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Banana Pancakes with Honey Yogurt and Berries

Posted by on Mar 22, 2013 in Breakfast, Recipes | 2 comments

I was shopping my friend Kristan’s Pin Board a few weeks ago, for some fabulous recipes. She always has yummy things on her board and I needed more inspiration. As if 1,300+ pins isn’t enough on my boards. Anyways, I needed more gluten free options and I knew she would have some.

After pinning just about everything I could, I came across a recipe for banana pancakes. I was drawn to the word pancakes because – oh it’s my favorite breakfast food, but what was even more fantastic was it was gluten free! Another bonus!

Of course I had to put my own spin on this fantastic recipe, so that is what I have for you all today! Check it out!

Banana Pancakes.png

Banana Pancakes with a Sweet Yogurt Sauce and Berries
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4
  • ½ tablespoon of butter or grapeseed oil
  • 4 Eggs
  • 1 tablespoon half and half
  • 1½ teaspoon cinnamon, divided
  • 2 bananas, mashed
  • 1 cup plain yogurt
  • 3 tablespoons honey (brown rice syrup or maple syrup)
  • 1 cup of mixed berries (fresh or frozen, defrosted)
  1. Pre-heat a griddle pan on medium heat.
  2. Pre-heat oven to 170 degees.
  3. Melt butter or heat oil.
  4. In a medium bowl, mix together: eggs, half&half, 1 teaspoon cinnamon, and bananas.
  5. In a small bowl combine yogurt, ½ teaspoon cinnamon and honey, set to the side.
  6. Add ¼ cup of pancake mixture to griddle pan and cook on each side for about 2 minutes or until golden brown. Keep warm in the oven until all pancakes are completed.
  7. Assemble pancakes: place 1 pancake on plate top with a dollop of yogurt sauce and berries, top with another pancake and repeat. Garnish is mixed berries.
  8. Serve warm and enjoy

 Do you have any favorite breakfast recipes to share? If so, share yours in the comments! 

Sharing at Tasty Tuesday, The Better Mom, Chic and Crafty and Foodie Friends Friday.

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Banana Caramel French Toast

Posted by on Mar 8, 2013 in Breakfast, Recipes | Comments Off on Banana Caramel French Toast

Last Friday night my husband and I were watching an episode of Diners, Drive Ins and Dives. I’m always inspired by all these amazing restaurants. They make delicious food that have customers coming back for more. I love that business model! Make good food and people will come back time and time again.

Well, it is hard to find a good diner sometimes so I figured, “Hey I can do that!” Not own my own restaurant of course but have my little family saying, “I’ll be back tomorrow for breakfast.” HA! The inspired recipe from that show last week was a banana caramel french toast and I just had to re-create it.

In the original recipe they used a Brioche, which if I had gotten up at 4 am I could have easily made it, but waking up at 630 didn’t allow much time to make brioche. Store bought bread is what I used but it didn’t matter because once the banana caramel sauce was lathered over the top of this heavenly creation it was oh so tasty!

Okay okay, I’ll share the recipe now. Get your printer ready and make sure you have all the ingredients because you’ll want this on your table tomorrow morning.

Banana Caramel French Toast.png


Banana Caramel French Toast
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 6
  • SAUCE:
  • 1 cup brown sugar
  • ½ cup half and half
  • 4 tablespoons butter
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla
  • ¼ teaspoon cinnamon
  • 1 large ripe banana, diced
  • 4 eggs
  • ½ cup half and half
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon butter
  • 6 pieces of sliced whole wheat bread
  • 1 bananas, sliced into bite size pieces
  • ¼ cup chopped roasted almonds (optional)
  1. SAUCE: In a medium sauce pan, on medium high heat add brown sugar, butter and half and half, and salt. Once mixture begins to thicken, add vanilla, cinnamon and banana to sauce and continue to cook for 10 minutes. Then set to the side but keep warm.
  2. FRENCH TOAST: pre-heat a griddle pan on the stove on medium high heat and melt butter.
  3. Pre-heat the oven to 170 degrees.
  4. In a medium bowl combine, eggs, half and half, brown sugar, cinnamon and whisk together.
  5. Starting with one piece of bread at a time, dip bread into egg mixture making sure it is evenly coated with the egg mixture and place on hot griddle and repeat with remaining slices of bread.
  6. Cook on each side until golden brown, about 2-3 minutes.
  7. Keep warm in the oven until all pieces of french toast are made.
  8. Slice banana into bite side pieces and chop almonds.
  9. Serving: cut one piece of bread diagonally. Top the first piece with banana slices, drizzle caramel sauce over the top then garnish with almonds. Stack second piece over first piece and repeat: banana slices, caramel sauce and almonds.
  10. Serve warm and Enjoy

Banana Caramel French Toast .jpg


While trying to get the right picture, Little Buddy had to be in the shot. He was very excited about breakfast, can’t you tell! :)

What is your favorite diner breakfast item? Share with me!

