Bananas are a perfect fruit, full of potassium, conveniently packaged, and while sweet actually have a low glycemic index, meaning that the sugars break down slowly and won’t spike your blood sugar.
Did you know that bananas are botanically a berry? Neither did I.
I’ve combined these two pancake recipes together as they’re both unusually light pancakes as well as high protein. I couldn’t decide which one I like better so you get two to choose from! I hope you’ll enjoy them as much as I do. Be sure to check out the recipe for Maple-Vanilla Walnut Syrup below the second pancake recipe.
Away from the Kitchen by Dawn Blume Hawkes
Recipe by Chef Robert del Grande
There is something about the sound of “buckwheat” when you say it before “pancakes.” It suggests another depth of flavor—an old-time flavor, a bit of tradition, something a little more intriguing than the usual. Buckwheat adds a wonderful nutty, earthy flavor and a deeper, richer color to pancakes. It gives the pancakes a nice country feel. When you add the pecans and the blackberry syrup, it becomes another wonderful world.
I think you’ll agree that pancakes are a tempting comfort food that we’d secretly love to have almost daily but don’t because we usually eat them smothered in butter and syrup or jam whether they’re thin like crepes or thick and hardy.
If you have teenagers, you’ll probably want to skip this blog as the main ingredient in trifle is stale cake. If you actually do occasionally have stale (or extra) cake — with or without teenagers — read on!
If you’re unfamiliar with trifle, it’s a British invention for using stale cake. Which does lead one to wonder if stale cake is a common problem for the Brits because their teenagers are sent off to boarding school.
On a journey toward permanent weight loss? Want to kick up your immune system? Looking for new ideas for healthy eating? If so, put fresh pineapple on your weekly shopping list.
If I were to choose only one muffin recipe from my collection, it would be this recipe for applesauce muffins. These muffins are extremely moist, delicate in texture and bursting with flavor. This is especially true if you use my Kick-ass Applesauce recipe as the base for these muffins. They are really, really good!
From the first moment I tasted maple sugar I have been addicted to its sweet, complex flavor. I honestly don’t remember the first time I tasted it, but I’m assuming it was either a maple leaf or little figure made from the sugar, or perhaps it was the syrup. I do remember riding
Courtesy of Carol Fenster, PhD, from 125 Gluten-Free Vegetarian Recipes
Carol says, “Historians tell us that amaranth was a primary food for the ancient Aztecs (and also other indigenous cultures in Mesoamerica as well as Incan culture; Ed). Known as one of the most nutritious grains on earth, it is an excellent choice for the gluten-free diet. Here, it is cooked into a hearty porridge. Make a batch and refrigerate it; eat it throughout the week for a good start to your day.”
Adapted from a Recipe from Spirit of the Earth
This delicate cake was conceived as a coffee cake but it deserves to be elevated to an afternoon and evening tea cake. Feel free to substitute brandy for the rum if you prefer.
I always associate gingerbread as just right for a cozy evening at home when it’s chilly outside. Of course it’s terrific any time of the year, and if you’re a ginger lover, this is an especially good recipe as it has both powdered and crystalized ginger as well as complementary spices that enhance the flavor. It’s also quite moist as it contains applesauce and has a delicate lemon-vanilla glaze. Gingerbread served warm from the oven with whipped cream is hard to beat, but it’s also good lightly toasted with butter or cream cheese on a leisurely weekend morning.
Courtesy of Candice Masters of Gourmet Country
Courtesy of Stephany Zonis
My mother made a variation of this baked pancake for Sunday morning breakfasts. There really isn’t much to it, but it somehow manages to rise dramatically as it bakes. I have improved the original recipe by adding a little sugar and lemon zest–and, of course, vanilla!
Potatoes! One of the best comfort foods, especially when it’s cold, at the end of a day outside, or just about anytime, for that matter. What’s not to like about something you can bake, boil, fry, stuff, make into a salad, use it as a gravy boat, and dress it up for the holidays?
Vanilla and maple have a special affinity for one another. Each enhances the other’s flavor. They’re both foods of the Americas, so that might have something to do with it.
As a special pancake topping, heat 1 cup natural maple syrup (B-grade has a deeper flavor, but any grade will do) until warm. Add 2 teaspoons rum and 1 teaspoon pure vanilla extract and mix well. Add 1/4 cup chopped, toasted walnuts, and serve over pancakes.
Orange salad is a typical Moroccan dish served along with lamb and vegetable soup (Harira) during Ramadan. It can also be used as a refreshing, light dessert for any festive celebration.