Tag: whole wheat

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

 

Whole Grain Morning Glory Muffins

Whole grain morning glory muffins

Good morning!! If you’re looking for a healthy muffin with EVERYTHING in it, you’ve met your match.

My sister found this recipe via Cookie Monster Cooking for these hearty whole grain morning glory muffins and we all just fell in love with them. Brittany lives a lifestyle of eating wholesome ingredients and zero processed foods, and these passed her test!

Honestly I can say that these are the best tasting “healthy” muffin I’ve ever eaten. Loaded with shredded carrots, grated apple, coconut oil, pure maple syrup and honey for sweetness, cinnamon, ginger and nutmeg for flavor, unsweetened coconut, walnuts, and raisins; these muffins aren’t lacking in the ingredient list.

While they are a bit time intensive to shred the carrots, grate the apple, and measure out the long list of ingredients, they are well worth it. Feel free to double the recipe and freeze some for later; they still taste delicious.

Enjoy!

Whole grain morning glory muffins

Whole grain morning glory muffins

Whole grain morning glory muffins

Whole Grain Morning Glory Muffins
Prep time:
Cook time:
Total time:
Serves: 12
Source: Cookie Monster Cooking
Ingredients
  • 1 cup white whole wheat flour
  • 1/4 cup oat bran
  • 1/2 cup all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1 large egg
  • 1/3 cup melted coconut oil
  • 2/3 cup milk or almond milk
  • 1/4 cup honey
  • 1/4 cup pure maple syrup
  • 1 1/2 tsp. vanilla extract
  • 1 Tbsp. orange zest
  • 1/2 cup shredded carrot
  • 1/2 cup grated apple
  • 1/2 cup raisins
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup chopped walnuts, plus more for sprinkling on tops
Instructions
  1. Preheat oven to 375 degrees F. Line a muffin pan with liners. Set aside.
  2. Whisk together the white whole wheat flour, oat bran, all-purpose flour, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl. In another medium bowl, whisk together the egg, coconut oil, milk, honey, maple syrup, vanilla extract, and orange zest. Add to the bowl with the dry ingredients and mix until just combined. Gently fold in the carrot, apple, raisins, coconut, and walnuts.
  3. Divide the batter evenly in the prepared muffin tins, filling each about 2/3 to 3/4 of the way full. Sprinkle the tops with additional chopped walnut, if desired.
  4. Bake for about 15-17 minutes, or until toothpick inserted into middle comes out clean. Let cool for about 5 minutes, then remove the muffins to a wire rack to cool completely.