Healthy Banana Oatmeal Pancakes (made right in the blender!)

The easiest banana oatmeal pancakes made right in the blender! These fluffy healthy pancakes are naturally gluten free, dairy free and contain no flour or added sugar. Get ready for a simple yet delicious breakfast!

PREP TIME

10 MINS

 

COOK TIME

10 MINS

 

TOTAL TIME

20 MINS

Makes 9 Pancakes (3 servings, 3 pancakes each)

Ingredients

    2 medium ripe bananas (best when they have lots of brown spots)

    2 eggs

    1/2 cup unsweetened almond milk

    1 teaspoon vanilla extract

    1 ½ cups old fashioned rolled oats, gluten free if desired

    2 teaspoons baking powder

    ½ teaspoon ground cinnamon

    ¼ teaspoon salt

    Olive oil, for cooking

Instructions

    Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.

Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.

Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot.

Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total. 

Serves 3, 3 pancakes each.

Recipe Notes

To freeze these pancakes: place the pancakes on a baking sheet so they aren't touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm. 

Recipe Source

Streusel Coffee Cake

• Prep10 Min
• Total35 Min
• Servings10

Ingredients

Cinnamon Streusel

• 1/3cup Bisquick™ Original pancake & baking mix
• 1/3cup packed brown sugar
• 1/2teaspoon ground cinnamon
• 2tablespoons firm butter or margarine

Coffee Cake

• 2cups Bisquick™ Original pancake & baking mix
• 2/3cup milk or water
• 2tablespoons sugar
• 1egg

Steps

• 1
  Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
• 2
  In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
• 3
  Bake 18 to 22 minutes or until golden brown.

Tips from the Betty Crocker Kitchens

• tip 1:  This coffee cake is best served warm, but you can microwave a piece for 10 to 15 seconds on High to bring back that fresh-from-the-oven taste.
• tip 2: Crown this classic coffee cake with fresh fruit, a small mound of whipped cream and a sprinkle of cinnamon.
• tip 3: Want to wake up to an already-prepped brunch? Try our Overnight Eggnog Streusel Coffee Cake. Make the night before and chill in the fridge before baking it in the morning.
• tip 4:
   A little easier on the waistline than the original but still full of flavor, our Skinny Streusel Coffee Cake has a few handy ingredient swaps if you're saving calories for extra treats.

Recipe source

Double-Streusel Coffee Cake

Ingredients

Streusel

• 2/3cup Original Bisquick™ mix
• 2/3cup packed brown sugar
• 1teaspoon ground cinnamon
• 3tablespoons cold butter or margarine

Coffee Cake

• 2cups Original Bisquick™ mix
• 1/2cup milk or water
• 2tablespoons granulated sugar
• 1 1/2teaspoons vanilla
• 1egg

Steps

• 1
  Heat oven to 375°F. Spray bottom and side of 9-inch round cake pan with cooking spray. In small bowl, mix 2/3 cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
• 2
  In medium bowl, stir coffee cake ingredients until blended. Spread about 1 cup of the batter in pan. Sprinkle with about 3/4 cup of the streusel. Drop remaining batter over top of streusel; spread carefully over streusel. Sprinkle remaining streusel over top.
• 3
  Bake 20 to 24 minutes or until golden brown. Let stand 30 minutes before serving. Serve warm or cool.

Recipe Source

Janae's Banana Bread

 Janae's Banana Bread

3-4 ripe bananas

1/3 cup melted butter

1 cup sugar

1 egg

1 tsp. vanilla

1 tsp. baking soda

1 tsp. salt

1 1/2 cups of flour

Preheat oven to 350 degrees.  Mix butter and bananas.  Add sugar, egg and vanilla.  Add baking soda, salt, flour.

Pour into a greased 4X8 loaf pan. (I like to line the pan with parchment paper and spray with cooking spray for easy removal after baking.)

Bake for about one hour until done. 

Honey Spice Cake

Honey Spice Cake

Preheat oven to 350°F

Beat: 

• 1/2 cup melted butter

• 1 cup honey

• 2 eggs

Add and mix well:

• 3/4 cup water

Sift and add to other bowl:

• 2 1/2 cups whole wheat flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 1+ tsp cinnamon

• 1/4 tsp ground cloves

• 1/4 tsp nutmeg

• nuts (optional)

Mix well.

