- 1 1/4 cup all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp hemp hearts
- 1/2 tsp ground cinnamon
- 1/2 tsp table salt
- 1/2 -3/4 cup low-fat buttermilk or 1% milk
- 1 cup pureed banana (2 medium bananas)
- 2 large eggs
- 3 TBSP packed brown sugar or coconut sugar
- 1 TBSP unsalted butter, melted
- cooking spray
- 2 tsp powdered sugar
- In a medium bowl, whisk together flour, baking soda, cinnamon and salt.
- In a large bowl, beat together buttermilk, banana, eggs, sugar and melted butter.
- Add dry ingredients to wet ingredients; fold in just to combine.
- Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat.
- Spoon batter into pan in batches using 1/4-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Sprinkle with hemp hearts before turning the pancake.
- Remove pancakes to a tray in a warm oven; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame).
- Sprinkle with powdered sugar just before serving.
Yields 2 pancakes per serving.
Scott and Ivan from Banberry House gave me this recipe in 1998 and it remains a favourite. Similar to the Blueberry French Toast recipe.
1 large loaf of white bread
3 cups of milk
3/4 cup of sugar, divided
1 1/4 tablespoon vanilla
5 Granny Smith apples
3 teaspoons cinnamon
2 tablespoons butter
1 teaspoon nutmeg
- Preheat oven to 400 degrees F.
- Spray 9 x 13 pan with vegetable oil spray (Pam).
- Place bread slightly together in one layer in the pan.
- Beat eggs lightly, ad milk, 1/4 cup of sugar, nutmeg, vanilla and whisk.
- Peel, core and slice apples into rings.
- Place apple rings on top of bread to cover.
- Pour remaining egg mixture over apples.
- Mix remaining 1/2 cup of sugar with cinnamon and sprinkle evenly over apples.
- Dot with butter.
- Bake for 35 minutes.
- Cool for 5 – 10 minutes before serving.
Our friend Judy Sparkes brought these quiche-like eggs to a breakfast meeting once and she kindly shared her recipe. (I would not have begged for the recipe if it was not totally delicious!) She affectionately calls these “Joan’s Eggs” as it was a recipe from Joan Myles.
The ingredients are quite versatile – similar to omelettes, just add what you have…
Ingredients and Method:
- Using a muffin pan, spray with Pam (or other non-stick spray)
- Add chopped ham
- Break a whole egg into the muffin cup
- Top with a little cheese and bread crumbs
- Add salt and pepper if you like
Bake at 350 degrees F for no more than 20 minutes.
She says: “For the bread crumbs, I typically use a slice of bread and simply tear off little bits to pop on top.
You can use any combo of breakfast meats but the ham requires no prior cooking, unlike sausage or bacon.
I have often used peppers or chives as well as mushrooms but pending what you use, you may need to quickly sauté the veg to soften.
A friend of mine has done these with seafood too.”
Elizabeth served this with Blueberry French toast. Two wonderful dishes that can be prepared ahead of time.
• 8 bacon strips, diced
• 1/4 cup crushed cornflakes
• 5 eggs, lightly beaten
• 1/2 cup milk
• 1/2 cup small curd cottage cheese
• 1 1/2 cups shredded Cheddar cheese
• 1 green onion, sliced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 1/2 cups frozen cubed hash brown potatoes
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. in a bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
For a little healthier version I used Turkey Bacon cooked and crumbled and no cornflakes
I used only 1 cup cheddar and added ½ c parmesan cheese (real shredded not the kraft green tub stuff)
You can also use egg substitutes if you are watching your cholesterol and low fat cheese to reduce fat.
My friend Elizabeth made this delicious dish for a pre-Christmas brunch get-together and was very kind to share the recipe:
• 1 (8 ounce) package cream cheese, diced
• 1 cup blueberries
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup
• ½ tsp cinnamon
• 1 (1 pound) loaf Italian bread, with ends removed and discarded cut slices into 1 inch cubes
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup blueberries
• 1 tablespoon butter
- Place half of the bread cubes in a lightly greased 9×13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
- The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
- Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
- To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.
I actually spread the cream cheese on the bread slices and then cut them.
Much easier and better evenness of the cheese.
I reduced the eggs to 9 and Milk to 1.5 cups
For a little healthier version:
I didn’t make the sauce but used E.D. Smith no calorie maple syrup
Use low fat cream cheese and egg substitutes