B.a.N.A.n.A's... Pancake Style!

Once again I find myself posting a banana themed recipe. I honestly believe I am obsessed with this fruit and have come to accept it!

This weekend, while cleaning my apartment and watching endless Food Network shows- Diners, Drive-ins and Dives to be specific- I got a bit hungry.
Into my kitchen I went and decided that since I never opt to get the banana themed pancakes at any of the IHOP, Pancake Houses or diners- I would try it out on my own and be a bit more specific with my recipe.

Using a complete pancake mix [just add water type] some cinnamon, a whole banana and a splash of Aunt Jemima Butter LIGHT syrup, I discovered my new breakfast FAVORITE!

Start with getting all of your ingredients together....What you will need:
1 Large Banana
1/3 cup of Complete Pancake/ Waffle Mix
1 Small- Medium Mixing Bowl
1 Tsp Cinnamon (ground - NOT sticks )
1/4 cup of water (I use luke warm temp.)
Smart Balance (or any type) Cooking Spray
1 Tsp of Aunt Jemima Butter Light Syrup (100 Cals per 1/4 cup)
and your best cooking pan=]

- Combine 1/3 cup of Complete Pancake mix into your mixing bowl with 1 Teaspoon of ground cinnamon.
- Add 1/4 of water to your dry ingredients and mix until lumps are nearly gone. The additional moisture from the bananas will alleviate the need for any extra liquid.
- Cut your banana into 1/2 inch pieces and add to your pancake mixture:

- Once your bananas are mixed into your pancake mix, the mixture will appear relatively thick- this is fine:)
- Heat up your pan on low- low/medium heat.
- Spray pan with cooking spray and dollup three - four pancakes into the pan. For the 1/3 cup of dry mix and water combo, you should be able to make three 4 inch pancakes.
- Cook until golden brown on each side.

- Once golden, remove and place on plates.

Now I LOVE syrup and being on weight watchers, I found this Butter Lite syrup by the Aunt Jemima brand that I whole heartedly love. Not only is it only 100 calories for 1/4 cup (which for me is WAY too much syrup for two pancakes), but it doesn't lack in that gooey - sweet- syrupy flavor!

Because the bananas are so warm and creamy in my - now cooked- pancakes, I chose to only use a teaspoon of the Butter Lite syrup. You can use the 1/4 cup or anywhere up to that measurement and stay under your 100 calorie mark!

My boyfriend loved them and he is one of the pickiest eaters I know.... So long as the person doesn't have anything against banana's and LOVES pancakes.....You should 100% try this recipe at home. Next time I think I will make my own Strawberry compote..... That would be amazing in place of the syrup =]

Good luck folks! Enjoy them as much as I did/do!!=]
#foodiesunite
TMD

Yummy Time: Banana-Oatmeal-Bread

This week has been absolutely insane to say the least. I have been swamped at work, donated blood[oh yeah!]and have been doubling up on gym classes in prep for my cousins wedding & our family vay-cay! [August 15th I cannot wait for your arrival!]

To ease my anxiety, I like to look for new & healthy receipes for my friends & I to enjoy.

Recently, I was sitting at home and realized I had some slighty-over-ripe bananas!
I live on a budget and refuse to toss anything that can still be used!

Turns out, those three[over-ripe] bananas are EXACTLY what my Banana-Oat Bread[Weight Watchers] Recipe called for!

Your Ingredients should include:
All Purpose Flour[ 1 and 1/4 Cup]
Brown Sugar[ 1/2 Cup]
Salt[ 1/2 Tsp -Table Salt is fine]
Baking Powder[ 1/4 tsp]
Baking Soda [1/2 tsp]
Canola Oil [ 3 tsp]
3 Lrg Eggs[ 1 whole egg, 2 egg whites]
3 RIPE Bananas
Uncooked Old Fashioned Oats[ 1 Cup]
Servings: 10
Points +: 5

Now I used a small loaf pan & this recipe resulted in two Banana- Oatmeal Bread loaves.
It cut into 18-20 pieces so this [per my opinion] is about 3 points per serving as opposed to 5 points for a larger slice.

**Additional Note: The WW recipe uses a larger pan to make a loaf that cuts into 10 equally sized servings. Their recipe calls for a 40-45 minute cooking time/ or until top of loaf is firm.

