Tag: breakfast

Blueberry Over-Night Chia Seed Pudding

Blueberry Over-Night Chia Seed Pudding

If there’s one thing I appreciate (I mean, let’s be honest, I appreciate a lot), it is make ahead breakfasts. I would give a lot to stay engulfed in my covers for every absolute second I can in the morning. Seriously, I set my alarm for 6 am this morning, it went off and I thought “Nope, not happening” and set another alarm for 6:30, and then I finally rolled out of bed at 6:40. People love mornings, and I respect those people, but I am not one of those people. That mixed with the fact that I need to eat breakfast, I am TOTALLY not one of those people who are all like “I’m just not hungry in the morning”… I’m hungry. All the time.

Especially with an hour and 15 minute commute, one way, to work, (however, come a few short weeks that will be getting cut down in half !!!!!!!!!) I love make-ahead breakfasts. In the colder months, I enjoy make-ahead oatmeal. Pop it in the microwave for 30 seconds, and you have a satisfyingย breakfast right in front of you. With spring officially here, and warmer temps *hopefully* coming to the Chicagoland area soon, this chia seed pudding is perfect for a spring/summer make-ahead breakfast.

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Another thing I love about chia seed pudding for breakfast is that it genuinely tastes good in the morning. I am not one of those people who can make a smoothie and let it sit over night. It just does not taste good to me. There is something off about it.

Do I continue to list off why I love chia seed pudding? Sure, why not. Just like oatmeal, you can put whatever you want on top. I mean, make it taste good, but still, whatever you want.

Below you’ll find the recipe for this blueberry over-night chia seed pudding!

Blueberry Over-Night Chia Seed Pudding

Ingredients

  • 1/4 c. Chia Seeds
  • 1 c. Milk, I use unsweetned vanilla almond milk
  • 1/2 c. Blueberries, I use frozen blueberries
  • dash of Stevia, optional
  • 1/2-1 banana sliced, optional for topping
  • 1/2 tbsp Ground Organic Flaxseed, optional for topping

Instructions

  1. In an air tight container, combine your chia seeds, milk and blueberries. Close your container and let it sit in the fridge over night.
  2. In the morning, take out your now chia seed pudding, top with whatever toppings you like (bananas & flax seed) and enjoy!
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Chocolate Peanut Butter Breakfast Smoothie

Chocolate Peanut Butter Breakfast Smoothie

Chocolate any time of day? For me, yes. My sweet tooth can sometimes (98% of the time) get out of control. When I am able to find recipes, such as this smoothie one, that satisfy my sweet tooth without a ton of calories/fat/sugar/whatever else- I’m a happy camper. This smoothie tastes like someone threw a Reeses’ Peanut Butter Cup in a blender. Yeah, not joking.

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For my smoothies in the morning, I like to add some oatmeal. I find it adds substance and makes the smoothie more of a meal. Between the protein powder, peanut butter and oats, I’m not worried about feeling hungry any time soon. Who am I kidding? I never stay full… for any normal person, this would keep you satisfied for hours.

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With the banana in there, you get that smooth, creamy texture. When I’ve made this smoothie before, I have also substituted half an avocado for the banana. It gives it the same taste/texture. If you happen to not have bananas, but have half an avocado to spare- I suggest trying this!

If you don’t have protein powder, don’t worry. You can use unsweetened cocoa powderย or cacao powder. I use half a scoop of protein powder, so that would equal roughly 1-2 tbsp of powder.

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Below you’ll find the printable recipe for this smoothie!

Chocolate Peanut Butter Breakfast Smoothie

Ingredients

  • 1 Banana
  • 1/2 scoop Chocolate Protein Powder
  • 1 tbsp Peanut Butter
  • 1/4 c. Oats
  • 3/4 c. Milk
  • 4 Ice Cubes

Instructions

  1. In a blender, combine all your ingredients. Blend and enjoy!
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Chicken & Heart Waffle Sliders

Chicken & Heart Waffle Sliders

Happy Valentine’s Day everyone! There’s still time for brunch- so get up and make this recipe. Seriously. Your significant other will love you forever and ever. This recipe is so delicious and ups the entire breakfast game.

