Author: Catherine McCord

Baked Zucchini Slices

Do you know a zucchini naysayer? Well, make them these crunchy, light, and delicious Baked Zucchini Slices and watch them change their tune in an instant! Breading and baking zucchini coins creates the perfect side dish or appetizer that the whole family will love. Why I Love This Recipe The Ingredients *For a full list…

The post Baked Zucchini Slices appeared first on Weelicious.

Do you know a zucchini naysayer? Well, make them these crunchy, light, and delicious Baked Zucchini Slices and watch them change their tune in an instant! Breading and baking zucchini coins creates the perfect side dish or appetizer that the whole family will love.

Baked zucchini coins on serving platter with marinara sauce in a bowl on the side.

Table of Contents

Why I Love This Recipe

  • Kid-Friendly Zucchini Recipe: Many people steam zucchini, but it often turns out limp and soggy, which kids don’t usually like. This baked zucchini slices recipe is the perfect way to get kids to enjoy this vegetable. They come out crispy, crunchy, and absolutely delicious.
  • Tasty and Healthy: Since this recipe is baked, it’s a healthy way to enjoy crispy breaded zucchini without the hassle of having to deep fry the zucchini slices in tons of oil.
  • Versatile: Serve these baked zucchini coins as an appetizer with some marinara sauce or ranch for dipping or as a side with any of your favorite mains dishes like Chicken Meatballs with Mini Wheel Pasta, Perfect Roast Chicken or Southern Style Pork Tenderloin to name a few.

The Ingredients

Baked zucchini slices ingredients.
  • Zucchini: Fresh zucchinis are the star of this recipe. Choose firm, medium-sized zucchinis with shiny skin for the best texture and flavor. Zucchinis are packed with vitamins A and C, potassium, and antioxidants.
  • Breadcrumbs (panko or regular): Breadcrumbs provide the perfect crunchy coating for the zucchini slices. Panko breadcrumbs, which are lighter and flakier, give an extra crispy texture (my preference), while regular breadcrumbs offer a more traditional crunch. Either type will be perfect!
  • Grated parmesan cheese: Parmesan cheese adds flavor and richness to the breading making these baked zucchini slices even more delicious.
  • Flour: Flour is the secret ingredient in the breading process that helps create an extra-crispy coating for the zucchini coins.
  • Egg: The egg acts as the binding agent, helping the breadcrumb mixture adhere to the zucchini slices.

*For a full list of ingredients with measurements see the recipe card below*

Baked Zucchini Recipe Tips

  • Evenly Slice Zucchini: For consistent cooking, try to slice the zucchini into even 1/4-inch rounds. Using a sharp knife or a mandoline slicer can help you with achieving uniform slices. This ensures that the zucchini coins cook evenly and crisp up uniformly in the oven.
  • Have a wet hand and a dry hand: If you’ve made Crispy Chicken Parmesan or Eggplant Parmesan Sticks you know breading can get a little messy at times. To help, use one hand for dunking zucchini slices in egg wash and transferring to the panko mixture (your wet hand), then switch to a dry hand for coating and placing them on the baking sheet.
  • Don’t forget the oil: Drizzle or spray your breaded zucchini slices with oil before baking them. The oil is what creates that beautiful golden color when they bake.
  • Don’t crowd the baking sheet: Cook the zucchini coins in and even layer with a little space between each one. If you overcrowd the baking sheet they’ll steam in the oven and won’t get nice and crispy.

How to Make Baked Zucchini Slices

Three bowls. One with flour, another with beaten egg and the third with panko breading. A hand is dipping a zucchini coin in the flour bowl.

Step 1: Mix the breadcrumbs, parmesan cheese, garlic powder and salt in a shallow bowl. Whisk the egg in a separate bowl. Place the flour in a third bowl.

Hand holding a breaded zucchini coin with the breading station bowls.

Step 2: Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.

Breaded zucchini coins on baking sheet.

Step 3: Place all of the coins on the baking sheet. Arrange so they’re not touching and spray with cooking oil.

Baked zucchini coins on baking sheet.

Step 4: Bake for 18-20 minutes or until the breadcrumbs are golden. Serve as a side dish or on their own with favorite dipping sauces.

FAQs

Can I air fry zucchini slices?

Yes! You know I love my air fryer. To air fry these breaded zucchini coins, simply heat your air fryer to 400°F and cook for 8-10 minutes, or until golden brown. Be sure to arrange them in a single layer with a bit of space between each piece of zucchini for even cooking

Can I freeze leftover baked zucchini slices?

Yes! I would recommend freezing after the zucchini coins are baked. To freeze, allow them to cool completely, then transfer them to a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini coins to a resealable freezer bag or airtight container. When ready to enjoy, reheat the frozen zucchini coins in a preheated oven at 375°F for 10-15 minutes, or until heated through and crispy.

Baked zucchini coins on serving platter.

More Easy Zucchini Recipes

These Baked Zucchini Coins are a delicious, healthy, and kid-friendly recipe that everyone will love. Easy to prepare and incredibly versatile, they make the perfect addition to any meal. Whether you’re looking to introduce more vegetables into your family’s diet or just want a tasty new way to enjoy zucchini, this recipe is a must-try. Let me know what you think of this recipe by leaving a rating and comment below!

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Baked zucchini coins on serving platter with marinara sauce in a bowl on the side.
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Baked Zucchini Slices

These Baked Zucchini Slices are a delicious, healthy, and kid-friendly recipe that everyone will love. Easy to prepare and incredibly versatile, they make the perfect addition to any meal.
Course Appetizer, Side
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 120kcal
Author Catherine McCord

Equipment

  • Baking sheet
  • Chef's Knife or Mandoline

Ingredients

Instructions

  • Preheat oven to 450°F and coat a large baking sheet with cooking spray or line with parchment paper.
  • Mix the breadcrumbs, parmesan cheese, garlic powder and salt in a shallow bowl.
  • Whisk the egg in a separate bowl.
  • Place the flour in a third bowl.
  • Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.
  • Place all of the zucchini coins on the baking sheet. Arrange so they’re not touching, spray with cooking oil and bake for 18-20 minutes or until the breadcrumbs are golden.
  • Serve as a side dish or on their own with favorite dipping sauces.

Video

Notes

Evenly Slice Zucchini: For consistent cooking, try to slice the zucchini into even 1/4-inch rounds. Using a sharp knife or a mandoline slicer can help you with achieving uniform slices. This ensures that the zucchini coins cook evenly and crisp up uniformly in the oven.
Have a wet hand and a dry hand: Use one hand for dunking zucchini slices in egg wash and transferring to the panko mixture (your wet hand), then switch to a dry hand for coating and placing them on the baking sheet.
Don’t forget the oil: Drizzle or spray your breaded zucchini slices with oil before baking them. The oil is what creates that beautiful golden color when they bake.
Don’t crowd the baking sheet: Cook the zucchini coins in and even layer with a little space between each one. If you overcrowd the baking sheet they’ll steam in the oven and won’t get nice and crispy.
To Air Fry: heat your air fryer to 400°F and cook for 8-10 minutes, or until golden brown. Be sure to arrange them in a single layer with a bit of space between each piece of zucchini for even cooking
To Freeze: Allow zucchini slices to cool completely, then transfer them to a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini coins to a resealable freezer bag or airtight container. When ready to enjoy, reheat the frozen zucchini coins in a preheated oven at 375°F for 10-15 minutes, or until heated through and crispy.

