Lazy Sunday breakfast…lower carb pancakes

BANANA-CHOCOLATE CHIP PANCAKES

These are sweet little treats for a lazy Sunday morning.  Add to this scrambled eggs and some turkey breakfast sausages and even the kids will be thrilled!

Make a double or triple batch – they freeze great!

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1/3 cup flour
1/2 cup almond flour
1 tablespoon Splenda
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
Pinch of salt
1/3 cup plain yogurt
1 egg
1 tablespoon melted butter
1/2 cup milk
1/4 teaspoon vanilla
3/4 cup finely diced bananas
2 tablespoons sugar-free chocolate chips OR other sugar-free chocolate, chopped

In a medium bowl stir together flour, almond flour, Splenda, baking powder, baking soda, cinnamon, and salt. Set aside.

In another bowl whisk until combined yogurt, egg, butter, milk, and vanilla. Add wet ingredients to dry and stir just until moistened. Gently fold in bananas and chocolate chips. Heat frying pan or griddle over medium-low and lightly grease. Drop batter by tablespoonfuls onto pan and cook, turning once.

Makes 6 servings (three pancakes each).
Per Serving: Caloreis 182; Protein 7 g; Fat 10 g; Carbs 15 g; Sugar 6 g; Sodium 193 mg

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Pretty perfect pair…

BANANA-CHIP BARS

Bananas and chocolate – they go together like…well, they just DO!

These bars are moist, dense, loaded with banana flavor and just enough soft, dark chocolate chunks.  They are one of our favorite quick desserts.  Great right out of the oven or even the fridge.

This recipe makes a large panful and they travel well, so they’re perfect to take on a picnic or to pack in lunches. Kids adore these bars.

(To reduce the simple carbs, I’ve taken out some of the regular all-purpose and added in almond flour.)

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Vegetable cooking spray
1 1/2 cups flour
1/2 cup almond flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening or butter (I prefer butter)
1 1/4 cups  Whey Low Granular (some have used Splenda Granular and it worked)
1 large egg
1 teaspoon vanilla
1 cup mashed very ripe bananas
1 cup regular or sugar-free dark chocolate chunks

Preheat oven to 350 degrees. Coat a 9×13 inch baking pan with vegetable cooking spray.

In a medium bowl combine the flour, almond flour, baking powder, and salt. Set aside.

In a large bowl cream together the shortening or butter and the sugar sub until fluffy. Beat in the egg, vanilla, and mashed banana until well mixed. Beat in the flour mixture just until incorporated. Fold in the chocolate chunks. Pour batter into prepared pan and bake for 25 minutes, or until golden and moist crumbs adhere to a toothpick inserted in the middle. (Do not over-bake…you want these moist!) Makes 16 bars.

With Nature Sweet: Per Bar: Calories 157; Protein 3 g; Fat 11 g; Carbs 11 g; Sugar 2 g; Sodium 142 mg

With Whey Low: Per Bar: Calories 171; Protein 3 g; Fat 11 g; Carbs 19 g; Sugar 6 g; Sodium 142 mg

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Need a little comfortin’?

BANANA CAKE

Vegetable Cooking Spray

2/3 cup buttermilk (OR 2 teaspoons lemon juice, 2/3 cup milk)

2 1/3 cups flour

1 2/3 cups sugar or Whey Low granular or Nature Sweet

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2/3 cup shortening

2/3 cup mashed fully ripe bananas

2 eggs

Preheat oven to 350 degrees.  Spray two 8 or 9-inch cake pans with cooking spray.

In a large bowl combine the flour, sugar, baking powder, baking soda, and salt.  Beat in shortening, banana, and buttermilk for two minutes.  Beat in eggs for two minutes more.  Divide between prepared pans.  Bake for 25-35 minutes or until just set and toothpick inserted in middle comes out with moist crumbs.  Allow to cool in pans for 10 minutes and turn out on wire rack.  Cool completely and serve with sweetened whipped cream and caramel sauce, if desired.  Makes 16 servings.

Per Serving using sugar: 246 Cal; 3 g Protein; 10 g Tot Fat; 38 g Carb; 1 g Fiber; 23 g Sugar; 169 mg Sodium

Per Serving using Whey Low: 183 Cal; 3 g Protein; 10 g Tot Fat; 35 g Carb; 1 g Fiber; 20 g Sugar; Sodium 169 mg

BANANA CAKE

Say it with me:  MmmmmmmmmmAhhhhhhhhhhhhhhh

So comforting.   Makes your house smell like a homey-home!

I serve it with some freshly whipped caramel cream.  (Add two or three tablespoons caramel sauce to your whipping cream and beat til soft peaks form.)

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Vegetable Cooking Spray

2/3 cup buttermilk (OR 2 teaspoons lemon juice, 2/3 cup milk)

2 1/3 cups flour

1 2/3 cups  Whey Low granular or Maltitol granular

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2/3 cup shortening

2/3 cup mashed fully ripe bananas

2 eggs

Preheat oven to 350 degrees.  Spray two 8 or 9-inch cake pans with cooking spray.

In a large bowl combine the flour, Whey Low, baking powder, baking soda, and salt.  Beat in shortening, banana, and buttermilk for two minutes.  Beat in eggs for two minutes more.  Divide between prepared pans.  Bake for 25-35 minutes or until just set and toothpick inserted in middle comes out with moist crumbs.  Allow to cool in pans for 10 minutes and turn out on wire rack.  Cool completely and serve with sweetened whipped cream and caramel sauce, if desired.  Makes 16 servings.

Per Serving using Whey Low: 183 Cal; 3 g Protein; 10 g Tot Fat; 35 g Carb; 1 g Fiber; 20 g Sugar; Sodium 169 mg

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