Recipe review: Skinny Pancakes

There are a few foods that I rarely ever eat. (Notice, I did NOT say “never”)

I rarely ever only have pancakes for breakfast. I love pancakes, don’t get me wrong. But they’re usually all carbs with no fiber and protein, leaving me hungry way before lunch time.

So when I found a recipe on Pinterest for “skinny” pancakes that would be healthful and filling, I was intrigued.


Ok, so I ALWAYS refer back to a recipe I’m writing about if I’m not the original author. However, I can’t find the origin of the pin that contains this recipe. So I’m sharing it here. Kudos go to the original author. 🙂

Here’s the recipe and instructions, then my review below:

Skinny Pancakes

Makes 1 serving

  • 1/2 cup oats (instant or old fashioned oats)
  • 1/2 very ripe banana (about 3″)
  • 2 egg whites
  • 1/2 tsp vanilla
  • Tiny pinch of salt (I added this to the recipe)

Place all ingredients in a blender. Blend on high about 20 seconds.

Cook on hot griddle that has been sprayed with nonstick cooking spray.

Estimated nutrition information (entire recipe): 237 Calories, 3.2g Fat, 0.6g Saturated fat, 220mg Potassium, 307mg Sodium, 39g Carbohydrates, 5.5g Fiber, 7.5g Sugars, 11.5g Protein

Now my review:

They were good! Much more dense than regular pancakes. These are not IHOP’s fluffy short stack. But if you’re wanting pancakes that are a bit more filling and nutritious, these may be for you. Try them out and tell me what you think!

Final verdict: I would make them again. Although they’re not a dead ringer for my favorite flapjacks.


Wake Up!: Banana Bran Muffins

Ok, ok, ok.  I know.  I’ve written about banana bread type recipes a lot.  Like here and here.

I’ve also included banana in a LOOOOOT of my postings.  (Click here, here, or my personal fav here)

So, yes, I love bananas!  Well, that and I always seem to have uber brown bananas hanging around in my kitchen or freezer that I need to use.

My love for bananas and banana bread strikes again with this new muffin recipe.  I’ve posted about banana bread muffins before, but these have an important difference:  more fiber!!

I always try to get fiber and protein in my breakfast.  It helps fill me up and keep me full until lunch time.  So I wanted to make a muffin with more fiber.  Enter, this:

Banana Muffins.  No flour, High fiber. Yum!

Banana Bran Muffins

Makes 11 muffins

  • 2/3 cup Fiber One original bran cereal
  • 1/2 cup old-fashioned oats
  • 1/2 cup sugar
  • 1/4 cup unsalted butter, softened
  • 1 egg
  • 3/4 cup mashed banana
  • 4 oz light vanilla yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Preheat oven to 350 F.  Line a muffin tin with paper liners.

Place Fiber One cereal and oats in a food processor.  Blend until the mixture is a fine crumb. It will look like this:

Banana Muffins.  No flour, high fiber. Yum!

In a separate mixing bowl, stir sugar and butter together until light and fluffy.  Add egg and blend well.  Add mashed banana, yogurt, and vanilla extract.  Stir until well mixed.

Add cereal and oat mixture, baking soda, and salt.  Mix just until all ingredients are blended.

Fill muffin tins until about 3/4 full.  Bake at 350 F for ~25 minutes or until a toothpick inserted into the center comes out clean.

Estimated nutrition information (per muffin):  119 Calories, 4.9g Fat, 2.8g Saturated fat, 17.9g Carbohydrates, 2.3g Fiber, 11.7g Sugar, 1.5g Protein

**Disclaimer:  These do not have a “muffin” consistency.  And don’t be alarmed when they sink a bit as they cool.  They’re more dense and turn out to be a bit gooey in the middle…which I actually like with these because it bring out the banana taste a bit more.**

Banana Muffins. No flour, higher fiber.  Great for breakfast on the go!

Best thing about these?  They travel!  Perfect for an on-the-go breakfast.


