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1. Mash your banana with a fork.
2. Then in another bowl whisk the eggs.
3. Mix both eggs and banana together.
4. Viola, that’s your pancake batter!

Joanna show how to make all 3 special pancake recipes in this video:

The post [Video] Try All 3 of These Easy & Healthy SUPER-PANCAKE Recipes! appeared first on Top Morning Recommendations.

1/2 cup whole wheat flour (60 g)
6 oz. Greek yogurt (170 g)
1 egg
1 tsp. baking powder
Pinch of salt

Watch how a professional fitness coach makes healthy Protein Pancakes:

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Rule #1: Don’t skip breakfast!

If you get bored with breakfast, then here’s the way to step up your breakfast game with some tasty, quick, fun and inspiring ideas. This entertaining video will help you start your day off right with bacon pancakes (?!) and some other crazy ideas …
 

The bacon pancakes are my favorite, but you may prefer one of other quirky ideas in this video:

The post [Video] Have Some FUN with These CRAZY BREAKFAST Ideas! appeared first on Top Morning Recommendations.

This recipe is 100% whole grain, 100% healthy, super easy, soaked to reduce phytate problems, AND was divinely delicious.

Note about Soaking:
 

It’s a healthier option to make your grains more digestible. It breaks down phytic acid, a compound that draws minerals out of your system and hinders the absorption of the minerals in your grains.

Here are the ingredients you’ll need to make 40 perfect pancakes:
 

3 cups whole wheat pastry flour*
1 c. buttermilk or milk or yogurt**
1 c. water
¼ c. apple cider vinegar
¼ cup melted coconut oil***
4 lightly beaten eggs
3 tsp. baking powder
1 tsp baking soda
1 tsp salt

*This recipe works with all regular whole wheat, is much better with half whole wheat/half pastry flour, and is best with all pastry flour. I like to go ½ and ½ most of the time.

**Because you’re adding vinegar to the milk, it’s a “fake” buttermilk of sorts and hasn’t had a problem sitting on my counter overnight. Raw milk would be safest for this though if you choose to use milk. You can also use the dairy choice in place of the water for even richer pancakes. I have tried all three options, and I think the milk is the best one, but I often use homemade yogurt.

***Add this in the morning if you’d rather melt your coconut oil in the pan you cook your pancakes in.

Now just follow these 3 easy steps to make the batter for these perfect Soaked Whole-Wheat Pancakes:
 

1. Mix flour, buttermilk/milk/yogurt, water, vinegar and coconut oil.

2. Leave on counter for 12-24 hours to soak.

3. Just before cooking add eggs, baking powder, baking soda and salt.

These pancakes are so thick, yet light and fluffy, probably because of the bubbly reaction between the vinegar and the baking soda. You can’t taste the vinegar in the final product, by the way, just the pancake-y goodness.

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Source: Katie Kimball

The post How to Make the Best-Ever WHOLE-WHEAT PANCAKES (“Soaked”!!) appeared first on Top Morning Recommendations.

You’ll notice that all three of these recipes are quick and easy to make!
 
 
 
 

1. GLUTEN-FREE BISCUITS

 

Prep time:  5 mins

Cook time:  10 mins

 

Serves: 9

 

Classic rolled biscuits! These are perfect in any bread bowl or enjoyed in the morning spread with jam.

 

INGREDIENTS

• 2 1/4 cups Homemade Gluten-Free Bisquick Substitute
• 2/3 cup milk, regular or dairy-free

 

INSTRUCTIONS

 

1. Preheat oven to 450ºF. Line a rimmed baking sheet with parchment paper.
2. In a medium bowl, stir homemade bisquick and milk together until a soft dough forms.
3. Dust your counter with a little bit of the dry bisquick mix. Turn the dough out onto the counter and knead it about 12 times. Dust a rolling pin with bisquick mix and roll dough out about 1/2 inch thick. Cut with 2 1/2-inch cutter. Gather scraps together and re-roll as needed to get nine biscuits.
4. Place on prepared baking sheet. Bake until golden brown, about 10 minutes.

