Whole Wheat and Oat Banana Pancakes

I’ll admit it.  Most mornings I can only muster the energy to make eggs. Oh, and sometimes there’s toast.  And on the mornings I would go to work, it was usually a yogurt with fruit and granola.  But THIS morning I woke up with a song in my head and a brown banana on the counter.  It was meant to be.

In order to get the full effect of what I was feeling this particular morning, you need to listen to this song.  Listen to it while reading this (if you’re one of those people who can multi-task like that) and then listen to it again while making these yummy pancakes.

Whole Wheat and Oat Banana Pancakes

Yield: 2 servings


  • 1/4 C whole wheat flour
  • 1/4 C rolled oats
  • 3/4 C all purpose flour
  • 2 tspn baking powder
  • 1 T brown sugar
  • 1/4 tspn salt
  • 1 egg, beaten
  • 1 C milk
  • 2 T vegetable oil
  • 1 ripe banana
  • 1/4 tspn almond extract

1. Combine both flours, oats, baking powder, brown sugar, and salt in a large bowl. Whisk together.

2. In a separate bowl, add egg and banana.  Mash that banana.

3. Now, add the milk, vegetable oil and almond extract to your banana mixture.  Stir until combined.

4. Make a well in your dry ingredients and pour the wet into the dry.  Stir until combined and there are no dry pockets.

6. Heat a large non-stick skillet over Med heat on the stove.  Add a little butter and melt.  (Do not add too much butter or your pancakes will look like this:

I wasted about 4 pancakes until I figured out what I was doing wrong.

7.  Pour or spoon batter onto skillet and let it bubble. (My bowl has a spout which works perfectly for this kind of stuff, but you can use a measuring cup, or ladle to get a smooth pour as well.)

8. Once there are lots of bubbles and it starts to cook around the edges, FLIP!  And try to do it gracefully.  This takes practice.

9. Let it cook for another 45 seconds.  Then transfer to a plate.

If you have more than 1 banana then feel free to top these babies with it.  Or just add butter and syrup and they will be just as delicious.  The almond extract adds a nice little nutty flavor; it’s just enough to complement the oat and banana.

Who would you make these for?  Tell me!

All happiness depends on a leisurely breakfast. – John Gunther


Guest Blogger and Mango Quinoa

Hi Friends!  I’m currently away visiting my family in good ole’ Missouri, but I didn’t forget about you.  My close friend and fellow baker, Elizabeth, cooked and wrote this week’s recipe for me. I hope she saved some left overs for me when I get back!


Hey there! Guest blogger Elizabeth here. Ashley graciously invited me to contribute to her blog, and I’ve been promising her this recipe for ages, so… let’s make some quinoa with Thai flavors!

In case you’re not familiar with quinoa, it is a super yummy, super healthy complete grain. Lately, I’ve been using it in recipes that call for orzo and pastina. It is very quick and easy to prepare, so there’s no reason not to try it. The quinoa found in most grocery stores has already been rinsed free of its bitter protective coating (it needs this coating while it grows because the bitterness keeps the critterness away), but as long as you have a fine-meshed strainer or cheesecloth to line a colander with, go ahead and give the dry grains a good rinse before cooking. If you don’t have a fine-meshed strainer or cheesecloth, relax; I can pretty much guarantee your quinoa won’t taste bitter. Cooking quinoa is similar to cooking rice; follow the two to one rule. The quinoa and the water go into the pot at the same time. Bring the water to a boil, then reduce the heat to low, cover the pot, and let it go at a simmer for ten to fifteen minutes. It’s done when all the water is absorbed and the quinoa’s hair stands up. You’ll know what this means after you’ve cooked quinoa.


I found this recipe in the New York Times, and they adapted it from “Passover by Design,” by Susie Fishbein. I’ve upped the quantity of lime juice from one tablespoon plus one teaspoon to an entire lime’s worth, and I’ve upped the quantity of mango from half a mango to a whole mango, because, really, who wants only half of a delicious, perfectly ripe mango?

1 ½ cups dry quinoa (so that means three cups of water, get it?)
1 jalapeño pepper, seeded and minced
1/3 cup minced red onion
1 ripe mango, peeled and diced
3 Tablespoons extra virgin olive oil
¾ teaspoon table salt
1 whole lime juiced, with 1 Tablespoon plus 1 teaspoon lime juice set aside
10 good sized fresh basil leaves
Small handful of cilantro leaves

1. While the quinoa does its thing, prepare the rest of your ingredients. I like to have the red onion, jalapeño pepper, and mango already all chopped before I begin the lime juice/olive oil emulsion.


