Protein Blender Waffles (supposed to be Fluffy Protein Pancakes :D )

 

Fluffy Blended Cottage Cheese Pancakes

Yield: 16 to 18 (3-inch) pancakes

 

Prep Time: 10minutes mins

Cook Time: 15minutes mins

Total Time: 25minutes mins

Ingredients

• 1 ½ cups (360 g) cottage cheese
• 6 large (300 g) eggs
• 1 ¼ cups (178 g) all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• Butter, for cooking

Instructions 

• Add all the ingredients in the order listed in a blender. Process on medium or medium-high speed until fully blended and smooth.
• Preheat a griddle or frying pan over medium heat. Brush or rub liberally with butter. Heat until the butter is sizzling (but not burning).
• Pour 1/4 cup batter (more or less) in rounds on the hot griddle. Cook for 1 to 2 minutes until the pancakes are set and small bubbles appear on the edges. Flip and continue to cook for another 1 to 2 minutes until cooked through.
• Serve immediately with maple syrup, jam, or other desired pancake toppings.

recipes from melskitchencafe.com 

Healthy Blender Banana Pancakes

Healthy Banana Oatmeal Pancakes 

The easiest banana oatmeal pancakes made right in the blender! These fluffy healthy pancakes are naturally gluten free, dairy free and contain no flour or added sugar. Get ready for a simple yet delicious breakfast!

Prep Time10minutes minutes

Cook Time10minutes minutes

Total Time20minutes minutes

Servings3 servings

Ingredients

• 2 medium ripe bananas (best when they have lots of brown spots)
• 2 eggs
• ½ cup (120g) unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 ½ cups (143g) old fashioned rolled oats
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• Olive oil, for cooking

Instructions

• Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.
• Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
• Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot.
• Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total. Serves 3, 3 pancakes each.

Notes

To freeze these pancakes: place the pancakes on a baking sheet so they aren't touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm. 

Monique Volz of AmbitiousKitchen.com, recipe shared by Uncle Chad  

Cilantro Lime Dressing

A creamy, zesty variation on the classic buttermilk ranch. Use on salad, wraps, enchiladas, or as a dip for veggies or fries. 

prep time: 15 mins

servings: 1.25 cups

INGREDIENTS

1/2 cup sour cream

1/4 cup mayo

1/2 cup buttermilk

2 TBSP lime juice

1 TBSP water

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

1/4 cup cilantro

INSTRUCTIONS

Mix all ingredients in a blender. 

NOTES 

To make buttermilk: 1/2 cup milk, 1/2 TBSP lemon juice or vinegar. Mix, let sit for 5ish mins until slightly thickens. 

recipe from alwaysfromscratch.com

The Bomb Brownies

INGREDIENTS

3 cups sugar                                 

2 1/2 cups all-purpose flour             

3/4 cup cocoa                                              

1 1/2 tsp salt

7 eggs  

1 1/2 cup oil  

1 1/2 tsp vanilla

INSTRUCTIONS

Mix dry ingredients and wet ingredients separately, then beat together. Bake at 350 for 25-35 mins depending on size of jelly roll pan. Sprinkle chocolate chips on top before baking. 

recipe shared by Maxine Andrus

Go-to Crepes

servings 8 

INGREDIENTS

• 1/2 cup milk
• 1/2 cup water
• 2 eggs
• 1 cup all-purpose flour
• 1/4 tsp salt
• 2 tbsp butter, melted

INSTRUCTIONS

1. Mix all ingredients in blender. 

2. warm crepe pan, lightly oil, pour 1/4 cup batter for each crepe

Flour: These basic French crêpes call for a cup of all-purpose flour.
Eggs: Eggs act as a binder, which means they help hold the batter together.
Milk: Milk adds moisture and keeps the crêpes tender.
Water: Water helps thin the batter.
Salt: A pinch of salt enhances the overall flavor.
Butter: Melted butter lends richness and moisture to the crêpes.

adapted from multiple online recipes, allrecipes.com

Empty Tomb Rolls *Easter Sunday Tradition*

Easy cinnamon sugar rolls with a melting marshmallow inside.

prep time: 10 MINUTES 

cook time: 15 MINUTES

servings: 8 ROLLS

INGREDIENTS

• 1 8-oz or 12-oz package of refrigerated crescent rolls (the bigger size is easier to stretch around the marshmallow) 
• 1/4 cup sugar
• 1 TB ground cinnamon
• 8 large marshmallows
• 1/4 cup butter, melted

INSTRUCTIONS

Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. Make sure to seal well or all the marshmallow will escape.

Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. It helps to use jumbo muffin tins so that the juice doesn't overflow.

Bake at 375 degrees for 10 to 15 minutes or until rolls are golden brown. Allow to cool slightly then eat warm.

EASTER SYMBOLISM: These rolls invite the opportunity to teach about the resurrection of Jesus Christ because the disappearing marshmallow represents Jesus being risen. 

• Large Marshmallow - body of Jesus     
• Crescent Roll - the wrapping of Jesus' body or the tomb
• Melted Butter - oils of embalming 
• Cinnamon & Sugar - spices used to anoint Christ's body
• Oven - the tomb
• Cavity in roll - the empty cloths or empty tomb

Cilantro-Lime Vinagrette Black Bean Salad

Use as a side salad or as a dip with corn chips 

  

Servings: 6-8

 

 

                                       INGREDIENTS

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob (1-1/2 C)
2 red bell peppers, diced
2 roma tomatos, diced  

 

2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
6 tablespoons fresh lime juice (be sure to zest limes before juicing them)
1/2 cup chopped fresh cilantro, plus more for garnish 

 

2 Hass avocados, chopped 

 

INSTRUCTIONS
1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped
cilantro if desired. Serve at room temperature. 

  

Adapted from Bonnie's (Jackson Hughes' grandma) recipe