Pour batter into greased and floured 13x9 inch cake pan.  

Bake for 30 minutes. 

Serve with applesauce.

Cheez-It Chicken

Cheez-It Chicken

Ingredients:

Boneless Skinless Chicken Breasts

Sour Cream

1 Box of Cheeze-It Crackers

Melted Butter

Directions: 

I didn't put exact measurements, because you can totally cater this recipe to your needs.  I usually do 2-3 chicken breasts. 

Smother the chicken breasts in the sour cream (I usually use 8 oz.).  Smash up the crackers, and coat the chicken with the crackers.  Place on a tin foil lined baking sheet, and drizzle the melted butter over the sour cream and cracker coated chicken breasts.

Bake in the oven at 350* for about 45 minutes to an hour.  (Baking time will depend on the size of the chicken as well as how many you are baking.  Chicken is done when juices run clear.)

Enjoy!  I usually serve with steamed broccoli and baked potatoes.  Yummy!

Recipe from Megan F.

Black Bean and Mango Tostadas

Servings: 4

Ingredients

• 1 15-oz. can black beans, drained and rinsed 
• 1 tablespoon olive oil
• 2 scallions, white and light green parts, finely chopped
• 1/2 teaspoon chili powder
• 3/4 teaspoon salt
• 4 8-inch flour tortillas
• 6 ounces grated low-fat Monterey Jack
• 1 ripe mango, peeled, pitted and diced
• 1/4 small red onion, finely chopped (2 Tbsp.)
• 1 tablespoon lime juice
• chopped avocado (This is listed as an optional topping below, but it compliments it so well and I'm an avocado lover so I wanted to include it as a regular ingredient.)

Preparation

1. 1. Preheat oven to 425ºF. Combine beans, olive oil, scallions, chili powder and 1/2 tsp. salt in a bowl.
2. 2. Mist a baking sheet with cooking spray. Place tortillas on sheet and spoon bean mixture on top. Sprinkle with cheese. Bake until golden and crisp, about 10 minutes.
3. 3. While tostadas are baking, combine mango, onion, lime juice and 1/4 tsp. salt in a bowl. Remove tostadas from oven, spoon mango mixture on top and serve immediately.

Notes: 

Spice it up. If you like more heat, use pepper Jack cheese instead of plain Monterey Jack.
Swap salsas. Don't care for mango or can't find one? Sub in tomato salsa instead.
Go green. To add another layer of flavor, sprinkle on some chopped avocado and fresh cilantro after assembling.
Put in more fruit. Mango gives the dish a touch of sweetness. Substitute or add chopped papaya, pineapple or kiwi for even more of a tropical taste.
Try another base. We used small flour tortillas for these tostadas, but you can use corn tortillas if you prefer.

Original source: http://www.myrecipes.com/recipe/black-bean-mango-tostadas-10000001976658/

Broccoli Cheese and Potato Soup

About This Recipe (from original author)

"This is a yummy and easy soup to throw together. Cheese compliments broccoli and potatoes so well. Ultimate comfort food when the weather starts to get colder. I love to serve it with homemade rolls or bread and a salad. I make it with skim milk to cut back on calories but feel free to substitute whole milk or half-and-half for a creamier soup. If I'm really short on time, I just throw in a can of diced, already cooked potatoes towards the end of the cooking time until they are heated through. If you want a thicker soup, just add desired amount of flour mixed until smooth with an equal amount of water. Mmmmmm...."

Ingredients

• 1/3 cup chopped onions
• 1/3 cup chopped celery
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 cup flour
• 4 cups diced peeled potatoes
• 2 1/2 cups chopped broccoli, steamed until crisp tender
• 3 cups chicken broth
• 2 cups shredded cheddar cheese
• 2 cups skim milk
• 1/4 teaspoon pepper
• 1 dash paprika
• salt
• minced fresh parsley, if desired

Directions

1. In a large saucepan, saute onion and celery in butter over medium heat until tender.
2. Add flour, pepper, salt, and paprika and stir until smooth.
3. Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
4. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
5. Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
6. Sprinkle individual servings with parsley if desired.
   Shelley's notes: I used red potatoes and left the skins on - just scrubbed them good.  It was delicious!  
   Source: http://www.food.com/recipe/broccoli-cheese-and-potato-soup-139511