SINGLE SERVING WHOLE WHEAT OAT PANCAKES

Hi, friends! 

Being here in Boston, yesterday was a snow day for me. We got so much snow! It was nice to have the day off, although I was a little lonely since my husband is on a business trip this week. 

As soon as I knew it was going to be a snow day, I decided that also meant it needed to be a pancake breakfast kind of day. Am I right? 

I usually opt for these buttermilk pancakes or my banana bread pancakes, but both of those recipes make about 10-12 pancakes. I definitely didn’t need 10 pancakes just for myself, so it was time to come up with a single serving variety. 

Single Serving Whole Wheat Oat Pancakes

SINGLE SERVING WHOLE WHEAT OAT PANCAKES 

Makes 3 medium-sized pancakes 

Ingredients 

  • 1/3 cup whole wheat flour 
  • 2 tbsp. rolled oats 
  • 2 tsp. sugar 
  • 1 egg 
  • 2 tbsp. yogurt (I used plain Greek) 
  • 1 tsp. vanilla extract 
  • 2 tbsp. water 
  • a dash of cinnamon 
  • 2 tbsp. of any add-in of your choice (optional) 
    • chocolate (or any kind of) chips 
    • blueberries 
    • strawberries 
    • bananas 
    • nuts

Note: if using a fruit add-in, you could use a fruit yogurt of the same flavor to make it extra fruity. 

Directions 

1. Mix all dry ingredients together in a small bowl. Then add egg, vanilla, yogurt, and water. Blend well. 

2. If using an add-in, mix that in last, folding gently if using a fresh fruit. 

3. Heat a large griddle over the stove. Spray griddle pan with cooking spray or butter. Drop batter onto pan into 3 medium-sized pancakes. 

4. Heat for about 2 minutes and flip. Cook another 2 minutes until done. 

5. Serve with butter, syrup, jam, peanut butter, or whatever your heart desires. 

I opted for mini chocolate chips as my add in & served with lots of butter & syrup. 

Single Serving Whole Wheat Oat Pancakes

I’m thinking this single serving size will really come in handy when I have a craving for a “real” breakfast once baby arrives, but it’s much less work than a full recipe of pancakes. I also see this as a convenient way to make pancakes for my daughter once she starts eating solid foods – how fun! 

I thought the oats might give it a gritty texture, but I hardly noticed. I love sneaking oats and whole wheat into recipes that traditionally call for white flour. It’s almost always worth the swap, in my opinion. 

Single Serving Whole Wheat Oat Pancakes

This recipe made what I consider three medium size pancakes. This was definitely enough to leave me totally satisfied but not completely stuffed.

Serve with a glass or orange juice & some fruit salad and you’ve got yourself a full meal! 

Questions for You: 

  • Do you love single serving recipes or what?! 
  • What do you add in to your pancakes, if anything? 

APPLE CINNAMON PROTEIN OAT SMOOTHIE

Good mornin’!

Today just feels like fall to me. I slept in (oops), it’s overcast and a little drizzly out. The AC has finally shut off for the time being. I could get used to this!

I was trying really hard to hold off on putting out my fall decorations until about mid month, buuuut I just couldn’t help myself. It just felt like the perfect time to break out the fall goodies!

Fall Decor

But to be honest, I hardly have any decorations. Everything I have fits in one really small Rubbermaid box. Most my decor is, of course, candle related. I have a few extras for Halloween that I’ll break out later, but this is about it.

I really do love my little light up pumpkin, though. It totally sets the mood for these crisp fall afternoons and evenings when I just want to curl up with a book and read.

Light up pumpkin

Luckily, I might be in for getting some fun Pinterest inspired fall/Halloween decor soon as one of my girlfriends is having a Pinterest Pumpkin party. We’re all going to bring our own Pinterest crafts and snack on fall food. Literally can’t wait!

BREAKFAST

I planned this in advance, but it also fit my fall mood morning well. I made an apple cinnamon smoothie with oats for a full meal.

Apple Cinnamon Smoothie

I’ve actually been hesitant to try putting apples in my blender since my blender is not a Vitamix the best. But it actually worked out much better than I thought it would. It’s definitely a little gritty and doesn’t get as smooth as other fruit, but it’s also totally drinkable.

Apple Cinnamon Smoothie

Ingredients:

  • 1 apple, cut into slices (Gala, Fuji, Honeycrisp are the sweet ones)
  • 1/2 cup plain Greek yogurt (I use Fage)
  • 1/2 cup vanilla almond milk
  • 1/4 cup oats
  • couple of shakes of cinnamon
  • half scoop vanilla protein powder
  • 1 tsp. vanilla extract
  • 1/2 banana, frozen

Directions:

1. Combine all the ingredients in the blender and pulse slowly.

2. Once mostly liquid looking, set to “liquefy” or high setting to really break up the apple chunks and skin.

3. Top with another sprinkle of cinnamon and enjoy!

The fiber in the apple & the oats really lasts with me. I love this smoothie because it’s very filling and hearty.

Now I’m sippin’ on some pumpkin spice tea & going to read some blogs for the morning. Have a splendid day!

