Not-so-bad-for-you Banana Pancakes

I don’t get a chance to drift into deep sleep very often with a toddler and a newborn around the house, so I have tons of dreams (that is, if dreams could be measured in weight).  I normally dream about a TV series that I’m watching since when I do get to watch a TV series it’s normally catching up with the first half of the season by watching 6 episodes in one day. I also dream about books that I’m reading. I happen to be reading A Chicken in Every Yard: The Urban Farm Store’s Guide to Chicken Keeping and also catching up on Black Sails.  So my dreams last night were pretty interesting. No joke, chicken pirates. Yep.

Anyway, that has nothing to do with the banana pancakes I made this morning. I just felt like giving Milo a little treat. He likes for me to cut the pancake into four sections, then make little peanut butter sandwiches with the sections.  Not quite as messy as syrup, and much better for him.

Banana Pancakes Recipe

 

I decided to call these “not-so-bad-for-you” because this recipe uses coconut palm sugar and coconut oil, as opposed to regular sugar and butter or vegetable oil.  Of course, you could sub those ingredients in, however, you would then just have banana pancakes instead of my awesome version.  Okay, so here goes…

Not-so-bad-for-you Banana Pancakes

1 cup self-rising flour

1 teaspoon baking powder

1 tablespoon coconut palm sugar

2 bananas

1 teaspoon vanilla extract

1 egg, beaten

1/3 cup whole milk

1 tablespoon coconut oil (liquified) 

Heat cast iron skillet (or pan of your choice) over medium-high heat.

In a large bowl, whisk flour, baking powder, and coconut palm sugar together. In a smaller bowl, mash bananas and mix in vanilla extract. Add egg, milk, and coconut oil to banana mixture, mix well, then add to dry ingredients, mixing only until incorporated.

Using a 1/4 cup measuring spoon, measure a little less than 1/4 a cup of batter and pour into skillet. Smooth out with back of spoon. Cook until bubbles form on top of pancake. Flip and cook for an additional 2 minutes. Serve with syrup or peanut butter!

Banana Pancake Recipe

 

These pancakes are nice and fluffy, not flat like normal pancakes, so make sure to wait for those bubbles to form on top so it gets cooked all the way though. You might need to play with the heat settings if it’s getting too brown before the bubbles form.

Enjoy your weekend!

 

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Healthy Peanut Butter Banana Pudding {with Chia Seeds!}

Let’s talk about chia seeds! These little things are amazing.  I know some people refer to them as “super foods”, but I don’t believe in super foods. They are pretty awesome, though. Not only are they loaded with omega-3 fatty acids, but they are also packing fiber, protein, manganese, and phosphorous.  Now, I’m not a nutritionalist, but it doesn’t take a professional to know that we all need more of these things! I encourage you to read up on these little guys if you want to know more about them. I have heard that they have helped combat mood disorders, diabetes, and heart disease, but I haven’t looked for real research yet. I’m too busy enjoying this HEALTHY PUDDING!

PBBCSpudding

Chia seeds do this funny thing when they get wet. They swell up and have this weird, gelatinous coating around them and that is what makes this pudding work! You can add chia seeds to your breakfast shakes, oatmeal, yogurt, and pretty much anything. It is also supposed to curb your appetite, so you don’t put yourself into a food-coma.  Just be careful because you can get too much of a good thing in this case. They are packed with fiber, and last time I checked, too much fiber did hurt everyone..in the tummy area.

This recipe makes about 2 small servings or 1 big one because it doesn’t keep well for more than a day. If you want to make it the night before for breakfast, then I think that will be okay, but it didn’t taste so well after 24 hours.

Peanut Butter Banana Chia Seed Pudding

1 very ripe banana

1/2 cup (your choice) milk. I used whole organic cows milk because that is what I had.

1 (generous) tablespoon natural peanut butter

1/2 teaspoon vanilla

2 tablespoons chia seeds

(taste after mixing and see if you need it to be sweeter, then add 1 tablespoon honey)

In a food processor or whatever kind of mixer you have (I have a ninja), pulse the banana, milk, peanut butter, and vanilla until everything is mixed and the banana is completely broken down. Pour the mixture into a bowl then stir in the chia seeds. I only advise against adding them in the food processor because there will be a lot of chia seeds that will stick to the wall, so you lose so many! Chill in the refrigerator for about 20 minutes to let the chia seeds soak up the moisture and swell. Then enjoy!