Nutrition

Calories: 120kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 481mg | Potassium: 312mg | Fiber: 2g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 1mg

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Meal Plan — Week 22

Another week, another meal plan! Here’s what we’ve got cooking up this week. BREAKFAST: Of course, smoothies for breakfast. This week we’ve got Blueberry Chia Smoothies, Immune Boosting Very Berry Smoothies, Bright Green Smoothies, and Vanilla Cinnamon Date Shakes. We’re also making Banana Waffles this weekend.  SNACKS:  Coconut Chia Breakfast Pudding, Banana Sushi, Breakfast Cookies and Dragon Fruit Smoothie Bowl for snacks this week. Wanted to…

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Another week, another meal plan! Here’s what we’ve got cooking up this week.

BREAKFAST:

Of course, smoothies for breakfast. This week we’ve got Blueberry Chia Smoothies, Immune Boosting Very Berry Smoothies, Bright Green Smoothies, and Vanilla Cinnamon Date Shakes. We’re also making Banana Waffles this weekend. 

SNACKS: 

Coconut Chia Breakfast Pudding, Banana Sushi, Breakfast Cookies and Dragon Fruit Smoothie Bowl for snacks this week. Wanted to keep it simple this week and make a lot of recipes ahead.

LUNCH: 

This week for lunch we’ve got Turkey Club Lettuce Wraps, Strawberry Cream Cheese Waffle Sandwiches, and a big Veggie Filled Frittata with seasonal produce to eat throughout the week too. 

DINNER:

Sunday: The Best Turkey Burgers with Crispy Smashed Potatoes and Grilled Lemon Asparagus for an easy Sunday night dinner. 

Monday: Happy Memorial Day! We’re making Southern Style Pork Tenderloin (for me and the girls) plus Vegan Mac & Cheese, Cast Iron Brussels Sprouts with Pomegranate and Garlic and Cauliflower Steaks for our backyard cookout! Here are 40 More Recipes for Memorial Day you can choose from!

Tuesday: Summer Chicken Sheet Pan Dinner for a simple weeknight dinner (and even more simple clean up!).

Wednesday: Asian Sautéed Shrimp with a big Salad Platter and Perfect Brown Rice. This recipe has been making a lot of appearances lately because everyone LOVES it. 

Thursday: Chicken Meatballs with Mini Wheel Pasta and a big Summer Garden Salad on the side.

Friday: Pizza Night! This week we’re doing Deep Dish Cast Iron Pizza! It’s so much fun for everyone to choose which toppings they want on their pizza. 

Saturday: Order in from local restaurant!

Hope you all have a safe and happy Memorial Day Weekend! 

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Strawberry Rhubarb Crumble

If you’re on the hunt for a rhubarb recipe that’s easy, delicious and totally kid-friendly, this Strawberry Rhubarb Crumble is perfect for you! It’s the perfect not-too-sweet treat with a crumbly oat topping and the season’s freshest produce. Why You’ll Love This Strawberry Rhubarb Crumble Recipe The Ingredients *For a complete list of ingredients and their measurements see the…

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If you’re on the hunt for a rhubarb recipe that’s easy, delicious and totally kid-friendly, this Strawberry Rhubarb Crumble is perfect for you! It’s the perfect not-too-sweet treat with a crumbly oat topping and the season’s freshest produce.

Strawberry rhubarb crumble topped with ice cream.

Why You’ll Love This Strawberry Rhubarb Crumble Recipe

  • Easy to Make: There are only a few steps to making this delectable rhubarb dessert. Make the filling, add the crumble on top (no pie crust to fuss with!) and bake. It takes very little time to prepare. The magic happens in the oven!
  • Great Use for Rhubarb: Rhubarb is a fantastic ingredient often underutilized in desserts. Its tartness pairs beautifully with sweet fruits like strawberries, making it ideal for crumbles, pies, and other baked goods. Plus, rhubarb is rich in vitamins and a great source of dietary fiber.
  • Kid-Friendly: This dessert is sweet, slightly tart and has a delicious crumbly topping that kids will love! It’s a great recipe for kids to experience a vegetable they might not have been exposed to yet.
  • Not Too Sweet: Many rhubarb recipes call for a good deal of sugar to offset its mildly tart taste. But in this recipe, when paired with fresh sweet strawberries, the need to use so much sugar disappears, making it the perfect sweet but not-too-sweet dessert. If you want more “sweet but not to sweet desserts” try my Dark Chocolate Cupcakes, Passionfruit Pound Cake Muffins or these Peach & Strawberry Shortcakes!

The Ingredients

Strawberry rhubarb crumble ingredients.
  • Rhubarb: Rhubarb tastes a lot like a green apple in tartness mixed with a very tiny hint of celery that perfectly complements the sweetness of the strawberries.
  • Strawberries: Strawberries are naturally sweet and balance out the tart rhubarb flavor. Plus they add juiciness to the filling as it bakes. 
  • Lemon juice and zest: Lemon juice adds acidity to the strawberry-rhubarb filling helping balance out the flavors while the zest adds brightness and a small burst of citrusy flavor to the topping. 
  • Brown sugar: You don’t need a ton of brown sugar for this recipe, but just a little adds the perfect amount of sweetness to the filling and the crumble topping.
  • All purpose flour: This is the base of the topping, giving structure and texture.
  • Old fashioned oats: This gives more texture to the crumble topping and a subtle nutty flavor. 
  • Baking powder: Helps the topping rise so that it has perfect fluffy texture. 
  • Chilled unsalted butter: Using chilled butter helps the topping be firm yet tender, and chewy, with big chunks. If you use room temperature or melted butter the crumble topping will flatten out and be dense instead of light, fluffy and crumbly.

*For a complete list of ingredients and their measurements see the recipe card below*

Variations and Substitutions

  • Gluten-Free Substitute: Replace the all-purpose flour in the crumble topping with a gluten-free flour to make this recipe suitable for those with gluten sensitivities.
  • Mixed Berries: You could use a combination of blueberries, raspberries, and blackberries instead of strawberries in the filling and make a delicious mixed berry rhubarb crumble.

How to Make Strawberry Rhubarb Crumble

Strawberry rhubarb filling in mixing bowl.

Step 1: Prepare the filling by combining strawberries, rhubarb, lemon juice and brown sugar in a bowl. Stir until all the ingredients are coated.

Strawberry Rhubarb crumble topping in mixing bowl.

Step 2: Place the first 5 crumble topping ingredients into a bowl and combine. Add the cold butter to the dry ingredients and crumble with your hands to form small pea-size clumps.

Unbaked strawberry rhubarb crumble in pie dish.

Step 3: Place filling in an oil sprayed 9-inch pie dish or an 8×8 baking dish. Crumble the topping on top of the filling, place dish on a foil lined baking sheet and bake for 40-45 minutes until golden.

Tips for This Recipe

  • Let it Cool: Allow the rhubarb crumble to cool slightly before serving. This helps the filling set and makes the crumble easier to serve. Serve warm with vanilla ice cream or whipped cream for an irresistible dessert.
  • Cold Butter: Use cold butter cut into small pieces or grated. This helps create a crumbly texture. You can use your fingers to incorporate the butter into the dry ingredients until it forms pea-sized pieces.

Storage and Freezing Instructions

To Store: Allow strawberry rhubarb crumble to cool completely then store in an airtight container in the refrigerator for up to 3 days.

To Freeze: Allow the crumble to cool completely then wrap tightly and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat at 375°F for 20-25 minutes or until warmed through and the topping is crisp.

FAQs

Can I use frozen fruit for strawberry rhubarb crumble?

I suggest using fresh rhubarb and strawberries for the best flavor. Frozen can work in a pinch, but fresh fruit gives the crumble a superior texture. If you do use frozen rhubarb and strawberries, just make sure to thaw and drain them well to prevent excess moisture from affecting the crumble’s texture.

What can I serve with strawberry rhubarb crumble?

This crumble is delicious on its own, but you can make it ever better with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of custard on top.

Can I freeze strawberry rhubarb crumble?