Sharing today at The Frugal Girls and Foodie Friends.

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Dreamy Blueberry Banana Oatmeal

Posted by on Jan 30, 2013 in Breakfast, Recipes | Comments Off on Dreamy Blueberry Banana Oatmeal

Last week we woke up to a blanket of snow. It was absolutely beautiful. We enjoyed everything about playing in it, until our fingers and toes got cold.


But before we headed outdoors that cold morning, we started with a hot breakfast to warm us up! I typically make a baked oatmeal but I didn’t want to wait 45 minutes. Little buddy and I were hungry, so we marched up stairs to whip up some dreamy blueberry banana oatmeal.

Blueberry Banana Oatmeal

Yes, I took this picture in the snow. I couldn’t pass up the backdrop. There is nothing like natural scenery to enhance the picture right? :)


Recipe Type: Breakfast
Author: Tabitha
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 4
  • 2 cups whole milk or half and half
  • 1 tablespoon butter
  • 2 cups old fashioned oats
  • 1 teaspoon cinnamon
  • 1/3 cup brown sugar
  • 1/4 teaspoon salt
  • 1 cup blueberries
  • 1 banana, sliced
  • Cinnamon for sprinkling (optional)
  • 1/4 cup milk or cream (optional)
  1. In a medium sauce pan on medium high heat, melt butter, add milk and bring to a boil.
  2. Add oats, cinnamon, brown sugar and salt. Decrease temperature to medium-low heat. Stir together for 3 to 5 minutes.
  3. After oatmeal is done, fold in blueberries.
  4. Spoon oatmeal into bowl, cover with sliced bananas, garnish with a dash of cinnamon, add 1 to 2 tablespoons of milk or cream over oatmeal for a creamy finish.
  5. Serve warm and enjoy

What is your favorite winter time breakfast? 
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Good Morning Blueberry Breakfast Sandwich

Posted by on Jan 11, 2013 in Breakfast, Recipes | Comments Off on Good Morning Blueberry Breakfast Sandwich

On Tuesday, I headed to Target to pick up a couple of items and while in the grocery section, I came across an amazing deal on blueberry bagels. I normally make the majority of our bread and quick breads but for 87 cents a bag, I couldn’t pass up this little treat.

Durning lunch prep that day, I decided to do a mini freezer cooking session and whip a batch of breakfast sandwiches for easy mornings. I’d love for you to try it! They are delicious and my little family’s new favorite breakfast.


Blueberry Breakfast Sandwich

Good Morning Blueberry Breakfast Sandwich
Prep time
Cook time
Total time
Recipe type: breakfast
Serves: 12
  • 6 large eggs
  • ¼ cup extra sharp cheddar cheese
  • ¼ teaspoon salt
  • ½ cup 2% milk
  • 12 mini blueberry bagels
  • 4 oz cream cheese, softened
  • 2 tablespoons pure maple syrup
  1. Pre-heat oven to 350 degrees
  2. Spray a muffin tin pan liberally with cooking spray
  3. In a medium size bowl, combine, eggs, cheese, salt and milk.
  4. Fill each muffin tin half full with egg mixture.
  5. Bake for 15 minutes, remove from oven and let cool.
  6. Meanwhile, in a small bowl cream together cream cheese and maple syrup.
  7. Spread a thin layer of cream cheese mixture on both sides of the bagel and add egg to the center. Repeat until all bagels sandwiches are completed.
  8. Serve warm right away or store in refrigerator up to 3 days.
  9. Re-warming: For 1 bagel wrap in a paper towel and place in microwave for 20 seconds. For 2 bagels wrap together in a paper towel for 30 seconds.
  10. Freezer Storage: Wrap in aluminum foil or plastic wrap and store in freezer bag for up to 4 weeks. Defrost overnight for best results for re-warming.

