Fluffy Pancake Recipe (#2) (Link/Replacement)

This is a hit and run post. Found this incredibly fluffy yummy different type of pancake recipe and it's delicious. Substitute coconut milk for the regular milk. I also replaced the all-purpose flour with whole wheat white, a bit more nutritious there. I could eat an entire pile of these, all day long. :) Hope you like them, too.

E-how's How to Make an Eggless Pancake

Mange!

~Miriam

Banana Pumpkin Muffins w/Optional Crunchy Tops

I made this recipe up after hearing a friend make something like this, but with eggs. My challenge was to make them as moist and lifted as the eggy ones. These turned out so tasty, moist and lovely. My husband hates bananas, yet he thoroughly enjoyed these. I will make them again!

Preheat oven to 350 degrees F. Prepare muffin tins by placing paper into them or greasing them. This recipe makes approx. 18 muffins.

Sift together dry ingredients (sugar will go in wet ingredients below) in a large bowl and set aside:

2 cups flour

1-1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp allspice

a dash of ground cloves

Mash 3 very ripe bananas in a bowl and add

1 Tbsp lemon juice

1 cup canned organic pumpkin

1/3+ cup melted coconut oil

1/4 cup water

1 tsp vanilla extract

1 cup sugar

Mix well and gently fold wet into dry ingredients until just moistened. Do not overmix. Spoon gently into prepared muffin tins. If you want crunchy tops, follow the next step, otherwise, skip over it and see baking instructions below.

Crunchy tops:

1 cup packed brown sugar

1/4 cup flour

3-4 Tblsp melted butter

Mix all topping ingredients together in a small bowl until the mixture turns into a crumb-like texture and press about a tablespoon of the topping into the top of the uncooked muffins.

BAKE: 350 for 25-30 minutes. Mini muffins, check after 10 to 15 minutes. When the top puffs back up when gently pressed, they are done.

Cheers!

~Miriam

© 2012, Miriam Mason

Quick 5 Minute Banana Ice Cream

I've found recipes like this all over the web, but the original was done in a 5 page segment, making you click links at the bottom of each page for a recipe that literally takes less time than it takes to load in all those pages! Very silly for 5 minute ice cream.

• Peel and freeze some bananas (I use two bananas per person eating).
• Once they are completely frozen take them and throw them into your food processor with a teaspoon of fresh lemon juice (this helps it stay yellow instead of turning brown and gives it a lovely freshness).
• Start your food processor at its highest setting and let it go and go and go at least 3 minutes
• Part way through the process you might feel certain that it's not working, and you won't get ice cream. Flip the off switch and scrape down the edges.
• Then keep going, for a total of about 5 or 6 minutes and you will get ice cream! Lovely light fast healthy banana ice cream.

Some suggestions: Top it with walnuts, raisins, sunflower seeds, a dash of nutmeg, or berries and enjoy. You can also add other fruit into the processor with bananas, as long as there is enough banana, it will always turn into ice cream. If you want a banana bread flavoring, try adding a touch of honey with just a trace of your favorite spices like cinnamon, nutmeg and cardamom.

It doesn't keep really well, so be ready to eat what you make. Or put it on top of a cupcake or cookie. Fast, versatile and pretty much idiot proof. A winner here! :)

Cheers!
~Miriam