Tag Archives: breakfast

2-in1 Recipe: Clean Eating Muffins or Pancakes

clean-eating-muffins-or-pancakesI have bombarded Pinterest, and all of my cookbooks to scrape together some meals and lunches that I haven’t made yet- I hate when it seems like I am making the same 5 meals over and over again, but that is exactly what I do! Especially when it comes to eating clean and healthy foods, I just hit a wall of boredom. I love to bake muffins and cookies for the kids, and I can’t eat that if I am eating “clean” so I stop making them entirely. Well, I found a great recipe to satisfy my need for a muffin without derailing my healthy eating efforts.

Not only does this recipe make muffins, it makes pancakes, so you get 2 clean-recipes for the price of 1- which is free. So, “you’re welcome,” I guess! I have to be honest. These taste like clean-eating muffins…but their muffins. And I appreciate the fact that I am eating them at all and still staying on a clean-eating plan. So, enjoy if you too need some variation in your diet and have a cup of tea and a muffin…or pancake!

Your 2-for-1 recipe:

2-in-1 Recipe:Clean Eating Muffins or Pancakes

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 20 minutes

Yield: 6 muffins, or 6 pancakes

Serving Size: 1

50 calories each.

2-in-1 Recipe:Clean Eating Muffins or Pancakes

For a great, clean eating snack that is Advocare 24-Day Challenge approved!

Ingredients

  • 1/2 cup dry oats
  • 3/4 cup egg whites
  • 1 teaspoon olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon cocoa powder
  • 1 packet Stevia

Instructions

    For Muffins
  1. Preheat oven to 350*. Spray your muffin tin.
  2. In a bowl, mix the oats, cinnamon, cocoa and stevia.
  3. In a separate small bowl, whisk your egg whites and oil until frothy.
  4. Add to the dry ingredients until combined.
  5. Pour into 6 muffin cups or 12 mini-muffin cups.
  6. Bake for 12-14 minutes for 6, and 7-10 for mini.
  7. For Pancakes
  8. Heat a non-stick skillet to medium.Spray or add a bit of oil.
  9. Add all ingredients to a blender.Blend until combined.
  10. Pour into 6 pancakes, flipping when brown on one side.
  11. *Serve with your favorite fruit or syrup.

Notes

I analyzed the calories from www.caloriecount.com. *For the pancakes, adding fruit or syrup increases your calorie count by what you use.

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clean-eating-muffins-or-pancakes

 

Silver Dollar Chocolate Chip Pancakes #FoodieExtravaganza

My kids love pancakes- and so do I since they can be made ahead and frozen to be a stand-in meal at any time. When I am away at work and the girls need a quick meal before their sports’ practices, these pancakes are fun and easy to reheat, when popped from the freezer into the microwave.

Why silver-dollar sized? Because they are cute:

silver dollar chocolate chip pancakes

And also, since I love the kids to make them on their own, I don’t need to cut these. They can just dip them in the syrup and eat these as finger food. What kid doesn’t love that?!

silver dollar chocolate chip pancakes

The recipe is so easy from scratch, but you can of course make these with any pancake mix and add in your chips. If I have the time, and the ingredients on hand, I usually just make them, but I love my Trader Joe’s baking mix too. I have posted this recipe before, for a basic pancake mix, but so you don’t have to click around…here it is (adapted from Better Homes and Garden’s recipe) to make my Silver Dollar Chocolate Chip version:

Silver Dollar Chocolate Chip Pancakes #FoodieExtravaganza

Silver Dollar Chocolate Chip Pancakes #FoodieExtravaganza

Ingredients

  • 1 1/2 cup of unbleached all purpose flour
  • 1 Tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 beaten egg
  • 1 1/3 cup milk
  • 2 Tbsp cooking oil
  • Here's the add-in: 1/2 cup mini chocolate chips (or you can use regular size chips)

Instructions

  1. In a large bowl, Mix dry ingredients with a whisk, so there’s no pocket of the baking powder. ?Make a well in the center, and add egg, milk, oil. Mix all together with a spoon, adding more milk if needed.
  2. I add chocolate chips now and mix gently. Let it sit, while you heat up your griddle. I use a non-stick griddle and spray it evenly. Heat this to medium low (it's ready with the sizzle test: put a drop of water on the pan, and if it sizzles, you are good to go. If not, heat it up a bit more).
  3. Measure out 1 Tablespoon of batter at a time onto the griddle, about 1 inch apart from another. Cook about 2 minutes per side, flipping only when bubbles form on the first side and the edges are a bit dry.
  4. Remove to a rack -not a plate, or they get soggy bottoms (We don't want that!).
  5. Serve warm with your favorite syrup or freeze into baggies for later. I love later!
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This amount makes about 36 “silver dollar” sized pancakes, and I usually need more, so I usually double the recipe.
silver dollar chocolate chip pancakes

And freeze!

silver dollar chocolate chip pancakes

These are a meal-plan staple and such a great make-ahead and freeze item. If you like a “Breakfast for Dinner” type of recipe try my French Toast Sticks too. It’s another finger-food the kids love that I make ahead of time and freeze to have ready.

If you just love pancakes- and we do– then you are in luck!

See more pancake ideas for this month’s Foodie Extravaganza below, hosted by Caroline of Caroline’s Cooking. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
foodieextravaganza-300

See more pancake ideas for this month’s Foodie Extravaganza below, hosted by Caroline of Caroline’s Cooking. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

foodieextravaganza-300

See more pancake ideas for this month’s Foodie Extravaganza below, hosted by Caroline of Caroline’s Cooking. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

 

 

Foodie Extravaganza

Banana Bread 2.0

This is a repost of a recipe that I published a long while ago, but I just made it again, so I thought I ‘d share it and I added new photos to show how much we love this easy Banana Bread !

Banana Bread

Warning: I am about to go Sandra-Lee-ish on you, so if you don’t much care for the main ingredient in a bread, being a cake-mix, please move on. If you are willing to sacrifice in the name of TASTY- this is the guy for you! This recipe is very cake-like and can easily pass for banana cake if you put say, whipped cream, frosting, or ice-cream with it…or all by itself! A very different version from the banana bread of my previous post, but it has a place in my recipe line-up just the same.  It’s from Alice, my mom’s friend, who I hope doesn’t mind me sharing.

Banana Bread 2.0

Ingredients

  • 1box yellow cake mix (try not to get the "pudding in the mix" kind)
  • 1 package instant banana cream pudding (2nd strike on the natural ingredient list, but read on if you dare!)
  • 1/2 cup water
  • 1/2 cup oil (OMGoodness!)
  • 2 ripe bananas-mashed
  • 4 eggs
  • 1 cup pecans (I used the Emerald, candied pecans once, and they were over the top-good!)

Instructions

  1. Mix all the ingredients well.
  2. Pour into 2 large or 4 small greased loaf pans.
  3. Bake at 350° for 40-45 minutes.
  4. Remove and cool.
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Slice, and done!  Super easy, right? Convenience foods, I believe have their place: they should be convenient.  Duh.

Banana Bread

Banana Bread

Banana Bread