Whole Wheat Banana Chocolate Chip Pancakes

I’m usually drawn to savory breakfasts, but this morning I was really craving something sweet. I found a recipe for whole-wheat pancakes, but I changed it a bit by substituting coconut oil for butter and adding cinnamon, vanilla extract, and, for extra fun, sliced banana and chocolate chips. Yum! 

Whole Wheat Banana Chocolate Chip Pancakes
Serves 2
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Ingredients
  1. 1 cup milk
  2. 1 tablespoon white vinegar or lemon juice*
  3. 1 cup whole wheat flour
  4. 2 teaspoons sugar
  5. 1/2 teaspoon cinnamon
  6. 1/2 teaspoon baking powder
  7. 1/4 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1 egg
  10. 1 teaspoon vanilla extract
  11. 2 tbsp melted coconut oil (or unsalted butter)
  12. 1 banana, thinly sliced
  13. Handful of cup semi-sweet chocolate chips
Instructions
  1. Heat a large nonstick skillet over medium-high heat.
  2. Combine the milk and vinegar or lemon juice in a measuring cup. Set aside.
  3. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
  4. In a separate bowl, whisk together the milk, egg, vanilla extract, and melted coconut oil.
  5. Pour the wet mixture into the dry, and stir until combined and smooth.
  6. Ladle the batter into the hot skillet.
  7. Place a few banana slices and a sprinkle of chocolate chips onto each circle of batter.
  8. When bubbles start to form around the edges, carefully flip with a spatula and cook for another minute or so, until golden brown.
  9. Repeat with remaining batter.
  10. Serve with butter and maple syrup.
Notes
  1. *Milk combined with vinegar or lemon juice is a substitute for buttermilk. If you have actual buttermilk, you can use that instead.
Adapted from Fifteen Spatulas
Adapted from Fifteen Spatulas
Seasoned to Impress https://seasonedtoimpress.com/

Quick Spinach Dip

I whipped up this warm, cheesy spinach dip yesterday afternoon in about 20 minutes using ingredients I had on-hand — including a bag of fresh spinach I had good intentions of using for salads (sigh) — and it was the perfect snack for a chilly fall afternoon of watching football. You can substitute frozen spinach for fresh, and use your favorite shredded cheeses. Jarred artichoke hearts also would be a great addition.

 

Quick Spinach Dip
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 teaspoon olive oil
  2. 1 teaspoon unsalted butter
  3. 1/2 cup finely diced onion
  4. 1 cup (packed) chopped fresh spinach
  5. 4 cloves minced garlic
  6. Dash red pepper flakes
  7. 1 teaspoon onion powder
  8. 1 teaspoon dried parsley
  9. 1/4 teaspoon dried dill
  10. 8 oz. cream cheese
  11. 1/4 cup mayo
  12. 1/2 cup sour cream
  13. 1/2 cup grated Parmesan cheese
  14. 1/2 cup sharp cheddar cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat olive oil and butter in a medium skillet over medium heat. Add the onion and spinach, and saute until soft, about 3 minutes.
  3. Add the minced garlic, red pepper flakes, onion powder, and herbs, and saute until fragrant, about 30 seconds.
  4. Turn heat to medium-low, and add the cream cheese. Stir constantly until melted and combined.
  5. Remove from heat, and stir in the mayo, sour cream, and parmesan cheese.
  6. Pour into a greased baking dish, and top with cheddar cheese.
  7. Bake for 10 minutes, until the cheese has melted.
  8. Serve with tortilla chips.
Seasoned to Impress https://seasonedtoimpress.com/

The Best Beef Chili

Nothing says a fall Sunday more than a big pot of chili simmering on the stove. What I love most about chili is its versatility — you can add basically anything you have on hand to it: any type of bean, peppers, corn, zucchini, beef, chicken, turkey, you name it. My chili is the perfect combination of sweet and spicy (I’m clearly  biased). I’ll one day get up the nerve to enter it in a chili cook-off … and then give my mom full credit when I win because this is her recipe 🙂

 

Beef Chili
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 1 medium onion, diced
  2. 1 green bell pepper, diced
  3. 1 jalapeno pepper, seeds removed and finely diced
  4. 2 cloves garlic, minced
  5. 1 pound ground beef
  6. 8 oz. can no-salt-added tomato sauce
  7. 28 oz. of diced tomatoes
  8. 3 15.5-oz. cans dark red kidney beans, drained and rinsed
  9. 2 tablespoons chili powder
  10. 1 teaspoon dried basil
  11. 1/4 cup brown sugar
  12. 1/4 teaspoon cayenne pepper
  13. 1/2 teaspoon liquid smoke
  14. 1 teaspoon kosher salt
Instructions
  1. In a dutch oven or heavy pot, brown ground beef over medium-high heat until no longer pink, about 5-8 minutes. Drain off excess grease.
  2. Add diced bell pepper, jalapeno, onion, and garlic, and sauté for about 3 minutes.
  3. Add in tomato sauce, diced tomatoes, and kidney beans.
  4. Stir in chili powder, basil, sugar, cayenne pepper, liquid smoke, and salt.
  5. Bring to a simmer, cover, and cook for 30 minutes.
Seasoned to Impress https://seasonedtoimpress.com/