Blueberry Banana Oat Pancakes
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Nutrition Facts
Blueberry Banana Oat Pancakes
Amount Per Serving (1g)
Calories 314
Calories from Fat 56
% Daily Value*
Total Fat 6.2g
10%
Total Carbohydrates 48g
16%
Protein 17.4g
35%
* Percent Daily Values are based on a 2000 calorie diet.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
Ingredients
- 1/4 cup plain greek yogurt
- 1/2 ripe banana
- 1/2 cup rolled oats
- 2 large egg whites
- 2 tbsp almond milk unsweetened
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- Cooking Spray
- 1/4 cup blueberries
Ingredients
|
Rate this recipe!
Nutrition Facts
Blueberry Banana Oat Pancakes
Amount Per Serving (1g)
Calories 314
Calories from Fat 56
% Daily Value*
Total Fat 6.2g
10%
Total Carbohydrates 48g
16%
Protein 17.4g
35%
* Percent Daily Values are based on a 2000 calorie diet.
|
Instructions
- Spray a large skillet with your cooking spray and place over medium heat.
- While your pan heats up, add you yogurt, banana, oats, egg whites, almond milk, baking powder and vanilla extract to a blender and blend until your oats are broken down. Your batter should be smooth.
- Use a spoon to gently fold in your blueberries into the batter and let sit for 5 minutes, or until thick.
- Once your batter is thick gently pour your batter onto the skillet in your perferred pancake size. Cook until the edges have set and bubbles begin to form on the top of the batter. This should take about 3 minutes.
- Use a spatula to flip your pancakes and allow them to cook for another 2 minutes, or until your pancakes are cooked through.
- Continue to make pancakes until the batter is gone and serve hot.
Recipe Notes
Per Serving:Â
Calories: 314
Protein: 17.4g
Carbs: 48g
Fat: 6.2g
Cooking times will vary if you increase or decrease the default number of servings. Cook all meat, poultry, fish and eggs thoroughly.
Tarragon Chicken and Cider
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Nutrition Facts
Tarragon Chicken and Cider
Amount Per Serving
Calories 520
Calories from Fat 297
% Daily Value*
Total Fat 33g
51%
Total Carbohydrates 12g
4%
Protein 36g
72%
* Percent Daily Values are based on a 2000 calorie diet.
| Prep Time | 30 minutes |
| Cook Time | 5.5 hours |
| Servings |
servings
|
Ingredients
- 12 oz pearl onions
- 1 tbsp sunflower oil
- 4 cloves garlic peeled
- 4 boneless, skinless chicken breast
- 1/2 cup dry hard cider
- 1 bay leaf
- 1 cup plain greek yogurt
- 2 tbsp tarragon chopped
- 1 tbsp parsley chopped
- Salt
- pepper
Ingredients
|
Rate this recipe!
Nutrition Facts
Tarragon Chicken and Cider
Amount Per Serving
Calories 520
Calories from Fat 297
% Daily Value*
Total Fat 33g
51%
Total Carbohydrates 12g
4%
Protein 36g
72%
* Percent Daily Values are based on a 2000 calorie diet.
|
Instructions
- Place pearl onions in a microwave-safe bowl and pour boiling water over to cover. Let sit for 10 minutes then drain and peel off skins.
- Heat the sunflower oil in a frying pan and add in onions and cook for 10 minutes until lightly brown. Stir frequently. Add in garlic and cook an additional 2-3 minutes. Transfer onion and garlic to slow cooker pot with a slotted spoon.
- Place chicken breasts into frying pan and cook for 3-4 minutes and flip over halfway through. Once each side is browned, move chicken to the slow cooker.
- Add cider to the pan and add bay leaf, salt, and pepper and bring to a boil.
- Pour the cider and bay leaf over the chicken in the slow cooker and cover with lid. Cook on low heat for 4-5 hours until onions are tender. Move chicken breast to a holding plate with slotted spoon.
- Stir in the yogurt and remaining herbs into the sauce. Return chicken breasts to slow cooker and cook on high for another 30 minutes. Serve with cooked cabbage as a side.
Recipe Notes
Per Serving:
Calories: 520
Protein: 36g
Carbs: 12g
Fats: 33g
Cooking times will vary if you increase or decrease the default number of servings. Cook all meat, poultry, fish and eggs thoroughly.