Weekend Pancakes with a Twist: Pomegranate Ricotta Pancakes with Pomegranate Syrup
February 25, 2010
Making pancakes on the weekend is one of my favorite things to do with the kids. This recipe is really special because it includes ricotta cheese as well as pomegranates and pomegranate juice. It is a recipe I came up for POM, and it’s really wonderful. Since pomegranate season is about over, try substituting blueberries for the pomegranates in the pancakes.
Pomegranate Ricotta Pancakes with Pomegranate Syrup
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 to 6 servings
Ingredients
11/2 cups all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
11/4 cups milk
1 cup ricotta cheese
4 tablespoons butter, melted and cooled
1 large egg
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
3/4 cup pomegranate seeds
1/4 cup butter
Pomegranate Maple Syrup
1/2 cup maple syrup
1/4 cup pomegranate juice
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
11/4 cups milk
1 cup ricotta cheese
4 tablespoons butter, melted and cooled
1 large egg
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
3/4 cup pomegranate seeds
1/4 cup butter
Pomegranate Maple Syrup
1/2 cup maple syrup
1/4 cup pomegranate juice
Preparation
1. Combine flour, baking powder, baking soda, salt and sugar in a large bowl.
2. Whisk together milk, ricotta, butter, milk, egg, vanilla and cinnamon in a separate bowl. Add pomegranate seeds, mixing gently.
3. Make a well in the center of the dry ingredients and pour into the ricotta mixture. Stir together gently until just combined (batter should be lumpy). Do not
overmix.
4. Place a griddle or large sauté pan over medium heat. Lightly coat with 1 tablespoon butter. Spoon 1/4 cup batter onto griddle for each pancake. When bubbles appear, flip the pancakes gently and cook until lightly browned. Serve with warm Pomegranate syrup and top with pomegranate seeds.
For the syrup, heat maple syrup and pomegranate juice in a small saucepan over low heat 5 minutes or until thoroughly heated.
2. Whisk together milk, ricotta, butter, milk, egg, vanilla and cinnamon in a separate bowl. Add pomegranate seeds, mixing gently.
3. Make a well in the center of the dry ingredients and pour into the ricotta mixture. Stir together gently until just combined (batter should be lumpy). Do not
overmix.
4. Place a griddle or large sauté pan over medium heat. Lightly coat with 1 tablespoon butter. Spoon 1/4 cup batter onto griddle for each pancake. When bubbles appear, flip the pancakes gently and cook until lightly browned. Serve with warm Pomegranate syrup and top with pomegranate seeds.
For the syrup, heat maple syrup and pomegranate juice in a small saucepan over low heat 5 minutes or until thoroughly heated.
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Awesome Blueberry Muffins with a Secret Ingredient: Blueberry Banana Muffins
January 18, 2010
I’m always looking for a great Blueberry Muffin recipe. These have a secret ingredient, bananas. This recipe for Blueberry-Banana Muffins is awesome and even better than original blueberry muffins. My daughter and I made these this afternoon when she was sick. Making these together and then tasting them, perked her up in no time. Enjoy these for breakfast, a snack or light dessert.
Blueberry-Banana Muffins
Prep:
15 minutes
Cook:
20 minutes
Yield:
18 regular muffins and 36 mini muffins
Ingredients
3 cups all-purpose or whole wheat flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
3/4 cup skim milk
3/4 cup butter, melted
1 large ripe banana, mashed
1 teaspoon vanilla extract
2 cups fresh blueberries
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
3/4 cup skim milk
3/4 cup butter, melted
1 large ripe banana, mashed
1 teaspoon vanilla extract
2 cups fresh blueberries
Preparation
1. Preheat oven to 375°F.
2. Combine flour, sugar, baking powder and baking soda in large bowl; set aside.
2. Beat eggs, milk, butter, banana and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until blended. Gently fold in blueberries. Lightly grease 18 regular-size or 36 mini muffin cups. Scoop batter evenly into muffins cups (I used a cookie scoop).