A Word about cutting jalapeños: be very careful, because that juice can burn like the dickens, and sometimes it waits a few hours after you’ve been exposed to it before the discomfort even starts. Some folks tell you to use gloves, but I just try to touch the inside of the pepper and its seeds, as well as the blade of the knife I’m using, as little as possible. Then I immediately wash my hands and knife very thoroughly with dish soap. I actually shot myself in the eye with jalapeño juice a couple of weeks ago, but I flushed it out quickly enough that I didn’t end up in agony. Dork.

Another Word about cutting mangoes: some people can do that neato dicing trick where they halve the mango, score the flesh, and then turn the whole thing inside out to reveal perfectly angular cubes of mango. I cannot do this. I usually end up with a very sticky board full of totally irregular pieces of mango. If you can dice a mango neatly, cool. Please come teach me. If you can’t, don’t worry; it’s going to taste the same.

2. On to the emulsion! I love emulsions. I love what happens when you slowly stream oil into vinegar or citrus. It is magic in the kitchen. So! Salt and the one tablespoon plus one teaspoon lime juice into a big bowl. Start whisking. Slowly stream in the olive oil, and whisk, whisk, whisk. When it comes to streaming in oil, slow and steady always wins the race. After all the oil is in, keep whisking. You should have a beautiful, shimmery green dressing. It is lovely to behold.

3. Next up! Toss the red onion, jalapeño pepper, and mango into the bowl. Watch what happens to the red onion after it hangs out in the lime juice for a while. It becomes pink onion! It’s quite pretty.


4. The quinoa should be done cooking by now. Throw that into the bowl next. You can let that all hang out together, untossed, while you prepare the basil and cilantro. You’re going to chiffonade the basil, which is just a fancy way of saying you’re going to stack about five or six leaves on top of each other (smallest on the top, biggest on the bottom), roll it up longways like a cigar, and then slice across the cigar. You get pretty little ribbons of basil. As for the cilantro, I just rip that stuff off its stems. I learned the hard way that me + cilantro + a very sharp knife = bad news. So I rip. I don’t cut.


5. Toss the quinoa, onion, pepper, and mango together, and taste for salt. Drizzle the reserved lime juice on top. If you love lime juice, dump it all in, but I usually drizzle a little, give it a taste, and then drizzle some more if needed. This dish can be eaten warm, room temperature, or cold, but it’s best to add the greenery right before you serve.


According to the Times, this serves six people as a side dish, but seriously, my husband and I usually eat it as our main dish and end up consuming about two thirds of it. But it’s healthy! So who cares?


Whole Wheat Pesto Pizza

Do you ever have those days where you just want to eat bad, but you know that you will feel guilty later?  Yeah, that happens to me all the time.  I’ll come home from a long day at work where maybe I didn’t get much sleep the night before, didn’t have time to take a lunch and didn’t get a seat on the subway on my way home, and I’ll say to my husband, “I want to eat something that tastes so bad for me, but is healthy.”  You know what I’m talking about?  Yeah, I know you know.  You really want some greasy grimy slice of pizza with extra cheese and ranch dressing for dipping.  Well, let’s do it.  Let’s make some pizza, but let’s make badly healthy pizza.

This pizza is cheesy, flavorful, and you’ll for sure want seconds, but this is guilt-free seconds.  These are seconds that you can eat without having to loosen your belt buckle, without having to wear that lose fitting shirt so no one will know that you went for seconds, without having to skip breakfast the next day because you still feel guilty and full from the night before.  Ready to slice into something amazing?  Follow me.

First, we need to make our whole wheat dough (adapted from NY Times):

Whole wheat is by far better for you than white flour.  White flour has a high glycemic index which means that your body burns it really fast which in turn raises your blood sugar.  Whole wheat takes longer to digest and therefore keeps your blood sugar steady.  Diabetics are supposed to stay away from white flour as much as possible, it can have a worse effect on them than sugar itself.  If it’s white, it ain’t right.


  • 2 teaspoons active dry yeast
  • 1 cup warm water (between 105°-110°, or warm to touch but not so hot that you can’t hold your finger in it)
  • 1/2 teaspoon sugar
  • 1 tablespoon extra virgin olive oil, plus some extra for brushing crust
  • 1 1/2 cups whole wheat flour
  • 1 1/4 cups unbleached all purpose flour, plus additional for kneading
  • 1 1/4 teaspoon salt
Before we start, test your water to make sure it’s the right temperature.  Yeast is a high maintenance ingredient.  It likes to have it’s water just right in order to grow and be happy.  If it’s too cold, the yeast will just hibernate.  If it’s too hot, the water will literally kill the yeast, you don’t want to be a yeast-killer do you?  Didn’t think so.  Let’s make our yeast comfortable.
Now, back to making our dough!

