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.

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.

Fruit syrup

(fruit syrup with fresh berries on top)

I don't mind eating my pancakes, waffles and french toast with fresh fruit. No butter, sugar or any other additives needed. I know many do not share my sentiments. So recently, I've been making an easy, delicious and healthy fruit syrup. Please keep in mind this recipe is not an exact science, I honestly never measure, so it's more of a gestimation.

1-2 cups of fresh or frozen fruit (blueberries work best, but blackberries and raspberries are also great).
1/2 cup water
1-3 tsp cornstarch
2 tsp lemon juice
sugar as needed

Directions: Mix water and cornstarch and place in a small sauce pan. Add lemon juice and fruit. Cook on low until sauce thickens and blueberries begin to pop. Stir occasionally. You may need to add more water. I always taste the syrup before adding sugar. If you have sweet fruit you won't need sugar.

Whole wheat oatmeal waffles

Your heart will love you when you make these delicious, healthy waffles. I found the recipe on allrecipes and altered it slightly. I serve fresh fruit and fruit syrup on top.

2 eggs, beaten
2 cups buttermilk (you can make buttermilk by using milk + 2 tbsp vinegar or lemon juice. Allow this to sit for 5-10 minutes)
1 cup oats (not quick)
2 tbsp brown sugar
1 tbsp vegetable oil
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

1. Combine buttermilk and oats and let sit for 30 minutes (you can skip this step by using quick oats. I prefer non-instant oats because they have more fiber). After 30 minutes add the eggs (beaten) and oil.
2. Combine flour, brown sugar, baking soda, baking powder and salt. Combine with wet ingredients.
3. Pour batter into waffle iron and cook to perfection.

*I have found that because I used freshly ground whole wheat the waffles often turn out flat. If this happens simply add 1/4 cup white flour. These waffles should puff up while cooking and be thick. Batter will be very thick.
Makes  6 waffles

Pumpkin Spiced Cream Cheese Breakfast Rolls

These are super easy; justin thought they were the best thing ever...basically cinnamon rolls made with crescent rolls and a pumpkin mixture. You could also use Rhodes dough or make your own, but I liked the lightness of the crescent rolls. Find the original recipe HERE.

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2 cans Pillsbury Crescent Rolls

4 oz cream cheese, softened

1/4 cup brown sugar

1/4 cup canned pumpkin

1/4 tsp cinnamon

1/8 tsp nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents. Starting at long end, roll up then cut into 1 inch pieces (I put the rolled dough in the freezer for a couple minutes and found it was easier to slice after that). I baked mine in two pie dishes, but you could do two 9x9 pans or even one 9x13 dish.

2. Bake for 25-30 minutes or until rolls are golden brown. Frost warm rolls with cream cheese frosting recipe below.

4 oz cream cheese, softened

1/2 cup powdered sugar

1/2 tsp vanilla

1 tbsp canned pumpkin

Pumpkin Pancakes

yes, I am on a pancake-making kick. These were really good (I think adding chocolate chips is essential, but justin always has his without). The batter is super thick, which threw me off at first, but I figured out you have to spread the batter on the griddle with a spoon and make them a little smaller to ensure they cook all the way through. go here to see the recipe.

2 cups flour

3 tbsp brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp allspice

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp salt

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

Mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture.

Heat a lightly oiled griddle over medium heat. Scoop the batter onto the griddle and brown on both sides.

Banana Pancakes

This recipe can be found here.

1 cup flour

1 tbsp white sugar

2 tsp baking powder

1/4 tsp salt

1 tsp vanilla

1 egg, beaten

1 cup milk

2 tbsp butter, melted

1-2 ripe bananas, mashed (I usually mash 1 banana and cut the second into tiny chunks, just a preference thing)

optional - chocolate chips, chopped pecans

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, melted butter, vanilla and mashed bananas.

Stir flour mixture into banana mixture, batter will be slightly lumpy.

Heat a lightly oiled griddle over medium-low heat. Pour batter onto the griddle and cook until pancakes are golden brown.

German Pancakes and Buttermilk Syrup

German Pancakes
1 c. milk
1 c. flour
1/4 t. salt
dash of sugar
6 eggs
Combine ingredients using a mixer. Meanwhile, heat oven to 450 and melt 3-6 T butter in 9X11 pan. When butter is sizzling (this step is key), pour pancake batter. Continue cooking 10-15 min or until nice and puffy.

Buttermilk Syrup
1 c. sugar
1/2 cube butter (no substitutions)
1/2 c buttermilk
1/2 t. soda
1 t. Karo
1 t. vanilla

Mix ingredients (except vanilla) in sauce pan. Boil 5 min, stirring constantly. Remove from heat and add vanilla. Can be refrigerated. Delicious on all manner of breakfast food.

Orange Pecan Scones

MB can leave out the pecans. These are delish!
From homespunliving.blogspot.com

Orange Pecan Scones
1/2 c. butter, in pieces
1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. chopped pecans
1/3 c. sugar
grated zest of one orange
1/2 c. orange juice
1 egg, beaten
For glaze:
1/2 c. confectioner's sugar
1 tbsp. orange juice
12 pecan halves
Scones: Combine dry ingredients (flour, baking powder, baking soda, chopped pecans, sugar & zest) in food processor*, and using pulse, cut in butter til it looks like a coarse meal--be careful not to over process. Add orange juice and beaten egg and combine until just mixed. Drop 12 equal lumps of dough onto a greased cookie sheet. Bake at 375 degrees for 12 - 15 minutes or until golden brown. Cool on wire rack.
* or use a pastry cutter and mix by hand.
Glaze: Combine confectioner's sugar and orange juice, mixing til smooth. Spread a little glaze on each scone and top with a pecan half.
Makes 1 dozen.
These are best eaten right after they are baked!