3. Bake regular size muffins at 375F for 18 to 20 minutes. For mini muffins, (bake at 350F for 14 to 15 minutes) or until toothpick inserted in centers comes out clean. Cool on a wire rack 10 minutes; remove from pans and cool completely.
2. Combine flour, sugar, baking powder and baking soda in large bowl; set aside.
2. Beat eggs, milk, butter, banana and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until blended. Gently fold in blueberries. Lightly grease 18 regular-size or 36 mini muffin cups. Scoop batter evenly into muffins cups (I used a cookie scoop).
3. Bake regular size muffins at 375F for 18 to 20 minutes. For mini muffins, (bake at 350F for 14 to 15 minutes) or until toothpick inserted in centers comes out clean. Cool on a wire rack 10 minutes; remove from pans and cool completely.
3 Responses to “Awesome Blueberry Muffins with a Secret Ingredient: Blueberry Banana Muffins”
Alec Lewis says:
January, 18 2010at 07:25 pm
These muffins were so addictive! I couldn't even tell the banana was in there, but i loved them!
Carol says:
January, 22 2010at 10:50 am
In the blueberry-banana muffins...is it 3/4 CUP butter? Recipe doesn't say 3/4 of what measurement.
Alison Lewis says:
January, 22 2010at 10:56 am
3/4 cup butter
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One Bowl, No Mixer Low-Fat Banana Bread with Greek Yogurt
January 11, 2010
My kids love Banana Bread so when we have overripe bananas they always get put to good use. My oldest son, Alec, has really taken to cooking lately (i hope he’s not going to be mad I wrote this). I was so busy in the kitchen tonight with lasagna and spaghetti that I said, “Why don’t you make it yourself?” He took a recipe of mine and modified it using no mixer, one bowl and stirred it all together at once. He substituted Greek yogurt for the buttermilk, and it came out great! He was so surprised and proud when it was came out of the oven, and I was really excited and impressed. It’s a great recipe. I hope it is one of many of his to come.
Low-Fat Banana Bread
Cook:
50 minutes
Yield:
12 to 14 servings
Ingredients
2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1/3 cup nonfat Greek yogurt (I used Fage)
1 teaspoon vanilla extract
Cooking spray
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1/3 cup nonfat Greek yogurt (I used Fage)
1 teaspoon vanilla extract
Cooking spray
Preparation
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt and vanilla in a large bowl, mixing well. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt and vanilla in a large bowl, mixing well. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
2 Responses to “One Bowl, No Mixer Low-Fat Banana Bread with Greek Yogurt”
Donna Askenazi says:
February, 09 2010at 09:34 am
I made this last night and it was awesome. Gave some to my neighbor's and everyone loved it.
Meal Makeover Mom Janice says:
January, 12 2010at 03:49 pm
Ooh, this looks so yummy! Now I know what to do with those overripe bananas on my counter! Love the addition of Greek yogurt.
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Weekend Favorite: Buttermilk Blueberry Pancakes
January 07, 2010
My daughter, Leigh, loves to make pancakes, and we make saturday. These Blueberry Pancakes are delicious and are at the top of the list. They’re so easy and are as good as they look.
Blueberry Buttermilk Pancakes
Prep:
20 minutes
Cook:
10 minutes
Yield:
6 servings
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher or sea salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups nonfat buttermilk
4 tablespoons unsalted butter, melted
1 cup fresh or frozen blueberries
1 tablespoon butter
Maple syrup
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher or sea salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups nonfat buttermilk
4 tablespoons unsalted butter, melted
1 cup fresh or frozen blueberries
1 tablespoon butter
Maple syrup
Preparation
1. Preheat an electric griddle to 375°F, or place a griddle or saute pan over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, whisking to combine. Add blueberries. The batter should have small lumps.
2. Add 1 tablespoon butter to skillet. Add 1/3 cup of the batter 2 inches apart. When the pancakes have bubbles on top, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. Serve warm with syrup.