Image courtesy of: cbcastro

Continue on to the next page to see 2 more Homemade Gluten-Free Bisquick recipes …

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– 50g Oats
– 100g Banana
– 2 Whole Eggs
– 1 Egg White
– 20g Peanut Butter
– 50g Low Fat Yogurt
– 1 Scoop of Protein
– Add milk if the mix is too thick

Each batch contains the following nutrients:

Carbs: 67g
Fat: 31g
Protein: 61g

Tip to lower the fat content: Use just the egg whites instead of whole eggs and leave out the peanut butter.


Watch how Rob makes these perfect pancakes in the video on the next page …

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The cakes were decidedly not mushy, as I remembered latkes of old; they were crispy on the outside and supple on the inside, the potatoes just cooked. They held together beautifully and offered up an alluring aroma of caramelized onion and fragrant dill as they were grilled.

Here are the ingredients you’ll need to make a batch of these Two-Toned “Latkes” Potato Pancakes:

3 small white or Yukon Gold potatoes, scrubbed and grated
1 medium sweet potato, peeled and grated
1 large onion, grated
2 Tbsp. (10 ml) extra virgin olive oil
3/4 cup (110 g) kamut flour or (100 g) whole spelt flour
2 tsp. (10 ml) baking powder
3/4 tsp. (7.5 ml) fine sea salt
1 Tbsp. (15 ml.) finely ground flax seeds
2 Tbsp. (30 ml) water
1 tsp. (5 ml) garlic powder
1 Tbsp. (15 ml) dried dill weed
1/2 tsp. (2. 5 ml) smoked paprika

Now just follow these simple steps:

1. Using a food processor or box grater, grate the potatoes and sweet potatoes and place in a large colander.

2. Squeeze the mixture with your hands as if squeezing a sponge to get out as much of the starchy liquid as you can. Place in a large bowl.

3. Grate the onion and add it to the potato mixture along with the remaining ingredients. Mix together very well, using your hands if necessary.

4. Heat a cast iron or other nonstick skillet over medium heat. Using a large ice cream scoop or 1/3 cup measuring cup, scoop the mixture into the pan, flattening the pancakes with a spatula (they should be fairly flat).

5. Cook about 3-4 minutes, until bottoms are golden; flip and cook on the other side another 3 minutes or so, until golden. Keep pancakes warm as you continue to cook them.

6. Serve immediately with apple sauce, sour cream, ketchup, cranberry sauce, chutney, or other topping of choice.

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Source: Ricki Heller

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Making a frittata couldn’t be simpler, especially since you can use whatever veggies or meat you have in your kitchen to do so.


Here’s the link to a basic frittata recipe that will give you enough servings through the week, or cut back on calories with this recipe for an egg-white frittata.


To make the dish even more commuter-friendly, bake eggs using a muffin pan like in this recipe for gluten-free turkey, broccoli, and egg muffins.


Tip: Make a frittata on Sunday evening and portion it out in small plastic containers for the rest of the week. You can easily reheat a frittata in the microwave, but this dish is pretty tasty cold.

Image: Lizzie Fuhr

Continue on to the next page for another favorite breakfast treat that you can prepare in advance …

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Whole wheat flour and omega-3 enriched eggs turn pancakes from a forbidden decadence to a healthy diet staple. Cinnamon and flaxseed provide a sweet, comforting flavor and texture.

In addition, it’s important to realize that one of the biggest mistakes at breakfast time is not eating enough!

In the morning, your energy stores are depleted by as much as 80% from the night before. Without food, your body begins to conserve energy and burn fewer calories—making your metabolism take a nosedive. That may be why, in one study, breakfast skippers were nearly 5 times more likely to be obese than breakfast eaters.

This recipe has been tailored to include fat-fighting nutrients: fiber, omega-3s, calcium, and vitamin D.


Here are the nutrition values per serving:

87 cal
4 g protein
10 g carbs
2 g fiber
4.1 g fat (0.5 g sat fat)
194 mg sodium

The full recipe to make these healthy pancakes is on the next page …

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