Healthy Whole Wheat Flax Seed Banana Pancakes

Now THAT’S a mouth full.

Literally AND Figuratively.

On a lovely walk with Hendrix Sunday morning Christopher and I found an amazing little place called “The Apple Market”. This place had great, locally grown produce, as well as a garden center and general grocery store area! So many local products like soups, salad dressings and syrups, some I had never seen before like Cherry and Apple!!! I found a pineapple so large that I needed to carry it with two hands for only $2.99, as well as GIANT organic Bananas for .99 cents a pound!!! This awesome market is open Monday through Sunday (unlike your typical market) and is right around the corner so I think I will try and buy my produce from here only from now on.

SO that is where I scooped up the bananas for these delicious and filling pancakes which Chris had asked for the night before. I couldn’t BELIEVE how filling they were, and so easy to make 🙂 Try them with the peanut butter syrup I whipped up 🙂

Healthy Homemade Banana Pancakes with fresh fruit and peanut butter syrup!

Healthy Homemade Banana Pancakes with fresh fruit and peanut butter syrup!

Healthy Whole Wheat Flax Seed Banana Pancakes

  • 1/2 cup whole wheat flour
  • 1/2 cup unbleached flour
  • 1 tablespoon sugar
  • 1 tablespoon ground flax seed mixed with 3 tablespoons water, let stand 5 minutes
  • 2 teaspoon baking powder
  • 2 tablespoons apple sauce
  • 1 cup skim milk
  • Dash of pure vanilla extract
  • Ground cinnamon and fresh nutmeg to taste
  • 1/2 teaspoon salt.
  • 2 ripe bananas mashed

OPTIONALS

  • Extra 1/4 ground flax seed
  • Toasted almonds or walnuts
  • 1/4 milk chocolate chips
  1. Sift together flour, sugar, baking powder, salt, cinnamon and nutmeg and any extra ground flax seed you are using. In separate bowl mix together ground flax seed mixture, milk. apple sauce, bananas and extract.
  2. Stir flour mixture into banana mixture, batter should remain slightly lumpy and bumpy. If you are using any extras like chocolate chips or toasted nuts mix in until just incorporated at this point.
  3. Heat lightly oiled frying pans and spoon 1/4 cup out for each pancake. Cook on first side until you see air bubbles on top of pancakes, flip and cook until golden brown on other side.
  4. Enjoy with cut up fruit, or this delicious peanut butter syrup I made, recipe below.

NOTE: If you like thinner pancakes add more milk, thicker, add less!!!

Peanut Butter Syrup

  • 1/4 cup smooth peanut butter
  • 1/4 cup brown sugar
  • 1/4 cup water
  • dash of pure vanilla extract
  • dash of maple extract
Thick whole wheat lumpy, bumpy banana batter

Thick whole wheat lumpy, bumpy banana batter

Almost ready to be flipped!

Almost ready to be flipped!

Healthy Banana Pancakes with fresh fruit topping and peanut butter syrup, ready to be enjoyed :)

Healthy Banana Pancakes with fresh fruit topping and peanut butter syrup, ready to be enjoyed 🙂

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Phyllo Eclairs

Came across this lovely recipe completely by accident and so very happy that I did! I’ve never used a recipe from this site before but this turned out really, really well!!!

Not only did I get to use the two egg yolks that I had left over from a previous recipe, but I made one of the yummiest treats I’ve had in a while! This totally seams like something that you would pay an arm and a leg for at a fancy bakery, but it was so easy to make and the ingredients weren’t expensive either! AND Chris could NOT stop raving about them. I like that. I like that a lot.