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I had never been one to try chicken and waffles. I always thought it would be something I wouldn’t actually like. Don’t get me wrong, I’m a fan of sweet and salty (thinking of you, chocolate covered pretzels) but chicken and waffles? I thought people were getting a liiiiiiiiiiiiittle crazy with that one. Turns out I’m the crazy one for not trying them for so long!!!!

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I’m no expert with fried chicken or oven fried chicken. So, I used this basic recipe from allrecipes.com. Find it here!

As for the waffles though, I created the recipe on my own. You can find that below in the printable recipe card. If you don’t have a heart-shaped waffle maker, go get one. Just kidding (well, not really… a little bit kidding).

The sauce was made on a complete whim and only involves two ingredients! Talk about easy! I realized, after making the chicken and the waffles that I didn’t have any syrup. Who doesn’t check to see if they have syrup before making chicken and waffle sliders? This girl. And probably only this girl. This sauce was created with Agave Nectar… why agave nectar? I was a little too lazy to go upstairs and get the honey from my tea table in my room. (It was before 10 am, give me a break)… The mustard I used was the Hot & Sweet Mustard from Trader Joe’s. This mustard is my all time favorite. It isn’t spicy at all, but it isn’t super sweet. Step aside Dijon. Hot & Sweet is taking the stage. Simply combine 4 tbsp Agave Nectar with 2 tsp of the mustard. Seriously, that’s it. It’s so great too.

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Below you’ll find the printable recipe card for my homemade waffle recipe. To make the sliders, slice your chicken into reasonable pieces (roughly 2-3 inches), bake/fry your chicken according to the recipe provided in the link above, make your waffles, put together your sliders and dipping sauce and enjoy!!!!

Homemade Waffles

Ingredients

  • 2 c. flour
  • 1 tsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 c. oil
  • 2 eggs
  • 1 c. milk
  • 1/4 c. french vanilla coffee creamer
  • 1 tsp vanilla extract

Instructions

  1. Heat up your waffle maker and be sure to grease it.
  2. In a large bowl combine all your ingredients. Whisk together until evenly mixed.
  3. Taking 1/4 c. portions, pour your waffle mix in the waffle maker and cook for roughly 5-7 minutes (or until the light goes off telling you the waffle is cooked)
  4. Make your sliders and enjoy!

Notes

If you don't have french vanilla coffee creamer, just use 1 1/4 c. milk!

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Egg White & Veggie Breakfast Muffins

Egg White & Veggie Breakfast Muffins

Cue the time where New Years Resolutions may be loosing steam. We may be a little more lenient with ourselves and may be looking for some inspiration to stay motivated. One of my resolutions was to be way more organized & clean. Currently, I’m reading the book called The Magic of Tidying Up. I have heard it is life-changing and you all will probably hear about it in my Book Bites: January 2016 Edition. As for being overall healthier, which was a “Graduation Resolution” before it became a “New Year Resolution”… That is going alriiiiiight. However, these Egg White & Veggie Breakfast Muffins are very easy to make, customize-able and great make-ahead breakfasts. Make one batch on Sundays and be ready to start your day off on the right foot all week.

I highly highly HIGHLY suggest adding a bunch of veggies to these. It is such an easy way to start your day with protein and vegetables. I added green peppers and spinach. However, some more add-ins could be red or yellow peppers, onions (sweet, yellow, green-whatever works), tomatoes, mushrooms, ham, or turkey bacon.

These muffins are similar to any other type of muffin or cupcake. You need to cook them until a toothpick or other testing utensil comes out clean. That time is roughly 20 minutes. Depending on your oven, it might be more, it might be less.

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Egg White & Veggie Breakfast Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

  • 3 tbsp veggies of choice
  • 3 tbsp egg whites
  • 1/2 tbsp shredded cheese, optional

Instructions

  • Preheat your oven to 350 and grease your muffin tins
  • In each muffin tin, put in your 3 tbsp veggies, 3 tbsp egg whites and top with your 1/2 tbsp shredded cheese
  • Repeat these steps for as many muffins as you wish to make
  • Put your muffin tin in the oven for 20 minutes, or until a toothpick comes out clean.
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Strawberry Banana Avocado Smoothie

Strawberry Banana Avocado Smoothie

Avocado in a smoothie? If you haven’t heard of it, or if you haven’t tried it- don’t pass judgement just yet!