Yes, you can freeze this crumble either before or after baking. Wrap it tightly to keep out air and store it in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight. If it’s unbaked, bake as directed. If it’s already baked, reheat for 20-25 minutes until warm and crispy.

Strawberry rhubarb crumble in pie dish with two servings in bowls topped with ice cream.

More Summertime Desserts

This Strawberry Rhubarb Crumble is the best summer dessert ever. It’s perfect for a summer picnic, family dinner, or just because you have some rhubarb to use up!

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Strawberry Rhubarb Crumble

This Strawberry Rhubarb Crumble recipe is a perfect balance of sweet and tart flavors, topped with a crispy, buttery crumble. Easy to make and ideal for any occasion!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 327kcal
Author Catherine McCord

Equipment

  • 9 Inch Pie Dish (or 8×8 inch baking dish)

Ingredients

For the Crumble Topping

For the Filling:

  • 1 cup chopped rhubarb (about 2 stalks)
  • 2 cups hulled and quartered strawberries
  • 1 tablespoon lemon juice
  • 1/4 cup brown sugar

Instructions

  • Preheat oven to 375° F.
  • Place the first 5 crumble topping ingredients into a bowl and combine.
  • Add the cold butter to the dry ingredients and crumble with your hands to form small pea-size clumps.
  • To prepare the filling, toss all the filling ingredients in a bowl until coated then place in an oil sprayed 9-inch pie dish or an 8×8 baking dish.
  • Crumble the topping on top of the filling, place dish on a foil lined baking sheet and bake for 40-45 minutes until golden.
  • Cool and serve on its own or topped with vanilla ice cream or whipped cream.

Notes

  • Let it Cool: Allow the rhubarb crumble to cool slightly before serving. This helps the filling set and makes the crumble easier to serve. Serve warm with vanilla ice cream or whipped cream for an irresistible dessert.
  • Use Cold Butter: Use cold butter cut into small pieces or grated. This helps create a crumbly texture. You can use your fingers to incorporate the butter into the dry ingredients until it forms pea-sized pieces.
  • To Store: Allow strawberry rhubarb crumble to cool completely then store in an airtight container in the refrigerator for up to 3 days.
  • To Freeze: Allow crumble to cool completely then wrap tightly and freeze for up to 3 months. To reheat, thaw in the fridge overnight and reheat at 375°F for 20-25 minutes or until warmed through and the topping is crisp.

Nutrition

Calories: 327kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 45mg | Potassium: 211mg | Fiber: 3g | Sugar: 21g | Vitamin A: 500IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 2mg

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Meal Plan — Week 21

Here’s our meal plan for this week! Anything fun happening this week for you all?  BREAKFAST: Smoothies this week are going to be the Chai Beauty Greens Smoothie, Chocolate Peanut Butter Smoothie, Cherry Vanilla Smoothie, and this Crazy Healthy Smoothie. Also these incredible Almond Flour Banana Pancakes for weekend brunch.  SNACKS:  Fingers crossed there are some watermelons at…

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Here’s our meal plan for this week! Anything fun happening this week for you all? 

BREAKFAST:

Smoothies this week are going to be the Chai Beauty Greens Smoothie, Chocolate Peanut Butter Smoothie, Cherry Vanilla Smoothie, and this Crazy Healthy Smoothie. Also these incredible Almond Flour Banana Pancakes for weekend brunch. 

Almond flour banana pancakes on plate with maple syrup being poured on top.

SNACKS: 

Fingers crossed there are some watermelons at the market this week. If so we’re definitely having Watermelon Fries for a snack. Also making Chewy Granola Balls again (the kids are obsessed), Frozen Bananas on a Stick and Spinach Cake Muffins. 

LUNCH: 

Corn Dog Muffin Bites are super fun, delicious and kids love them! Then we’re planning on The World’s Greatest Peanut Butter and Jelly Sandwich, Avocado Toast (of course), and Monogram Sandwiches. 

DINNER:

Sunday: Wild Mushroom Pasta  is one of our go-to dinners because it’s so easy to make and the mushrooms are out of this world delicious. We’re adding a side of Sugar Snap Pea and Asparagus Saute too. 

Monday: Meatless Monday means Forbidden Black Rice Bowls! Everyone picks their toppings and add ins. They kids love the recipes where they get to create their own personalized bowl!

Tuesday: Chicken Paillard with Summer Salad and Garlic Roasted Red Potatoes! Super simple and absolutely delicious. 

Wednesday: Greek Style Shrimp served with a crusty bread for dipping into this heavenly sauce.

Thursday: Mexican Enchiladas with Pressure Cooker Black Beans! If you’ve never made black beans in your pressure cooker now is the time! 

Friday: Burger night with BBQ Chicken Burgers and Air Fryer French Fries with all the toppings and deliciousness! We’re also making a Skillet Double Chocolate Chip Cookie for a weekend treat!

Saturday: Order in from local restaurant!

What recipes are you making this week? 

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Almond Flour Banana Pancakes

Looking for a stack of fluffy, delicious pancakes that are also gluten-free and totally addictive? Almond Flour Banana Pancakes are going to be your new go-to breakfast. They take minutes to whip up, making them perfect for a busy morning. Since these pancakes are made with both yogurt and almond flour, they’re also a terrific source of protein!…

The post Almond Flour Banana Pancakes appeared first on Weelicious.

Looking for a stack of fluffy, delicious pancakes that are also gluten-free and totally addictive? Almond Flour Banana Pancakes are going to be your new go-to breakfast. They take minutes to whip up, making them perfect for a busy morning. Since these pancakes are made with both yogurt and almond flour, they’re also a terrific source of protein!

Almond flour banana pancakes on plate with maple syrup being poured on top.

Table of Contents

Why You’ll Love These Almond Flour Pancakes

  • Gluten-Free: Just because you have to eat a gluten free diet doesn’t mean you have to sacrifice flavor! These pancakes are just as fluffy and delicious as traditional pancakes.
  • Naturally Sweetened: Thanks to the natural sweetness from the honey and ripe bananas, these pancakes are totally delicious and not loaded with refined sugar. Plus, they’re a great recipe for using up ripe bananas sitting on your counter.
  • Good Source of Protein: This pancake recipe is made with almond meal and yogurt, which makes them a great way to start the day with a good source of protein.

The Ingredients

Almond flour banana pancake ingredients.
  • Almond flour meal: Almond flour has about 20 grams of protein per 100 grams, which is nearly twice the amount of protein in the same amount of all purpose flour. It’s a great gluten-free alternative to regular flour.
  • Eggs: Eggs add more protein and help provide structure and moistness to the pancakes.
  • Honey: Honey adds natural sweetness to the pancakes without the need for refined sugar.
  • Vanilla extract: Vanilla enhances the flavor of these pancakes.
  • Ripe banana: Mashed banana adds more natural sweetness and moisture to the pancakes.
  • Plain yogurt: Plain yogurt contributes to the pancakes’ moist texture and adds a slight tanginess, along with probiotics and protein.
  • Baking soda & Baking powder: These two ingredients are leavening agents that make the pancakes super fluffy and light as air. 

Variations and Substitutions

  • Yogurt: Feel free to use Greek yogurt in place of the plain yogurt in this recipe. You could also use sour cream if you don’t have yogurt on hand.
  • Flour Mixture: If you’d like, you can use a mixture of almond flour and all purpose flour for these pancakes. I suggest 1 cup of almond flour and 1/2 cup of all purpose flour, whole wheat flour, or white whole wheat flour.
  • Sweetener: Agave nectar can be used in place of honey in these pancakes.
  • Toppings and Add-ins: Take these almond flour pancakes to the next level by adding chocolate chips, berries, or chopped nuts such as pecans or walnuts.

How to Make Almond Flour Banana Pancakes

Mixing bowl with combined dry ingredients and a separate mixing bowl with combined wet ingredients.

