2-Ingredient Pancakes

A few months ago I picked up a muscle magazine at the gym and almost gagged out loud when I read a recipe for “Protein Cupcakes” that involved mixing protein powder and plain yogurt together and piping it on top of some concoction involving pureed beans, flax seed, wheat germ, and egg whites. “It tastes JUST like a cupcake!” One thing was clear- it had obviously been a long time since that person had consumed an actual cupcake. It’s like when people tell you that you’ll never know there’s kale in that sludge-colored smoothie you’re drinking (I can tell) or that you won’t miss pasta if you substitute a spaghetti squash (no really, you’ll miss it. A lot.) So listen up. I’m not going to tell you this little miracle recipe tastes just like a pancake. Use your brain and look at the ingredient list. The only two necessary ingredients here are these:

Seriously. No flour, nothing else.

I’ve seen this recipe floating around for years, in those same magazines that tried to tell me that my brain will not know the difference between protein powder with yogurt and glorious butter and sugar, so naturally I discounted it immediately. But over the past year or so I’ve seen this popping up in more and more reputable sources, so eventually I gave it a try- fully expecting to laugh in the epic failure it surely would be. But something happened. Don’t ask me how. Somehow when you mix bananas and eggs together and say some magic words, an unseen universe wizard comes and sprinkles pancake dust on it and it magically turns into this:

It’s sort of amazing actually. The result is obviously different than a standard carb-filled pancake. The best way to describe the flavor and texture is it’s like the center of a piece of french toast. Kind of eggy and crepe-ish. Keep that in mind when you make these. If you’re expecting a real pancake you’ll be sorely disappointed. While these certainly aren’t meant to replace a good ol’ classic pancake, surprisingly they’ve found a solid place in my kitchen. They take literally 30 seconds to make, and less than a minute to cook. They’re low calorie, high protein, and my kids love them. That means pancakes on a week day morning or a quick daytime snack is totally doable. If you’re into fit food and healthy eating, you’ll probably love these. Banana and eggs? Pretty much the perfect pre or post workout combo. So watch this:

One large banana. Open ‘er up and mash it with a fork. You’ll want to mash it pretty well, a little more than you’d mash for banana bread. If you don’t mash well, you’ll end up with kind of a lumpy gooey mess that basically tastes like scrambled eggs and banana chunks and then you’ll come back and leave mean comments on this post. And no one wants that.

Crack open 2 eggs and mix it in there.

Now that’s seriously ALL you need. I promise. You could mix that up really well and then pour the batter on a hot pan just like you’d cook a normal pancake. I add couple more things, namely a tiny pinch of baking powder, and a few dashes of cinnamon.

Remember back in my Healthy Thai Chicken Salad recipe when I introduced you to PB2 (powdered peanut butter)? I love that stuff. When I’m making these for my kids, I add a couple of spoonfuls of that in as well because it adds a little protein and makes the pancakes a little more substantial. It doesn’t really make them taste like peanut butter, but I do like the addition.

Now, you can make these in the blender as well. I actually usually throw everything in my blender, but if you process them until it’s totally smooth, your pancakes will be quite a bit flatter. So I just pulse a few times until it’s all mixed, but you can still see some small chunks of banana. If you have a high-powered blender like the Blendtec, it really takes like, one pulse.

Then you’ll just cook them on a hot skillet just like you would a normal pancake.

I mentioned the taste and texture is similar to the middle of a piece of french toast, or a crepe. Neither of those things are very sweet and if you eat them on their own they’re mediocre at best. When you eat that first pancake off the griddle you might be thinking the same thing. Sweet eggs. Yum, Sara. Just what I was craving.

Stick with me. You just need a little somethin’ somethin’. But look at those cuties. I like to call these ‘toddler pancakes’ because these are perrrrfect for little kids. All three of mine love these. Look at them- they look just like normal pancakes, crazy, right?

While they’re hot off the pan, spread them with a little butter.

My favorite lower calorie option these days is this Land O Lakes light butter.

Then drizzle with a little syrup. Or you could use agave, honey, or any other sweetener you like. (I love this Blueberry agave).

And while that’s delish, if you really want to make them yummy, give them a smear of nut butter, too. (I literally only buy Justin’s Maple Almond Butter in the sample pack size because I can’t have open jars of the stuff around. It’s amazing and swoon-worthy. (Also, this is not in any way a sponsored post even though I’m doing a ton of brand-naming today. Just sharing some favorites.)

Spread on a little love…

and give that a drizzle.

It’s honestly really, really good.

And not horrible for you.

You know you have to go try this now.

Because you’re dying to know if I’m crazy like the protein cupcake lady.

There’s one positive review. I didn’t say a word about what was in these pancakes. I just stood off to the side like a silent camera-wielding ninja. I’m positive some of you will hate these, and some of you will love them. Try for yourself and see which camp you fit in. Let the games begin!

Give it a shot and have an open mind. Let me know what you think! (Don’t forget the butter and syrup. And maybe peanut butter.)

