Low Fat Pumpkin Pancakes

November 17th, 2013 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

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These are the ideal pancakes for Autumn when the leaves are turning all beautiful colors of browns, yellows and reds! Perfectly light for all palates. For all pumpkin lovers! They go great with Maple Syrup, Honey, Cottage Cheese, and Light Sour Cream! They’re also very high in fiber as well as protein! Definitely guiltless for the ultimate breakfast!

I got this recipe from skinnytaste.com Thanx Gina!

Servings: 4 • Size: 2 pancakes
Calories: 200 • Fat: 1g • Protein: 9.1 g • Carb: 51.6 g • Fiber: 3.0 g

Ingredients:
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 cup canned pumpkin
1 tbsp brown sugar
1 cup 1% milk
3 large egg whites
2 tsp oil
1 tsp vanilla
cooking spray

Directions:Mix all dry ingredients in a bowl. Combine milk, egg whites and canned pumpkin, brown sugar, oil and vanilla in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don’t over-mix.

Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Keep covered with foil until you are finished to keep warm. Enjoy!

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Rating: 5.0/5 (3 votes cast)

Belgian Waffles

July 26th, 2013 | Posted by Milana in Breakfast/Brunch - (0 Comments)

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Makes 4 Belgian Waffles

INGREDIENTS:
1/2 cup White Whole Wheat flour
1/2 cup Unbleached All purpose flour
3 Tablespoons coconut sugar
1-1/2 tsp baking powder
1/8 teaspoon salt
3/4 cup+ 2 Tbsp milk
1 egg
1 Tablespoon coconut oil, melted
1/4 teaspoon vanilla
1/4 teaspoon cinnamon

DIRECTIONS:

Heat waffle iron.
Combine the flour, sugar, baking powder, cinnamon and salt in a large bowl.

Whisk the milk, egg, oil, and vanilla in another bowl.

Whisk the milk mixture into the dry ingredients just until the dry ingredients are moistened (lumps are OK!).

Pour about 1/2 cup into the center of your waffle iron. Bake according to your waffle iron until they are the crispness you enjoy.

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Rating: 4.7/5 (3 votes cast)

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Hashbrowns with Eggs Sprinkled with Mozzarella

July 14th, 2013 | Posted by Milana in Breakfast/Brunch - (0 Comments)

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INGREDIENTS:
1/2 Sweet onion, chopped
1 Tbsp Avocado Oil
1 Tomato, Diced
2 Red Potatoes, diced
2 eggs+ 2 egg whites
1/4 cup shredded mozz
1/2 tsp kosher salt, divided
1/4 tsp pepper
1/4 tsp ground turmeric
1/4 tsp smoked paprika

DIRECTIONS:

Using a deep skillet with lid. Heat oil. Saute onions until almost tender. Add tomatoes. 1/4tsp salt. Stir. Saute until tomatoes give off juices approx 2 min. Add potatoes, rest of the salt and pepper. Stir. Cook covered for 10 min. Stir add turmeric, and paprika. Stir again and cook for another 20 min on med-low heat. Make room for 2 eggs. Crack eggs in spaces along with the whites. Cover and cook for another 3 min. Turn heat off. Sprinkle with cheese and serve.

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Rating: 5.0/5 (2 votes cast)

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Skinny Banana Double Chocolate Chip Muffins

July 3rd, 2013 | Posted by Milana in Breakfast/Brunch - (0 Comments)

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These are the yummiest Banana muffins ever!!!! They do not require any dairy or fat and are a perfect chocolate lover’s snack-GUILT FREE!!! My husband can consume 3 of these in one sitting without thinking twice if im not looking…hahahaha! 😛

INGREDIENTS:
3 large very ripe bananas
2/3 cups cane or coconut sugar
1 large egg
1/3 cup unsweetened applesauce
1/2 cup white whole wheat flour
1/2 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cups semi-sweet chocolate chips

DIRECTIONS:
Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.
*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps.