I hope you guys enjoy this recipe. I cannot take credit for it since I got it from Weight Watchers, but it definitely a good one to share with your family!

Enjoy<3

TmD

Yummy Time: Sugar & Spice

So while I have been on my Weight Watchers- Points Plus- Recipe kick... I also made Brown Sugar and Spice drop cookies.


Now...Although these are 2 points each and not significantly as tasty as the W.W. Glazed Pear Muffins[ which are 4 points and much more satisfying & the recipe can be found --> here]....I still recommend trying them out... Especially if you are relatively new to baking your own desserts from scratch..

Brown Sugar & Spice Drop Cookies:

Points Plus Value: 2 per serving
Prep Time: 20 minutes
Cook Time- 8-10 Minutes
Serves: 36
Level of Difficulty: Easy

Ingredients:
4 tbsp Unsalted Butter
1, 1/2 Cup All-purpose Flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp Salt
3/4 packed brown sugar
1/4 honey
1 Large Egg-White
2 tsp Vanilla Extract
1/3 cup fat-free Sour cream
36 halves- pecan halves(optional)

Instructions:
Preheat oven at 350* and spray two baking sheets with non-stick cooking spray.
Melt Butter in Saucepan over low heat- browning the butter will add a nice smokey flavor.. Poor butter into small bowl and let sit.

*I opted just to microwave my butter until melted:on low heat:*


Mix together flour, baking soda, ginger, cinnamon and salt in a large bowl & set aside.

Mix together egg white, brown sugar, honey and vanilla in a large bowl until blended. Once blended, add browned butter and sour cream to mixture. Slowly add to your wet ingredients- your dry ingredients. Stir until blended.

Drop the dough in teaspoonfuls onto the baking sheet. If you opt to use pecans, press a pecan into the center of each drop cookie. Bake 8-10 minutes, rotating the baking sheets after 4-5 minutes. Let cookies cool for 3-5 minutes and remove from cookie sheet.

Yields one cookie per serving.

Yummy Time: Glazed Pear Heaven

My mom and I made these amazzzzing muffins a few weekends ago when she came to visit from Ohio..

I highly recommend this Weight Watchers - Points Plus- recipe to everyone....even if your not on w.w. it's so worth it!!!

Glazed Pear Muffins PointsPlus® Value: 4
Servings: 12
Preparation Time: 18 min
Cooking Time: 35 min
Level of Difficulty: Easy

These pear muffins are topped with a fabulous ginger-vanilla glaze. I opted to just make a vanilla glaze rather than using ginger.

 They're great for breakfast, brunch or as a gift for your favorite hostess
[ask me how you can schedule a mark. party]

Muffin Ingredients:
2 spray(s) cooking spray
2 large pear(s), ripe, Bosc, with skin
1/2 tsp ground cinnamon
1/3 cup(s) sugar, granulated
1 tsp fresh lemon juice
1/2 cup(s) sour cream
1 large egg(s), beaten
1 1/4 tsp vanilla extract
1/3 cup(s) fat-free skim milk
2 cup(s) all-purpose flour, unbleached
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt

Glaze Ingredients:
1/2 cup(s) powdered sugar
1/4 tsp ground ginger
1 Tbsp water, warm, or more if necessary

Instructions
1. Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray (or muffin liners). 2. Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; gently stir and set aside.
3. In a small bowl, whisk together sour cream, egg, 1 teaspoon vanilla and milk; set aside.
4. In a large bowl, sift together flour, baking powder, baking soda and salt.
5. Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended. Do not over beat.
(NOTE: Batter will be very thick.)

6. Drop batter into prepared muffin holes until about 2/3 to 3/4 full; bake until tops are golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin pan; remove from pan to a wire rack to cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)
7. While muffins are cooling, make glaze: Mix together powdered sugar, ginger, remaining 1/4 teaspoon vanilla and warm water in a small bowl (add another teaspoon of water if glaze is too thick). Spread a thin layer of glaze over each muffin.

( I drizzled it with a spoon.. MUCH Easier)

Yields 1 muffin per serving. SO GOOD!! I had to pass them out at work so that I wouldn't eat all of them!!

More of my FAVORITE recipes to come:)

<3TmD