Ingredients

• 1 large banana (it should yield abt 1/3–1/2 cup, mashed)

• 2 eggs

• 1/8 teaspoon baking powder (optional but recommended)

• 1/8 teaspoon ground cinnamon (optional but recommended)

Instructions

Heat a skillet on the stove top to medium heat. While pan is heating, mash banana well and then mix in eggs, baking powder, and cinnamon. When pan is hot (water droplets should sizzle) Spray pan lightly with non-stick spray. Pour 2 tablespoons of batter at a time and cook until bottom appears set (30-60 seconds) flip with spatula and cook additional minute or less. Serve warm with butter and syrup.

Notes

*When I add PB2, I do 2 tablespoons, and I find the powdered peanutbutter blends best if I pulse the mixture in the blender just a few times.

Easy Thai burrito with peanut sauce

These punchy Thai Burritos are filled with peanut tofu, avocado, black rice, spicy sriracha black beans, shredded crunchy veggies and drizzled with Thai peanut sauce, wrapped up in a warm, whole wheat tortilla. Vegan!

We either make ourselves miserable or we make ourselves happy. The amount of work is the same. ~Carlos Castaneda

Here is another plant-based, vegan meal I think you will enjoy – Thai Burritos! They are filled with baked peanut tofu, avocado, refried black beans perked up with sriracha, black rice and veggies. Full of amazing flavour this vegan burrito is packed full of nutrients.

We’ve been practicing Plant-Based January and so far, I’m feeling pretty energized. It has become a lovely ritual to balance out all the November and December indulging. Though I’m not stopping coffee or wine, I have cut back and I think my body is appreciating it. Sleep feels deeper, and my mind feels sharper, and my sweet tooth is mellowing. If you are interested in trying this, here are some vegan recipes to get you started.

The Thai Burritos start with baking the tofu.

Slice the tofu into 12 pieces.

Make the tofu marinade which will also double up as the sauce.

Either whisk in a bowl, or blend together in a blender.

Here we are adding some red curry paste for extra flavor.

Generously coat the tofu and place in the oven to bake.

Save the remaining peanut sauce for drizzling over the burritos.

Set the rice to cook.

Here I’m using the “pasta method” for the fastest cooking.

Heat up the refried black beans, adding a little red chile paste or sriracha for an extra kick.

While the tofu is baking and the rice is cooking, prep the veggies.

Then assemble your burritos. Remember to warm up the tortillas so they are soft and pliable.

They layer them up. Add the beans first, helps hold it together.

The rice sill stick nicely to the beans.

Then pile it on.

Ane wrap.

I’ve been wrapping the bottom half with foil to keep them all together and make them a little more manageable to eat. Up to you.

Drizzle with more peanut sauce and enjoy!

On the homefront: It is a cold dark drizzly morning. There is a bleakness to it. In a few days, we will be driving down to southern California to escape, so I’m not complaining really, just noticing the dreary feeling the morning brings. I search out our window for something, anything to spark joy, but truth be told it is hard to find. Even the trees look sad. But then I remember Cookie, my old cat, who use be my morning cuddler, and instead of feeling sad that she is gone, I feel her heart, in my heart, and I realize the light and joy I seek is not out the window or out in the world, it is right here. And it is like a small candle is lit inside my heart, warming me up from the inside out. I envision two hands sheltering the little flame- may it grow and warm those I come in contact with today.

Enjoy the Thai Burritos, and let us know what you think in the comments below.

Description Delicious Thai Burritos with Peanut Sauce, baked peanut Tofu, black rice, spicy sriracha black beans and shredded crunchy veggies all wrapped up in a warm, whole wheat tortilla. Makes 4 hearty burritos

Ingredients

Marinade and Peanut Sauce:

• ¼–1/3 cup fresh orange juice (roughly 1 orange)

• 2 Tablespoons red curry paste

• 2 tablespoons olive oil

• 2 tablespoons sesame oil

• 2 tablespoons maple syrup, honey, agave or brown sugar

• 1 tablespoon rice vinegar

• 1/2 cup peanut butter (or sub almond butter!)

• 1/2 teaspoon salt

Burrito Ingredients: (makes 4 large)

• 16-ounce block tofu (extra firm), cut into 12 strips, see photos.

• salt

• 1–2 cups cooked rice- brown rice, black rice, etc.

• 14-ounce can refried black beans, seasoned with chile paste or sriracha.

• 1 cup shredded cabbage (or finely sliced)

• 1 cup shredded carrots ( or match stick)

• 1 red bell pepper, thinly sliced

• 1 large avocado, sliced

• 1/2 cup cilantro leaves or Thai basil

• 4 extra-large, whole grain tortillas, warmed until pliable.

