Fitness Crazed Foodie
Lover of all things food and fitness related
What better way to start the weekend off then with healthy blueberry-banana oak pancakes? (hint: there is no better way). I love experimenting with combinations of ingredients to make a good balance between healthy and delicious pancakes. I've tried the one egg, one banana thing, and while that is the least caloric type, I just can't justify calling it a reallll pancake. It's definitely more of a "pancake", in quotations.
So, I've experimented and experimented and finally made the golden recipe. These pancakes are sweet, but not too sugary; moist, but don't fall apart; and filling, but not food coma inducing.
Originally, I wanted to make healthy waffles using this same batter combination, but it failed oh so miserably. Either my waffle maker is really old (it's from the 90's...) or my batter wasn't perfect enough (very probable...) Regardless, I pulled out the sauté pan to start making pancakes instead, and I couldn't be more satisfied this happened.
1 cup Quaker quick oats
1/4 tsp salt
1 tbsp baking powder
3/4 cup almond milk
2 egg whites
1 tbsp sugar-free syrup
1 tbsp Stevia
1/2 cup blueberries
Put the oats, salt and baking powder in the blender and blend up until it looks like regular flour. In a separate bowl, mix together the almond milk, egg whites, syrup and stevia. Mash the banana with a fork on a separate plate. Add it to the wet mixture.
In the bowl, combine the dry ingredients with the wet. Whisk until mostly smooth. Then, fold in the blueberries.Don't over stir; you don't want the batter to turn blue!
Heat up a sauté pan and spray with non-stick spray. Pour batter into a couple small pancakes and flip when bubbles start forming.
I topped mine with sugar-free syrup and it was delicious! You can also keep them plain, use real syrup, top with whipped cream, or if you are feeling adventurous, combine 1 tbsp almond butter with 2 tbsp sugar-free syrup and heat in the microwave for 20 seconds. Any and all toppings are welcome!
Servings per recipe: makes 12 small pancakes
Serving size: 6 pancakes --> YES, SIX WHOLE PANCAKES!!!!
Calories per serving: 250
I hope you enjoy!!
The holidays are behind us and hopefully all the continuous indulgences are too. The past month was full of family gatherings, catching up with friends over food and drinks, and all sorts of parties. It's hard to get out of the routine of indulgences, but it's a new year and the perfect time to revive your diet! Reviving a diet doesn't mean eliminating everything "bad" or "unhealthy", but rather making small changes that will greatly affect your health over time. These small changes will become part of your routine and won't seem like a big deal at all.
For me, the small changes I want to make are adding new vegetables and grains into my diet that I've never tried or cooked with before. I tend to stick with the same types of foods because it's just easier, but this obviously gets boring. I get bored of using the same foods, even if prepared in different ways. So now I'm excited to come up with different healthy recipes involving nutrient-filled foods I've never cooked with before!
A great way to start incorporating a wide range of ingredients into meals is by building a dynamic salad. By preparing and putting out the ingredients in separate bowls, you can create a unique salad each time! A salad bar is great for making meals ahead of time because you can prepare each ingredient separately and store them separately so that they stay fresh. If you make a salad with everything in it and then store it, the spinach could get soggy and it just makes for a less-fresh meal. It is also perfect for having friends and family over to eat, as each guest can chose what they want in their salad and you don't have to cater to one person's wants/needs.
The key components to a create your own salad bar:
- A base of greens: lettuce, arugula, spinach, kale, cabbage
- Protein: lean meats (ground turkey, chicken breast), beans, lentils, nuts (walnuts and pecans are my favorite for salads!)
- Homemade dressing: olive oil and balsamic vinegar, a greek yogurt based caesar dressing, a mustard based dressing
- Veggies: roasted brussel sprouts, roasted butternut squash, cherry tomatoes, red onion, sautéed asparagus, cucumbers, carrots
-Grains: cooked quinoa, farro, buckwheat, brown rice
- Other fix-ins: dried reduced-sugar craisins, goat cheese, gorgonzola cheese, green onions, cilantro, sliced avocado, edamame
Combinations I have tried and loved!
On the top left:
- Spinach and lettuce base
- 3 oz. chicken breast
- 1/3 cup oven-roasted brussel sprouts
- 2 tbsp oven-toasted walnuts
- A couple cherry tomatoes
- 2 tbsp goat cheese
- 1/2 tbsp olive oil with a little balsamic vinegar
On top right:
- Spinach base
- 4 oz. chicken breast
- 1/3 cup roasted butternut squash
- 1/3 cup cooked farro with sautéed onions
- 2 tbsp dried reduced-sugar craisins
- No dressing needed!
About this Section
This section is here to share my experiences in the kitchen and to give you inspiration to try out healthy and fun recipes!