Pumpkin Spice Tea

Questions for You:

  • What holiday or season do you have the most decorations for? I probably have the most Christmas stuff.
  • What holiday would you never decorate for? St. Patty’s decor just doesn’t do it for me. I’m not a fan of green!

CLASSIC ZUCCHINI BREAD

Hey guys!

Something about the colder temperature of winter really sends me into the kitchen a lot lately. Does anyone else just love baking this time of year? It makes me feel so productive, relaxes me, and I get to enjoy amazing baked goods for so much cheaper than my local cafe. Win! 

I had some ladies over for book club recently and made scones & this zucchini bread. Aren’t the scones gorgeous?

scones

I mostly followed this recipe. I would definitely make them again, but trust me, you do not want to know how much butter went in them!  

I don’t really consider zucchini bread anything all that special. I actually much prefer banana bread or pumpkin bread. But everyone seems to gobble this down any time I make it, so it must be a keeper. 

Classic Zucchini Bread

CLASSIC ZUCCHINI BREAD 

This is very easy to make. Baking it for almost an hour is the hardest part!  

Yields 1 loaf or approximately 10-12 slices 

Ingredients 

  • 1 cup white flour
  • 1/2 cup whole wheat flour 
  • 1 tsp. baking soda 
  • 2 tsp. cinnamon 
  • 1 cup sugar 
  • 1 medium to large zucchini, shredded 
  • 1 egg 
  • 1 1/2 tsp. vanilla extract 
  • 1/2 cup vegetable oil 

Directions 

1. Preheat oven to 350 degrees. 

2. In a large bowl, combine all dry ingredients and mix until combined. Add egg, oil, vanilla, and shredded zucchini on top and mix. 

3. Grease a glass or metal loaf pan. Pour batter into pan, smoothing out top of loaf so it will cook evenly. 

4. Bake for 50-55 minutes or until a toothpick comes out clean. Let bread sit in pan for 30 minutes before transferring to a wire rack or plate. 

Classic Zucchini Bread

Best served warm and with butter on top, in my opinion. This bread turned out really moist in the center but crispy and crunchy on the outside without getting burned. So good! 

Questions for You: 

  • What’s your favorite quick bread recipe? 
  • Do you bake or cook more in the winter? 

LIGHTENED UP BANANA CRUMB MUFFINS

Happy Monday! How was your weekend?

This past weekend finally felt like a weekend to me. I made some meals in, went to a brewery on Saturday, did some meal planning and grocery shopping, and hung out with Beans a lot. It felt good to just be home and chill. 

A lot of the time, I’m really not that into cooking but lately I find myself craving time in the kitchen more and more. Sunday morning I wanted nothing more than some iced coffee and a yummy bakery treat. I asked my husband if he wanted to walk up the street with me to the local bakery, but that didn’t really rouse him so I decided to make do with what I had at home. 

It was a toss up between some chocolate chip scones or muffins, but I haven’t had muffins in forever. I love banana crumb muffins – or any muffins with a crumb topping for that matter! This recipe is a little healthier than a standard muffin recipe – there is no butter or granulated white sugar in the batter. The crumb topping is what it is though – sugar and butter. Leave it out for an even lighter version.

Lightened Up Banana Crumb Muffins | FreeingImperfections.com

Lightened Up Banana Crumb Muffins2014-08-10 06:36:14Yields 10A lighter version of indulgent banana muffins with a sweet, crispy crumb toppingWrite a reviewSave RecipePrintPrep Time15 minPrep Time15 minMuffins

  1. 1 1/2 cup flour
  2. 1 tsp. baking soda
  3. 1 tsp. baking powder
  4. dash of cinnamon
  5. 1 egg
  6. 1/4 cup maple syrup
  7. 2 tsbp. coconut oil
  8. 2 bananas, mashed
  9. 1/2 cup almond milk

Crumb Topping

  1. 2 tbsp. flour
  2. dash of cinnamon
  3. 1 tbsp. butter
  4. 1/3 cup brown sugar

Instructions

  1. Mash bananas in a bowl and add egg, coconut oil, almond milk, and maple syrup.
  2. Add dry ingredients next: flour, baking soda, baking powder, and cinnamon.
  3. Mix well. Batter should be slightly thick.
  4. Pour into a muffin pan lined with muffin cups or sprayed with cooking spray.
  5. Make crumb topping by adding brown sugar, butter, flour, and cinnamon together. Use a fork to break the butter into the other ingredients. The result should be a crumby dry mixture. Top all muffins with the crumb mixture.
  6. Bake muffins for 18-20 minutes until the crumb mixture is slightly browned and a fork/toothpick comes out clean.

Notes

  1. Leave the crumb topping off for an even lighter version – although it’s hard to resist!
Lightened Up Banana Crumb Muffins | FreeingImperfections.com

Other variations to make this healthier would be to use part coconut flour/regular flour, whole wheat flour, or add some oats. Yum! 

Questions for You:

  • What’s something you cooked over the weekend? 
  • What’s your favorite type of muffin?