Happy 4th of July! It really doesn’t matter what time of year it is – fireworks are awesome and this recipe gives you a great excuse to use sprinkles! Banana pancakes have been a big deal lately, even without Jack Johnson singing about them 😉 The idea of two ingredient pancakes is not only awesome, way healthier, and super easy, but just another reason I heart bananas so much, seriously, you can use them to make just about anything!
The fun thing about banana pancakes is that you can add any spices or extra ingredients to them to customize them and make them your own specialty. I’ve tried so many pancake mixes and recipes in my life (because pancakes) but they never came out quite as soft, decadent, and creamy as these ones did. Ever notice how some pancakes can turn out more like flat little bread sticks more than cake-like amazeball breakfast morsils they should be? Exactly. No more!
So what will you need on this epic (and somewhat patriotic) journey of breakfast-dom? Mainly just two things: bananas and eggs, the rest is up to you. But here’s how I made them:
- 2 eggs
- 1 ripe banana
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1/2 tsp vanilla extract
- 1 TSBP peanut butter
- 1/2 tsp sprinkles
Mash up the banana and mix with eggs. Add desired spices. Grease skillet with coconut oil over medium heat. Cook on each side until cooked through.
Eat them with delight. These were only 366 calories with 18g or protein.
Who doesn’t love cookie dough? Exactly. I remember making lots of cookie dough when I was a kid and then somehow not…baking it and ending up with a giant tummy ache.
The good news about these beauties is that you CAN eat them raw and are encouraged to do so. They are so easy to make and so delicious that you’ll totally satisfy your cookie craving. I got the idea from the fabulous food blog CloudThyme, you should check it out when you have a chance. She posts a TON of amazing and healthy recipes and is also in the Seattle area like myself. 🙂
I modified the recipe slightly and then turned out amazing!
Here’s what you’ll need:
- 1/2 cup whole wheat quick oats
- 1/2 teaspoon cinnamon
- 2 tablespoons almond butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon dark chocolate chips
Add oats and cinnamon to food processer, I used my Ninja. Grind until powdered then add all wet ingredients except chocolate chips and sprinkles.
Roll into 10 cookie dough bites and place onto baking sheet.
Freeze over night or for at least 2o minutes or so for a crunchier cookie, or simply put in the fridge.
They came out pretty delectable and even the fiancé approved 😉
I have a sweet tooth. And after the holidays I find myself craving chocolate like CRAZY! Instead of banishing all things sugar, I’m trying to work to find the right lifestyle balance. Tonight I embarked on creating my first mug cake and lord help me, I’m still sitting in my living room in shock at how good it was. There’s a 100% chance I still have hazelnut spread on my face…oh and apparently on my shirt, oops.
If you just HAVE to have a piece of cake, this is the way to go.
What you’ll need:
- A microwave
- A mug
- Cooking spray
- A desire for cake
- 1 egg
- 2 tablespoons whole wheat flour (or regular)
- 1 tablespoon unsweetened applesauce
- 1 teaspoon unsweetened baking cocoa
- 1/4 teaspoon baking powder
- 1/2 teaspoon pure honey
- 1 teaspoon chocolate hazelnut spread (or peanut butter of your choice)
- Sprinkles (optional)
- Spray mug with cooking spray to coat bottom and sides
- Combine all ingredients except hazelnut spread or peanut butter (this will be the frosting) and sprinkles
- Beat together with a fork
- Pour into mug
- Microwave in 1 minute increments until top is fluffy and cooked through. It took my 800 watt microwave 2 minutes.
- Take out and pour onto plate. It should just plop right out and look like a cute little muffin and look something like this:
7. Let cool for 3-5 minutes (this thing is a little hottie!)
8. Take 1 teaspoon of chocolate hazelnut spread and frost your cake muggy!
9. Sprinkle on some sprinkles!
10. Try not to moan as you eat it
Tips and suggestions:
- As I spooned on the hazelnut spread, it began to melt which made it easier but you may find that melting the spread or peanut butter ahead of time and then drizzling it on is easier.
- I used Barefoot & Chocolate’s hazelnut chocolate spread but try any kind you want! Regular peanut butter would work fine as well. Or White Chocolate Wonderful. I like Barefoot & Chocolate because they use all natural, fair trade, and organic ingredients.
I was amazed at how tasty, satisfying, and delicious this came out. Unlike some of my past alternative recipes (that have maintained the texture of sweets but not the taste) this actually taste like and felt like real cake!
The entire thing is under 200 calories and 8g of sugar. If you’re watching carbs it nets you 20g WITH the frosting. Below I’ve compiled the nutrition facts for my recipe and then some of the Betty Crocker cake mix and frosting. By the time it’s said and done, a regular piece of cake can be as much as 440 calories and 38g of sugar!
Let me know how you like it!