Oatmeal "cookie" pancakes *

OK So there is NO way this makes 8 but it does make about 6 1/2 pancakes. The calories go up a bit but STILL WAYYY better than other pancakes! This one takes a little more time but defiantly worth it! :) Click on the title to go to the website that I got this from! 

Ingredients

1 cup Oat Milk-Vanilla (can use rice, dairy or soy)

2/3 cup rolled oats

2/3 cup Whole wheat flour 

2 Tablespoons brown sugar (leave out if you use sugary toppings) 

1 1/2 teaspoons baking powder 

1/4 teaspoon salt 

1/4 teaspoon ground cinnamon (up cinnamon if dropping brown sugar)

2 eggs, beaten

2 teaspoons canola oil 

1/4 teaspoon vanilla extract (Mexican if you can find it-better taste)

Directions

1. Heat milk until hot; remove from heat. Stir in oats. Cover and let stand for 5 minutes.

2. While oats are cooking, stir together: flour, sugar, baking powder, flour and cinnamon. Make a well in the center for the liquid ingredients.

3. In a seperate bowl mix eggs,vanilla and oil. Then add to the well in the dry mixture with the oats. (oats should be soggy with excess milk-this is what you want for mixing)

4. Mix well.

5. For each pancake pour 1/4 a cup of butter onto skillet sprayed with Pam cooking spray. Cover over medium for about 4 minutes, flipping when bubbles appear.

Makes eight pancakes- Each pancake accounts for 1 serving.

Number of Servings: 8

Recipe submitted by SparkPeople user PAISANS.

Number of Servings: 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 111.6

• Total Fat: 2.7 g
• Cholesterol: 46.8 mg
• Sodium: 120.5 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 2.2 g
• Protein: 4.0 g

Blueberry coffee cake

Blueberry coffee cake.

My friend usually doubles the recipe and bake it in a 9x13" pan.

1/4 c. butter, softened (half stick)
2/3 c. sugar
1 egg
1 c. + 2 Tbsp flour, divided
1/2 tsp baking powder
1/4 tsp salt
1/2 c. milk
1 c. fresh or frozen blueberries (do not thaw if using frozen)
1 pkg (3 oz.) cream cheese, cubed

Topping: 2 Tbsp. flour
2 Tbsp. sugar
1 Tbsp. butter

In a large bowl, cream butter and sugar. Beat in egg. Combine 1 c. flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining (2 Tbsp) flour. Stir blueberries and cream cheese into batter. (The batter will be thick.) Transfer to a greased 8" baking dish.

In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter.

Bake at 375 degrees for 40-45 minutes.

Easy coffee cake!

Easy Coffee Cake

2 c. flour
1 & 1/2 c. sugar
2 tsp baking powder
1 tsp salt
2/3 c. butter
2 eggs
2/3 c. milk
1 c. fruit (berries) OR 1/2 cup brown sugar and 2 Tbsp cinnamon

Combine the flour, sugar, baking powder, and salt. Add the butter & cut in until it resembles coarse crumbs. **Set aside 3/4 cup of this mixture and save!!** Combine the eggs and milk, then add to the dry ingredients.

Pour batter into 8x8" pan. Put berries/cinnamon sugar mix on top, pour reserved dry batter on top of berries/cinn mix. Bake at 350 degrees for 25-30 minutes.

Scones

There are really light and fluffy not hard as rocks!

Cranberry Scones

2 c. flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp nutmeg (optional, but gives it a nice flavor!)
1/2 c. cold butter
1 c. cranberries or what ever you want to put in
3/4 c. buttermilk (don't forget you can use 3/4 c. milk and a splash of vinegar to make your own buttermilk...or screw it all and just use plain milk, you really can't taste the buttermilk difference!)