Wake Up!: PB&Banana Smoothie

I’m back with a BIG winner!  Both in the taste and the nutrition department.


Recently, I was talking to someone who has a classic case of “I don’t have time for breakfast” but is very active and often turns to protein shakes for his morning meal.  Now, yes there are some protein shakes that are good, but many of them are high in fat and/or sugar.  So I was determined to come up with a healthy alternative that would fit the bill for a nutritious breakfast.
Mission accomplished!  This smoothie is super fast, super simple, and SO delicious.  If you like peanut butter and banana sandwiches, you’ll like this.

What’s great about it?  This packs a punch with fiber, protein, and calcium.  It also has carbohydrate from the soy milk and banana, without added carbs from sugar.  This all adds up to an ample breakfast that will fill you up and give you a great, nutritious start to your day.  And if you’re a meat-free person (veggie or vegan), you’ll love this smoothie too!!

This recipe DOES use a not-so-common ingredient:  Powdered peanut butter.  What is it?  Basically, peanuts that have had all oils pressed out of them to form a powder.  It can be reconstituted with water, milk, or any other liquid to make peanut butter.

I love it for a couple of reasons.  1) I will eat peanut butter straight from the jar if it’s in my apartment.  This keeps me from doing that.  and 2) It’s MUCH lower in calories but keeps the same protein content.

I have only tried PB2 brand peanut butter.  Find it here  OR you can buy it from

PB & Banana Smoothie

Makes 1 serving

  • 2 Tbsp quick-cooking oats
  • 1/4 cup water
  • 1 small banana (about 6″)
  • 3 Tbsp powdered peanut butter (I use PB2 brand)
  • 1/2 cup light vanilla soymilk (or skim milk if you prefer)
  • 4-6 ice cubes
  • Sweetener, if desired

Mix oats and water in a small ramekin or bowl.  Microwave on high for about 30 seconds. Allow to cool for a minute or two.

Place all ingredients in a blender.  Blend on high until well combined with all ice incorporated.


Estimated Nutrition Info (using Silk light soymilk, PB2 peanut butter, and no sweetener):  263 Calories, 4.6 g Fat, 47 g Carbs, 8 g Fiber, 16 g Sugar, 14.1 g Protein, 27% DV Calcium


Let me know what you think!  Oh and no, you don’t have to put it in a fancy wine glass… but I got fancy for the pictures 🙂



Baked Banana Egg Rolls

I love individual desserts. Seriously, there is just something about having your own mini-dessert all to yourself that is just so fun.  Well, that and because it’s automatic portion control.  (If you have a little humongous sweet tooth like me, that is a good thing!!)


Today I found myself wanting a little something sweet (always) and checking in my fridge to see what I could make.  It just so happens, I have a package of egg roll wrappers that I needed to use.  But hmm, what to stuff into the wrappers….  How about a banana?


Time to relive a dessert I enjoyed at P.F. Chang’s: a banana spring roll.   Only different because mine are not fried and I didn’t have spring roll wrappers.

Anyways, so yes, recreating amazing-ness. And it was SO easy!!  Feel free to serve with vanilla bean ice cream and caramel sauce. Or you can serve with a little melted chocolate, as seen in the above picture.


Baked Banana Egg Rolls

Makes 4 rolls

  • 2 medium bananas
  • 4 egg roll wrappers
  • 2 Tbsp brown sugar
  • 1/2 Tbsp buttery spread, melted

Peel bananas and cut in half across the middle of the banana (not length-wise).

Lay one wrapper out on a clean plate.

Brush a small amount of melted butter on the wrapper.

Roll 1 piece of banana in brown sugar, dusting off most of the excess. You just want a little sugar along the outsides of the banana, but not so much that it’s caked on.

Lay banana in lower 1/3 of the egg roll wrapper.  Roll wrapper around the banana, fold in corners, and continue rolling the rest of the way.   Dampen loose ends of the wrapper with a little water and press to seal.

