Banana Oat & Flax Pancakes

I saw a recipe similar to this from Amazon last week, so I decided to adapt it to my own preferences and pantry.  We ended up with a delicious, thick pancake that wasn't as gummy as other banana pancakes we've tried.

Banana Oat & Flax Pancakes

• 1 banana
• 2 c old fashioned oats
• 2 Tbs ground flax seed
• 1 tsp baking powder
• 2 egg whites
• 2 Tbs natural sweetener (I use coconut palm sugar, but you could use maple syrup, honey, agave, or just plain cane sugar too)
• 1.5 c milk of choice (we used vanilla soy milk)
  
  Flavor Options:
• For a "gingerbread" pancake which is what we did, add 1 tsp nutmeg and 1 tsp ginger
• For next time I want to try 1 tsp cinnamon with 1/2 tsp nutmeg for more of a banana bread flavor
• Could try adding 1 Tbs of apple cider vinegar to the milk for a buttermilk pancake tang

Add all ingredients to a blender and blend until smooth. Cook on a griddle or in a pan until set, flipping halfway through. These pancakes did not stick to our griddle, but for best results, test yours for sticking and use a spray or oil if needed.

Sorry I didn't get better pictures of the pancakes, we snarfed them down because they were so good, and I didn't think of saving the recipe till later.

Cinnamon Apple Muffins (GF, Grain Free, Dairy Free, Soy Free)

This recipe was inspired from a GF zucchini loaf found here. Given the amount of changes I was making and the lack of success I've had with these kinds of recipes in the past my expectations were low.

Then I was blown away!  My kids and I could not stop popping these delicious bites in our mouths!  Absolute winners!

Cinnamon Apple Muffins

• 6 egg whites
• 2 cups shredded apples (approximately 3 large-med apples)
• 1 Tbsp. vanilla extract
• 1 cup coconut sugar
• 1/4 cup organic coconut oil, melted
• ¼ cup natural apple sauce (no sugar added)
• ¼ tsp. salt
• ½ tsp. baking soda
• 1 tsp. baking powder
• 2 ½ cups almond flour
• ½ cup coconut flour
• 1½ tsp. ground cinnamon
• ¼ tsp. fresh lemon zest
• Optional – Cinnamon Sugar garnish of 3 Tbs coconut sugar + 1.5 tsp cinnamon

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl; beat egg whites until they are fluffy. Add apple, vanilla extract and coconut sugar and lemon zest; mix well. Slowly add coconut oil and continue to mix.
3. In a separate bowl, combine all dry ingredients; mix well to combine, then add the dry ingredients to the wet mixture. Stir well until wet and dry mixtures are combined and there are no lumps in the batter.  This will be like very wet cookie dough.
4. Prepare your mini muffin tin with oil, butter, or cooking spray, whatever you prefer. Drop batter into mini muffin tin cups using a rounded half tablespoon. Shape as desired, trying to keep the size even across all of the muffins. If using the optional sugar garnish, sprinkle that on top of the muffins at this point.
5. Bake for 20 minutes or until they feel solid throughout when punctured.  Remove from pan and let cool on wire rack.
   

Sinless Banana Oat Cookies

A Sinless Banana Cookie recipe was going viral on Facebook last month.  I made it, but thought, "I can do better."  Here's that recipe but with some Kim touches. 

A play on baked oatmeal, but put into a cookie form.  Good as a snack, on the go breakfast or dessert, just be prepared for a very soft cookie.

Sinless Banana Oat Cookies

• 2 ripe bananas
• 1 cup quick oats
• 1 heaping Tbs natural PB
• 1 Tbs coconut sugar
• ¼ tsp salt
• ½ c mini chocolate chips (optional but recommended)

Mash bananas well. Mix all ingredients with the bananas. Scoop by rounded ½ Tbs onto a lined baking sheet. Bake at 350 for about 12 mins.

Layered Apple Baked Oatmeal

One of my favorite breakfasts of all time - good enough to even be dessert, but healthy enough for anytime of day.

