Tag: bananas

3 Ingredient Whole Wheat Banana Pancakes

3 ingredient whole wheat banana pancakes

These aren’t your traditional pancakes like the ones you’d expect from an iHOP or somewhere similar. Instead they are healthy pancakes packed with 10g of protein. Even better, they serve one person and contain just three ingredients:

  1. a banana
  2. flour
  3. an egg

Seriously, can a pancake recipe get any easier than this and NOT be from a box? Win-win for sure!

As I said, these are not your typical pancakes, so don’t expect them to taste like regular ones. With that said, they are still good. The texture and taste kind of remind me of the sweet, eggy-inside of french toast. They are denser, and not as fluffy or billowy like the boxed version.

3 ingredient whole wheat banana pancakes
Combine banana, flour and egg. Make sure the banana is completely mashed.
3 ingredient whole wheat banana pancakes
Heat a griddle to medium-high with a little coconut oil (it’s a much healthier option than vegetable oil) and cook pancakes for about 2 minute on each side.
3 ingredient whole wheat banana pancakes
Top with fresh blueberries, flaxseed, and pure maple syrup, if desired.

These three-ingredient pancakes also get the stamp of “kid-approved”. While they aren’t Harper’s favorite pancake recipe (these banana protein pancakes are her favorite), she still enjoyed them.

If desired, top your pancakes with a little little wheat germ, flaxseed, fresh berries and pure maple syrup. Or top with a pat of butter if you just don’t care. 🙂

halloween baby
Harper taking in the pretty fall weather.

Enjoy!

3 Ingredient Whole Wheat Banana Pancakes
Prep time:
Cook time:
Total time:
Serves: 1
Source: Cooking Light
Ingredients
  • 1 medium ripe banana
  • 1 egg, lightly beaten
  • 2 Tbsp. whole wheat flour
Instructions
  1. Mash banana with a fork until smooth. Add flour and egg; stir well with a whisk.
  2. Heat a few teaspoons of coconut oil in a large skillet or griddle over medium-high heat. Spoon pancake batter onto skillet, using one third of batter for each pancake. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned.
Serving size: 1 Calories: 228 Fat: 5.5g Carbohydrates: 38g Sodium: 72mg Fiber: 5g Protein: 10g Cholesterol: 186mg

 

Banana Oatmeal Bites

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Bananas. Walnuts. Oats. Yep, that’s right; only three ingredients!

I love snack food. Probably my biggest weakness is snacking, almost to the point of ruining my dinner. You don’t have to feel bad about snacking on these banana oatmeal bites, though… they are super healthy.

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Whipping up a batch of these healthy snack bites is quick and easy too. One bowl, one spoon, and one baking sheet is all you need.

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Potassium from the bananas, healthy whole grains from the oats, protein and healthy fat from the nuts. What else could you ask for in a healthy snack bite!

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Roll them into balls and place on a cookie sheet. The only hard part is waiting 10-15 minutes for them to bake. I’m getting hungry already!

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Combination between a cookie, snack bite and banana bread. Soft, chewy, perfection! Thanks to Gina @ Skinnytaste for this recipe. I am seriously going to make these again.
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Did I mention drizzling these with a touch of honey? Sooo good. Enjoy!

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Banana Oatmeal Bites

INGREDIENTS
2 medium ripe bananas, mashed
1 cup uncooked quick oats
1/4 cup crushed walnuts or pecans

DIRECTIONS
1. Preheat oven to 350 degrees F. (I used a convection oven and thus set the temperature to 325 degrees F).  Spray a non-stick cookie sheet with cooking spray or use a Silpat.
2. Combine the mashed bananas and oats in a bowl. Fold in the walnuts and place a tablespoons of each on the cookie sheet.
3. Bake for 12-15 minutes. (I baked the cookies for 10 minutes in the convection oven).

Yield: 12-16 cookies
Source: Gina at Skinnytaste

NUTRITIONAL INFORMATION – Servings: 8 | Size: 2 cookies | Calories: 93 | Fat: 3.5g |Carb: 15g | Fiber: 2g | Protein: 2g | Sugar: 4.5g | Sodium: 0.4g