I was sooooo against trying it for the longest time. Once I did put avocado in my smoothie, I was hooked. It gives it this creamy texture, just like a milkshake. I swear. Sometimesย with healthy recipes people are like “it tastes just like the real thing, without the guilt!” Then you try it and you’re like “Uhm, no.”

This strawberry banana avocado smoothie is a great smoothie to get you hooked on adding avocados to your smoothies.

You can’t taste the avocado in your smoothies, but it adds a great texture. Along with the banana, it is super creamy! Per usual, I added 2 handfuls of greens to my smoothie. I always add greens (usually spinach, kale or a mixture of the two) to my smoothies.

I added a little bit of honey in there too. I’m starting to get sick, and I’m not a fan of honey in my tea- but I love it in items such as smoothies or oatmeal.

This is all I add in this particular smoothie. I don’t want to over do it on the healthy fats, sugar or caloric intake in general.

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Strawberry Avocado Smoothie

Ingredients

  • 1 c. Strawberries, about 5 or 6
  • 1/2 Banana
  • 1/4 Avocado
  • 2 handfuls Greens
  • 1-1.5 c. Milk

Instructions

  • In a blender, put all of your ingredients in.
  • Blend until smooth, adding more milk if need be.

Notes

If you use frozen strawberries, you may need to add more milk. If you use fresh strawberries, you will want to add a handful of ice.

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Healthy Blueberry Breakfast Muffins

Healthy Blueberry Breakfast Muffins

These muffins are not only blueberry, they are legit blue. I used frozen blueberries, and while I was stirring them into the batter, the whole batter turned blue. Go big or go home, I guess? Side-note: While making these, I was watching The Food Network and brainstorming for future recipes. I’m excited to share what is ahead with you all!!!

Back to these muffins. They may not be the tallest, most round muffins, but do not doubt the flavor. They are so good. I didn’t use any sugar. I used honey and Truvia Brown Sugar Blend. Also, no butter. I used coconut oil. However, you can use butter or whatever oil you want. Just use it as a 1:1 ratio. I used regular flour, but you can also substitute that for a flour of your choice as well. Be sure to do your research on the ratios of substitution for your particular flour.

Before trying these, I was half tempted to make a lemon glaze on top. However, after trying them, I didn’t want to. I simply topped it with a little bit of extra oats and called it a day. The blueberry flavor was so prominent along with the hints of vanilla extract and honey- believe me, no more flavors needed to be added.

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These are great to make-ahead for the week. They don’t take long to actually make, store them in Tupperware and then grab one on your way to work, the gym or wherever you go every morning. You could also just grab one with nowhere to go!

Below you will find what you need to make these delicious, healthy blueberry breakfast muffins!

Healthy Blueberry Breakfast Muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

12 Muffins

Ingredients

  • 3 tbsp Oil
  • 3 tbsp Honey
  • 1/4 c. Truvia Brown Sugar Blend, this converts to 1/2 c. regular light brown sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 1 c. Milk
  • 1 1/2 c. Flour
  • 1/2 c. Oats
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 c. Blueberries, fresh or frozen

Instructions

  • In a small to medium sized bowl, combine your dry ingredients (flour, oats, baking powder and salt)
  • Preheat your oven to 350 and grease 12 muffin liners
  • Using a mixer, beat together your oil, honey and sugar.
  • Once mixed, beat in (one by one) your two eggs
  • Alternating between your milk and your dry mixture, on low, mix until the batter is just fully incorporated
  • Using a spatula, fold in your blueberries
  • Scoop your batter into the 12 greased muffin liners fill the majority of the liner
  • Bake for 20 minutes and allow to cool for at least 5 minutes.
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Sweet Potato Hash

Sweet Potato Hash

I have posted some skillet recipes before, and this one is similar- except somewhat healthy. I love making skillets on a Saturday morning if we have left over brats or Italian sausage. I pretty much throw whatever leftovers together and put some over easy eggs on top.