Repeat with all wrappers and banana pieces.

Place on a baking sheet sprayed with a little nonstick cooking spray.  Lightly spray the tops of each egg roll (helps it brown a bit) and bake at 425 F for about 10 minutes or until browned.

Allow to cool slightly before serving.


Wow, typing out the instructions makes this sound more complicated, but I promise it’s super simple and can be made in a snap! And best of all, no frying and no oil!


Now, I’m off to eat the 2 yummy rolls in the picture….. 🙂

Wake up!: Banana Bread Oatmeal

It’s a never-ending struggle. You buy bananas, wait for them to ripen, then race to finish them before they’re too ripe. That perfect balance between nicely yellow and mushy brown. My friends and family always laugh at me because I just throw the stragglers in the freezer when they get too ripe.  My college roommates loved it, shouting “time to make banana bread!” when they saw 3-4 big bananas in our freezer.

Well, I do love banana bread (that recipe is coming soon) but I’ve found a new way to use my almost brown bananas before I have to freeze them: banana bread oatmeal!!

That’s right, all the deliciousness of banana bread in a bowl.  No further “oatmeal is boring” excuses, my friends. It’s fast, delicious, and nutritious. 🙂

Banana Bread Oatmeal

Makes 1 serving.

  • 1/3 cup quick-cooking oats
  • 2/3 cup water
  • Pinch salt
  • Pinch of cinnamon
  • 1 small (~6″) , slightly speckled banana
  • Sweetener of choice (I used a packet of Splenda)
  • 1/4 cup milk of choice (I used skim milk)
  • 2 tsp ground flaxseed

Mix oats, water, salt, and cinnamon in a large cereal bowl. Microwave on high 1 minute.

Add 2/3 of the banana. Mash banana with fork and mix into oatmeal. Add sweetener if desired. If mixture seems really dry, add a touch more water.  Microwave on high 1 minute.

Stir in ground flaxseed. Add milk and remaining banana, sliced, to top of oatmeal. Dig in!

*If you like nuts in your banana bread, feel free to throw some chopped pecans in there too.

Estimated nutrition information (using skim milk and a no-calorie sweetener): 231 Calories, 3.6g Fat (0.6g Saturated, 2.8g Unsaturated), 40.3g Carbs, 6g Fiber, 16g Sugar, 7.4g Protein

Have a wonderful day!!

Today’s tip: Only find green bananas at the store? No problem! Just put them in a brown paper bag overnight and (bam!) ripe bananas.

Banana Pudding Time

I’m very much a southern girl at times. No, this does not mean I wear cowboy boots daily or a 10-gallon hat…I’ve never owned either. But I DO enjoy quintessential southern food. Enter biscuits and gravy, chicken ‘n dumplings, and the star of this post: banana pudding!

This recipe is one passed down in my family (there really aren’t many of those). Best banana pudding ever.

Banana Pudding

Makes …a lot. Maybe 12-14 servings?


  • 2 (1-ounce) boxes instant vanilla pudding mix (I use sugar-free)
  • 3 cups skim milk
  • 1 14-ounces can sweetened condensed milk
  • 1 8-ounce container frozen whipped topping, thawed (I use fat free)
  • 4 ounces cream cheese, softened (optional)
  • 3 large bananas
  • Vanilla wafers OR shortbread cookies


  1. In a large bowl, whisk together pudding mix, milk, and condensed milk for 1-2 minutes.
  2. Add cream cheese if desired and whisk to combine.
  3. Fold whipped topping into pudding mixture until well combined.
  4. Line bottom of separate container with cookies/wafers. Carefully layer 1 1/2 sliced bananas and 1/2 pudding mix on top.
  5. Repeat layering cookies, bananas, pudding. Top with final layer of cookies.

If you’re not a huge fan of cream cheese, you can leave it out. To me, it’s just as delicious without the cream cheese. Although, my aunt would not agree. 🙂

What’s your favorite family recipe?