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banana pancakes.

16 May

Pretend like it’s the weekend…

I wish. I also wish it were summer and I were at home where these photos were taken oh-so-long ago.

This week kind of sucks for me. I have 2.5 tests (one’s a “quiz”), 1 review session to plan, 1 small paper, and 1 big paper I really need to get working on. So do excuse me if I’m a little more absent(minded) than usual.

So in lieu of intelligent posts, I will ply you full of photos of treats I made long ago while I stuff myself full of more dietary fiber than a cow probably eats in a day (when I’m stressed, I binge-eat vegetables. It’s perfectly normal, I swear).

And we’ll both look longingly at the pictures & I will hopefully stop looking at them long enough to study…

But fear not, I will be back in full force soon. 13 days of classes left, 24 days of the quarter left, & then I will be free!

This recipe comes from Peanut Butter Boy… check him out if for no other reason than he apparently loves peanut butter a whole hell of a lot which gives us a lot in common. It’s definitely healthy-tasting and is more of a protein pancake than a typically fluffy, light, comforting pancake, but I rather enjoyed them, though I’d be curious to see how a pinch of baking powder would work… and I definitely want to whip up some completely nutritionally devoid banana pancakes in the near future.

Possibly while listening to Jack Johnson. Just for kicks.

Banana Cottage-Cheese Pancakes
from here

1/2 cup oats
1/2 cup nonfat cottage cheese
1/4 cup + 2 tablespoons egg white/egg substitute
1 overripe banana, divided
(possible addition: 1/4-1/2 teaspoon baking powder?)
blueberries, chocolate chips, or desired mix-ins (optional)

Blend together oats, cottage cheese, egg substitute, and half of banana until well mixed; if it’s too thick, add a little bit of milk or water and mix until it reaches the desired consistency. Slice other half of banana into thin slices to put on top of pancakes.

Heat a large skillet and spray with cooking spray (or use butter/oil). Drop about 1/4-cup-fuls of batter and flatten if necessary; press banana slices in gently. Cook for 1-2 minutes or until the top starts to set, then flip and cook on other side for about a minute.

Spread with peanut butter, drizzle with maple syrup, coat with chocolate chips, or eat them however you want.

And definitely pretend like it’s the weekend.

What do you eat when you’re stressed?

Any Jack Johnson fans? :) I have a really distinct memory of listening to him on the car ride to crew practice after school… Combo of his crooning + the heat of the car made it VERY difficult to get out of the car and out onto the cold water though!!!

bunny-eats.

24 Apr

Or: Resurrecting an old favorite (ha, pun, for Easter, resurrecting, get it?! I’m so clever).

Happy Easter/Sunday/Excuse-to-eat-lots-of-chocolate-day everybody! :) I hope you’re getting to enjoy this lovely day with family, friends, or fuzzy bunnies & massive chocolate eggs.

Yep, I totally broke out the massive egg today.

I didn’t eat it all… the bunny helped, I swear (as did a few of my friends). I traded him for some of his carrots. ;)

The interior was lined with a kind of hardened cashew-nougat-type thing, just like the bon-bons the whole egg is based on (Sonho de Valsa).

They’re a typical Brazilian candy and they’re kind of delicious, you should try them if you should ever stumble upon any! :)


In honor of this lovely Sunday, I’m bringing you retouched photos of an old, bunny-friendly recipe: my Carrot Cake Pancakes.

Funny how learning to mess with really simple stuff in iPhoto vastly improves the quality of the pictures…

And I also greatly prefer having the bigger pictures in the post. Kind of amusing to read reaaaally old blog posts from last summer before I *really* got started blogging.

Click here for my embarrassing early post, and the recipe. :)
What have you been doing with your day? I’ve just been doing homework, sadly… And coveting carrot-cake pancakes. ;) I may go buy some carrots instead… you know how I do. :)

WIAW: second breakfast. [peanut butter pancakes!]

13 Apr

Thanks for all your support on my half-marathon… I’m excited, if also super nervous! :)

It’s Wednesday, and you know what that means…

 

Breakfast

I was not feeling super creative this morning. I’m actually in a food rut recently… and kind of a life rut, but that’s a different story.

So I had oatmeal. Packet oatmeal. Don’t judge. I added protein powder, which wasn’t photographed (this was half eaten).

Cinnamon Raisin Swirl Peanut Butter may also have been involved.

