My family LOVES pancakes. And our go to recipe for them is in my cookbook HERE. But lets all be honest for a moment. Pancakes aren’t the healthiest choice and don’t contain a whole lot of protein for that morning boost.
Enter BANANA PROTEIN PANCAKES! Made with a ton of eggs, fruit and NO flour, added sugar or milk! Both gluten and dairy free!
- 6 eggs
- 4 ripe bananas
- 1-1/2 cups of rolled oats (old fashion or quick)
- 2 tsp. baking powder
- 1 tsp. cinnamon
- (optional) 1 scoop of vanilla whey protein (keep in mind this ingredient DOES contain dairy, so if you use it these will not be dairy free)
- Yields about 16 pancakes per batch (we usually use 3-4 batches for our family of 10)
Blend until smooth. If you do not have a high power blender you can use a regular one but keep in mine your batter may be a bit lumpy. You can also substitute the 1-1/2 cups of oats for about 1 cup oat flour.
Cook as you normally would for pancakes and top with butter and a drizzle of honey or maple syrup for a more traditional pancake experience.
Here is a video tutorial to go with it!
I finally finished up my first cookbook and I just know you will all love it! Filled basic baking recipes that will quickly become staples in your home each recipe is scaled several different ways so it will accommodate a small family or a large one.
A Farmhouse Full’s Baking the Basics features:
- recipes already scaled small and large
- tips and tricks to make each recipe user friendly
- ingredients that are easy to find (most are probably already in your pantry!) and don’t break the bank
- a full color photograph of each and every recipe
- time tested recipes that have been made over and over again here at The Farmhouse.
- easy to follow instructions
- staple recipes that will actually ALL be used on a regular basis
- includes and the BONUS recipe doubling guide for FREE – This guide makes it easy to scale any of your existing recipes with ease because all the math is already done for you!
As a way of saying “Thank You” for your support while writing, editing, and proofing this little piece of my heart I am offering it 30% (ONLY 6.99! Less than $0.60/recipe!) just for this weekend! Make sure you follow the link and use coupon code “THANKYOU30” to get the “flash sale” pricing!
Years ago when I was sitting at the stove stirring a batch of my homemade marinara I got to thinking, “Couldn’t this be done in the crock pot?” I figured the least we would be out was one meal if it didn’t work and I’d throw everyone a PBJ and toss the sauce.
BUT. IT. WORKED! Beautifully, at that. The sauce turned out great and no stirring and it could be prepared before the dreaded “witching hour” and be ready when we were! SUCCESS!
Below is the video tutorial I posted several weeks ago that shows me (yes, barefoot, pregnant and in the kitchen – and with a toddler hanging on my leg…) making it. If you want the recipe ingredients scroll a little farther down and I will list them for easy access.
Several of you have commented that you tried it out and it worked brilliantly for your family as well! Thanks for the feedback. Comment below or in the YouTube video and let me know how your family liked it! I love hearing from y’all.
- one yellow onion, diced (You may substitute 1-2 T. dried minced onion)
- olive oil (2-3 T.)
- 4 cloves garlic, minced
- 1 T. oregano
- 1 t. rosemary
- 1 t. thyme
- 1/2 t. black pepper
- 2- 28 oz. cans of crushed tomatoes
- 2- 6 oz. cans of tomato paste
- 2 T. sugar
- 1-2 cups of shredded zucchini (optional)
Saute the onion in oil for 5 minutes on med. high heat. Add the garlic and seasoning and warm for flavors to mingle. Turn off heat and set aside. (If fixing in the morning or crammed for time you can skip sauteing the onion/seasoning without it affecting the overall flavor too much) In slow cooker add crushed tomatoes, tomato paste, sugar, zucchini and onion/garlic/seasoning mix. Stir up and set on low for 4-6 hours.
If you want meatballs….
- 2 pounds (lean) meat (beef, pork or a mixture of both)
- 1-2 cups bread crumbs
- 1/2 c. Parmesan cheese
- 2 eggs
- 1/2 t. each
- black pepper
- 1 T. dried minced onion (or about 1/2 of a raw onion, diced)
- 1/4 c. milk
Mix everything thoroughly and shape into balls. If you are having kids help yet still want evenly shaped meatballs check out the tip I share HERE in the video. Meatballs can be cooked in a 400 degree oven for 15 minutes (or longer if they are large – check internal temp) or can be thrown into the crock pot with the sauce to cook in the sauce (WAY easier and SUPER tasty). If you are doing this I would suggest cooking on high for 2 hours and then turning it to low for another 2 hours. You can experiment with your slow cooker and see what works. Just be sure to check the internal temp a few of the top center meatballs.
Mike and I honeymooned in Jamaica and it was amazing.
And, YES, the jerk chicken!
But finding something even remotely close in the states was a bust. While there is food truck in our area that serves amazing Caribbean cuisine it is pricey for all 9 of us to eat. Not to mention having to go 30 minutes to go get it. (Because it takes 20-30 minutes to get ANYWHERE when you live out here!) So here is my favorite go-to Jamaican jerk recipe complete with rice and “peas”. I say “peas” and not just peas because traditionally that is what the dish is called but the “peas” are what we Americans call kidney beans. I prefer black beans so that is what I use, but I am sure you could use whatever bean you’d like in this dish.
What you’ll need:
Dry Rubbed Chicken:
5 lbs of chicken (whatever variety you’d like – wings, drums, breasts)
1-1/2 T salt
1 T. garlic powder
2 t. sugar
1/4 t. ground cloves
1/4 t. dried thyme leaves
1 t. black pepper
1/2 t. ground cinnamon
1/4 t0 2 t. ground cayenne pepper (depending how hot you like your jerk)
Mix together spices and sprinkle evenly over all sides of the chicken pieces. Grill as normal until done.
Caribbean Rice and “Peas” (made in this rice cooker)
1-1/2 c. white rice (not the instant kind)
1 can of coconut milk (look in the Asian/International aisle)
3 green onions, cut up
1 yellow onion, diced
1 whole poblano pepper (you may use 1-3 jalapenos if you prefer it spicier)
2 t. dried thyme leaves
1/2 t. ground allspice
1/2 t. garlic powder
1 t. black pepper
1-1/2 t. salt (in the video below I cut the salt and only added 1 t.)
1 t. brown sugar
1 can of cooked beans (kidney or black)
(see video for rice directions)
This post contains affiliate links.
Review of Aroma Rice Cooker:
For those of you who don’t know what this AMAZING piece of paper is, BRACE YOURSELF! 😉 It takes a measurement of something and then shows you what it is if you want to double your recipe… UP TO 6X’s!!! So say you have a wonderful muffin recipe that yields 1 dozen but you have a bajillion kids like me and need 6 dozen. Well, you just look at the “6 column”. Which saves you from having to convert 23 ingredients x6 while 3 kids are begging to lick the spoon, 2 kids are hanging from the pot rack, 1 kid is eating dog food off the floor and yet 2 more have dumped the entire 25 pound bag of flour onto the kitchen floor and are proceeding to make indoor snow angels. Not that has EVER happened in this quaint and quiet abode…cough, cough. Which will save you from ruining 72 muffins because you forget to sextuple the baking powder amount. Again, not that this has ever happened in real life. Totally hypothetically, of course!
For example if you need to use 3 T of cinnamon in one batch you would need 1 cup + 2 T in 6 batches.
Seriously, it’s life changing I tell you. Life. Changing.
Especially if you’re a larger family and double (or triple or quadruple) EVERYTHING.