easy pancakes

cinnamon oat pancakes

been a little mia lately since we last minute decided to travel home to maryland for the last portion of ryans deployment. hence, we have been relying on easy meals, and also putting together some freezer meals for friends before we leave. these pancakes are easy to whip up with a baby on your hip, and added fiber from the oats might make you feel better about feeding your toddler syrup for breakfast >.< they’re also perfect for freezing. i usually will keep a bag of them in the freezer and pop one in the microwave for 30 seconds. toddler and baby approved!

ingredients

1 1/2 cups flour
1/2 cup quick or old fashioned oats
3/4 tsp kosher salt
1 tbsp white sugar
3 1/2 tsp baking powder
1/2 tsp cinnamon
1 1/2 cups milk (i prefer 2% or whole)
1/2 tsp vanilla
1 egg
3 tbsp melted butter

instructions

sift together the flour, baking powder, salt, sugar, and cinnamon. whisk together the milk, egg, and vanilla. nuke the butter for about 30-40 seconds or until completely melted. add the wet ingredients to the dry, as well as the butter, and mix until fully combined. fry the pancakes over medium heat on a pan or griddle top using butter, or cooking spray to coat the surface. we served them with maple syrup and our favorite wild blueberries.

i’m on a blueberry kick – blueberry ricotta muffins

blueberry ricotta muffins with lemon

Blueberry ricotta muffins with lemon.

this recipe makes a small batch, and is easy to make with just two bowls, a whisk and a rubber spatula. perfect for littles to help with, as they’re pretty forgiving. they’re light and fluffy with plenty of lemon zing and a juicy kick from all the blueberries.

ingredients

1 cup flour
5 tablespoons sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
zest of one lemon
1 egg
1/2 cup ricotta cheese
1/2 tsp vanilla extract
3 tbsp lemon juice (about 1 lemon, depending on how juicy it is)
1 tbsp milk
about 1 tbsp honey
3 tbsp olive oil
2/3 cup of frozen wild blueberries

instructions

preheat oven to 350. add the flour, sugar, baking powder, baking soda, lemon zest, and salt into a small bowl. whisk together to incorporate. in a separate larger bowl whisk together the egg, ricotta, lemon juice, milk, honey, oil, and vanilla. add the dry ingredients and the blueberries to the wet. fold together until just moistened. either spray muffin tin with cooking spray or line with muffin liners. fill each muffin cup to about 3/4 and bake for 15-20 minutes depending on how your oven cooks. Mine are usually done at 19 minutes but i always start checking them at 15. cool in the pan for at least ten minutes before turning out onto a cooling rack. enjoy!

i’m on a blueberry kick

blueberry lemon muffins with ricotta

this recipe makes a small batch, and is easy to make with just two bowls, a whisk and a rubber spatula. perfect for littles to help with, as they’re pretty forgiving. they’re light and fluffy with plenty of lemon zing and a juicy kick from all the blueberries.

ingredients

1 cup flour
5 tablespoons sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
zest of one lemon
1 egg
1/2 cup ricotta cheese
1/2 tsp vanilla extract
3 tbsp lemon juice (about 1 lemon, depending on how juicy it is)
1 tbsp milk
about 1 tbsp honey
3 tbsp olive oil
2/3 cup of frozen wild blueberries

instructions

preheat oven to 350. add the flour, sugar, baking powder, baking soda, lemon zest, and salt into a small bowl. whisk together to incorporate. in a separate larger bowl whisk together the egg, ricotta, lemon juice, milk, honey, oil, and vanilla. add the dry ingredients and the blueberries to the wet. fold together until just moistened. either spray muffin tin with cooking spray or line with muffin liners. fill each muffin cup to about 3/4 and bake for 15-20 minutes depending on how your oven cooks. Mine are usually done at 19 minutes but i always start checking them at 15. cool in the pan for at least ten minutes before turning out onto a cooling rack. enjoy!

have dessert for breakfast – blueberry bagel french toast

blueberry bagel french toast with blueberry syrup and cream cheese icing

i’ve had blueberry bagels sitting around not getting eaten for about a week… stale bread = french toast. the cream cheese glaze is a nice nod to a traditional bagel, and the chewy bread stands up well to the custard.

french toast
blueberry bagels
3 eggs
1/4 cup coconut milk, half and half, or regular milk
1 tsp sugar
dash of cinnamon, to taste
pinch of salt
splash of vanilla extract
butter, for cooking

blueberry syrup
1 cup frozen wild blueberries
½ cup water
½ cup of sugar
juice of half a lemon
cornstarch slurry (about 1 tbsp of cornstarch and 3 tbsp cold water)

cream cheese glaze
¼ block of softened cream cheese
2 tbsp softened butter
½ cup powdered sugar
pinch of salt
splash of milk

instructions

whisk together the eggs, milk, 1 tsp of sugar, vanilla, pinch of salt, and cinnamon. split bagels in half, sit two of them in the custard to soak. i put the custard mixture in a large flat pasta serving dish so i could fit two at a time. since bagels are much denser than bread, i let them soak for about five minutes each. heat a nonstick skillet or pan to medium. melt some butter in the pan and cook each French toast piece for about 4 minutes on each side or just until golden brown. meanwhile in a sauce pan, heat blueberries, water, sugar, and lemon juice on medium until bubbling. reduce for about 3-5 minutes. mix together cornstarch and cold water to create a slurry, then add to blueberry mixture. this will thicken and become nice and syrupy. before serving, whisk together the cream cheese, butter, powdered sugar, and salt. add a splash of milk to thin out the glaze (about a tablespoon, give or take). enjoy this delicious blueberry bagel french toast as dessert for breakfast!

have dessert for breakfast

blueberry bagel french toast

i’ve had blueberry bagels sitting around not getting eaten for about a week… stale bread = french toast. the cream cheese glaze is a nice nod to a traditional bagel, and the chewy bread stands up well to the custard.

french toast
blueberry bagels
3 eggs
1/4 cup coconut milk, half and half, or regular milk
1 tsp sugar
dash of cinnamon, to taste
pinch of salt
splash of vanilla extract
butter, for cooking

blueberry syrup
1 cup frozen wild blueberries
½ cup water
½ cup of sugar
juice of half a lemon
cornstarch slurry (about 1 tbsp of cornstarch and 3 tbsp cold water)

cream cheese glaze
¼ block of softened cream cheese
2 tbsp softened butter
½ cup powdered sugar
pinch of salt
splash of milk

instructions

whisk together the eggs, milk, 1 tsp of sugar, vanilla, pinch of salt, and cinnamon. split bagels in half, sit two of them in the custard to soak. i put the custard mixture in a large flat pasta serving dish so i could fit two at a time. since bagels are much denser than bread, i let them soak for about five minutes each. heat a nonstick skillet or pan to medium. melt some butter in the pan and cook each French toast piece for about 4 minutes on each side or just until golden brown. meanwhile in a sauce pan, heat blueberries, water, sugar, and lemon juice on medium until bubbling. reduce for about 3-5 minutes. mix together cornstarch and cold water to create a slurry, then add to blueberry mixture. this will thicken and become nice and syrupy. before serving, whisk together the cream cheese, butter, powdered sugar, and salt. add a splash of milk to thin out the glaze (about a tablespoon, give or take). enjoy dessert for breakfast!