In a large bowl mash the bananas well with no big lumps. Stir in the sugar, egg, and applesauce.
Sift the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine. Fold in chocolate chips. The batter will be a little chunky. Do not over mix.
Fill the batter into 9 muffin cups (fill them all the way to the top, mine didn’t rise much). Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for a few minutes, then transfer to a wire rack to cool completely. Enjoy with a cold glass of fat free milk or unsweetened almond milk.
9 Servings

Amount Per Serving

Calories 220.3

Total Fat 5.6 g

Saturated Fat 3.3 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 0.5 g

Cholesterol 24.0 mg

Sodium 274.0 mg

Potassium 216.6 mg

Total Carbohydrate 44.3 g

Dietary Fiber 4.5 g

Sugars 26.0 g

Protein 3.7 g

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Rating: 4.3/5 (3 votes cast)

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Oatmeal Sirniki

November 5th, 2012 | Posted by Milana in Breakfast/Brunch | Russian/Bukharian Cuisine - (0 Comments)

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INGREDIENTS:

1-16oz. Package Farmer Cheese

2 Large Eggs

3 Tbsp Honey or 4 Tbsp Coconut Sugar

2-1/2 Cups Old Fashioned Rolled Oats

1 tsp Vanilla Extract or vanilla bean paste

1 cup any type of berries (optional)

2 Tbsp Avocado or Peanut Oil for frying

DIRECTIONS:

Mix all ingredients except for oil and berries until well combined. Gently fold in berries if using. Shape into 2″ diameter patties. Heat oil in a large 10″ skillet and place patties ( fry about 7-9 patties at a time) and let fry for about 1-2 minutes on each side on medium heat. Serve with some coconut whipped cream and some more berries.

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Rating: 5.0/5 (3 votes cast)

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Whole Wheat Drop Biscuits

September 5th, 2012 | Posted by Milana in Breads | Breakfast/Brunch | Thanksgiving - (0 Comments)

I love warm buttery biscuits straight from the oven on a damp, rainy day. It’s just the most comforting piece of food that can go with either breakfast or brunch. I guarantee this fast and easy recipe will have your taste buds asking for more! This is also a staple at our annual Thanksgiving Feast!

INGREDIENTS:

1 cup unbleached all-purpose flour

1 cup white whole wheat flour

1 Tbsp Baking powder

1/4 tsp salt

4 Tbsp unsalted cold vegan butter

1 cup Ripple Original Unsweetened Milk

**Herb & Garlic Version:

3 Tbsp Dried Parsley

1 tsp Fresh Rosemary, Basil and Thyme or 1-1/2 tsp dried

1 tsp Dried Sage

2 tsp Garlic Powder

DIRECTIONS:
Heat oven to 450F. Whisk together flours, baking powder and salt. Cut the butter in with a pastry blender. If you do not have a pastry blender use 2 knives to the cut the butter into the flour mixture until the butter resembles size of peas. Stir in the milk just until moist. do not over mix. Use a small -medium cookie scoop to scoop the batter onto a greased cookie sheet about 2″ apart. Bake for 7-9 min and serve warm.

*** Add these ingredients into the flour mixture before the vegan butter for the Herb & Garlic version…enjoy!

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Rating: 5.0/5 (3 votes cast)

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Whole Wheat Buttermilk Pancakes

December 26th, 2011 | Posted by Milana in Breakfast/Brunch - (0 Comments)

Hey Everyone!!! I hope you all enjoyed the holidays! I certainly did ….I woke up this morning in the mood to whip something yummy up for breakfast and sure enough I had the ingredients on hand to make these fluffy buttermilk pancakes.

Ingredients:

1/2 cup whole wheat pastry flour or white whole wheat flour

1/2 cup unbleached all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1-1/2 Tbsp Honey or maple syrup

1 Large Egg lightly beaten

1-1/2 cups unsweetened Original Ripple Milk mixed with 1.5 Tbsp white vinegar (leave for 5 minutes to coagulate)

2 Tbsp Avocado Oil

Cooking Spray for griddle

9 Tbsp All Fruit Raspberry Preserve

Directions:

  1. Heat griddle to 375 degrees. Whisk together flours, baking powder, baking soda, and salt in a mixing bowl. Add egg, honey, milk/ vinegar mixture, and 2 tablespoons oil; whisk to combine. Batter should have small to medium lumps.
  2. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Grease with cooking spray.
  3. Using a 2-ounce scoop or 1/4 cup, pour pancake batter. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
  4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
  5. For Raspberry sauce, heat the jam in a small saucepan until warmed through. Drizzle about 3-4 tsp over each pancake serving.
*Makes 14 Fluffy Pancakes (2 per serving + 2-3 tsp of sauce)

**Original recipe was found on marthastewart.com

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Rating: 5.0/5 (4 votes cast)

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