Tag: brunch

Banana Oat Pancakes

We’ve all had leftover bananas. I bet you even have some sitting on your counter right now. Surrounded by fruit flies. Don’t you just hate that???

Summer fruit flies kill me. I’ve tried every trick in the book! (And if you have any others, send them my way!). I can’t have my bananas sitting on the counter, so I’ve got to think up ways to use them up. The thing is though, I’m not the biggest banana person. I like bananas – freshly ripe and creamy. But when I start to mix them into other foods – I get picky.

Banana bread is good by me. Banana oat muffins too. Smoothies are a given. Especially this one. Why not pancakes?

I make pancakes for breakfast at least once a week – my kids can’t get enough. Even my husband has gotten in on the pancake fun as we explore creative flavors. These are our favorite!

When I served these up for breakfast one weekday morning, I got a 2 out of 3 from the kiddies (since one of them detests bananas, and there was no hiding them here!)

The great thing about this recipe is that they’re not altogether bad for you. Chock full of oats and potassium-rich bananas, they offer more than the standard pancake – and they’re even dairy-free! Although if you want to go even healthier, try these incredible 4-ingredient Paleo banana pancakes from kitchen-tested. They’re amazing!

Related Posts:

pumpkin ricotta pancakes with cranberry syrup
speculoos pancakes
cheese pancakes with raspberry sauce

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Cinnamon Honey Walnut Butter

It feels like forever since I’ve posted real recipes! I’ve been so busy with the ebook, cooking demos and traveling abroad that I haven’t had a chance to really get in the kitchen. Luckily, I have a few recipes that I’ve been saving for days like these, and I’m finally digging them up.

Making your own nut butter is a lot easier than it looks. And the possibilities are endless! Almond butter, peanut butter, pecan butter, hazelnut butter (hello nutella!)….there are so many to choose from! Some people opt to soak and dehydrate their nuts before processing (it makes it easier to digest, improves the flavor, and removes bitterness), but that just takes the easy out of it! I go the quick route – blend, blend and blend some more until they go from piecey to mealy to ground to creamy…yummy! Stay tuned for the perfect compliment to this butter – banana oat pancakes, coming to the blog next week!

Related Recipes: sugared almonds

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Scrambled Hard-Boiled Eggs

They say necessity is the mother of invention and I guess that’s how this recipe came to be. I mean, you can’t say you’ve really tried every type of egg dish over Passover until you’ve tried scrambled hard-boiled eggs, right?

My mother has been making these on Passover for as long as I can remember. She learned to make them from my grandmother, who learned to make them from her mother. I’m not sure if this is a traditional Hungarian dish, or if my great-grandmother invented it. I imagine there wasn’t much else to eat back in Europe besides for eggs and potatoes, with a little chicken or meat on the side, if they were lucky. So creativity with eggs and potatoes was a must. How else can you explain adding hard boiled eggs to runny scrambled ones?

Eggs on eggs might sound kind of weird. Ok, it does sound really weird, but trust me when I tell you that these scrambled hard-boiled eggs are incredibly delicous. Adding hard-boiled eggs to the scrambled ones make this dish substantial enough to serve for lunch, with a side of salad or matza and cheese.

Scrambled hard-boiled eggs is just one of the interesting recipes my family whips up with eggs over Pesach. There’s also our sweet nut omelette that we’d whip up for breakfast and the mock chopped liver that begins with some deeply caramelized onions.

Aside from eggs and potatoes, sauteed onions are the other quintessential Passover ingredient. Since we don’t use spices or processed ingredients over the holiday, sauteed onions are a crucial base for adding flavor to every dish. These scrambled hard-boiled eggs are no exception.

 

Related Recipes:

how to make perect hard-boiled eggs
Passover sweet nut omelette
Passover baked portobello shakshuka

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Pumpkin Ricotta Pancakes with Cranberry Syrup


I bet you didn’t think it could get any better than good old pumpkin pancakes. How about pumpkin ricotta pancakes with some cranberry maple syrup to top it off? Thanksgiving heaven, wouldn’t you say? This is fair warning: you might want to get yourself some tissues. There’s going to be some drool involved.


I love pancakes. Any flavor suits my fancy. Blueberry corn and Speculoos Spiced are favorites, but gimme some cheese and I call ’em latkes. These old cheese latkes with raspberry sauce were my idea of a deconstructed donut. This year, I decided to get into the Thanksgivukkah spirit with some pumpkin flavored pancakes with a generous dose of ricotta and autumn spices. Whip ’em up on Chanukah or Thanksgiving morning – better yet – lunch, or even dinner (I am not beyond eating pancakes for dinner)…


I’m gonna go all Pioneer-Woman on you and throw in some extra photos for your drooling pleasure. I don’t know what was better, getting to eat these, or photographing them. They almost look too good to eat, don’t they?


Go ahead, dig in. These babies won’t last long…


Now open up WIDE, there’s a mouthful of flavor on that fork…


Be generous. Slather on that buttery goodness…

Nothing goes together quite like pumpkin and cranberries – two fall favorites that complement each other like yin and yang. There’s also no better topping for pancakes than pure sweet maple syrup. Why not combine the  two to make cranberry maple syrup over pumpkinlicious pancakes – a perfect pairing for the autumn holidays!

Related Posts:

cheese latkes with raspberry sauce
healthy baked pumpkin oatmeal
pumpkin banana bread

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Speculoos Pancakes

If you’ve read this post, you know all about my (not so) little obsession with speculoos cookies right now. My Lotus cookie cinnamon buns with speculoos cream cheese frosting were a huge hit, and I received several emails from readers who made them to rave reviews. After making 2 batches of speculoos chex party mix (recipe coming up soon!) I was running low on my spiced shortcrust biscuit stash, with only about 10 of them left (cookies, not packages…I’m not THAT crazy).

I pulsed the cookies into crumbs, leaving me with just about a half cup of golden delicious speculoos “flour”. It was Sunday morning, and what better way to use it, than in pancakes. The hint of speculoos spice paired so perfectly with butter and maple syrup that my kids kept asking for more. The pancakes were gone before you could say speculoos.

Forgive the load of pictures here, but do you see what I see? Butter. Pure Maple Syrup. Speculoos-scented pillows of fluff. I can drool over these all day.

What am I gonna do now that I’m out of speculoos cookies?!

P.S. If you live under a rock and you STILL don’t know what speculoos is, you can read all about it in this post.

1 year ago: kid-friendly dirty rice
2 years ago: quick, easy & tasty chicken

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