Step 1: Whisk the eggs, honey, vanilla, mashed banana and yogurt in a large mixing bowl. In a separate bowl combine the almond flour, baking powder, baking soda, and salt.

Almond flour banana pancake batter.

Step 2: Add the dry ingredients to the wet ingredients and whisk to combine. Don’t over mix.

Almond flour banana pancakes being cooked on sauté pan.

Step 3: Heat a large skillet or griddle over medium-low heat and add oil or butter. You don’t want the pan to be too hot or the pancakes will get too dark. Place several spoonfuls of the mixture in the pan, making several silver dollar sized pancakes, and cook for 3 minutes on each side.

Almond flour banana pancakes on serving platter topped with sliced bananas and maple syrup.

Step 4: Serve with maple syrup, additional sliced bananas or dollop of yogurt on top.

Tips for This Recipe

  • Cook low and slow: Almond flour can burn easily and get too dark, so it’s best to cook your pancakes over medium-low heat. This ensures they cook through evenly without burning on the outside. It’s also helpful to make smaller sized pancakes to prevent them from getting too dark.
  • Use ripe bananas: Use bananas that are very ripe. Ripe bananas are sweeter and easier to mash, which will make the texture and flavor of the pancakes perfect.
  • Don’t over mix the batter: Like with all pancake batter, don’t over mix when combining the wet and dry ingredients. Fold the ingredients together until just combined to prevent dense pancakes.

FAQs

Can I freeze almond flour banana pancakes?

Yes! I love making a big batch of almond flour banana pancakes and freezing leftovers. To freeze, allow the pancakes to cool completely, place them in a freezer safe bag, and label. Freeze for up to 2 months. When ready to enjoy, place a pancake in toaster oven or oven at 300°F and heat for 10 minutes or until heated through.

Can I make almond flour pancake batter ahead of time?

It’s best to make the batter fresh, as almond flour can absorb moisture and change the consistency over time. However, you can mix the dry and wet ingredients separately the night before and combine them just before cooking.

What toppings go well with almond flour pancakes?

These pancakes are versatile and can be topped with fresh berries, sliced bananas, a drizzle of maple syrup, almond butter, or even a sprinkle of chopped nuts. Get creative and use your favorite toppings!

Fork with bite of almond flour banana pancake on it.

More “Healthier” Pancake Recipes

This almond flour banana pancake recipe is not only gluten-free but also packed with nutrients and natural sweetness. Not to mention, they’re so tasty! If you make this recipe and love it, leave a review and comment below.

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Almond Flour Banana Pancakes

Almond Flour Banana Pancakes are gluten-free, super fluffy and absolutely delicious. They come together in minutes and are a great source of protein thanks to the almond flour and yogurt.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 4
Calories 364kcal
Author Catherine McCord

Equipment

  • Large saute pan or griddle

Ingredients

Instructions

  • Whisk the first 5 ingredients in a bowl.
  • Whisk the remaining dry ingredients in a separate bowl.
  • Add the dry ingredients to the wet ingredients and whisk to combine.
  • Heat a large skillet or griddle over medium-low heat and add oil or butter. You don’t want the pan to be too hot or the pancakes will get too dark.
  • Place several spoonfuls of the mixture in the pan, making several silver dollar sized pancakes, and cook for 3 minutes on each side.
  • Serve with maple syrup additional toppings of choice!

Notes

  • Cook low and slow: Almond flour can burn easily and get too dark, so it’s best to cook your pancakes over medium-low heat. This ensures they cook through evenly without burning on the outside. It’s also helpful to make smaller sized pancakes to prevent them from getting too dark.
  • Use ripe bananas: Use bananas that are very ripe. Ripe bananas are sweeter and easier to mash, which will make the texture and flavor of the pancakes perfect.
  • Don’t over mix the batter: Like with all pancake batter, don’t over mix when combining the wet and dry ingredients. Fold the ingredients together until just combined to prevent dense pancakes.
  • To freeze: Allow the pancakes to cool completely, place them in a freezer safe bag, and label. Freeze for up to 2 months. When ready to enjoy, place a pancake in toaster oven or oven at 300°F and heat for 10 minutes or until heated through.
  • Flour Mixture: If you’d like, you can use a mixture of almond flour and all purpose flour for these pancakes. I suggest 1 cup of almond flour and 1/2 cup of all purpose flour, whole wheat flour, or white whole wheat flour. 
  •  

Nutrition

Calories: 364kcal | Carbohydrates: 26g | Protein: 14g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 397mg | Potassium: 206mg | Fiber: 5g | Sugar: 15g | Vitamin A: 227IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 2mg

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Turkey Zucchini Burgers

Are you looking for a delicious and healthy meal that your whole family will love? Turkey Zucchini Burgers are the perfect solution! These scrumptious patties combine the goodness of lean turkey with the “sneaky” inclusion of zucchini making them an easy way to get some extra nutrition into your kids’ diet without them even noticing.…

The post Turkey Zucchini Burgers appeared first on Weelicious.

Are you looking for a delicious and healthy meal that your whole family will love? Turkey Zucchini Burgers are the perfect solution! These scrumptious patties combine the goodness of lean turkey with the “sneaky” inclusion of zucchini making them an easy way to get some extra nutrition into your kids’ diet without them even noticing.

turkey zucchini burgers topped with yogurt sumac sauce.

Table of Contents

Why I Love Turkey Zucchini Burgers

  • Healthy and Nutritious: The addition of zucchini in these turkey burgers not only makes them super moist, but it also boosts the nutritional value of the patty. Plus, they’re a high protein, low fat meal option thanks to the lean turkey meat!
  • Kid-Friendly: Not only are these burgers juicy and flavorful, but they also provide a creative way to incorporate zucchini, making them ideal for picky eaters. One of the best ways to get your kids to eat extra veggies is by adding them to unexpected recipes like Spinach Cake Muffins or Roast Vegetable Pasta Sauce!
  • Easy and Versatile: Turkey Zucchini Burgers come together in under 30 minutes and can be cooked on the stovetop or the grill. They’re perfect for a quick weeknight dinner or weekend BBQ with friends!
  • Great Use for Zucchini: During the summer months, zucchini is all over the farmers market and bountiful in many home gardens. If you find yourself with tons of zucchini you need to make this burger recipe ASAP!

The Ingredients

turkey zucchini burger and yogurt sumac sauce ingredients.
  • Ground turkey: You can use light or dark ground turkey meat for this recipe.
  • Zucchini: The “sneaky” star of the show! Zucchini adds valuable nutrients to these burgers, including vitamins A and C, potassium, and dietary fiber. Plus, it gives the burgers some added texture and moistness.
  • Egg: This ingredient helps the burger patties stay together.
  • Herbs and spices: These turkey burgers are full of flavor thanks to the scallion, freshly chopped mint and cilantro along with minced garlic and ground cumin.
  • Hamburger buns: No burger is complete without a toasted bun! You could also make these turkey burgers into sliders and use mini hamburger buns.
  • Toppings of choice: We always top these with a delicious yogurt sumac sauce that takes these burgers to the next level (ingredients and instructions for the sauce are recipe card below!). We also add fresh lettuce, tomato and sliced avocado. Anything you love on a juicy beef burger would go great on this turkey burger too.

*Find the complete list of ingredients with measurements in the recipe card below*

Variations and Substitutions

  • Swap the ground turkey: If you want, you can substitute ground chicken in place of the turkey in this recipe.
  • Ditch the bun: Serve these burgers protein style wrapped in lettuce or opt for gluten free buns if you need!
  • Skip the egg: If you have an egg allergy and need to leave it out, that would be okay. You may want to let the formed patties sit in the refrigerator for 20-30 minutes before you cook to help the patties stay together.
  • Try it with yellow squash: If you happen to have yellow summer squash on hand and want to use it, you could use squash in place of the zucchini.