This, is not like my thrown together skillets. Trader Joe’s had $0.99 sweet potatoes- each!!! Yes, each!!!! So, naturally, I grabbed the biggest sweet potatoes my eyes could see. I’ve got some sweet potato recipes that I’m brain storming, but I can’t have a week of sweet potatoes. That would be overkill.

Last week I tried chicken apple breakfast sausage in a scrambled egg spinach mixture topped with melted Gouda (yes, it was heaven on a plate to answer your question)- the chicken apple sausage was so good!! So now I’m all addicted to the idea of putting chicken apple sausage in a breakfast egg dish… I threw some into this hash. Phenomenal!!!!

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You can omit the chicken apple smoked gouda sausage if that just sounds too freaky for you, or you could substitute it with another breakfast sausage. Do you!

I didn’t include any greens, but I’ve seen other hashes with Kale or spinach- which would be a nice addition. Personally, I like the simplicity of the sweet potatoes, onions, and chicken apple smoked gouda sausage (it doesn’t seem that simple when I actually type it out), but you can add in whatever veggies you would prefer! Regular potatoes would work just fine too if you aren’t a sweet potato fan.

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For the Chicken Apple Smoked Gouda Sausage (it was so good), I bought the brand Sausages by AmyLu. They are all natural and gluten free (I’m not gluten free, but for those folks who are). There is a wide array of various different products out for you to choose from! I definitely want to go back to the store and try some more. Here is the link that will take you to the Sausages by AmyLu!

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As you can see in that big frying pan, this batch makes a lot! I put the leftovers in a Tupperware container and I plan on reheating them in a frying pan tomorrow morning for breakfast.

Below you’ll find the printable recipe for this sweet potato hash. Enjoy!

Sweet Potato Hash

Ingredients

  • 2 tbsp Oil of choice
  • 1 large Sweet Potato, diced
  • 1 large Sweet Onion, diced
  • 2 Chicken Apple Smoked Gouda Sausage Links, diced
  • 1-2 cloves Garlic, minced
  • 1 tsp Thyme
  • Salt and Pepper, to taste

Instructions

  • In a large frying pan, on medium-low heat, heat up your 2 tbsp of oil. While that is heating up, dice your sweet potatoes.
  • Turn the heat to medium, and put your sweet potatoes in the frying pan. While those are cooking, dice your sweet onion. Once diced, mix your sweet onions in with your sweet potatoes.
  • Allow that to cook for 7-10 minutes. You can put a lid over it if you like. I put a lid over it for about 4 minutes. While that is cooking dice your chicken apple sausage.
  • After you notice the onions becoming transparent and some of the potatoes are browned on one side, dump your chicken apple gouda sausage in the frying pan.
  • Allow to cook for about 5 more minutes. The chicken apple gouda sausage I bought was pre-cooked, so it simply needed to warm up.
  • After your 5 minutes, push your hash to one half of the frying pan. Cook your eggs however you like on the other half.
  • If you wish to, you can cook your eggs in a separate pan- do whatever is easiest for you!
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Banana Nut Oatmeal

Banana Nut Oatmeal

Banana nut bread is great. Such a great breakfast, snack, lunch, whatever- it is so yummy. I’ve had this bag of Trader Joe’s Rolled Oats sitting in the pantry for months now. My mom recently said “wow I haven’t had oatmeal in a long time, I need to have some” and light-bulb (!!!!) I remembered my huge bag!!!!!

I was searching through my cabinets thinking of what I could possibly incorporate into the oatmeal. I had bought some pecans to put on a citrus salad I am making this week (stay tuned it is going to be great!!!!), I love putting bananas in or on any recipe I can and I just recently bought some honey (we were out of some for weeks and I kept forgetting to get some)… then bam, I realized I could do a banana nut oatmeal.

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I used my new rice cooker/slow-cooker/steamer machine I got for Christmas to cook the oatmeal. (See the Amazon link below) When I’ve made oatmeal before, I have either used the stove top or I put it in the Crock Pot for 8 hours. I’m thinking to myself “Ok, I’ll let it cook on the slow cooker setting for 7 hours” uhhhhh, nope. I checked it (cause I made it this morning being too nervous to leave it over night- thank GOD I did) after one hour… ONE HOUR!!!! and it was pretty much done. I stirred it, let it cook for another hour, then left the top off and allowed it to cool for about 20 minutes. Oatmeal always thickens up when it is cooling down.

