Skinny Banana Oatmeal Pancakes

Skinny Banana Oatmeal Pancakes
A lighter breakfast option that tastes delicious and is full of protein. The easy blueberry topping gives it all the sweetness and fruit you need.
Recipe type: adapted from
Serves: serves 2
  • For the Pancakes
  • ½ cup egg beaters or other egg substitute
  • 1 ripe bananas
  • ¼ teaspoon cinnamon
  • ¼ cup rolled oats
  • ½ scoop protein powder (plain or vanilla)
  • For the Blueberry Topping
  • ½ cup frozen blueberries or other fruit
  • 1 tsp. sugar substitute
  1. Combine all the ingredients in a blender or food processor and blend. (You can also just use a bowl and a fork to whisk it.) Drop by ¼ cup onto a hot, greased skillet. ( for additional flavour use coconut oil in the skillet) Cook on each side until lightly brown on each side. Makes about 4-6 pancakes.
  2. Place the frozen fruit in a saucepan. Bring to a boil. Lower the heat and simmer for 3-4 minutes. Stir in the substitute sugar. Top your pancakes with a spoonful of blueberries.
You could use just eggs if you wish. Dark frozen cherries was very tasty with this recipe for the fruit topping.


Cream Cheese Pancakes

Cream Cheese Pancakes
A surprisingly satisfying Low Carb and Gluten Free substitute for the real thing. Even if you aren’t watching your carbs these are a delicious departure from the traditional doughy stack of pancakes
Serves: 4 (6" pancakes)
  • 2 oz. low fat cream cheese
  • 2 eggs
  • 1 packet stevia (or any) sweetener
  • ½ teaspoon cinnamon
  1. Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour ¼ of the batter into a hot pan greased with butter or Pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.
whip up a batch of these pancakes in a magic bullet or equivalent processer and it takes less than a minute to make the batter
Nutrition Information
Serving size: 4 pancakes Calories: 183 Fat: 9.5 Saturated fat: 3.2 Trans fat: 0 Carbohydrates: 4.9 g Sugar: .9 g Sodium: 467 mg Fiber: .6 g Protein: 19.3 g Cholesterol: 332 mg


Okonomiyaki Japanese savory pancakes

Okonomiyaki Japanese savory pancakes
Eggy and crisp, Midge's Kyoto-style pancakes are studded with plump morsels of tender shrimp and threaded through with ribbons of cabbage and rings of scallion. The savory batter is enriched with a dash of sesame oil and soy sauce, and the accompanying soy and Sriracha mayo is a zippy accent
Serves: 8 to 12 pancakes
  • Pancakes
  • 5 large eggs
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sea salt
  • ⅓ cup all-purpose flour
  • 2 cups cabbage, shredded with a mandoline or finely chopped
  • 1 bunch scallions, trimmed and chopped
  • ¾ cups (roughly) baby or chopped shrimp
  • Canola oil for frying
  • 1-2 tablespoon toasted sesame seeds
  • Bonito flakes (optional)
  • Sauce
  • ½ cup mayonnaise
  • 2 tablespoons soy sauce
  • 2 teaspoons Sriracha, more or less to taste
  1. Whisk the sauce ingredients together and voila, your sauce. Set aside while you make the pancakes.
  2. In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
  3. Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold Pilsner.

Mini German Pancakes with Triple Berry Sauce


Mini German Pancakes with Triple Berry Sauce
A fun breakfast you can make on a weekend. Very Tasty
  • For the Pancakes
  • 1 cup milk
  • 6 eggs
  • 1 cup flour
  • ½ tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. orange zest (optional)
  • ¼ cup butter, melted
  • For the Triple Berry Sauce
  • 4 cups frozen berries
  • 1 cup water
  • ½ cup Splenda , agave or honey
  • 2 Tbsp. cornstarch
  1. For the Mini Pancakes
  2. Preheat oven to 400 degrees F .
  3. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
  4. Blend in butter a little at a time in order to temper the eggs.
  5. Grease muffin tins well and distribute batter evenly between 16 - 24 tins (filled to ½ full.)
  6. Bake for 15 minutes, or until puffy and golden on top.

  7. For the Triple Berry Sauce
  8. Put berries and Splenda or agave in sauce pan Mix cornstarch with water and stir until lumps are gone. (If using honey add to water at this point.) Pour cornstarch mixture into berry mixture while stirring slowly. Bring to boil. Reduce heat to simmer. Stir until thickens (about 1 to 2 minutes) and begins to bubble. Serve hot
Serve with a dusting of powdered sugar and the Triple Berry Sauce. The Sauce is very good on waffles or crepes. You can also serve with just your favorite toppings. (sliced strawberries, maple syrup, and a light dusting of powdered sugar.)
The frozen bag of mixed berries will measure to the 4 cups of frozen berries you will need for this recipe.




Rolling Pancakes (Crepes) Dusted with Powdered Sugar


5.0 from 1 reviews
Rolling Pancakes (Crepes) Dusted with Powdered Sugar
The kids used to love these when they were little hence the name rolling pancakes.
Serves: 4 (3 crepes per person)
  • 2 large eggs
  • 1 cup whole milk
  • 6 tablespoons water
  • 1 cup flour
  • ¼ teaspoon table salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 3 tablespoons unsalted butter, melted, plus extra for brushing pan
  • ¼ cup powdered sugar for dusting
  1. Mix all ingredients (except extra melted butter) in food processor or blender until smooth batter is formed, 3 to 4 seconds. Transfer batter to covered container; refrigerate at least 2 hours or, if desired, up to 2 days.
  2. Gently stir batter if ingredients have separated. Heat nonstick 10 -12 inch skillet over medium-high heat. Brush pan bottom and sides very lightly with butter, which should sizzle when it hits pan. When butter stops sizzling, pour 5 tablespoons (use ½-cup measure just over half full) batter into pan. Cook until mottled brown on bottom, loosening crepe from pan side with table knife or metal icing spatula to check doneness, 30 seconds to 1 minute. Flip loosened crepe quickly with fingertips or spatula; cook until spotty brown on other side, about 30 seconds longer.
  3. Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan as necessary, every two to three crepes.. (Crepes can be double-wrapped in plastic and refrigerated up to 3 days or frozen up to 2 months.)
  4. Sprinkle the crepes with powdered sugar roll up and sprinkle powdered sugar on top. I find using a sieve and stirring the powdered sugar through the sieve results in an even dusting
Letting the batter rest for two hours after mixing lets the gluten relax, ensuring tender crêpes MAKING CREPES 1. Tilt the buttered and heated crepe pan just slightly to the left and begin pouring in the batter. 2. As you continue to pour the batter in a slow, steady stream, twirl the pan slowly counterclockwise until the crepe is formed. 3. To flip the crepe, loosen edge with a spatula and, with fingertips on top side, slide it toward you until you can grab edge and flip.


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