2. Add 1 tablespoon butter to skillet. Add 1/3 cup of the batter 2 inches apart. When the pancakes have bubbles on top, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. Serve warm with syrup.
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New Year’s Resolution Breakfast Idea: Light and Wonderful Buttermilk Biscuits
January 02, 2010
My kids love Buttermilk biscuits, and this recipe is one of our favorite “light” biscuit recipes. It’s from Cooking Light magazine, and it works perfectly. If you’re thinking you just made New Year’s resolutions to watch your calories and fat, this recipe needs to go on your list. They’re only 121 calories and 4.2 grams of fat. They are as good as they look.
Light Buttermilk Biscuits
Prep:
25 minutes
Cook:
12 minutes
Yield:
14 servings
Ingredients
2 cups all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey
Preparation
1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
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Christmas Breakfast: Wonderful Banana Pancakes
December 17, 2009
Banana Pancakes are wonderful for Christmas breakfast or anytime of the year. This recipe is really simple and healthy. The mixture of whole wheat and all purpose flour, nonfat buttermilk and bananas. With 209 calories and 6 grams of fat, they can’t be beat. Enjoy during the holidays or anytime of the year.
Banana Pancakes
Prep:
20 minutes
Cook:
20 minutes
Yield:
12 to 16 servings
Ingredients
3/4 cup all-purpose flour
6 tablespoons whole-wheat flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 large egg
1 1/2 cups nonfat buttermilk
About 3 tablespoons melted butter or margarine
2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced
6 tablespoons whole-wheat flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 large egg
1 1/2 cups nonfat buttermilk
About 3 tablespoons melted butter or margarine
2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced
Preparation
1. In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt.
2. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.
3. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.
4. Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked.
2. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.
3. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.
4. Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked.
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Iron Chef in Training: My Cooking Class with Lillian
October 29, 2009
Yesterday, I had so much fun with Lillian! I was asked to do a private one-on-one cooking class for Lillian, an incredibly talented second grader for one of her birthday presents. She has a passion for cooking, and wow was she fabulous! I tailored the class specifically for her, and we made an array of healthy snacks, desserts and she even decorated these awesome cupcakes for Halloween. We set up the food for a photo-shoot, just like I do on the set with national food magazines, such as Southern Living. We prop-styled, food styled and critiqued the photos. If you’re interested in this type of class for your child, parent-child, groups of four, college age, newlyweds or yourself, contact me for more information.
2 Responses to “Iron Chef in Training: My Cooking Class with Lillian”
Carol Scroggins says:
October, 30 2009at 06:48 pm
Allison, wonderful job with Lillian B., my neighbor's sweet grand daughter. Good idea for children, or for us adults! Will keep this in mind.
Donna Askenazi says:
November, 04 2009at 03:59 pm
Love getting your emails weekly. Recipes are easy, family-friendly and most of them are low fat and healthy. Always happy when you incorporate your kids in them and nthat inspires me to cook more with my kids. Love the updated website and all it's colors.
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Pecan Waffles
July 09, 2009
For breakfast this weekend, I am making Pecan Waffles. My daughter, Leigh, is away at camp, and I miss her so much! She is the one in the family always wanting to make waffles. She pulls out the waffle iron and makes the batter on her own (she even made them on live television). I don’t always use the powdered sugar and butter, but maple syrup is almost all you need with this delicious recipe (and Leigh wouldn’t have it any other way).
Pecan Waffles
Prep:
15 minutes
Cook:
20 minutes
Yield:
4 to 6 servings
Ingredients
1 cup all-purpose flour (whole wheat flour may be substituted)
1 tablespoon sugar
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs (3 egg whites may be substituted)
3/4 cup skim milk
1/2 cup light sour cream
1/4 cup butter, melted
3/4 cup chopped toasted pecans
Maple syrup
1 tablespoon sugar
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs (3 egg whites may be substituted)
3/4 cup skim milk
1/2 cup light sour cream
1/4 cup butter, melted
3/4 cup chopped toasted pecans
Maple syrup
Preparation
1. In a large bowl, stir together flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl, combine eggs, milk, sour cream, and butter until well blended. Stir in pecans.