 What do you like to cook up for breakfast on busy weeks? 

Sharing today at Tasty Tuesday, Chic and Crafty and The Better Mom. 

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Lunch Box Freezer Cooking – Pumpkin Muffins

Posted by on Sep 17, 2012 in Breakfast, Freezer Cooking, Recipes | Comments Off on Lunch Box Freezer Cooking – Pumpkin Muffins

This week I’m continuing along with Money Saving Mom’s Lunch Box Freezer Cooking series. I invite you to check it out! And although I will not  be posting every day, I will share what I do accomplish from this series!

Sunday I was able to make the pumpkin muffins Crystal shared last week.  This recipe was unbelievably easy!

Here  is how my freezer cooking session went.

I Pre-heated the oven and got out the ingredients: white cake, canned pumpkin, chocolate chips, pumpkin pie spice, and vanilla.

Everyone jumped into a medium size bowl and then hopped on over to the muffin pan.

20 minutes later they landed on the counter. There were 18 of these little bites but we had a few casualties.  No, they didn’t land on the floor – they went from the oven to the belly! 😉 I’m not sure if they will make it to the freezer!

This super simple recipe will have you making them as long as you have cake mix and canned pumpkin in the house! These sweet bites welcome fall and having me running to the kitchen right now for one!

Lunch Box Freezer Cooking - Pumpkin Muffins
Prep time
Cook time
Total time
This super simple recipe will have you making them as long as you have cake mix and canned pumpkin in the house.
Recipe type: Breakfast, Snack
Serves: 12-18
  • 1 Box of White Cake Mix
  • 1-15 oz Can of Pumpkin
  • 1 tsp pumpkin pie seasoning
  • 1 tsp vanilla
  • 1 cup chocolate chips
  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, mix the first 4 ingredients.
  3. Once well incorporated, fold in chocolate chips.
  4. Line muffin pan.
  5. Fill each muffin liner ¾ full.
  6. Place in oven and bake for 20 minutes or until a toothpick when placed in the center of the muffin comes out clean.
  7. Serve warm.
  8. Freezer Storage: Let muffins cool completely and then place in a freezer bag. Remove as much air as possible and then place in the freezer. Store in freezer up to 4 weeks.
  9. Serve from the freezer: Defrost over night in refrigerator or on counter for up to 2 hours. Place in microwave for 30-60 seconds.

Have you made any freezer meals lately. If so, what have you made? 

Be sure to join Crystal at Money Saving Mom for this great series!

More from this series:

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Blueberry Pancakes {Gluten-Free}

Posted by on Aug 29, 2012 in Breakfast, Recipes | Comments Off on Blueberry Pancakes {Gluten-Free}

Last night, I was having some difficultly motivating myself to make dinner.  Something about playing with my toddler sounded like more fun then making dinner. I contemplated ordering pizza but then took a stroll to the pantry and found a bag of Pamela’s Ultimate Baking and Pancake Mix.  Yep, pancakes for dinner! Who doesn’t love breakfast for dinner?!

Next to loving breakfast anytime of the day, I also love trying new products. Although, Pamela’s All Natural Products are not new to the market (It’s been around since 1988), I’ve just tried it for the first time and love it! Not only is gluten free and wheat free but it is delicious! I can’t wait to create some more recipes with this baking mix!

Blueberry Pancakes {Gluten-Free}
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4-6
  • 1½ cups - Pamela's Ultimate Baking and Pancake Mix
  • 2 Tablespoons - Turbinado or Sucanat
  • 1 cup Buttermilk
  • 1 Egg
  • ¼ teaspoon cinnamon
  • ½ teaspoon vanilla
  • 1 Cup Blueberries
  1. Heat griddle to 350 degrees or medium fry pan on medium heat
  2. In a medium bowl mix first 6 ingredients together
  3. Once well incorporated, fold in blueberries
  4. Spray griddle with non-stick spray or butter
  5. Spoon ⅓ cup of batter onto griddle and cook on each side for 1-2 minutes
  6. When done transfer to a plate and cover to keep warm and repeat until all batter is used.
Makes 8 to 12 pancakes depending on the size made.

Recipe adapted from the recipe on the bag. 

Have you tried any of Pamela’s All Natural Products yet? If so, what have you made? Did you like or not? 

Sharing today at Tasty Tuesday.

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