While the oatmeal was cooling, I chopped my banana and 1/4 c. pecans (I measured the pecans before I chopped them. So, 1/4 c. whole pecans)… 1/4 cup of pecans is seriously like 6-8 pecans, which doesn’t seem like a lot. Butttttt chop them up and it won’t seem like a little bit, it will turn into a lot. Plus, I didn’t want to add anymore, because the serving size was 1/4 cup. In 1 serving size there was 210 calories, 160 of those came from fat. Which, I know, is good for you fat. Still, that doesn’t mean you can eat a whole bag and they will be good for you.

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Ok, below is everything you will need to make this banana nut oatmeal!

Banana Nut Oatmeal

Ingredients

  • 2 c. Rolled Oats
  • 2 c. Water
  • 2 1/2 c. Milk, I use Unsweetened Vanilla Almond Milk
  • 2 tbsp + more for topping Truvia Brown Sugar Blend
  • 1 Banana, sliced
  • 1/4 c. Pecans, chopped
  • 1-2 tbsp Honey

Instructions

  • For Crock Pot or Slow Cookers- put your oats, water, milk and 2 tbsp truvia in the pot. Cook on low for 6 hours
  • For a Rice Cooker (like mine above)- put your oats, water, milk and 2 tbsp Truvia in the pot. Cook on "Slow Cooker" setting for 2 hours
  • For Stove Top: Bring your liquid to a boil, add in your oats, stir until desired consistency
  • Once your Oats are cooked and while they are cooling, prepare your toppings.
  • After about 15 minutes, top your oats and enjoy! This is a great breakfast to divvy up and have your breakfast for the week!

Notes

You don't have to split up the liquid like I did. You can just use 4 1/2 c. liquid of your choice. All milk, all water- do your thing!

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Banana Peanut Butter Muffins

Banana Peanut Butter Muffins

I have TOTALLY been slacking with posts. I didn’t even post my 12th cupcake for the 12 cupcakes of Christmas!!!!!! Ah!!! I told myself I was going to be productive and post throughout the holiday….. well, obviously that didn’t happen.

My 12th cupcake was a cupcake wreath. You could use any cupcake you want to make this. All you need is 12 cupcakes (of your choice), and vanilla buttercream or cream cheese frosting dyed green. Melted red chocolates (to make into a bow- I slacked and didn’t do that) and “fun” sprinkles as I like to call them. (aka those different colored sprinkles)

You can find any cupcake recipe on my blog or the internet.

Here is where you can find my vanilla buttercream and here is where you can find my vanilla cream cheese frosting!

Here is a tutorial on how to make chocolate garnishes!

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Ok, let’s get to the actual point of this post. These super yummy and healthy (yes!!!! healthy!!!!) banana peanut butter muffins. The only unhealthy thing in these is the all-purpose flour I used. I should really invest in some other flour.

These make for a great grab and go breakfast. They are packed with protein (peanut butter + greek yogurt + an egg), they have no sugar in them (Truvia Brown Sugar baking blend!!!) and they have ground flaxseed (hello, superfood!)

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A note for when you bake these: I would just grease the pan instead of using muffin liners.

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If you do use muffin liners, be sure that the muffins are COMPLETELY cooled before peeling them off. I was too anxious in this picture and it came off on the liner.

Here is what you need to make these delicious muffins!

