Another Pancake Recipe!!!! Also egg and dairy free! :)

Everyone has those nights where they have breakfast for dinner right? I know I do! As much as I cook, I do have those nights where I just need a break!

So last night we had a breakfast night of pancakes and bacon for dinner. Levi, with his food allergies cannot have just any old pancake mix, and I always have to make them from scratch. Doesn’t bother me though, because I like knowing exactly what is being put into it.

These are another recipe that I just tried last night (because I was short a couple of ingredients from the last time I made the previous recipe!):

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  • Ingredients:
  • 1 1/4 cups all purpose white flour
  • 3 tablespoons organic cane sugar
  • 2 1⁄2teaspoons baking powder
  • 1/2 tsp baking soda
  • 14teaspoon himalayan sea salt
  • 2 12tablespoons margarine (I use smart balance with olive oil… and then I melted it)
  • 34cup water
  • 2 small RIPE bananas mashed
  • 1 tsp vanilla
  • 1/2 tsp cinnamon

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DIRECTIONS

  1. Sift flour, sugar, baking powder, baking soda and salt together into medium mixing bowl.
  2. Melt 2 1/2 Tbsp margarine in measuring cup and add to the dry mixture.
  3. If you do not have a non-stick pan, make sure to grease your skillet first.
  4. In a small bowl, add water and bananas; Mix well. Add vanilla and cinnamon and stir.
  5. Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
  6. It is OK if this batter is lumpy.
  7. Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans).
  8. Cook pancakes until the tops are bubbly and the bottoms browned.
  9. Turn the pancakes over to cook other side (approximately four minutes per side).
  10. Serve hot with margarine, a little honey, pure maple syrup or a little fruit jam!
  11. Actual cooking time will depend on the size and type of pan you use. I had a large skillet and cooked 3 at a time. I had it on medium heat.

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Quote of the day:

Do you love Ina Garten? I do. I love her show and her recipes, and I always get a kick out of when she says to use “good” vanilla, or “good” eggs…. like… I’d hope they aren’t bad!! So I found this quote and laughed so hard! I had to share it:

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Blueberry Banana White Chocolate Bread

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This bread was AMAZING!!! Besides the fact that it smells like absolute HEAVEN when it’s baking… DELICIOUS… oh man… dessert, breakfast, mid-day snack… whatever. YUM! My family loves it, and I brought it as a snack to my friends… and they enjoyed it too!!! YUMMY!!!

Ingredients:

1/2 cup unsweetened organic applesauce
2 Tb butter at room temperature
1/2 cup sugar (or could use 1/2 cup honey)
2 cups all purpose flour
1/2 tsp sea  salt
3/4 tsp. baking soda
2 ripe bananas mashed
1 tsp. vanilla
2 eggs
1/3 cup organic low-fat PLAIN yogurt

1 cup white chocolate chips
1 cup blueberries (DRY, fresh. Then toss in 1 Tb of flour.) I used frozen, thawed and dried a bit on a paper towel and tossed in 1 Tb of flour.

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1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter and applesauce with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don’t over-mix. Stir in the chocolate chunks and then gently stir in the blueberries. If you want, you can sprinkle a few additional chocolate chunks and blueberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

*This recipe turns out perfect for me, so here are the details: We bake at sea level in a greased glass blue pyrex pan and we bake on the middle rack in a electric oven.
*If you use frozen blueberries, dry off and toss in flour. Do not wash and then toss in, you want to DRY as much as possible so you don’t add too much moisture.
*If you bake in a dark metal pan or if you are baking at a different altitude or using an gas oven, you may possibly get different results.
*Oven temperatures can vary quite a bit, so if you have an oven thermometer that is helpful to see if yours is recording the right temperature.
*If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.

Bake, and ENJOY!!!

 

Quote of the Day:

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Lighter Version of Banana Bread… and JUST AS GOOD!

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2 large bananas
1/2 cup honey
1 tsp vanilla
1/4 tsp cinnamon
1/2 tsp salt
1 cage free egg
1/4 cup unsweetened coconut milk
1/2 cup half&half
1/4 cup apple sauce
1/4 tsp nutmeg
1/2 tsp baking soda
3 tsp baking powder
2 cups all purpose flour

 

Preheat oven to 350. Grease bread loaf pan, unless it’s non stick.

Mix all dry ingredients into a large bowl, make sure to mix well.

Mix all wet ingredients in another bowl, make sure to mix thoroughly.

Add liquid mix to dry mix and stir thoroughly.

Put into bread loaf pan and cook for approximately 55 to 65 minutes. I always start checking the colour around 50 minutes, should be a nice golden brown. Insert a toothpick in centre to check if it’s done. Toothpick may be moist from bananas, just make sure it’s not moist from batter.

Let bread cool in pans for about 5 to 10 minutes. Run a knife along outside edge to loosen sides.

Looking for something sweet, add chocolate chips! You can also add walnuts or pecans for extra flavor!