the Daniel Fast and blogging about what I ate that I realized I hadn’t. Oppps! Better late then never, right?

Cinnamon Oatmeal 1

I call this recipe “Basic Cinnamon Vanilla Oatmeal” because it ends up being the base for many of my oatmeal creations. Some mornings I stir in peanut butter or almond butter, other mornings I add some dates and some coconut, other times I top it with chocolate chips. Steve likes his with an apple. There are lots of options for yummy additions. Yet, really, even served with no toppings or additions I find this oatmeal delicious every time. It has a sort of gentle sweetness, perfect for breakfast, but enough of a flavor to keep me interested enough to eat the whole bowl.

Cinnamon Oatmeal 2

This oatmeal recipe class for imitation vanilla extract. Over the past few months I’ve come to prefer the imitation vanilla over the real stuff, especially in my oatmeal. Add too much of a pure extract to oatmeal and sometimes it taste more like alcohol than the flavor I’m shooting for (at least for me – but I hate that alcohol-y flavor). With the imitation vanilla I can dump in a whole teaspoon and get tons of vanilla flavor with no alcohol-y taste. I don’t feel badly about using a whole teaspoon of imitation vanilla in just one oatmeal serving because I know it’s SO much cheaper than the pure vanilla extract. Of course, if you prefer the real stuff then swap it out in the recipe. Just be sure to use less. I’d suggest starting with 1/4 tsp and adding more in 1/4 tsp increments if needed.

Cinnamon Oatmeal 4

Next time you are feeling creative give this oatmeal a try – and let me know what you add in!

Cinnamon Oatmeal 3

Basic Cinnamon Vanilla Oatmeal

Ingredients
  • 1/2 c GF oats
  • 1/2 c water
  • 1/2 c milk of choice
  • 1 banana, mashed
  • 1 tsp cinnamon
  • 1 tsp imitation vanilla extract
Directions
  1. In a small saucepan, bring the oats, water, and milk to a boil.
  2. While the oats and liquid are coming to a boil mash the banana. Slicing the banana, then microwave it for 30 – 45 seconds will make mashing much easier.
  3. When the oats begin to boil turn the heat down to medium and stir in the mashed banana. Stir frequently for 5 – 10, until the oats have absorbed most of the liquid and thickened.
  4. Stir in the cinnamon and vanilla, and cook for another minute or two (or until the oatmeal reaches your desired consistency).
  5. Enjoy as is or top with any nut butter or nuts, coconut, chocolate chips, fresh fruit, etc.
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