Homemade Pancake Mix

    One of my favorite meals on the weekends is pancakes. If we are not enjoying Sweet Potato Pancakes from our favorite local diner, I am usually making my own pancakes at home. Needless to say I make a lot of pancakes! My husband is a big fan of the plain old version, but I like to mix it up a bit from time to time. 

     What I am not a fan of is boxed pancake mix. Not only is it made with processed ingredients and additives but is way more expensive than the ingredients themselves. Plus if I can make it myself from basic ingredients in my pantry, why not. If you ask me, homemade pancakes are just that much tastier!  I like to make mine with part white whole wheat flour for added nutrients, fiber and a nuttier flavor. My one complaint with making pancakes from scratch is that they tend to be time intensive. 

     To make things easier on myself I decided to come up with a basic pancake mix that I can pull out whenever I want to make pancakes. This way the measuring is done and all I need to add is the wet ingredients and any other flavorings or mix-ins.  

     This week I used my pancake mix to make my all-time favorite Cinnamon Apple Pancakes. I can eat them just about any time of year. You can use the mix to make just about type of pancake your heart desires. To each cup of pancake mix just add in 1 cup of milk, 1 egg, 2 tablespoons of butter or oil and any flavoring you want! Easy and breakfast is on the table in 20 minutes! And if you are looking for a quick weeknight dinner, pancakes are always an option! Now if "Brunch" is breakfast for lunch what would breakfast for dinner be?

  

  Homemade Pancake Mix

(Makes about 4 cups)

Ingredients

• 2 cups All-purpose flour
• 2 cups white whole wheat flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons salt

For every 1 cup of pancake mix add in 1 egg, 1 cup of milk, 2 tablespoons unsalted butter or oil.

Cinnamon Apple Pancakes 
Makes: 8 pancakes (4 servings)

Ingredients

• 1 cup homemade pancake mix
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 cup milk or milk alternative(almond milk, soy milk, etc.)
• 1 egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla
• 1/2 cup apples, peeled and diced

Directions
1. In a large mixing bowl, combine pancake mix, cinnamon and nutmeg.
2. In a medium bowl add all wet ingredietns (milk, egg, butter, vanilla) and whisk to combine.
3. Add wet ingredients to dry ingredients and mix until just combined.
4. Fold in diced apples.
4. Heat griddle to 350 degrees or if using frying pan heat on medium heat. If using non-stick surface lightly spray with cooking spray. Using a 1/3 cup measuring cup spoon batter onto heated surface. Cook for 2-3 minutes or until bubbles form on the top of the pancakes. Flip and cook for antother 2-3 minutes.

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Banana Pancake Cupcakes with Maple Greek Yogurt Frosting

I am always trying to stay on top of recent food trends and try them out in my own kitchen. This time it is pancake cupcakes. I mean who doesn't want a cupcake for breakfast?! I usually top my pancakes and waffles with greek yogurt in place of some of the maple syrup for sweetness and protein. So when I saw a way to make greek yogurt frosting on healthy aperature, I had to give it a try! By straining out the liquid overnight you get a thicker, creamier yogurt that spreads like frosting.

As many of you know my favorite combo is banana, peanut butter and chocolate so I topped the banana pancakes with chocolate chips and peanut butter drizzle. However, you can top these off whatever way you like. They came out perfectly moist and delicious and can be enjoyed just about anytime of day!

Banana Pancake Cupcakes with Maple Greek Yogurt Frosting

servings: 6

Ingredients

Maple Greek Yogurt Frosting

• 2 cups greek yogurt
• 2 tablespoons maple syrup

Pancakes

• 1 cup milk
• 1 tablespoon vinegar
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking powders
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 banana
• chocolate chips (optional)
• peanut butter drizzle (optional)

Directions

Maple Greek Yogurt Frosting
1. Add greek yogurt to a large coffee filter and place in a stainer. Place strainer in a medium size bowl to catch any water that leaks. Cover with plastic wrap and place in the fridge over night.
2. The next day remove strained yogurt from the fridge and place in a medium bowl and mix in maple syrup.

Pancakes

1. Turn oven on to 350 degrees. Add paper liners to a muffin tin.
2. In a small bowl, add vinager to milk and set aside.
3. In a large mixing bowl add flours, baking soda, baking powder, and salt.
4. Whisk egg into milk mixture.
5. Add wet mixture into dry mixture and mix just until combined.
6. Slice banana thin and place a slice on the bottom of each muffin liner. Then add equal amounts of pancake mixture to each muffin liner ( I filled about half way). Top each with another slice of banana. Bake in oven for 15 to 20 minutes.
7. Slightly cool then top with maple yogurt fosting and additional toppings.

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Pina Colada Brown Rice Porridge

      “By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win  prizes associated with the contest. I was not compensated for my time.”

      In honor of National Nutrition Month, the USA Rice Federation is challenging us “recipe reduxers” to come up with a healthy recipe using US grown rice. Rice often gets little praise with all those other super grains out there these days, but rice provides us with many nutritional benefits. Rice is naturally gluten free, low in fat and sodium free and provides high quality protein. Whole grain varieties like brown rice, are high in fiber which can help reduce your risk of chronic disease like heart disease, diabetes and certain cancers. Rice is also convenient and affordable and super versatile in the kitchen.

    

       Rice is often used as a side dish or in an entrée, but rarely is it used as a breakfast food. But, why not?! I am a big fan of rice pudding and thought how about a rice porridge for breakfast? And with my recent trip to Panama and love for tropical fruits I was inspired to make a Pina Colada version of rice porridge. I ended up using leftover brown rice I had from the night before, cooking it with coconut milk and pureed banana and pineapple. For additional crunch and texture I topped it all off with banana slices, almonds and coconut flakes. It ended up being perfect hot for breakfast and just as great cold for a snack the next day. Both ways were equally delicious and definitely made me feel like I was back on the sandy Panama beaches!