Delicious Phyllo Eclairs

Delicious Phyllo Eclairs

Phyllo Eclairs

For 3 eclairs…

SHELLS

  • 2 sheets phyllo dough at around room temp.
  • 1-2 tablespoons white sugar
  • melted butter or cooking spray

VANILLA CREAM

  • 4 tablespoons white sugar
  • 1/8 cup cornstarch
  • Dash of salt
  • 2 egg yolks
  • 1/2 cup skim milk
  • 1/4 cup half-and-half
  • 1/2 teaspoon vanilla extract

OPTIONALS

  • 1/8 cup melted milk chocolate for drizzling
  • Powdered sugar for sprinkling

To Make Shells

  1. Preheat oven to 375 degrees. Cut out 3 (12 x 6-inch) pieces of aluminum foil. Using index fingers as a guide, loosely roll up each foil piece jelly-roll fashion to form a cylinder with a 1-inch opening. Lightly coat outside of each cylinder with melted butter or cooking spray.
  2. Place 1 phyllo sheet on a large cutting board or work surface and be sure to cover your remaining dough to prevent drying!!! Lightly coat with butter or cooking spray. Sprinkle evenly with granulated sugar. Repeat layers once. Cut phyllo stack lengthwise into 3 equal strips.
  3. Place foil tube at bottom of each strip of phyllo and roll up jelly roll style and place on parchment lined baking sheet.
  4. Bake at 375 for 10 minutes or until lightly browned. Cool on wire rack and store (if not using right away) in an airtight container.
Rolling up the phyllo sheets

Rolling up the phyllo sheets

Shells before they hit the oven

Shells before they hit the oven

Shells fresh out of the oven

Shells fresh out of the oven

TO MAKE VANILLA CREAM

  1. Combine first 4 ingredients in a small saucepan, stirring with a whisk until well blended. Gradually add milk and half-and-half, continuing to stir with a whisk. Cook over medium heat until mixtures comes to a boil, still stirring constantly. Reduce heat to low and cook for 1 minute, STIRRING CONSTANTLY.
  2. Remove from heat and stir in vanilla.
  3. If not using right away transfer to a ziploc bag and refrigerate.
  4. To pipe mixture into shells cut edge of ziploc bag and squeeze mixture into phyllo shells. If desired, drizzle with melted milk chocolate chips and sprinkle with powdered sugar!

Fruit Protein Smoothie

This is a great smoothie for the morning as it really gets you going and makes your tummy feel nice and full! Or after working out. Anytime really. I picked up about $10.00 worth of protein powder from bulk barn and it has lasted for many, many smoothies – you just need to store in a cool, dry place. I could go on and on about how great of a product this is…OR, you could just check out the Bulk Barn website for all that great information including nutritional facts 🙂 Add some ground flax seed for increased nutritional benefits!

I use the lil’ magic bullet for this task as it’s the perfect size for one smoothie!

Fruit Protein Smoothie

  • 5-6 ice cubes
  • 1/2 cup mixed fresh or frozen fruit, I used raspberries and blueberries (my fav) Options: Strawberry & Banana, Pineapple & Mango, Peach & Blueberry, Strawberry & Kiwi
  • 1/3 cup plain or vanilla yogurt, if using plain add a splash of pure vanilla extract
  • 1-2 Tbsp Protein Powder
  • 1/2 – 1 Tbsp Ground flax seed
  • 1 Tsp – 1 Tbsp Honey
  1. Add all ingredients to Magic Bullet or blender and blend until smooth. Enjoy Immediately.

Using the magic bullet makes clean up a BREEZE!

Raspberry/Blueberry Smoothie ready to enjoy!

Raspberry/Blueberry Smoothie ready to enjoy!

Delicious and nice colour :)

Delicious! and nice colour 🙂

Cream Cheese Frosting

I made the BEST-EVER cream cheese frosting last Friday and I just HAD to share it! I made it to go with some red-velvet cupcakes (that were more pink-ish because I had absolutely no interest in adding a WHOLE bottle of red food coloring as the recipe called for – I have a great idea for my next batch though that involves ZERO food coloring – check back soon 😉

Now let me tell you, I’ve tried a good share of different cream cheese frostings in my day, and this was by far, hands down, the best one out there!

SO without further ado, I present to you…

BEST EVER CREAM CHEESE FROSTING

  • one 8 oz. bar cream cheese, cold
  • 1/2 cup butter, softened to room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon zest OR extract (optional)
  • 2 1/2 cups powdered sugar, measure then sifted
  1. With the mixer on a low speed, beat the cream cheese and butter till blended.
  2. Mix in vanilla and lemon extract.
  3. Slowly add the powdered sugar a cup at a time.
  4. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.