Second Breakfast/Lunch

I came back from bio lab (this was last Thursday) to find that our lovely Assistant Resident Director for my dorm had prepared breakfast to share as she does every week… I couldn’t resist a few peanut butter pancakes as a delicious, free lunch (balanced? maybe not, but hey… I mean, they were topped with bananas foster, that’s fruit! ;) )

These were not overly sweet and were just peanut-buttery enough. I asked her for the recipe, and I’d love to make them myself and fiddle with them (you know how I do… maybe some peanut flour could be involved?!) but for now, here’s the recipe.

Peanut Butter Pancakes
Happens to be the same recipe as this one here, evidently from Color Me Vegan by Colleen Patrick-Godreau

1 1/4 cup flour
2 Tablespoon granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup milk, dairy or non-dairy
1/4 cup peanut butter

In a medium bowl, combine the flour, sugar, baking powder and salt.

In small bowl or measuring cup, stir together the milk and peanut butter til smooth.  Add to the dry ingredients and beat just until a batter is formed.  Do not overbeat.

Lightly oil a nonstick saute pan or griddle over medium heat.  Spoon the batter by 1/4 cupfuls inot the pan.  Cook until golden brown on both sides.  Serve immediately.

I also had a salad (not pictured). I always have a salad. My salad included my usual bell peppers & cucumbers & lots of greens, plus beans and some nutritional yeast sprinkled on top (no, they don’t have that at my salad bar, I brought it from my room…)

Dinner

I can’t believe I’m admitting this but I had ramen. Yep, super-typical college student right here.

I will say that it was Koyo brand vegetarian, low-fat ramen… Still ridiculous amount of sodium and more processed than I would like, but it hit the spot.

There may or may not have also been some cookies involved… but you’ll have to wait for those ;)

Any advice for getting out of food/life ruts/monotony?? Especially while very busy?

Eat anything especially good today? :)

“Carrot Cake” Pancakes

14 Jul

I am obsessed with pancakes. If it were up to me (and if I weren’t quite so lazy about it) I would probably eat pancakes every day. The kind they serve in the dining hall at school might do in a pinch, but I’m fairly certain they’re of the frozen-and-thawed variety; nothing like the fabulously fluffy kind you can prepare at home!

Of course, if I ate the fluffy-Ihop variety every day I’d probably expand indefinitely, and while this is sometimes tempting, I usually opt for healthier substitutions. I used to make “protein pancakes” featuring soy flour and wheat bran to cut back on calories and amp up nutrition, but honestly they were kind of a mushy mess a lot of the time. So I was happy to find some healthy pancake recipes on HungryGirl that seemed to cook up in an at least somewhat fluffy manner. I did struggle a bit with keeping them from burning (clearly) but they were delicious and properly spiced and everything. I drizzled with sugar-free maple syrup, used extra pumpkin in place of the pineapple, added some ginger, nixed the glaze, omitted the raisins and used up some blueberries that were beckoning to me from the fridge, but otherwise I followed her recipe (wow, that was a lot more modifications than I remembered…)

They might not be the most perfect-looking specimens, but they were delicious, filling, and nutritious, and that’s more than enough for me.

Morning, sunshine!

Carrot Cake Pancakes
adapted from HungryGirl

1/4 cup shredded carrots, chopped
1/4 cup egg substitute
3 tbsp. canned pure pumpkin
2 tbsp. Unsweetened Vanilla Almond Breeze (or milk of choice)
1/2 tsp. vanilla extract
1/3 cup whole-wheat flour
1/4 tsp. baking powder
1 no-calorie sweetener packet
3/4 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. ginger
Dash salt
~1/3 cup blueberries

Place carrots in a microwave-safe bowl with 1 tbsp. water. Cover and microwave for about 1 minute, until softened. Once cool enough to handle, add egg substitute, pumpkin,  soymilk, vanilla extract, and 2 tbsp. water. Mix well and set aside.

In a large bowl, combine all other pancake ingredients: flour, baking powder, sweetener, cinnamon, pumpkin pie spice, and salt. Stir well. Add carrot-egg mixture and mix thoroughly. Gently stir in blueberries, if using.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add half of the batter to the pan to form one large pancake. Cook for 2 – 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for an additional 1 – 2 minutes, until both sides are lightly browned and inside is cooked through. Plate your pancake. Remove skillet from heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make a second pancake. [I just made smaller ones and got 3 or so of them, use your own basic pancake-making technique however you’d like!]
With my modifications, these provide about 210 calories and 10 grams of fiber!