Baked Oatmeal with Strawberries, Banana and White Chocolate

I am a huge fan of oatmeal! I eat oats for breakfast every morning, and depending on my mood, I’ll eat it cold or warm. My favorite cold version of oatmeal, perfect for a warm summer morning in Texas, includes swiss oatmeal or overnight chocolatey oats. When I want pipping hot oatmeal, I opt for original baked oatmeal or a sweeter version: baked blueberry oatmeal.
I found this baked oatmeal with strawberries, bananas, and chocolate on one of the newest and most addicting websites, Pinterest. The picture of the breakfast casserole was so divine-looking, and I couldn’t wait until the weekend so I could make this recipe for brunch! There are a few changes I made to the recipe as seen below:
  • I substituted white chocolate chips for semi-sweet because I am not much of a chocolate fan for breakfast, thus I thought white chocolate would be less intense.
  • Please use ground cinnamon for your spice. I used Chinese five spice, as the original recipe called for, but would recommend you use ground cinnamon instead. The Chinese five-spice blend was a little over-powering and too “spicy” for me.
  • I substituted chopped pecans for walnuts. Either is fine…use whatever you have in your pantry.
Overall, I thought this baked oatmeal was very good. I recommend sprinkling brown sugar on top, and returning the casserole to the oven to broil it and create that extra crunch! You can also drizzle maple syrup over the top for an added sweetness, but I didn’t feel it was necessary.
My husband also really liked this. It’s always nice when he enjoys new recipes, especially “girly” and fruit-centered recipes that don’t involve red meat! Haha.
Enjoy!
Combine oats, sugar, baking powder, orange zest, cinnamon, half the strawberries, half the nuts, and half the chocolate chips.

Whisk together the milk, egg, butter, and vanilla extract.

Add the oat mixture to the prepared pan.

Top with remaining strawberries, bananas, and nuts.

Pour the milk mixture over fruit and oat mixture.

Bake for 35-40 minutes in a 375 degree oven.

Sprinkle with brown sugar. Return to oven and broil for 20-30 seconds.


Baked Oatmeal with Strawberries, Banana and White Chocolate
Ingredients
2 cups old fashioned rolled oats
1/3 cup light brown sugar
1 tsp. baking powder
1 Tbsp. grated orange zest
1 tsp. ground cinnamon (I used Chinese five-spice…as the original recipe called for, but I don’t recommend it)
1/2 tsp. salt
1/2 cup pecan or walnut pieces, chopped
1 cup sliced strawberries
1/3 cup white chocolate chips
2 cups milk (I used skim)
1 large egg
3 Tbsp. butter, melted
2 tsp. vanilla extract
1 ripe banana, peeled, 1/2-inch slices

Directions
1. Preheat oven to 375 degrees F and generously spray the inside of a 10-1/2 by 7-inch baking dish with cooking spray and place on a baking sheet.
2. In a large bowl, mix together the oats, baking powder, orange zest, cinnamon, salt, half the strawberries, half the pecans and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of oatmeal).
3. In another large bowl, whisk together the milk, egg, butter and vanilla extract.
4. Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, nuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shimmy/shake the baking dish to help the milk mixture go throughout the oats.
5. Bake 35 to 40 minutes or until top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds. Serve warm with an extra sprinkle of sugar or drizzle in maple syrup.

Yield: 6 servings
Recipe adapted from: Inspired Taste

Cold Banana Pudding

cold banana pudding
I love banana pudding!  I know this is a “summer dessert”, but I recently got sick and when I’m sick, I crave pudding.  So… here is a recipe for my mother-in-law’s “Cold Banana Pudding”.  It is different from traditional banana pudding because there are no eggs.  The only ingredients you’ll need are instant pudding mix, skim milk,  Eagle Brand milk, Cool Whip, bananas, and Nilla wafers!  You don’t need a stove or an oven!
My mother-in-law, Paula, is famous in our family for her Cold Banana Pudding.  She makes it every time we go to the lake house… I’d say it has become a lake house tradition!  I think in two days, our family cleaned this entire pan!   I love it cold…hence the name, “Cold” Banana Pudding.  Try it today and see what you think!
Paula and I use instant vanilla pudding, but you can use the instant banana flavored mix for that extra “banana” taste.  Enjoy!
Layer a 9 x 13 inch pan with Nilla wafers and sliced bananas.
Combine pudding mix with 2 1/2 cup cold skim milk.  Stir constantly for 2 minutes, or until pudding thickens.
Pour in sweetened condensed milk, then fold in cool whip.  Mix until smooth.
cold banana pudding
Pour pudding mixture over wafers and bananas.  Garnish sides and top of pan with extra wafers and banana slices.  Sprinkle crushed wafers on top as well.
cold banana pudding
Chill in the refrigerator until ready to serve.
Cold Banana Pudding
Prep time:
Total time:
Serves: 12
Ingredients
  • 1 large package (6 oz) instant vanilla pudding mix
  • 2 1/2 cups cold skim milk
  • 1 can (14 oz) Eagle Brand sweetened condensed milk
  • 8 ounce Cool Whip
  • Nilla Wafers
  • 3 sliced bananas
Instructions
  1. Line the bottom of a 9 x 13 inch pan with Nilla wafers and sliced bananas.
  2. Mix together the instant pudding and milk. Add Eagle Brand milk. Fold in cool whip. Combine until smooth.
  3. Pour the mixture over the wafers and bananas. Garnish with crushed wafers.
  4. Chill until ready to serve. Store leftovers in refrigerator.