How to Make Juicy Turkey Zucchini Burgers

turkey zucchini burger ingredients in large mixing bowl.

Step 1: In a large bowl combine the turkey, grated zucchini, scallions, egg, mint, cilantro, garlic, cumin and salt. Mix well.

Four turkey zucchini burger patties on parchment paper before being cooked.

Step 2: With dampened hands, form the mixture into 4 burgers about 1 inch thick. Or you can make about 8 sliders.

Cooked turkey zucchini burgers on saute pan.

Step 3: Heat a large sauté pan or stove top grill over medium heat and add 1-2 tablespoons olive oil. Once oil is hot, add the burger patties. Cook burgers 3-4 minutes on each side for small slider burgers or 5-6 minutes on each side for regular size burgers.

Turkey zucchini burgers on buns served with yogurt sumac sauce.

Step 4: Place all the yogurt sumac sauce ingredients in a small bowl and stir to combine. Place the burgers on buns and top with the yogurt-sumac sauce and additional toppings of choice.

Serving Suggestions

Turkey Zucchini Burgers are the perfect recipe for your next easy weeknight dinner or fun summer cookout (hello Memorial Day, 4th of July and Labor Day!). They pair well with a ton of side dishes. Try them with Air Fryer French Fries or Sweet Potato Fries, a fresh summer garden salad, Heirloom Tomato Salad or a batch of Air Fryer Bacon Wrapped Asparagus or Grilled Lemon Asparagus! The possibilities are endless.

FAQs

Can I cook turkey zucchini burgers on the grill?

Yes, turkey burgers with zucchini can be cooked on the grill. It’s important to preheat and oil the grill to prevent sticking.

How do I keep turkey burgers from falling apart?

Using a binder like an egg helps the burgers stay together. If you need to ditch the egg, refrigerate the formed patties for at least 30 minutes before grilling or cooking to firm them up. This will make them less likely to fall apart during cooking.

Can turkey zucchini burgers be made ahead of time?

Yes! You can form the patties and refrigerate them up to 24 hours before cooking. For longer storage, the patties can be frozen for up to 3 months.

Turkey zucchini burgers with yogurt sumac sauce.

More Easy Recipes with Zucchini

Turkey Zucchini Burgers with this zippy yogurt sumac sauce are one of our favorite summer recipes! They’re easy to make and so full of flavor you’d never know there’s a healthy vegetable in them. If you make these and love them, consider leaving a rating and review below!

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Turkey Zucchini Burgers

Turkey Zucchini Burgers are a tasty solution for parents seeking both nutrition and taste in their family's meals! These scrumptious patties combine the goodness of lean turkey with the "sneaky" inclusion of zucchini, making them a hit with kids and adults alike.
Course Main Dish
Cuisine American, Middle Eastern
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 287kcal
Author Catherine McCord

Equipment

  • large sauté pan

Ingredients

Turkey Zucchini Burgers:

Yogurt Sumac Sauce:

Instructions

  • In a large bowl, combine the turkey, grated zucchini, scallions, egg, mint, cilantro, garlic, cumin and salt. Mix well.
  • With dampened hands form the mixture into 4 burgers about 1 inch thick or you can do 8 slider size burgers.
  • In a large sauté pan or stove top grill over medium heat, add 1-2 tablespoons olive oil. Once oil is hot, add the burger patties. Cook burgers 3-4 minutes on each side for small slider burgers or 5-6 minutes on each side for larger burgers.
  • Place all the sauce ingredients in a small bowl and stir to combine.
  • Place the burgers on buns and top with the yogurt-sumac sauce and additional toppings of choice.

Notes

Substitution/Variations:
  • Swap the ground turkey: If you want, you can substitute ground chicken in place of the turkey in this recipe.
  • Ditch the bun: Serve these burgers protein style wrapped in lettuce or opt for gluten free buns if you need!
  • Skip the egg: If you have an egg allergy and need to leave it out, that would be okay. You may want to let the formed patties sit in the refrigerator for about 20-30 minutes before you cook to help the patties stay together.
  • Try it with yellow squash: If you happen to have yellow summer squash on hand and want to use it, you could use squash in place of the zucchini.
  •  
  •  
  •  
 

Nutrition

Serving: 1burger | Calories: 287kcal | Carbohydrates: 26g | Protein: 34g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 879mg | Potassium: 670mg | Fiber: 2g | Sugar: 5g | Vitamin A: 474IU | Vitamin C: 18mg | Calcium: 106mg | Iron: 3mg

Photos by Matt Armendariz

The post Turkey Zucchini Burgers appeared first on Weelicious.

40 Best Memorial Day Recipes

Memorial Day is the unofficial start of summer in our house! We can’t wait to take a dip in the pool and cookout in the backyard. I gathered up 40 recipes for Memorial Day that are perfect for your get togethers! Everything from delicious burger recipes, fresh sides like Heirloom Tomato Salad and festive red,…

The post 40 Best Memorial Day Recipes appeared first on Weelicious.

Memorial Day is the unofficial start of summer in our house! We can’t wait to take a dip in the pool and cookout in the backyard. I gathered up 40 recipes for Memorial Day that are perfect for your get togethers!

Everything from delicious burger recipes, fresh sides like Heirloom Tomato Salad and festive red, white and blue recipes for dessert. You have to give as many as you can a try!

Table of Contents

Mouthwatering Memorial Day Burgers

Burgers are a staple when it comes to a backyard BBQ hang, and what’s great is there’s always a burger for any type of diet or palette! Here are a few of my favorites. 

Guacamole Cheddar Burger
A tried and true classic. Adding the homemade guacamole for a topping is a game changer! 
View Recipe
Sunny Side Up Veggie Burger
If you’re a vegetarian (or not), you have to try this one. We buy a variety of vegan burgers, top them with a golden egg that oozes all over the burger when you take a bite creating a luscious sauce. 
View Recipe
BBQ Chicken Burgers
Get ready tantalize your taste buds with these mouthwatering BBQ Chicken Burgers! Bursting with flavor and perfect for the whole family!
View Recipe
Garbanzo Burgers
These are packed with protein, low in fat and high in dietary fiber, so they're a great addition to your Memorial Day menu. Especially for the vegetarians!
View Recipe
Turkey Zucchini Burgers
The zucchini gives these burgers a little extra texture and moistness while plumping them up with a vegetable for those kids who have an aversion to zucchini.
View Recipe
Shroom Burgers
Crispy, cheesy and downright delicious. It's hard to eat just one of these Shroom Burgers!
View Recipe
Middle Eastern Chicken Burgers
We love these chicken burgers and they're super easy to whip up. They're especially a good option for people who don't eat red meat. 
View Recipe

Fries and Potatoes

Of course, any burger isn’t complete without some fries or crispy potatoes! Try these recipes out this year!

Air Fryer French Fries
These get super crispy and delicious. They sometimes get eaten before anything else makes it to the table!
View Recipe
Oven Baked Fries
If you don't have an air fryer these oven baked fries are just as yummy!
View Recipe
Sweet Potato Fries
Switch it up a bit and serve these delicious sweet potato fries this year! They're super easy to make!
View Recipe
crispy smashed potatoes from weelicious.com
Crispy Smashed Potatoes
I make these potatoes ALL the time! They're our all time favorite. Super crispy on the outside and soft on the inside.
View Recipe
Buttermilk Bacon Whipped Potatoes
You can't go wrong with these buttermilk bacon whipped potatoes. They're perfectly creamy and so tasty!
View Recipe

Fresh Sides, Salads and Appetizers

I love to have a big bright salad or appetizer that boasts some of the season’s freshest produce! It pulls any Memorial Day gathering together.

