The Mystery of the Two-Ingredient Pancake

January 28, 2013 by 14 Comments

Two-Ingredient Pancakes | Once Upon a Recipe

Two-ingredient pancakes. Yep, you read that right. And if you’ve been hanging out on the internets lately, you’ve probably seen this phrase creeping around. Banana + egg = pancake. I know what you’re thinking.

Come on now, don’t pee in my eye and tell me it’s raining. An egg and a banana coming together to taste like a delicious, fluffy, buttery pancake? Not possible. 

Because I thought it too. And after thorough testing, I have confirmed that it is, in fact, a big, fat lie. The two-ingredient pancake does not taste anything like a real pancake. I know, I almost fell over in my chair too. (Not).

Two-Ingredient Pancakes | Once Upon a Recipe

However, let me explain a little bit more. While the two-ingredient pancake does not taste like an actual pancake, it does have a few things going for it. First of all, it does taste…good. I was a bit worried that it was going to taste like a banana-flavored omelette (which did not sound at all appealing to my taste buds), but thankfully that was not the case. It tastes more like a thin eggy…pancake. I made my pancake a three-ingredient pancake and added a teaspoon of ground flax seed, which may have helped a little bit with the texture. I topped it with peanut butter, sliced apple, sliced almonds, and hemp hearts, but the topping possibilities are really quite endless. The banana provides so much sweetness that I did not feel the need to add syrup or honey.

Secondly, I felt surprisingly satisfied afterwards. Mind you, I did make two pancakes. I wake up ravenous every morning and an egg and a banana ain’t going to tame this hungry beast. I’m not one of those girls who can eat like a bird and be a happy camper. I get hangry (which in case you’re behind with the times, is the equivalent of hunger-fueled anger). Anyways, my two pancakes left me feeling full for a few hours afterwards. Two pancakes paired with a piece of fruit made a really great breakfast to start the day.

Two-Ingredient Pancakes | Once Upon a Recipe

Thirdly, these “pancakes” are a great option for anyone looking for gluten-free breakfast meals. Whether you’re on a gluten-free diet, or are trying to change things up a bit, these pancakes would be a great option to throw into the breakfast rotation. Here is the nutritional information for one pancake (with 1 tsp. ground flax).

Nutritional Info for Two-Ingredient Pancake

And finally, if you’re like me and have more ripe bananas hanging out in your freezer than you know what to do with, these pancakes will help you work through your supply. Oh, and if you start your day off with these pancakes, you can totally not feel bad about eating cookies for the rest of the day. Kidding. (sort of)

Two-Ingredient Pancakes | Once Upon a Recipe

Two-Ingredient Pancakes

1 small (very) ripe banana, mashed

1 large egg

1 tsp. ground flax (optional)

Toppings: Nut butter, hemp hearts, fruit, coconut, nuts, agave, whatever your little heart desires!

Mix the egg and banana together well. Add the ground flax, if desired. Heat a skillet over medium heat and spray with non-stick spray. Pour the mixture into the skillet. Allow the pancake to cook for a few minutes. Once it is easy to flip, do so and allow to cook for another few minutes. Serve immediately with the toppings of your choice!

Disclaimer: The only way I would choose these pancakes over real pancakes would be if the world was ending and the only way to save it would be to never eat real pancakes again, but…in the name of health, these are a pretty great option. Try ’em!

Filed Under: Breakfast Tagged With: , , , , ,

Happy to (K)New You | Banana Flax Muffins (+/- Chocolate Chips)

December 31, 2012 by 24 Comments

Banana Flax Muffins | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Here we are friends, on the eve of a new year. I hope that Santa treated you all very well and that you ate and drank as much Christmas cheer as I did! Truth be told, I may have enjoyed a little too much Christmas cheer, but that’s what new year’s resolutions are for, right? I mean, what would a new year be without the promise to eat healthier/exercise more/take better care of one’s self?

Resolutions aside, I am filled with excitement. I think 2013 is going to be an amazing year. In fact, I can feel it. Good things await us all.

Banana Flax Muffins | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

And so I was all ready to share a fancy-pants appetizer recipe with you – one that you might like to make for a New Year’s Eve/Day party. But then I found myself in my kitchen this afternoon, baking up a batch of my very favorite (and most frequently made) muffins, and realized that I have yet to share the recipe with you. And I decided that I couldn’t let the year pass by without doing just that.

