Eat Cake for Breakfast: Banana and Sour Cream Pancakes

If you've looked at some of my other posts, you know I am OBSESSED with breakfast. For some reason I just love everything about it. From eggs bennie to french toast and everything in between, I haven't met a breakfast I didn't love and want to recreate over and over again. 

These pancakes are a delicious creation that came from being out of a lot of stuff but still wanting a delicious breakky. I only had one egg, no regular milk, no greek yogurt etc but I did have sour cream and a very, very ripe banana. My husband and I love to make incredible dishes out of whatever we happen to have in the house. It saves us a lot of money since we don't do last minute or daily grocery shopping trips, and we discover a lot of flavors we wouldn't have otherwise thought of. 

As you can see I couldn't even wait to try these before taking the picture ;)

So I say get creative in your kitchen, and if you make something amazing and out of the ordinary let me know so I can try it too!

Banana and Sour Cream Pancakes

Ingredients

• One very ripe banana
• One egg
• 1 C flour (I used ⅓ cup coconut flour and ⅔ cup self rising)
• 1 ¼ TSP baking powder (if you didn't use self-rising flour)
• ¼ TSP salt (again, only if you didn't use self-rising flour)
• ¼ C sour cream ( or greek yogurt, they are very similar)
• ¼-½ C milk (since I used coconut flour I needed a lot more milk than if I had used plain flour alone. I also used cashew and almond milk instead of cows. Add your milk slowly until you get the consistency you need.)
• ¼ TSP vanilla
• Butter or oil for the pan

Directions

1. Beat egg, sour cream and banana together
2. Combine dry ingredients (if you didn't use self-rising flour)
3. Add dry ingredient/s to banana mixture. Beat together until just mixed.
4. Slowly add your milk and continue beating. Once the batter has reached a slightly runny consistency stop adding your milk.
5. Add vanilla and beat once more.
6. Heat up your pan to medium heat
7. Spray with oil or melt butter
8. Pour approximately ¼ cup of batter into the pan
9. Cook about 3-4 minutes or until bubbles begin to form (if you don't use mainly plain flour you will not get bubbles so watch your pancake carefully!)
10. Flip and cook the other side (These pancakes will not get the drier consistency of normal pancakes because of the banana and sour cream. They should be creamy but not gritty. If they're gritty they aren't done!)
11. Add fruit, yogurt, nuts, toasted coconut or whatever other topping you like 
12. Enjoy!

-Dr. P

Bacon Popcorn Toffee

I love bacon... and popcorn... and toffee. Naturally, they belong together in a sweet, salty and utterly delicious combination. Right?!? 

This recipe is super easy, requires minimal time, ingredients and efforts. The hardest part is watching so you don't burn your toffee and then not eating the entire pan of goodies!

If you love salty, caramel sweets then this recipe is definitely for you!

You will need

Toffee:
1 stick of butter
¼ cup sugar
1 TSP salt

2-3 strips of thick cut bacon
1/4 cup unpopped popcorn

Directions

1. Chop bacon into thin strips.
2. Cook bacon in a deep pot until just crispy. Remove from the pot, but leave the grease to pop the popcorn in! (a bit decadent, I know. You could always use butter or coconut oil but if you're already making a treat like this why not go all out.)
3. Pop popcorn in the bacon grease, remove unpopped kernels.
4. Mix sugar, butter and salt in a deep pan, stirring occasionally until butter has melted.
5. Once butter has melted and the mixture boils, turn the heat down to medium-low and keep an eye on your mixture until it turns a dark amber color. (Taste frequently so you don't over heat. It can get bitter when overcooked. We like our caramel just a touch bitter, but many people prefer just plain, sweet, creamy, caramel.)
6. Take the toffee off of the heat
7. Spread bacon and popcorn onto baking paper on a cookie sheet. Pour toffee over the top. Sprinkle with  bit more salt.
8. Place in the freezer to set.
   
   
   
   
   

Eat. Savor. Enjoy

-Dr. P