Summer Fruit and Mozzarella Salad
My go-to when people are coming over for a cookout. It's a dish everyone from young to old will love, not to mention how beautiful and vibrant it looks. 
View Recipe
Tomato Bruschetta
This makes my mouth water just thinking about it. Kenya and Chloe tout this recipe as "even better" than the bruschetta at our favorite restaurant!
View Recipe
Watermelon Pizza
Super fun and looks SO good on a table. Kids love making their own creations with this one so let them run free! 
View Recipe
Summer Pasta Salad
Pasta salad at a backyard barbecue is about as classic as it gets. Try this one with corn, asparagus and cherry tomatoes at your Memorial Day get together.
View Recipe
Fruit Caprese Kabobs
Always a huge hit because of their DIY nature. The real fun comes not only from making them, but also eating the simple yet satisfying flavors one after another!
View Recipe
Strawberry Spinach Salad
This salad is chock full of tons of my favorite goodies — spinach, fresh strawberries and a delicious poppyseed vinaigrette.
View Recipe
Baked Beans in the Crock Pot
Baked Beans don't have to be boring and from a can, this version made in the crock pot takes a classic recipe to a whole new level!
View Recipe
Grilled Lemon Asparagus
Asparagus at the farmers market is SO fresh right now. Grab yourself a bundle and make this simple Grilled Lemon Asparagus either right on the grill or on a pan.
View Recipe
Heirloom Tomato Salad
A classic side at any summer BBQ! This recipe is super duper fresh and absolutely stunning on a table.
View Recipe
Classic Macaroni and Cheese
There's just something about some gooey macaroni and cheese that I love at a BBQ!
View Recipe

More Memorial Day Entrees

There are other entrees besides burgers for a backyard cookout, of course. If burgers aren’t your favorite, try one of these! 

Crunchy Quinoa Crusted Chicken Tenders
These chicken tenders are just as good as they sound. The crunch from the quinoa is perfect, and it doesn't hurt that quinoa is a superfood!
View Recipe
Mango Shrimp Ceviche
This is probably the most crowd pleasing dish you'll ever make! The sweetness of the mango is out of this world. 
View Recipe
Grilled Chicken, Vegetable and Avocado Salad
There's nothing better than a bed of crispy lettuce topped with grilled chicken, tons of grilled vegetables and sliced avocado and then drizzled with a zippy vinaigrette!
View Recipe
Southern Style Pork Tenderloin
This pork tenderloin is smoky, sweet, and tangy all in one. This is the perfect summer grilling recipe.
View Recipe
Cauliflower Steaks
These are great for plant based eaters, but I will say, the meat eaters in my family love these just as much as anyone else. 
View Recipe
Coconut Baked Shrimp
Coconut baked shrimp is a family-friendly recipe that is not only easy to make but also a fun way to introduce kids to new flavors. Serve with this delectable sweet and sour dipping sauce to take them to the next level!
View Recipe
Cheesy Pizza Hot Dogs
Just as fun as they sound, and super easy to make. Kids LOVE these!
View Recipe
Slow-Cooked Green Chili Pork Tacos
These tacos are about as easy as they get. Toss everything in a slow cooker, set it and forget it. Serve with a medley of your favorite toppings!
View Recipe
Whitefish and Crispy Avocado Tacos
The flaky fish makes these tacos addicting and super flavorful. Add your favorite toppings and get ready to rock your world! 
View Recipe
Baked BBQ Chicken Legs
A backyard BBQ classic. You could bake these in the oven or toss them on the grill if you wanted!
View Recipe

Memorial Day Desserts

And last, but certainly not least, DESSERT! You’ve got to have a sweet treat on the unofficial first day of summer, and these are the perfect ones. 

Ice Cream Cookie Sandwiches
These are every kid (and adult's) dream. Fresh baked cookies with ice cream in between? Can it get any better? 
View Recipe
Red, White and Blue Parfaits
These treats are festive, fun and delicious. A great addition to any Memorial Day hang!
View Recipe
Red, White & Blue Pops
Going right along with the red, white and blue theme. They're filled with good-for-you fruits and are a perfect treat! P.S. I love these popsicle molds.
View Recipe
Strawberry Rhubarb Crumble
One of my favorite because it's not too sweet and has a delicious crumbly oat topping paired with the season's freshest produce. 
View Recipe
Coco-Blue Nice Cream
This healthy ice cream is vegan, gluten, and dairy free and only takes minutes to whip up! While I don't always say no to real ice cream, this is an equally delicious, guilt free version.
View Recipe
Strawberry Lemon Hand Pies
I absolutely ADORE these little guys. They're perfectly hand held and a great project to get kids involved in the kitchen. 
View Recipe
Fruity Mocktail from Weelicious.com
Fruity Mocktail
No backyard BBQ is complete without a cocktail…or a mocktail. Whichever you prefer! This fruity mocktail recipe can easily be turned into a more adult version, but is yummy either way. 
View Recipe
Berry Coconut Crisps
Berry Coconut Crisps are the easiest dessert and absolutely delicious. A base of berries topped with a walnut crumble and a hint of coconut is irresistible!
View Recipe

What other recipes are you making for Memorial Day? Let me know in the comments, and as always tag me on social media if you make any of these!

The post 40 Best Memorial Day Recipes appeared first on Weelicious.

Air Fryer Bacon Wrapped Asparagus

Looking for a delicious and easy vegetable side dish? This Air Fryer Bacon Wrapped Asparagus is the answer! The crispy bacon wrapped around this spring vegetable is out of this world tasty! In less than 30 minutes you’ll have a flavorful, low carb vegetable side that everyone will love. If you’ve been following me for…

The post Air Fryer Bacon Wrapped Asparagus appeared first on Weelicious.

Looking for a delicious and easy vegetable side dish? This Air Fryer Bacon Wrapped Asparagus is the answer! The crispy bacon wrapped around this spring vegetable is out of this world tasty! In less than 30 minutes you’ll have a flavorful, low carb vegetable side that everyone will love.

air fryer bacon wrapped asparagus on a blue serving platter.

If you’ve been following me for a while, you know I have a deep love for my air fryer. When I tell you we use it twice a day, I’m not exaggerating. Air Fryers are so versatile you can make tons of easy recipes in the air fryer. It’s the best way to get crispy yet tender vegetables that will make everyone in your house a veggie lover. We use ours to reheat leftovers, make snacks like Air Fryer Crispy Chickpeas or even to roast a whole chicken! This time of year, our favorite recipe in the air fryer is this crispy and delicious bacon wrapped asparagus.

Table of Contents

Why You’ll Love This Recipe

  • Quick and Easy: Using the air fryer is the easiest and fastest way to make bacon wrapped asparagus. It’s one of the best ways to get crispy yet tender asparagus in about 25 minutes start to finish! We’ve been sautéing asparagus with lemon for years, but once I got my air fryer several years ago, we didn’t look back. 
  • Pairs Well with Many Main Dishes: Bacon wrapped asparagus is a great side dish for many mains. Serve this recipe with mains like Simple Broiled Salmon, Pretzel Fried Chicken, Pan Seared Beef Tenderloin or this Southern Style Pork Tenderloin.
  • Get Kids to Eat Their Veggies: Anything that’s wrapped in bacon is most likely going to be a hit with kids (and adults). In addition, air frying the asparagus gives the spears the perfect crispy texture that kids love too. No soggy, limp asparagus here!

The Ingredients

bacon on a plate next to a bundle of asparagus.

If you couldn’t tell by the name, you only need two ingredients to make this recipe.

  • Asparagus: I go for thicker asparagus spears for this recipe. It helps the bacon have time to get crispy without burning your asparagus. I have tips below if you can only find thin asparagus though!
  • Bacon: Opt for a standard cut over thick cut bacon. If you use thick cut you’ll most likely end up with undercooked bacon and burnt asparagus.