Layered Apple Baked Oatmeal

Apple Layer:
·         3 medium apples, peeled and sliced thin, or shredded (use the apples you like, I've done gala, granny smith, and a mix of the 2 with great results)
·         1/2 tsp cinnamon
·         2 Tbs sweetener (I use coconut sugar, but you could also use pure maple sugar or just brown sugar)

Oatmeal Layer:
·         2 Tbs coconut sugar (can sub pure maple syrup or brown sugar)
·         1 tsp cinnamon
·         Dashes of nutmeg and pumpkin pie spice to taste (optional)
·         4 egg whites
·         1.5 c. natural apple sauce (no added sweeteners)
·         2.5 c old fashioned oats (sometimes called rolled oats, not quick or instant)
·         2 c milk of choice (I’ve been using vanilla soy milk, but cow’s milk or almond milk I’m sure would be great too.  If you are using a plain milk, you might think about adding a small splash of vanilla extract, about ¼ tsp)

To Make:

Preheat oven for 350 degrees. Grease a medium casserole dish (I used coconut oil rubbed all around, but butter or a cooking spray is fine). Add all ingredients for the apple layer and toss about until the sweetener and spices are evenly distributed among the apples. Trying to evenly spread them out in the dish.

In a large bowl melt your coconut oil (or butter), then add the sweetener and cinnamon giving the mixture a good stir until incorporated. Next add the egg whites, apple sauce and oats, stirring and beating the whites until everything is mixed and it looks like very loose cookie dough. Add milk last, stir until the mixture is even then pour it all over the apples in the prepared dish.

Bake at 350 for 45 minutes then check. Continue baking until the top layer is lightly browned and set. The inside will be gooey yummy like a custard pudding.  Serve warm, or keep in the fridge. I like to warm leftovers up and add a splash of milk.

Applesauce Granola

This granola was such a winner!  Whole grain, low fat, no refined sugars, and best of all, everyone in my family LOVED it!

Applesauce Granola (only slightly adapted from macaroniandcheesecake.com)

1/2 cup unsweetened applesauce
1/4 cup dry sugar (I used coconut sugar, but brown would also be great here)
1 tbsp. honey
1 tbsp. extra virgin olive oil (or canola would be fine)
1/4 tsp. salt
4 cups old fashioned oats
1 tsp. cinnamon

Directions:
Preheat oven to 300 degrees.

In a large microwavable bowl, add the applesauce, sugar, honey, oil, and salt.  Stir together and heat until the mixture is just warm to the touch (about 30 seconds at my house).

Add to the bowl the oats and cinnamon, and stir it around until the mixture is fully incorporated.

Spread oat mixture evenly onto a 9 x 13 baking sheet.  Bake for 1 hour, stirring every 10-15 minutes.

Remove from oven and let cool completely.  Store in an airtight container.

ADD INS!!! Once the granola is made and cooled, I added some no-sugar added raisins and dates and ate it with milk like cereal. Some chopped nuts would be great too, and don't forget the potential for super parfaits with yogurt and fruit mixed in.

Fluffy Pumpkin Biscuits (Vegan)

If you're nervous about vegan food than this is a great place to start, because you'd never know these are "healthy."  I expected them to be over-the-top sweet, but they aren't. They'd go wonderfully alongside a winter stew or slather them with honey for an after-dinner treat.

Fluffy Pumpkin Biscuits (Vegan) (slightly adapted from An Opera Singer in the Kitchen)

• 2 cups whole wheat white flour  
• 1 Tablespoon baking powder
• 3/4 teaspoon salt
• 2 Tablespoon real maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 Tablespoon Earth Balance margarine (vegan margarine, it's WONDERFUL, but use what you have/like)
• 3/4 cup pumpkin puree
• 1/2 cup plain soy milk or another non-dairy milk (original recipe calls for So Delicious coconut milk)
• 2 Tablespoon honey

Preheat the oven to 450 degrees and line a baking sheet with parchment paper, no stick foil, or another non-stick surface.

In a large bowl, whisk together the flour, baking powder, salt, and spices. Blend in the margarine using a pastry blender, wisk, or other splitting tool (I used an avocado masher, he he).

In a medium bowl, combine the pumpkin, coconut milk, maple syrup, and honey.

Pour the wet ingredients into the dry ingredients and stir until the mixture holds together. Knead lightly on a floured surface and roll out to 1″ thickness. Using a 2″ biscuit cutter (or thin cup edge), cut the dough into circles.

Re-roll the scraps and cut out biscuits until you have used all of the dough. Place on the prepared baking sheet.

Bake 12-14 minutes or until golden brown. Serve warm.