1. Combine the yeast and water in small bowl. Add the sugar (this is food for yeast, they love it), and stir together. Let sit two or three minutes, until the water is cloudy. Stir in the olive oil.

2. Combine the whole wheat flour, all-purpose flour and salt in a food processor fitted with the steel blade. Pulse once or twice. Then, with the machine running, pour in the yeast mixture and let run until the dough forms a ball on the blades. Remove from the processor (the dough will be a little sticky, so flour up those hands before you grab it), and knead on a lightly floured surface for a couple of minutes, adding flour as necessary for a smooth dough.

3. Shape the dough into a ball, pinched at bottom and rounded at top. Transfer the dough to a clean, lightly oiled bowl, seam side down.  Brush the top of the dough with a thin amount of olive oil (this prevents it from sticking to the plastic wrap as it rises.) Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 1 to 1 1/2 hours. Wondering where a “warm spot” is?  Try on top of your fridge, or even in your bathroom (away from the toilet please). When the dough is ready it should have doubled in size and should bounce back when you poke it with your finger.

4. Divide the dough into two equal balls. Put the balls on a lightly oiled tray or platter, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes. Afterward, the dough balls can be placed in a wide bowl, covered with plastic wrap and refrigerated for up to three days. Alternatively, you can wrap them loosely in lightly oiled plastic wrap and refrigerate them in a resealable plastic bag. When you are ready to roll out the pizzas, you will need to bring the balls to room temperature and punch them down again.

5. Preheat the oven to 450 degrees. Roll or press out the dough to a 12- to 14-inch circle.  The dough will be slightly tough because of the amount of wheat we put in it.  If it starts to fight you back, let it rest for a minute or two.  It needs time to recuperate!   Then try again. Dust a baking stone, or baking sheet with cornmeal (this keeps the crust from sticking to the sheet) . Place the dough on the pizza pan. With your fingers, form a slightly thicker raised rim around edge of the circle. Brush everything but the rim with a little olive oil, then poke with a fork (to keep it from getting bubbles while baking).

 Ok!  Now to the fun part:  topping the pizza! (adapted from The Brown Eyed Baker)
Despite what you may think, pesto can be healthy.  I know there is fat in there, lots of fat actually, but these are GOOD fats!  Yes!  Good fats exist!  Why am I yelling at you!?  Because I love exclamation points!!  And good fats!  Good fats help raise your good cholesterol, and lower your bad cholesterol.
Ok, I’m sorry, I didn’t mean to yell at you.  I get a bit excited sometimes.  As I was saying, pesto is so tasty and garlic-y.  I love garlic too.  It keeps your heart healthy and your immune system up.  It also keeps vampires away.  See, you’ll live longer!  Now let’s spread some pesto on this pizza.
My husband made this pesto himself.  He likes to cook as well, but he’s a bit more shy about it.  Maybe I can get him to share his pesto recipe sometime.  Until then, you can get pesto at the store, but since we’re staying healthy today, you should probably read the label and make sure you can pronounce all the ingredients before you buy it.  We don’t want any unnecessary chemicals.
Now let’s add the mushrooms and onions.
To be honest I just started liking mushrooms so I couldn’t even tell you what kind these are.  I sent my husband to the store and this is what he came back with.  I sauteed them in a pan for a few minutes with some olive oil.  Because you don’t have to bake a pizza for too long, it’s always best to cook any heavy/thick ingredients prior to putting it on the pizza. I like crunchy onions, so I put those on uncooked.
Now for THE best part.  The part you’ve all been waiting for…..
CHEESE!  (and black olives)
I used a mozzarella and provolone mix, then topped it with some parmesan shavings and a sprinkle of kalamata olives.
Now let’s slide that baby into the oven and set the timer for 8 minutes.  Check it.  Is the crust browning and the cheese bubbling?  If not, bake for a few more minutes.  We want golden bubbly cheese and a nice tan crust.  When you take it out, let it cool for a few minutes (this is the hardest part).  Once, it cools and the cheese sets, go ahead and cut into it.
A nickel will get you on the subway, but garlic will get you a seat.  ~Old New York Proverb

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