Pina Colada Brown Rice Porridge

Servings: 2

Ingredients

• 1 1/2 cups cooked brown rice
• 1 cup unsweetened coconut milk
• 1 banana, divided
• 1/2 cup pineapple (fresh or frozen)
• 1 tablespoon coconut sugar ( or honey)
• Toppings: shredded coconut and almonds (optional)

Directions:

1. In a food processor or blender mix together pineapple and half of the banana. 

2. In a medium saucepan, over medium heat, add in cooked rice, coconut milk and fruit blend. Bring to a boil then reduce heat to low and simmer for 20-25 minutes or until desired consistency is reached.

3. Once cooked add in sugar.

4. Serve hot or cold and top with  shredded coconut, sliced almonds and slices of remaining banana.

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An InLinkz Link-up

Blood Orange Cranberry Muffins

          

          I recently spent a few days in Portsmouth, NH for a little weekend getaway and spa trip! This was much needed after working the holiday and holiday weekend (yes dietitians are that important they need to work on Christmas!).

       

        During my trip to Portsmouth I made a stop at Stonewall Kitchen, or as I like to call it "foodie heaven". I probably spent a good half hour in there browsing and came across Blood Orange Marmalade which gave me a little inspiration for a yummy seasonal muffin using blood oranges and cranberries.

        If you have never tried blood oranges, you are missing out! Their high anthocyanin/ antioxidant content gives them their bright red/maroon color. They are also high in Vitamin C, making them the perfect food for fighting and preventing that winter cold! Blood oranges (also called Moro) taste similar to Navel oranges but have a sweeter berry flavor.

          

         

        For the muffins I balanced the sweetness from the blood oranges with tart cranberries. The added cranberries make these muffins an antioxidant powerhouse and the perfect combination of sweet and tart. I added the marmalade to the middle of the muffins as a sweet fun surprise. By doing this I was able to cut back on the added sugars in the muffin mix. These Blood Orange Cranberry Muffins make for a delicious breakfast, snack or dessert this winter season!

Blood Orange Cranberry Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs, slightly beaten
• 1/2 cup blood orange juice
• 1/2 cup milk, fat-free
• 1/3 cup vegetable oil
• 2 Tablespoons blood orange zest
• 1/2 cup coconut sugar, or brown sugar
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries (can substitute with dried cranberries)
• 1/4 cup blood orange marmalade (can substitute with orange marmalade)

Directions:
1. Preheat oven to 375 degrees. Lightly grease muffin tin with oil spray or line with paper liners.
2. In a medium size bowl, whisk together flours, baking powder and salt.
3. In a standing mixer mix together eggs, juice, milk, oil, zest, sugar and vanilla extract. Then fold in cranberries.
4. Fill each muffin tin 1/3 full with batter, then add 1 teaspoon of marmalade, then layer on more batter to fill each muffin tin approximately 2/3 full.
5. Bake in preheated oven for 20-25 minutes or until inserted toothpick comes out clean.
6. Let muffins cool for 5 minutes then remove and place on wire rack to finish cooling.

Carrot Pineapple Coconut Muffins

This recipe was inspired by my love for carrot cake! I wanted to make this treat healthy and satisfying enough that it could be enjoyed for breakfast or dessert. For a fun seasonal twist,  I added pineapple and coconut to the muffin mix . To cut down on the calories, I used applesauce in place of some of the fat and cut back on the added sugar.

Baking this weekend also gave me the chance to play around with the new fancy camera I got for my birthday!  I think the pictures came out pretty well for my first try :)


Carrot Pineapple Coconut Muffins

Ingredients

•    1 1/2 cup all-purpose flour
• 1/2 cup whole-wheat flour
•  1 teaspoons baking powder
•  ½ teaspoon baking soda
• 1/4 teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1/2 cup applesauce
• ¼ cup milk, fat-free (can substitute with coconut or almond milk)
• 1/2 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 egg (or 2 egg whites)
• 2 teaspoons vanilla extract
• 2 cups carrot, grated (about 4 medium carrots)
•  ½ cup sweetened flaked coconut
•  1 cup fresh pineapple, cut into ¼-inch dice or “tidbit” size -or- use canned pineapple tidbits, drained -or- 1 cup frozen pineapple tidbits

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.

2. In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and ginger.

3. In a medium bowl, whisk together applesauce, milk, brown sugar, vegetable oil, egg, and vanilla extract.

4. Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, coconut, and pineapple.

5. Divide the mixture between the muffin cups. Cups should be filled to the top.

6. Bake for 20 – 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.

7. Allow to cool for 5 – 10 minutes before removing from the muffin tin. Serve plain for breakfast or with pineapple cream cheese glaze for dessert (recipe below).

8. Store in an airtight container at room temperature for 2 – 3 days, or freeze.

Nutrition Information (per muffin): 192 calories, 30 grams carb, 6 grams fat, 3 grams protein


To make these muffins into a sweet treat, top with my pineapple cream cheese glaze!

Pineapple Cream Cheese Glaze
(makes enough to frost 12 muffins)

Ingredients
-1/2 cup,1/3 less fat cream cheese (softened)
-1/2 cup powdered sugar
-1 teaspoon vanilla extract
-3 tablespoons pineapple juice

Instructions: Whisk together cream cheese and powdered sugar. Then whisk in vanilla and pineapple juice.

 Nutrition Information (per frosted muffin): 229 calories, 35 grams carb, 7 grams fat, 4 grams protein