2. Turn a Belgian waffle iron to high heat; brush both sides lightly with melted butter. When hot, add about 1/2 cup batter per 4-inch square; close iron and cook until waffle is well browned (lift lid slightly to check), 6 to 9 minutes. Remove waffle; keep warm on a baking sheet in a 200° oven up to 15 minutes. Repeat to cook remaining waffles. Serve with syrup, if desired.
2. Turn a Belgian waffle iron to high heat; brush both sides lightly with melted butter. When hot, add about 1/2 cup batter per 4-inch square; close iron and cook until waffle is well browned (lift lid slightly to check), 6 to 9 minutes. Remove waffle; keep warm on a baking sheet in a 200° oven up to 15 minutes. Repeat to cook remaining waffles. Serve with syrup, if desired.
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Light and Luscious: Classic Banana Bread
June 09, 2009
With only 187 calories and 4.3 grams of fat, this banana bread can’t be beat. It’s so easy to prepare and tastes and looks delicious. It’s perfect for the kids (or adults) for breakfast, snack or dessert with a glass of cold milk. Feel free to add your favorite nuts if you wish.
Low-Fat Classic Banana Bread
Prep:
20 minutes
Cook:
1 hour
Yield:
14 servings
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray
Preparation
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
One Response to “Light and Luscious: Classic Banana Bread”
kiss my spatula says:
June, 10 2009at 01:17 pm
i'm always on the lookout for a good banana bread recipe and yours looks simply divine - and healthy! with 4 large bananas sitting on the counter, this may be the perfect afternoon treat with a cup of tea!
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Healthy and Easy French Toast for Mother’s Day or Spring Holidays
May 07, 2009
We love French toast at my house. We make it just about every Sunday. I developed a healthier version, and this recipe is great. It uses maple syrup or agave nectar, egg whites, a touch of cinnamon and whole grain bread to produce an awesome Healthy and Light French Toast. You can also slice the bread into thin sticks to make French toast sticks (kids love this). Enjoy during the week or weekend and on holidays such as Mother’s Day, Memorial Day and Father’s Day.
Healthy Whole Grain French Toast
Prep:
10 minutes
Cook:
8 minutes
Yield:
8 servings
Ingredients
6 large egg whites
11/2 cups skim milk
21/2 tablespoons maple syrup or agave nectar
11/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
8 slices whole wheat bread
1 teaspoon butter or cooking spray
Maple Syrup, agave nectar
11/2 cups skim milk
21/2 tablespoons maple syrup or agave nectar
11/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
8 slices whole wheat bread
1 teaspoon butter or cooking spray
Maple Syrup, agave nectar
Preparation
1. Combine egg whites, milk, maple syrup or agave nectar, vanilla extract, ground cinnamon, and salt in a large bowl, stirring with a whisk until the mixture is well blended. Place 2 slices whole wheat bread in batter, and soak for 1 to 2 minutes.
4. Heat a large nonstick skillet over medium heat. Melt butter or heat oil in skillet, swirling pan to spread it around. Lift bread slices out of batter, letting them drain slightly, and place bread in skillet. Cook bread slices, in batches until golden, flipping once (about 2-3 minutes on each side). Serve with maple syrup or agave nectar.
4. Heat a large nonstick skillet over medium heat. Melt butter or heat oil in skillet, swirling pan to spread it around. Lift bread slices out of batter, letting them drain slightly, and place bread in skillet. Cook bread slices, in batches until golden, flipping once (about 2-3 minutes on each side). Serve with maple syrup or agave nectar.
One Response to “Healthy and Easy French Toast for Mother’s Day or Spring Holidays”
Janie says:
May, 07 2009at 07:13 pm
This recipe looks great and I love agave nectar! I can't wait to try this recipe this weekend. Also your food photography is awesome