Banana Peanut Butter Muffins

Ingredients

  • 1 c. Flour
  • 1/2 c. Ground Flax-seed
  • 1/2 c. Oats
  • 1 tbsp Baking Powder
  • 1 Ripe Banana
  • 1/4 c. Peanut Butter
  • 1 egg
  • 1/4 c. Plain or Vanilla Greek Yogurt
  • 1 c. + 2 tbsp Unsweetened Vanilla Almond Milk

Instructions

  • Preheat your oven to 350 and either line 15 muffin tins or grease 15 muffin tins
  • In a small bowl, combine all of your dry ingredients. That includes: flour, flax-seed, oats and baking powder. Whisk or sift together.
  • In a large bowl, combine all of your wet ingredients. That includes: banana, peanut butter, egg, Greek yogurt, vanilla almond milk and brown sugar (not a liquid/wet ingredient, but still include it)
  • Beat your wet mixture on slow and slowly add in your dry mixture.
  • Beat on slow-medium speed until just combined. Fill your muffin tins about 3/4 of the way full
  • Cook for 18-20 minutes. Enjoy!
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Healthy Buttermilk Pancakes

Healthy Buttermilk Pancakes

Ahhhh, I forgot to post a cupcake recipe yesterday!!! You all will be seeing two cupcake recipes posted today… along with this delicious healthy buttermilk pancake recipe! For as many cupcakes as I have been making and “testing” aka eating… I needed some health in my life. I searched in Pinterest for healthy pancake recipes, I love putting healthy twists on classic favorites. So, this recipe was derived by me comparing other healthy pancake recipes along with adding in certain ingredients I wanted to. The result….. UM YUM. I just had some before writing this post, and they were so so so delicious.

I added in Peppermint chips and Dark Chocolate chips. The dark chocolate I added in were 53% cacao. Which, I originally had no clue what that meant until I read about it here. I think the next time I bake/cook with dark chocolate I am going to go for a higher percentage of dark chocolate. Which hopefully will be soon, because I really want to make a healthy chocolate bark!!

Ok, back to these pancakes. I know when some people think of ย healthier versions of food- they think “that’s going to be disgusting, if I’m eating pancakes (or insert junk food here), I’m going all out and eating a damn pancake”…. I kid you not, these pancakes will not leave you thinking that. I used Greek Yogurt in place of the buttermilk. This gives the pancake a great, thick and rich texture and flavor.

I did use 1 c. of flour, which split between 9 medium sized pancakes (how many the batter made) doesn’t seem too terrible. I did also use 1/2 c. ground organic flaxseed, because I didn’t want to use only flour. I love using ground flaxseed whenever I can. It is so good for you, and you cannot taste it in anything. Why not sneak it in whatever you can if that’s the case?!

These are best eaten more or less right after they have been made! I wouldn’t suggest making these for “make-ahead” breakfasts.

Ok, well now that I’m done blabbering- here is the printable recipe for these delicious healthy pancakes! You can add in whatever you like in your pancakes, such as blueberries (double points for being super healthy!!!!) or just eat them plain.

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I added extra chips on top for a little extra sum’ sum’!
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Just LOOK at that ooey gooey healthy goodness!!!

Healthy Buttermilk Pancakes

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

9 small/medium pancakes

Ingredients

  • 1 c. All-Purpose Flour
  • 1/2 c. Ground Flaxseed
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 2 tbsp Coconut Oil, melted but not extremely hot!
  • 2 eggs
  • 1 tsp Vanilla
  • 1/2 c. Greek Yogurt
  • 1/2 c. + 6 tbsp Milk, I used unsweetened vanilla almond milk
  • 1/2 c. Dark Chocolate Chips
  • 1/4 c. Peppermint Chips

Instructions

  • In a medium or large sized bowl, combine your flour, flaxseed, baking powder and salt. Whisk together until mixed.
  • In a separate small bowl, mix together your oil, eggs, vanilla and milk. Whisk together until the eggs are scrambled.
  • Pour this liquid mix into the large bowl containing the dry ingredients. Whisk together until mixed.
  • Add in your greek yogurt and whisk together. You may need to break out a spatula to fully mix the greek yogurt into the batter.
  • Once you greek yogurt is fully incorporated, fold in your dark chocolate chips and your peppermint chips.
  • Heat up a large frying pan on medium heat and grease the pan. I used more coconut oil to grease the pan.
  • Using an ice cream scooper, or a spoon, pour pancakes on the frying pan approximately 2 inches in diameter.
  • Once you see the sides of the pancake starting to become solid, flip and cook on the other side. Cook until you can stick a tooth pick into the middle of the pancake, and it comes out clean.
  • Top with some syrup (I use Organic Maple Syrup from Trader Joe's), and enjoy!
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