Combine dry ingredients. Cut in butter til mixture resembles coarse crumbs. Stir in cranberries and buttermilk just until moistened. Turn onto a floured surface and knead gently 6-8 times. Pat into an 8" circle and cut into 12 wedges. Place 1 inch apart on greased baking sheet. Bake at 425 degrees for 12-15 minutes, or until golden brown. Best eaten when freshly baked.

Granola

Thank you Tricia for this recipes (and almost all the others I have on here!)

This one is really easy and so yummy! I use it as a breakfast and a snack!

Granola

1/3 c. honey
1/4 c. maple syrup (I usually swap the measurements for the honey and maple syrup b/c I don't like a heavy honey flavor, but this is how the original recipe was written)
1/3 c. veg oil
2 Tbsp water
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp salt
4 c. rolled oats
3/4 c. chopped pecans or nut of your choice
3/4 c. shredded coconut
1 c. dried fruit of your choice

Preheat oven to 350 degrees. Use a high-sided cookie sheet; prep sheet if not non-stick. Mix honey, maple syrup, oil, water, vanilla extract, cinnamon and salt in a large measuring cup. In a large bowl, combine the liquid mixture with the dry ingredients, except for the dried fruit, and mix until everything is coated with the honey mixture. Spread the mixture evenly over the prepared baking sheet. Bake for about 30 minutes, stirring every 10 minutes, until the granola is golden brown. Baking time will vary depending on the depth of granola in the cookie sheet. After the baking is complete, add the dried fruit.

French Toast peach cobbler*

From cooking light magazine! SUPER YUMMY but takes some time to make!

Ingredients

• 12 large ripe peaches
• 1 cup granulated sugar, divided
• 1/3 cup all-purpose flour
• Cooking spray
• 1 teaspoon grated orange rind
• 1/3 cup fresh orange juice
• 1/4 cup butter or stick margarine, melted
• 1/4 teaspoon ground cinnamon
• 3 large egg whites
• 8 (1.5-ounce) slices hearty white bread (such as Pepperidge Farm)
• 2 tablespoons turbinado sugar or granulated sugar

Preparation

Cut an X on the bottoms of peaches, carefully cutting just through the skin. Fill a large Dutch oven with water, and bring to a boil. Immerse the peaches for 20 seconds, remove with a slotted spoon, and plunge into ice water. Slip skins off peaches using a paring knife (skin will be very loose). Cut peaches in half; remove pits. Slice peaches to yield 12 cups.

Preheat oven to 350°.

Combine peaches, 3/4 cup granulated sugar, and flour in a 13 x 9-inch baking dish coated with cooking spray, and let stand 30 minutes, stirring occasionally.

Combine 1/4 cup granulated sugar, orange rind, orange juice, butter, cinnamon, and egg whites in a shallow bowl, stirring with a whisk. Trim crusts from bread; cut each slice into 2 triangles. Dip bread triangles in theorange juice mixture; arrange on top of peach mixture. Sprinkle turbinado sugar over bread. Bake at 350° for 45 minutes or until golden.

Nutritional Information

Calories:

289 (17% from fat)

Fat:

5.6g (sat 3g,mono 1.7g,poly 0.4g)

Protein:

4.5g

Carbohydrate:

58.5g

Fiber:

4.6g

Cholesterol:

13mg

Iron:

1mg

Sodium:

162mg

Calcium:

35mg

Pancakes

You would never guess these are healthy when you eat them. My husband even eats these and he will not eat ANYTHING healthy!

Healthy and YUMMY pancakes! 1 & 1/2 cups oatmeal 1 & 1/2 cups whole wheat flour 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 & 1/2 c. buttermilk 1 c. milk 1/4 c. veg oil 1 egg 1/3 c. sugar 3 Tbsp chopped pecans or walnuts (optional) 1. Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder and salt. 2. In another bowl, combine buttermilk, milk, oil, egg and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired (although I don't know any guy who would actually do that!!! 3. Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 c. of the batter onto the hot skillet; cook the pancakes for 2-4 minutes per side, or until brown.