How to Make Air Fryer Bacon Wrapped Asparagus

hands snapping an asparagus spear at its natural break.

Step 1: Break or cut off the woodsy ends of asparagus. They have a natural break if you snap them at the ends. 

bacon slices cut in half on a plate.

Step 2: Cut or slice bacon in half so you have 16 pieces. 

uncooked bacon wrapped asparagus in air fryer basket.

Step 3: Starting in the middle of the asparagus, wrap the bacon around the asparagus towards the bottom allowing the top and bottom to peak out. Place asparagus in air fryer tray leaving a little space between the pieces.

cooked bacon wrapped asparagus in air fryer basket.

Step 4: Air fry at 400°F for 15-18 minutes or until bacon is starting to get crispy and asparagus is tender. 

Tips for Success

  • Choose thick asparagus. For this recipe, thicker stalks of asparagus work best. If you can only find thin stalks, you can make asparagus bundles. Wrap bacon around 3-4 asparagus spears (depending on how big they are) and air fry until bacon is cooked through and asparagus are tender.
  • Use thin strips of bacon. A standard cut bacon is the best option for bacon wrapped asparagus in the air fryer. Thick cut bacon won’t cook through and get crispy before the asparagus spears burn.
  • Don’t overcrowd the air fryer. If your air fryer isn’t big enough for each asparagus spear to have a little space around it, you may want to air fry these in batches for the best crispy results.
  • Check on the asparagus. Every air fryer cooks slightly differently. Keep an eye on your asparagus to make sure everything is cooking to your liking.

Frequently Asked Questions

Can I prepare bacon wrapped asparagus ahead of time?

Yes, you can prepare the bacon-wrapped asparagus ahead of time and store them in the refrigerator until you’re ready to cook. Just make sure they are tightly wrapped or covered to prevent them from drying out.

How do I store and reheat leftover air fryer bacon wrapped asparagus?

In my opinion, bacon wrapped asparagus is best when enjoyed fresh out of the air fryer, but if you have leftovers, you can store them in an airtight container in the refrigerator for 2-3 days. When you’re ready to enjoy them again, reheat them in your air fryer at 400°F for a few minutes until they’re warm and crispy. You could also reheat them in the oven at the same temperature. Just remember to avoid the microwave to keep that delightful crispiness intact!

air fried bacon wrapped asparagus on blue serving platter.

More Easy Recipes with Asparagus

Air frying bacon wrapped asparagus is so easy and delicious you’ll be making this spring time veggie all the time. If you love this recipe, leave a rating and comment below!

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Bacon Wrapped Air Fried Asparagus

Bacon Wrapped Air Fried Asparagus is one the simplest vegetable side you can make! The crispy bacon wrapped around this spring vegetable is out of this world tasty!
Course Appetizer, Side
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 206kcal
Author Catherine McCord

Equipment

Ingredients

Instructions

  • Break or cut off the woodsy ends of asparagus. They have a natural break if you snap them at the ends. 
  • Cut or slice bacon in half so you have 16 pieces. 
  • Starting in the middle of the asparagus, wrap the bacon around the asparagus towards the bottom allowing the top and bottom to peak out. 
  • Place asparagus in air fryer tray leaving a little space between the pieces and cook on 400 degrees for 15-18 minutes or until bacon is starting to get crispy and asparagus is tender. 

Notes

Choose thick cut asparagus: For this recipe, thicker stalks of asparagus work best. If you can only find thin stalks, you can make asparagus bundles. Wrap bacon around 3-4 asparagus spears (depending on how big they are) and air fry until bacon is cooked through and asparagus are tender.
Use thin strips of bacon. A standard cut bacon is the best option for bacon wrapped asparagus in the air fryer. Thick cut bacon won’t cook through and get crispy before the asparagus spears burn.
Don’t overcrowd the air fryer. If your air fryer isn’t big enough for each asparagus spear to have a little space around it, you may want to air fry these in batches for best crispy results.
Check on the asparagus. Every air fryer cooks slightly differently. Keep an eye on your asparagus to make sure everything is cooking to your liking.
Make it Vegetarian: While the bacon is the star of the show in this recipe, you could absolutely leave it out if you wanted this recipe to be vegan or vegetarian. Toss the asparagus in a bit of olive oil with salt and pepper, air fry it for the same amount of time and you’ll still have a delicious result.

Nutrition

Serving: 4pieces | Calories: 206kcal | Carbohydrates: 5g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 294mg | Potassium: 316mg | Fiber: 2g | Sugar: 2g | Vitamin A: 874IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 3mg

The post Air Fryer Bacon Wrapped Asparagus appeared first on Weelicious.

Meal Plan — Week 20

This week’s family meal plan is SO GOOD! I’m adding recipes for Mother’s Day too. I hope all of the mamas reading this feel loved this Sunday! Let me know what you think! BREAKFAST: The smoothies we’re making this week are Vanilla Avocado Greens Smoothie, PMS Smoothie, Carrot Orange Ginger Smoothie, and Chocolate Almond Butter Smoothie. They’re all delicious and…

The post Meal Plan — Week 20 appeared first on Weelicious.

This week’s family meal plan is SO GOOD! I’m adding recipes for Mother’s Day too. I hope all of the mamas reading this feel loved this Sunday! Let me know what you think!

BREAKFAST:

The smoothies we’re making this week are Vanilla Avocado Greens Smoothie, PMS Smoothie, Carrot Orange Ginger Smoothie, and Chocolate Almond Butter Smoothie. They’re all delicious and nutritious. Plus we’re planning on our go-to Quick Oatmeal Pancakes for weekend brunch.

SNACKS: 

I try to keep snacks fun while also being filling so we’re making Crunchy Granola Bites, Protein Balls, Zucchini Muffins and Roasted Honey Cinnamon Chickpeas this week. 

LUNCH: 

Bright and colorful is the theme for lunch this week! We’re planning on Green Veggie Pancakes, Egg Pesto Melts, Acai Bowls and Rainbow Waffles. 

DINNER:

Sunday: For Mother’s Day dinner I’m requesting Southern Style Pork Tenderloin with our favorite Crispy Smashed Potatoes and Sugar Snap Pea and Asparagus Saute from my family! Luckily, they’re in the kitchen as much as I am so I’m in good hands!

Monday: For a meatless Monday meal we’re making Vegetarian Chimichangas with a side of Pressure Cooker Black Beans and homemade Guacamole. 

Tuesday: Orange Chicken with Brown Rice. This recipe is one of Chloe and Gemma’s favorites!

Wednesday: Pupusas with all the toppings for a midweek meal. This is the ultimate DIY meal so everyone gets their pupusas how they like them!

Thursday: Middle Eastern Sheet Pan Chicken Dinner makes life so easy. Everything for dinner on one sheet pan with so little to clean up. Then we’re making Oatmeal Chocolate Chip Sea Salt Cookies for dessert.

Friday: Pizza Friday once again! We’re going with Sheet Pan Pizza with No-Yeast Crust to keep it simple with a big Summer Garden Salad. 

Saturday: Order in from local restaurant!

Hope everyone has a great week and makes lots of yummy recipes! Let me know what your favorites are. 

The post Meal Plan — Week 20 appeared first on Weelicious.