(Don’t worry, that fancy-pants appetizer works well year round and will be shared soon!)

Banana Flax Muffins | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And so, dear friends, I give you my most very favorite muffin recipe. It achieved that status based on the fact that it is wickedly simple to throw together, the fact that I always have the ingredients sitting in my kitchen, and the fact that they have been a hit with absolutely everyone that I have shared them with. They are somewhat healthy too, with the option make them even more so (suggestions included) if you so desire. However, I recommend trying the recipe as I’ve written it first, then playing around to figure out what suits your tastes. To be honest, I’ve never been a fan of muffins that have no added butter or oil, as their gummy texture always gives them away. But to each their own!

With that, I raise my glass to thank you all for a wonderful year, and I send you warm wishes for the coming one. I hope that you all have the opportunity to usher in the new year with those you love most.

Cheers to 2012 – hello 2013!

Banana Flax Muffins | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Banana Flax Muffins (+/- Chocolate Chips)

Despite being made with all whole wheat flour, these muffins are incredibly tender and moist. I usually make them without the chocolate chips, but for a little treat, I’ll add dark chocolate chips. Makes 12 muffins.

1 1/2 cups whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3 large ripe bananas, mashed

1/4 cup brown sugar, packed (or 2 TBSP. honey)

1/4 cup ground flax

1 egg, beaten

1/3 cup butter, melted (or applesauce)

1 tsp. vanilla

3/4 cup chocolate chips (optional)

Preheat your oven to 375°F. Line a 12-count muffin tin with paper liners. In a large bowl, combine the bananas, brown sugar, ground flax, egg, butter, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the banana mixture and stir until just combined. Fold in the chocolate chips, if using. Divide the batter evenly between the muffin tins. Bake for 18-20 minutes, or until the tops are just beginning to brown and a toothpick inserted into the centre of the muffin comes out clean. Cool on a wire rack.

These muffins freeze extremely well and make a great breakfast or snack!

Filed Under: Bread, Breakfast Tagged With: , , ,

From My Heart To Yours | Whole Wheat Pizza Dough

February 13, 2012 by 24 Comments

Obnoxious jewelry ads. Restaurants offering special menus for one night only. Chocolatiers and flower shops preparing for their most lucrative day of the year. An overload of pink and red.

Kids, this can only mean one thing.

(Insert scary music here.) Valentine’s Day.

As suggested by the scary music, Valentine’s Day is not my favorite holiday. Single or attached, this big, commercial, overdone holiday has always failed to wow me. More importantly, I’m a big believer in showing the special people in my life that I love them on a fairly regular basis.

Are you pickin’ up what I’m throwin’ down?

But rather than babble on about this, I want you to do me a favor. Mmmk?

Step One: Mix up some warm water with a little sugar, then sprinkle with yeast. Let these cats get to know each other a little. Maybe they’ll like each other.

After 10 minutes, things will be getting a little foamy. That means there was a love connection. Bow-chica-bow-wow. Things are getting sexy.

Step two: Add in some flour, and mix things up. Get your hands in there, and start kneading. Add a little more flour and work it in there. This is a great opportunity to work out some of your frustrations! Like being single on Valentine’s Day! And when people innocently ask you what you’re doing to celebrate the day of love, you want to yell about drinking copious amounts of wine and eating Chinese takeout over your kitchen sink. (Don’t worry, I’m definitely not going to be doing that tomorrow.) But if I had any frustration about anything, kneading would totally help. Win! After a few minutes, you’ll have a beautiful ball of dough.

Step 3: The dough needs her beauty rest. Cover her up nice and let her rest for about an hour. Go give yourself a manicure, have a glass of wine, relax. You deserve it after all of that kneading!

When you come back, things will look a little something like this.

Pretty, yes? You just made dough! So easy right?!

Step 4: Divide the dough into two equal parts, and let rise again. It’s almost time to make pizza!

Step 5: Cover these sweet things and let them rise again, this time for about 45 minutes.

Get your pizza toppings ready. It’s time to get crazy!

