As many of you may know, I am absolutely obsessed with breakfast, so it is only natural that I love pancakes. Over the past few months I have been really interested in how different types of pancakes are made, and I have been looking at all kinds of recipes to try and find a pancake that is unique, and somewhat healthier than the traditional buttermilk pancake.
While looking on Pinterest one day, I came across a banana pancake recipe that was literally just a mashed banana and an egg. I immediately ran to the kitchen to try it out, seeing as bananas and eggs are both a huge part of my diet. The pancake came out well, but I found it to be way too moist. It was hard to flip it without it falling apart. But after that pancake adventure, I decided that I would continue to make that banana pancake, but each time I made it, I would alter the recipe a little, just to see what would happen. After about a week of pancake experimenting, I finally had a solid recipe that I was very happy with and that is what I am sharing with you now. I just love how versatile a pancake can be!
Here is my recipe for Banana Oat Pancakes
1 cup Old Fashion Oats
1/2 banana, mashed
1/4 cup whole wheat flour
1/4 cup milk
2 Tbsp Honey
1 Tbsp unsweetened applesauce
1 tsp baking powder
1/2 tsp salt
coconut oil for pan
Mix all ingredients together until just combined. Heat pan on medium and add coconut oil. Use a 1/4 cup measure to spoon batter into the pan. Wait for bubbles to appear around the edges of the pancake, about 1-2 minutes, and then flip. Repeat with the rest of the batter.
And that’s it! Easy, right? And so delicious (and healthy!) I encourage everyone to play with this recipe too, and let me know if you come up with something even better. After I made this, I thought adding cinnamon and a little nutmeg might make it even better!
I have always loved cheese. Growing up, cheese and crackers were a regular snack in my family. Now that I’m in college, I can’t exactly go out and buy all those nicer cheeses because I just don’t have the money, so I try and find other ways to fit it into my eating habits.
Traditional boxed mac and cheese is a college staple. All you have to do is heat up some water, add it to the pasta, and pour in the cheese powder. But…CHEESE POWDER?? That is definitely not what I want to be eating. If I am going to be eating cheese, it should at least be real and not have orange food coloring in it! So this recipe is my solution. Yes, it takes a little longer than instant mac and cheese, but it is so worth it. It has other ingredients like broccoli and chicken that make you feel better about what you are eating too. You also get REAL cheese in your macaroni, not some fake powdered nonsense. So get rid of your boxed college food, and get cooking with some real cheese!
Here is the recipe for the Broccoli Sundried Tomato Mac and Cheese
8oz large macaroni noodles
3 cups small broccoli florets
2 large chicken breasts (about 1lb), cut into bite-sized pieces
salt & pepper
2 teaspoons oil (I used oil from the sun-dried tomatoes)
6oz Laughing Cow Lite Cheese Wedges (I used Garlic & Herb)
3/4 – 1 cup milk
1/4 cup sun-dried tomatoes, chopped
Cook macaroni noodles in a large pot of salted, boiling water. Add broccoli to the pot 3 minutes before noodles are done cooking, then drain well and set aside.
Meanwhile, season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat, then add chicken and cook until no longer pink. Remove to a plate and set aside. In the same skillet, add cheese, milk, sun-dried tomatoes, salt, and pepper, then stir until cheese is melted, and sauce is thick. Add cooked chicken, noodles, and broccoli to the skillet then stir well to combine. Add more milk if sauce isn’t creamy enough, then serve.
For this recipe, I thought that Laughing Cow was a great idea because it is creamy, lite, and it is a really good melting cheese. It also does not cost too much, and to top it off, only 35 calories a wedge! Enjoy!
EXTRA! Here is a little example of the prep process!