A week or so ago I made our first attempt at ice cream and it was creamy and decadent. Shortly after our first bite, C asked if I could and when I would make Chunky Monkey ice cream. While I will eventually make it for him, albeit reduced-guilt, I couldn’t get the flavor combination out of my mind. Any morning that we are able to sleep in seems to require a special breakfast – waffles, pancakes, French toast, etc. As I have made more waffles than I care to count over the past month pancakes were the clear answer. I flipped through this book for inspiration on healthier breakfasts and made up one of my own. They are very easy to whip up and go down quickly, especially if dunked in warm buttery syrup…
Whisk up some whole-wheat flour, baking powder, salt, Splenda, cinnamon, and oats in one bowl.
In another some egg substitute, vanilla extract, milk, water and mashed banana.
Follow the normal pattern – add wet to dry and combine.
Next add in the chopped walnuts, chocolate chips, and banana.
Portion them out in to 2-bite pancakes and cook them until crisp on the outside and light and fluffy on the inside.
Chunky Monkey Pancakes (4 points plus/5 pancakes)
- 3 tablespoons rolled oats
- 1/2 cup whole-wheat flour
- 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 packets Splenda
- 1/4 teaspoon ground cinnamon
- 5 tablespoons fat-free egg substitute
- 2 tablespoons non-fat milk
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 banana, half mashed and half diced
- 2 tablespoons chocolate chips, chopped
- 2 tablespoons walnut pieces, chopped
- Preheat skillet over medium heat.
- In a medium bowl combine dry ingredients and set aside.
- In a small bowl whisk mashed banana, water, milk, vanilla and egg substitute
- Form a well in the dry ingredients and pour in the wet – whisk until just combined.
- Gently fold in nuts and chocolate.
- Use a tablespoon (or tablespoon-sized scoop) to portion out batter. Cook approximately 3 minutes on each side – they will be slightly crisp on the outside and light on the inside.
- While pancakes are crisping warm syrup with a bit of butter (I use 2 tablespoons of syrup and 2 teaspoons of butter).
- These will not last. Nothing bite-sized ever does… I put them out on a platter and portioned out 5 for myself.
As you probably know by now, Carver and I really like granola. Last week a friend suggested I try one of her favorite recipes, Homemade Cranberry Nut Granola. She mentioned that she makes a double batch so it will last her longer. My favorite recipe is from Ina Garten, found here. This new recipe comes from Giada, and I sort of joined the two for a bit of a happy medium.
Fruit & Nut Granola
Preheat oven to 350 degrees. Arrange 1c shredded coconut, 1/2c sunflower seeds and 1/2c chopped walnuts on a baking sheet. Bake for 10 minutes, rotating and stirring halfway through cook time.
Transfer to a large bowl and let cool. Add in 3c rolled oats, 1c chopped roasted almonds and 1/2t salt, mix well.
Meanwhile heat 1c unsweetened cranberry juice with 5T Splenda brown sugar with 2/3c brown sugar, 1/2c maple syrup, 3T honey and 3t cinnamon; cook until sugar is dissolved.
Carefully mix the liquid with the dry ingredients – I would add the liquid in portions, you don’t want too much liquid in the mix. Split the granola between two sheet pans (lined with parchment paper) and press evenly into pan. Bake for 20 minutes, rotating halfway through cook time.
Dice 1c apricot halves and measure out 1c dried cranberries.
When the granola has finished the 20 minutes, remove pans from oven and add 1/2c of each fruit to each pan; mix well to combine. Press down evenly and return to oven at 325 degrees. Bake granola for an additional 20 minutes, rotating halfway through cook time. Let cool about 10 minutes on pan before placing in containers. I put half in an air tight glass container (shown above) and the other in a gallon-size freezer bag, and popped it in the freezer. This makes 50 servings, 2T per serving. Points Plus: 3.
BONUS: TRAIL MIX RECIPE
While I was waiting for the granola to finish I used some ingredients I had lying around to make a trail mix. Carver is a big trail mix fan, but the pre-made options are not the healthiest option and they’re expensive… Especially if it is eaten more than 1 serving at a time, as usually happens in our house. I basically made 5 individual containers which will last a few days, on Wednesday I will put together a few more. You will need: 20 banana chips, 5t mini chocolate chips, 5t sunflower seeds, 10t dried cranberries, 5t chopped walnuts, and 10 apricot halves. Points Plus: 4, Serves 5