Stretch out the dough, and if you’re feeling the love, why not shape things into a heart? In my opinion, that is how you show someone that you love them. By taking the time to create something with your own hands and your own time. Serve it all up with a bottle (or two) of wine, a few candles, and your wonderful company, and you’ve got yourself a mighty fine Valentine’s Day, or any day of the year.

However you spend February 14, I hope your day is filled with love and happiness. I’ll be drinking wine and eating a ridiculous amount of chocolate. <3

Whole Wheat Pizza Dough (adapted from allrecipes.com)

This pizza dough is perfect – crispy on the outside, light and fluffy on the inside. And it’s made with whole wheat flour, so you can totally feel good about eating an extra slice. Feel free to experiment by adding different flavors into the dough along with the flour (like dried basil or oregano, or even a little parmesan cheese). 

1 1/2 cups warm water (110 degrees F/45 degrees C)

1 tsp. sugar

1 TBSP. active dry yeast

1 TBSP. olive oil

1 tsp. salt

1 tsp. garlic powder

2 cups whole wheat flour

1 1/2 cups all-purpose flour, divided

In a large bowl, dissolve the sugar in warm water. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy. Add in the olive oil, salt, and garlic powder, and stir to mix. Add the whole wheat flour plus one cup of the all-purpose flour, and stir until the dough begins to come together. Tip the dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 5 minutes. Add a bit more flour if the dough is too sticky. Place the dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Cover with a towel and let rise for about 45 minutes, until doubled.

Stretch the dough out into the desired shape. Place each crust on a baking sheet that has been sprayed with a little bit of oil and sprinkled with corn meal (my newest pizza secret!). Top with your desired sauce and toppings – the possibilities are endless here. Bake at 425°F for 16-20 minutes, or until golden brown and bubbling.

Looking for something sweet to make your Valentine? Allow me to suggest red velvet sandwiches, the perfect chocolate chip cookie, fruit salsa with cinnamon chips, chocolate skor cookie dough toasted marshmallow cupcakes, or bourbon pecan pie brownies. Why choose? Make ’em all! 🙂

A few of the photos in this post were taken with the Instagram app on my iPhone. If you are an Instragram-er, and want to follow the daily happenings of my foodie life, you can find me @onceuponarecipe. 

Filed Under: Bread, Main Dishes Tagged With: , , , ,

Greens for Breakfast | Kale, Oat, and Blueberry Smoothie

January 8, 2012 by 46 Comments

 

 

 

 

 

 

 

 

 

 

 

 

So…I did something crazy last night in the wee hours of the morning. It was one of those second-wind moments. I was all ready to tuck myself into bed, but then I got a second wind and stayed up for another hour. No one is safe during my second-wind moments. They typically involve crazy ideas and weird creations in the kitchen.

Last night, I did something crazy.

 

 

 

 

 

 

 

 

 

 

 

 

….I signed up for a half-marathon clinic through my local Running Room. Dudes and dudettes, I’m going to be training to run a half-marathon at the beginning of May 2012. Help.

I’m half excited, half terrified. I’ve always loved running. And by “loved,” I mean that I enjoyed the occasional runner’s high and the subsequent physical and health benefits. But the longest distance I’ve run consecutively is 10km. A half-marathon is 21km. Seriously, help me.

I start my training in two days. For the next 16 weeks, I will be aiming to run 3-5 days per week at varying distances, building on my endurance with each run. Did I mention that it’s also the heart of winter here? And that despite our current lack of snow and mild temperatures, all of that could change in a hot minute and I could be running in snowy, minus 30-degree (celsius) temperatures? Yes, I do wonder about my sanity on a daily basis.

 

 

 

 

 

 

 

 

 

 

 

 

 

I’ve decided that given recent events, I need to become a smoothie person. A smoothie, when made right, can pack a serious punch! Smoothies can be nutrient-dense, healthy, and can hide away good-for-you ingredients like spinach and kale. I promise you won’t even taste the kale or the oats. Satisfying, healthy, and delicious. Perfect for a quick breakfast that will get you through the morning. Or a half-marathon. No big.

Kale, Oat, and Blueberry Smoothie

Serves 1.

