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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Waffles you can feel good about {Coconut & Vanilla Bean Waffles}

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Waffles. I love them. I have a basic recipe that I’ve used for years, but since I’ve been learning about food and what is actually healthy {and even redefining my definition of healthy}, I’ve been revamping my old recipes to fit this new definition.  The recipe that I used to use called for refined sugar and vegetable oil, but I have replaced those yucky ingredients with coconut palm sugar and coconut oil.  I have also changed the type of all-purpose flour and baking powder that I use.

Now, I definitely don’t recommend eating these every day.  I have these, maybe, once a month, and always on Pancake Sunday.  This recipe is simply a healthier approach to waffles.  Next time you are craving a fried, doughy cake drenched in maple syrup, instead of reaching for that box of mystery ingredients, try this recipe! Your body will thank you!

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Coconut & Vanilla Bean Waffles

Makes six 7″ waffles.

1 3/4 cups unbleached, unbromated flour (Bob’s Red Mill is a good one)

2 tablespoons coconut palm sugar

1 tablespoon non-aluminum baking powder

1/4 teaspoons salt

1 3/4 cups almond milk (or your choice milk)

2 eggs

1/2 cup unrefined coconut oil

1 vanilla bean (or 2 teaspoons pure vanilla extract)

Plug in the ol’ waffle maker or preheat your stove-top waffle iron.

Mix all dry ingredients together in a large bowl. In a medium bowl, mix milk, eggs, & coconut oil together. Split vanilla bean lengthwise and use the tip of a small knife to scrap the beans out. Add them to the milk mixture. Add the milk mixture to the flour mixture and mix until combined. The mixture will be slightly lumpy.

Butter your waffle iron, if needed, then spoon about 3/4 cups (depending on the size of your iron, mine is a 7″ iron) onto the iron.  Cook them however you normally cook waffles, top with pure maple syrup, and enjoy!

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Come back tomorrow to see what I do with these little cuties:

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Oh, and don’t forget about my current giveaway from MilkNMore! It ends on the 31st at midnight. Have a great Tuesday!

Sweet {and healthy} Cornbread

I love cornbread. I really love sweet cornbread, like the kind out of the Jiffy box! I remember, growing up, beans and cornbread was one of my favorite meals my mom made.  When we were little, she taught us to put our cornbread in a glass of milk and eat it like that, but I soon realized that soggy bread is a legitimate fear of mine (seriously, I have nightmares about soggy bread), so I quickly threw that idea out of the window and opted instead for a simple slice of butter. Yum.

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Cornbread is definitely best prepared in a cast iron skillet, in my opinion.  I’m not a fan of the muffin tin or the casserole dish because you just can’t get those crispy sides without cooking the batter in butter for a minute or two before it goes in the oven. Oh, and sorry that half of it is already gone in the photos. It came out of the oven and the boys acted like I hadn’t fed them in days, so they attacked it.

So what sets this cornbread apart and makes it healthy, you might ask? Well, I simply replaced the vegetable oil with coconut oil, and the sugar with coconut palm sugar (a new favorite of mine).  I also use a good white flour, unbleached, organic, and unbromated, and an organic cornmeal (no GMO corn here!).  Of course, you can make this cornbread with all of the “normal” ingredients, but it won’t be healthy at all.

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Sweet Cornbread

2/3 cup all-purpose flour (Bob’s Red Mill white flour is a good choice!)

1/2 cup cornmeal

3 tablespoons coconut sugar

1 tablespoon baking powder

1/4 teaspoon salt

2 tablespoons coconut oil (liquified) 

1 egg

1/2 cup whole milk

1 tablespoon butter

Preheat oven to 400 F.

In a medium bowl, mix all ingredients together by hand until smooth and without lumps.

In a cast iron skillet, heat butter over medium-high heat, making sure that the butter covers the bottom of the whole pan. Add cornbread mixture to the skillet and cook for about 1 minute (I learned this from The Pioneer Woman, although she uses shortening instead of butter). Move skillet to oven and bake for 8-10 minutes.

**Note**I made this again with homemade almond milk and noticed that it was a lot more crumbly, so if that’s your thing, then there you go!**

I like to serve this with soup and crockpot dishes!

Cornbread

Enjoy your Wednesday!