I wanted to share these outtakes from my attempts at photographing this stuff yesterday. Milo decided it was time for a snack mid-shoot. Haha.

Littlehand

Milo1

Don’t forget: Today is the last day to enter to win 3 handmade {by me}, crocheted washcloths! Just follow my blog here or on bloglovin’ and comment on the giveaway post! Have a great Hump day!

5 pins that make my mouth water

My friend, Amanda (who will be moving to Yuma at the end of the year!!!!) keeps pinning very naughty, delicious, mouth-watering desserts. I have no idea why she wants to torture my pregnant eyes and belly. She knows I have little control over my cravings at this point in my life. Shame. Anyway, I thought I’d share a few of the best looking pins. I will be making most of these in the near future since I’m working at the CPC now and can share my sweet goodies with the ladies there!

1. Skinny Vanilla Bean Donuts

Skinny Vanilla Bean Donuts copy

2. New York Style Cheesecake Cupcakes

New York Style Cheesecake Cupcakes copy

 

3. To Die For Banana Cake with Vanilla Bean Frosting

 

To Die For Banana Cake with Vanilla Bean Frosting copy

 

4. French Toast Sticks with Cream Cheese Filling

French Toast Sticks with Cream Cheese Filling copy

 

5. The Best Banana Pudding Ever!

The Best BAnana Pudding Ever copy

So, as you can see, I am craving mostly bananas and cheesecake. Also peanut butter, but she didn’t really pin any great peanut butter recipes. That is probably a good thing, though.

Enjoy your weekend!!

Delicious and easy banana pudding

I stumbled upon a recipe that could be the death of my size 2 jeans. I was cleaning out my closet, trying to get rid of clothes and purses that I didn’t use anymore and in the pocket of one of the clutches I was giving away I found the recipe for the amazing banana pudding that a nice lady named Mrs. Ruth from Gethsemane Baptist Church always makes.  I knew she had given me this recipe at my bridal shower, but I wasn’t sure where I had stashed it until then. Why was it tucked away in some random purse? I have no clue…probably to protect myself from it.

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Anyway, I decided to make it despite the danger it could possibly do to my waistline. It is day 5 of the banana pudding occupation and I am still managing to fit into my jeans. I have decided to share the recipe with the rest of the world..or at least with my readers. I got to looking around and it turns out that this is a pretty basic recipe for banana pudding. I am thinking of adding cream cheese to the next batch…which won’t be anytime soon..probably 3 years from now.

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Mrs. Ruth’s Banana Pudding

Serves about 12

3 packages instant vanilla pudding (the regular size, not the jumbo boxes)

5 cups cold milk

8 oz. container of cool whip

8 oz. container of sour cream

3 – 4 bananas for layering

1 box of vanilla wafers for layering

Mix vanilla pudding and milk in mixing bowl for 2 minutes on medium speed. In a separate bowl, mix sour cream and cool whip together and fold into the pudding. Layer the pudding with the bananas and wafers. I like to start with a layer of wafers, just so there is a solid bottom. Then, refrigerate until ready to serve!

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Banana-Coconut Upside-down Cake and Wedding Dresses

My morning ritual of web browsing goes something like this: 1st, I check Foxnews, then BBC (in case Fox news missed something), 3rd is Facebook, and then 4th is Foodgawker.com.  Of course, there are many more after that, but for now I am going to stop here. This website is where I find many of my dinner ideas and almost all of my dessert ideas. Yesterday morning I discovered this Banana Coconut Upside Down Cake and I knew instantly that it would be in my oven come post-dinner time. Let me tell you….best upside-down cake I have ever put in my mouth. I used my own basic yellow cake recipe instead of the box cake mix (sorry, it goes against my beliefs).  I would also recommend lining the baking pan with parchment paper so ALL of the bananas come out when it’s time to turn the cake. I was too lazy to take a picture with my real camera and then upload it to my computer..takes forever! So here is another instagram photo:

Yum! Onto the dresses! My sister and sister-in-law are both about to get married in the next year and I have picked out a few gowns that I think both of them would look absolutely enchanting in! Not that my opinion matters..haha..but I’m sure neither one of them have actually picked something out, so here are my picks!

All dresses are from J.Crew. Have a lovely day, everyone!