Cottage Cheese Pancakes

These fluffy Cottage Cheese Pancakes are protein packed, quick to make and absolutely delicious. Take your breakfast routine to the next level and start your morning feeling satisfied and energized to take on the day ahead. The best part? Kids love them too! Why I Love These Cottage Cheese Pancakes Ingredients How to Make Cottage…

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These fluffy Cottage Cheese Pancakes are protein packed, quick to make and absolutely delicious. Take your breakfast routine to the next level and start your morning feeling satisfied and energized to take on the day ahead. The best part? Kids love them too!

cottage cheese pancakes

Table of Contents

Why I Love These Cottage Cheese Pancakes

  • Healthy: Packed with protein thanks to the cottage cheese, these pancakes are a great breakfast that will satisfy your cravings for pancakes while keeping you sustained for the day ahead!
  • Easy to Make: There’s no extra fuss when it comes to making this Cottage Cheese Pancakes recipe. They’re just as quick and easy to make as classic pancakes. 
  • Kid-Friendly: Even kids who may have an aversion to cottage cheese love these pancakes. You’d never guess they have cottage cheese in them. The taste and texture is masked entirely. It’s always a win when a pancake recipe can be part of a healthy and balanced breakfast for kids.
  • Versatile and Customizable: A cottage cheese pancake is the perfect canvas for adding your favorite toppings or mix-ins. Customize them to suit your tastes.
ingredients for cottage cheese pancakes

Ingredients

  • Large eggs: Eggs keep everything together and add some richness to the pancakes. Plus, they also contribute some protein and essential nutrients.
  • Cottage cheese: The star of the show! Cottage cheese adds creaminess and a subtle tang to the pancakes. It’s also a great source of protein. Feel free to use full fat or low fat cottage cheese. 
  • Vanilla extract: Adding vanilla extract enhances the flavor of the pancakes.
  • Honey or Agave: These natural sweeteners add a touch of sweetness to the pancakes without overpowering their flavor. You can use either one you prefer.
  • All purpose flour: Flour serves as the base of the pancake batter. I haven’t tested other flours, but I’m sure you could substitute whole wheat or a gluten free cup for cup flour if you want.
  • Baking powder: Baking powder helps the pancakes rise and become light and fluffy.
  • Kosher salt: A touch of salt helps balance out the overall flavor of the pancakes. 
  • Oil or Butter: You only need oil or butter to grease the pan.
cottage cheese pancakes recipe

How to Make Cottage Cheese Pancakes

1. Whisk Wet Ingredients:

  • In a bowl, combine the first 4 ingredients—eggs, cottage cheese, vanilla extract, and honey (or agave). Whisk until combined.

2. Prepare Dry Ingredients:

  • In a different bowl, whisk together the dry ingredients—flour, baking powder, and salt—until evenly mixed.

3. Combine Wet and Dry Ingredients:

  • Pour the dry mixture into the bowl of wet mixture. Stir gently until just combined, being careful not to overmix. The batter should be slightly lumpy.

4. Preheat and Grease:

  • Heat a large sauté pan or griddle over medium heat. Lightly coat the surface with oil or butter to prevent sticking.

5. Cook Pancakes:

  • Pour about 2 tablespoons of the batter onto the preheated griddle for each pancake. Cook for approximately 2 minutes on the first side. You should see bubbles on the surface before you flip.

6. Flip and Cook:

  • Carefully flip the pancakes using a spatula and cook for an additional 2 minutes on the other side, or until they are golden brown and cooked through.

7. Serve:

  • Once cooked, transfer the pancakes to a serving plate. Serve warm with your favorite toppings and enjoy!
Cottage Cheese Pancakes

The Right Cottage Cheese for Pancakes

Like I mentioned before, cottage cheese is a good source of protein – about 25 grams per cup! When it comes to choosing which kind of cottage cheese for pancakes, there’s no right or wrong answer. You can use full fat or low fat, small curd or large curd. Pick your favorite brand and get to making these pancakes ASAP!

Tips for Making Cottage Cheese Pancakes

  1. Mix Gently: Combine your wet and dry ingredients gently until they’re just mixed. A few lumps are okay! Overmixing the batter can leave you with tough, chewy pancakes. 
  2. Let the Batter Rest: Allow the batter to rest a bit before making the pancakes so that baking powder has a little time to activate. This will ensure you get light, fluffy and delicious pancakes. 
  3. Grease the Pan Between Each: Use any oil you prefer to grease the pan – olive, avocado, or vegetable work great. Just make sure you keep reapplying between each batch of pancakes to prevent sticking, ensure even cooking and get those crispy edges we all love. 
  4. Flip Carefully: Cook your pancakes over medium heat, and don’t flip them until bubbles form on the surface for that perfect golden brown finish.
pancakes with cottage cheese

Toppings

Pancakes, in general, have always been a blank canvas for adding delicious toppings, and these pancakes with cottage cheese are no different. Here are some topping ideas:

  • Maple syrup, a tried and true classic pancake topping
  • Fresh berries
  • Sliced bananas
  • Greek yogurt or a drizzle of nut butter for an extra bump of protein

Additions You Can Add to Your Pancakes

Get creative by adding in additional ingredients to your pancake recipe with cottage cheese. Here are some ideas:

  • Chopped nuts, such as pecans or walnuts
  • Chocolate chips for a little extra sweetness
  • Shredded coconut
  • Your favorite fruit like blueberries or bananas
  • Lemon zest
pancakes cottage cheese oatmeal

Storage and Reheating

To Store: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. 

To Freeze: Allow pancakes to come to room temperature, place in a ziploc bag, label and store in the freezer for up to 3 months.

To Reheat: To reheat pancakes, warm them in the toaster, oven or microwave until warmed through.

More Tasty Pancake Recipes

Incorporating cottage cheese into your favorite recipes is a really easy way to get some extra protein into your diet! These pancakes are a great recipe to start with as they’re easy to make, tasty and super kid-friendly so the whole family can enjoy them! Let me know in the comments if you have any questions and tag me on social media if you make these healthy cottage cheese pancakes! 

Images by Gerry Speirs

Cottage Cheese Pancakes
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Cottage Cheese Pancakes

Cottage Cheese Pancakes are fluffy, protein packed delights that are quick and easy to make. Plus, kids love them! 
Course Breakfast
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10 pancakes
Calories 76kcal
Author Catherine McCord

Equipment

  • Large saute pan or griddle

Ingredients

Instructions

  • In a bowl, combine the first 4 ingredients—eggs, cottage cheese, vanilla extract, and honey (or agave). Whisk until combined.
  • In a different bowl, whisk together the dry ingredients—flour, baking powder, and salt—until evenly mixed.
  • Pour the dry mixture into the bowl of wet mixture. Stir gently until everything is just combined, being careful not to overmix. The batter should be slightly lumpy.
  • Heat a large sauté pan or griddle over medium heat. Lightly coat the surface with oil or butter to prevent sticking.
  • Pour about 2 tablespoons of the batter onto the preheated griddle for each pancake. Cook for approximately 2 minutes on the first side. You should see bubbles form before you flip.
  • Flip the pancakes and cook for 2 more minutes on the other side, or until they are golden brown and cooked through.
  • Serve warm with your favorite toppings and enjoy!

Notes

To Store: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. 
To Freeze: Allow pancakes to come to room temperature, place in a ziploc bag, label and freeze up to 3 months.
To Reheat: To reheat pancakes, warm them in the toaster, oven or microwave until warmed through. 
Mix Gently: Combine your wet and dry ingredients gently until they’re just mixed. A few lumps are okay! Overmixing the batter can leave you with tough, chewy pancakes. 
Let the Batter Rest: Allow the batter to rest a bit before making the pancakes so that baking powder has a little time to activate. This will ensure you get light, fluffy and delicious pancakes. 
Grease the Pan Between Each: Use any oil you prefer to grease the pan – olive, avocado, or vegetable work great. Just make sure you keep reapplying between each batch of pancakes to prevent sticking and ensure even cooking.  
Flip Carefully: Cook your pancakes over medium heat, and don’t flip them until bubbles form on the surface for that perfect golden brown finish.

Nutrition

Calories: 76kcal | Carbohydrates: 9g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 186mg | Potassium: 50mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 101IU | Vitamin C: 0.02mg | Calcium: 50mg | Iron: 1mg

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