• optional: crushed roasted peanuts, or Peanut Chili Crunch

Instructions

Preheat oven to 425. Make the marinade, either blending in a blender or whisking in a bowl ( if whisking, add the peanut butter last, adding a little at a time to incorporate). TOFU PREP: Blot the tofu gently, and cut into 6 slices (see photo), then cut each slice into two, to make 12 strips. Place on a parchment-lined sheet pan. Sprinkle lightly with salt. Brush all sides liberally with the peanut sauce, spooning a little extra over the tops. Bake 25-30 minutes. Save the remaining sauce for the burritos. COOK RICE: The fastest way to make rice is using the pasta method. Boil 1/2 cup rice in 4-5 cups salted water, uncovered, drain when tender, using a strainer, letting stand in the strainer 5 mins. Fluff. Prep the veggies and herbs: cut and place them on a tray or plate with the peanut sauce. Heat the refried beans, whisking in 2-4 tablespoons water with a fork to loosen them. Add a spoonful of garlic chili paste, Sambal Olek, or a squirt of sriracha to taste, to pep them up a bit. Keep them warm. Tortillas: Right before assembling the burritos, warm the tortillas to make them soft and pliable. If you have a gas stove, use tongs, place directly on the gas grate, over medium flame, turning often with tongs. Otherwise, place in a single layer in the oven on the rack until soft and pliable. Wrap in a kitchen towel to keep warm. Assemble: Spoon some of the warm beans onto the tortilla creating a base, add rice, then tofu and veggies and herbs. Spoon some peanut sauce over top, and optional peanuts or peanut chili crunch, and wrap up tightly. ***I’ve found it easiest to eat with foil wrapped around the bottom half to keep these big boys all together.

Bread bakery chocolate babka

Pardon me everyone, but I’m in a chocolate coma right now. OMG.

Chocolate babka is another recipe that I’ve been wanting to try for a long time. A very long time. Maybe since the Seinfeld Days??

Not surprisingly, there are no babka’s in my past. No secret family recipes. No grandmother’s who made babka.

What to do?

Sure, there are plenty of recipes out there. But I wanted to try something that was out of this world. Something worthy of the calorie splurge. And so I researched and learned that Bread Bakery’s chocolate babka is one of the best in NYC.

The very next day, I came across this list of 25 bakery’s to visit before you die, and Bread Bakery came up again.

Now, frankly, I thought this bread had way too much Nutella.

I know, I know – can you ever have too much Nutella?

Well, yes.

The photos above show what I got by following (weighing the Nutella) the recipe. The loaf that you see above was the middle loaf, which had the most Nutella in it. In other words, I didn’t even out my Nutella as much as I should have and so I have a Nutella explosion.

When I cut the other 2 loaves the next day, they looked much more like the “real thing” and so the moral of the story is to make sure you spread your Nutella evenly!! I also learned it’s really important to let the loaves cool completely (cool for a full 2 hours) before slicing. And if you have a food thermometer, the loaves are finished when the center reads 180 to 190 degrees.

For me, I might cut back the Nutella by one-third. You be the judge based on your preferences

Judging by the recipe source photos, there doesn’t appear to be an overload of Nutella and also reviewing the real thing here and here, there does appear to be a little less Nutella in the real thing.

Ingredients

For the syrup:

• ▢½ cup granulated sugar

• ▢⅔ cup water

For the dough:

• ▢¾ cup whole milk

• ▢1 ½ packets active dry yeast (10 grams)

• 2.5 cups bread flour , sifted plus more for work surface (302 grams)

• ▢2.5 cups pastry flour , sifted (300 grams)

• 2 large eggs (100 grams)

• ▢½ cup plus 1 tablespoon sugar (113.5 grams)

• ▢1 teaspoon vanilla

• ▢½ teaspoon kosher salt

• ▢1 stick unsalted butter , room temperature (114 grams)

For the chocolate filing

• ▢30 ounces Nutella (850 grams)*

• ▢1 cup semisweet chocolate (170 grams)

Instructions

For the syrup

• Add sugar and water to small pan and heat till boiling. Reduce to simmer for 2 additional minutes and them cool until needed.

For the dough and assembly:

• Pour milk into bowl and activate yeast according to package directions (I used instant yeast and didn't need to activate). Add flours, eggs, sugar, vanilla, salt, and half of the butter in the order listed. Mix the dough for 3 to 4 minutes and them slowly add remaining butter and keep mixing/kneading until combined, another 4 minutes

• Form the dough into a flattened square and wrap with plastic wrap. Refrigerate for 8 to 12 hours

• Remove the dough from the refrigerator and flour your workspace. Roll the dough into a 10 by 28 inch rectangle and them spread the nutella on top followed by the chocolate chips.

• Roll the dough up to form a log that is 28 inches long and then cut into 3 pieces (about 9 inches long each) (see photo)

• Slice each roll into half lengthwise (you will end up with 6 pieces)

• Form an x with each pair of pieces and then twist each pair around each other.

• You will end up with 3 twists (see photo)

• Place each twist into an 8 x 3 loaf pan, tuck ends under, cover, and let rise for 60 minutes in a warm spot

• Preheat oven to 350 degrees and bake for 25 to 30 minutes (less if you have a convection oven, more if not). Internal dough temperature should be about 180 degrees when finished.

• Immediately brush the tops with the cooled syrup

• Let cool for 2 hours before slicing or the center of the loaves may seem raw.

Notes

*It is very important to spread the Nutella evenly!!! my center loaf had too much Nutella in spots. If you prefer less, decrease the Nutella by about ⅓ depending upon your tastes.