Good Morning Pancakes

I love pancakes, but they can be quite high in fat, cholesterol, and calories. Here's a recipe from an old southern cookbook that I modified. You still probably shouldn't eat them everyday, but they're a lot easier on your waistline!

This is what most of my cookbooks look like. I'm always making changes to ratios and altering ingredients. Here's my version:

Ingredients

2 Tbsp oil
1 cup 2% milk
2 Tbsp sugar
3 tsp baking powder
2 egg whites (no yolks)
1 1/4 cup flour
1 tsp apple sauce (If you don't have applesauce on hand, add one more Tbsp oil.)
1 Tbsp cinnamon

 1. Mix all dry ingredients until well combined. Add wet ingredients and stir thoroughly.

2. Use a ladle to drop batter onto a pan or skillet over medium high heat.

3. Cook for about 3 minutes per side.

4. Serve warm with agave nectar. I frequently add a dollop of jam to the top!

Hearty Vegetarian Breakfast Hash

Here's a recipe that is very easy and so quick to prepare!

Ingredients

2 veggie burger patties, cooked

2 large potatoes, cooked and rough cut 

1/2 of 1 onion, chopped

1 small bunch of green onions

1 yellow bell pepper, chopped

1 red bell pepper, chopped

1 T soy sauce

1 T olive oil

Chili powder, salt, pepper, and garlic to taste

1. Cook veggie patties and potatoes. I use a George Foreman grill for the patties (I use Trader Joe's brand, but any brand will do!) because it makes them kinda crispy. Cut or tear into pieces.

Toss the potatoes in the microwave until they are cooked through. Let them cool enough to handle comfortably, then chop into bite-sized pieces.

Add olive oil to a hot pan, coat the bottom, and add patties pieces and potatoes.

 2.  Add all onions and bell peppers. Season with soy sauce and spices.

 3. Saute.

 4. Dish will be ready when the potatoes are browned on the sides. Serve hot!

Banana Stuffed French Toast for 2

I always look for ways to make comfort food healthier. The bananas combined with the cinnamon give the filling a nice kick, and baking this French toast really adds a nice crispiness to the texture.

Ingredients

2 bananas

4 slices potato bread

1/4 cup 2% milk

2 egg whites

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Lightly spray an ovenproof pan with cooking spray and heat over medium heat.

3. Mash bananas in a small mixing bowl with a fork until they resemble chunky applesauce. Add 1/2 teaspoon of cinnamon.

4. In a separate bowl, whisk together egg whites, milk, vanilla, and remaining cinnamon. Dip two slices of bread in the mixture for 30-45 seconds. (Dip one side only!)

5. Place the dipped bread onto the hot ovenproof pan, egg mixture side down. Spread desired amount of banana puree on the top of the slices. Dip remaining two slices and place them on top of the puree.

6. Cook bread for about two minutes on each side or until egg starts to brown. Transfer pan to oven for about 5 minutes, or until toast is brown and crispy.

7. Serve hot with drizzled maple syrup and powdered sugar.

1. Mash bananas with a fork and add cinnamon.

2. Whisk eggs, milk, vanilla, and cinnamon.

3. Spread banana puree on bread. Can be done before or after dipping.

4. Dip remaining bread in egg mixture.

5. Place on ovenproof pan on medium heat.

6. Cook about 2 minutes per side.

7. After baking, serve warm with maple syrup and powdered sugar. I added red pears on the side.