Well, I guess the snow isn’t as bad as it could have been – maybe we got 5 inches! But the show is so WET!
Unfortunately, the weather is preventing me from going to visit Tony today. 😦 We’ve talked a couple times already this morning and his floor is really quiet so hopefully he’ll get some rest today!
I recently got my next issue of Clean Eating and decided to make Stephanie Izard’s Banana Oatmeal Pancakes. I decided to kick it up a notch and made a red pepper jelly syrup. I melted 1/4 cup sugar free syrup with1 tablespoon red pepper jelly – just a hint of spice but went well with the sweet!
Banana Oat Pancakes with Red Pepper Jelly Syrup
- 3 medium bananas
- 1/2 cup skim milk
- 1/2 tsp pure vanilla extract (I am out, so I didn’t use it)
- 1 cup rolled oats, ground to a course flour in a food processor
- 1/4 cup rolled oats (I used Quaker quick oats for both)
- 1/2 cup whole wheat flour
- 1/4 tsp. kosher salt
- 2 tsp. baking powder
- 2 egg whites, whipped to soft peaks
I did everything in the processor. I ground the oats first, then put in a separate bowl. I added the oats, flour, salt and baking powder and mixed well. I rinsed that out and added the 2 egg whites to the processor and left it on until soft peaks, and put in a small bowl. Next went the bananas, milk and extract and mixed well. Add the banana mixture to the oat mixture and mix well. Fold in the egg whites last.
Each pancake comes in at 100 calories, 1 gram of fat, 20.5 carbs, 2.5 fiber, and 5.5 protein!
Off to do some cleaning, shoveling and making my menu for the week. See you later!