Banana-Cinnamon Waffles

The original recipe can be found at Cooking Light here

I omitted the flax seed and buckwheat flour (because I didn't have any) and compensated by adding more whole wheat flour.  These are so hearty and delicious.  My kids even liked them!

Ingredients

1 cup all-purpose flour

1/2-1  cup whole wheat flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups fat-free milk $

3 tablespoons butter, melted $

2 large eggs, lightly beaten $

1 large ripe banana, mashed

Cooking spray

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.

Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.

Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.

Black Bean Soup

This soup is absolutely delicious.  Recipe courtesy of Food Network, with some alterations.

10 slices bacon, finely chopped

1 medium onion, chopped 

6 garlic cloves, pressed

1 (14 1/2-ounce) can reduced-sodium chicken broth

1 1/2 cups canned chopped tomatoes


2 tablespoons ketchup


2 teaspoons Worcestershire sauce


1 tablespoon chili powder


4 (15 1/2-ounce) cans black beans, drained but not rinsed


Kosher salt and freshly ground black pepper


1 bunch cilantro

 Corn tortilla chips


juice of 1/2 lime


Thinly sliced scallions, for garnish


Sour cream, for garnish


Grated cheddar, for garnish

Avocados

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the tomatoes, ketchup, Worcestershire, and chili powder.

Place beans in a separate bowl with broth (or in a blender/food processer), using an immersion blender, blend the beans until they reach desired smoothness.  Return beans to pot with other ingredients;  turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Buttermilk Oatmeal Pancakes

These are a favorite of my kids.  Batter will keep in the fridge  for a few days, just be sure to stir prior to use!

1-1/4 c. buttermilk
1/3 c. rolled oats (not quick)
1/2 c. flour
1/4 c. whole wheat flour
2 T wheat germ (optional)
2 T brown sugar
1 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/4 t. salt
2 large eggs (or egg whites)
2 t. canola oil, divided

Combine buttermilk and oats.  Let rest 20-30 min to soften oats.  Stir in flours, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt.  Whisk egg and oil in a separate bowl then add to the oat mixture, stirring until just combined.

Lightly brush non-stick skillet with 1 t. oil and heat to medium.  Use 1/4 c. batter for each pancake and cook until the underside is brown and bubbles on top remain open.  Turn and finish cooking.