The health benefits of kale are endless. Kale is low in calories, high in fiber, high in anti-oxidants, and high in vitamins K, A, and C. Kale also helps to regulate the body’s anti-inflammatory process, and aids in detoxification. (source) Get on it kids!

1/2 cup kale leaves, torn and packed

1/2 cup blueberries (fresh or frozen)

2 heaping TBSP. greek yogurt

3 TBSP. raw oats

1/2 banana, sliced

1/4 cup milk of your choice

1 tsp. honey (or more, to taste)

3-4 ice cubes

Optional add-ins: ground flax seed, vanilla extract, cinnamon

Add all ingredients to a blender and blend until smooth, about 2-3 minutes, making sure that the kale and oats are pureed. Enjoy! (and be prepared to have copious amounts of blueberry stuck in your teeth afterwards). Get your toothbrush ready.

Filed Under: Beverages, Breakfast, Fruit, Vegetables and Legumes Tagged With: , , ,

Here Comes The Sun | Orange Strawberry Muffins

May 8, 2011 by 12 Comments

Happy Mother’s Day to all of the wonderful mamas out there! I was able to spend the morning with my fabulous mama, and celebrated her with the most fabulous cinnamon buns ever. In fact, those present at our little brunch exclaimed that they were the best cinnamon buns they had ever tasted. Don’t worry, I will share later this week, but I’m going to hold out on you for now. I have been meaning to share this muffin recipe for a couple of weeks now, and little old life has gotten in the way of me doing so. Spring brings with it the start of many outdoor activities, like soccer and Ultimate frisbee, and at present three of my weeknights are occupied with these activities. Little Miss Bella is in love with this new season, and its new sights and smells, and we are trying to let her enjoy it as much as possible. This means long evening walks, playing fetch in the park, and joining honey and I on the occasional run. When is a girl supposed to blog with that schedule?

My papa spends his winters in Phoenix to escape the frigid Canadian weather, and when he returned in April, he brought back with him 600…yes, six hundred oranges. Six hundred of the most juicy, sweet, amazing oranges I have ever tasted. He threw about 40 oranges my way, and I enjoyed several oranges per day for the first few days before I soon realized that I would not be able to consume all of those delicious oranges before they were past their prime. So I scoured recipe books, foodie magazines, and blogs for some orange recipes. One failed orange cake (which used 12 oranges!) and a batch of orange butter (think lemon butter, but with oranges) later, I stumbled upon this recipe for Orange Strawberry Muffins. I was intrigued by a few aspects of the recipe, including the almond topping and the addition of strawberries. These muffins baked up tender and sweet, with a lovely little hit of orange flavor. And they are quite healthy in comparison to other muffin recipes out there. Give these muffins a try if you’re looking for something a little bit different than the every day muffin. They just might be that little ray of sunshine that gets the day off to a good start.

Orange Strawberry Muffins (slightly adapted from eatingwell.com)

3/4 cup all-purpose flour

1 cup whole wheat flour

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/2 cup brown sugar

2 tsp. orange zest

1/4 cup canola oil

3/4 cup buttermilk

1/4 cup orange juice

1 egg

1 tsp. vanilla

1 1/2 cups chopped fresh or frozen (not thawed) strawberries

Topping:

3 TBSP. almonds

2 TBSP. flour

2 TBSP. brown sugar

1 tsp. orange zest

1/4 tsp. salt

2 TBSP. canola oil

Preheat the oven to 400°F. Prepare a 12-cup muffin tin (with cooking spray or muffin liners). In a food processor, combine the almonds, 2 TBSP. all-purpose flour, 2 TBSP. brown sugar, 1 tsp. orange zest and 1/4 tsp. salt and pulse until finely ground. Transfer to a small bowl, add the 2 TBSP. oil and stir to combine. Set aside.

In a large bowl, whisk together the 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt. In a separate bowl, combine the remaining 1/2 cup brown sugar, 2 tsp. orange zest, 1/4 cup oil, buttermilk, orange juice, egg, and vanilla and mix well. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just moistened. Add the strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle generously with the topping.

Bake the muffins until golden brown and a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Let cool on a wire rack for at least 15 minutes before serving.

Happy eating!



Filed Under: Bread, Breakfast, Fruit Tagged With: , , ,
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