Banana Oatmeal Pancakes

These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with…

A Couple Cooks – Recipes worth repeating.

These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with a healthy spin.

Banana oatmeal pancakes

Here at A Couple Cooks, we love pancakes that taste good and are full of nutrient-dense whole foods. Enter, these healthy banana oatmeal pancakes! They’re a mashup of our fan-favorite Oatmeal Pancakes and Banana Pancakes and man, are they delicious. We literally could not stop eating them (excuse me for stuffing my face…!). Even better: they’re made mainly of oats and bananas in a blender. That’s right: no all purpose flour at all! No one will believe the magic.

Why make these banana oatmeal pancakes?

Let’s get our unpopular opinion out there right now: most pancakes are an excuse to eat cake for breakfast. (Sorry!) But to be honest: a huge dose of sugar and refined flour in the morning doesn’t make us feel so great. The hearty, wholesome option? These banana oatmeal pancakes. What’s great about them?

  • They’re made mainly of oats: no flour. This makes them 100% whole grain and naturally gluten free pancakes. You’ll find they stick with you: they’re filling and make your stomach feel full, not ready for a sugar crash! It’s basically like eating a bowl of oatmeal.
  • They’re so easy to make! All you need is a blender and these pancakes come together in a breeze.
  • They’ve got amazing flavor. Take one bite, and you’ll be a believer. We promise!
Banana oatmeal pancakes

They’re easy to make: in a blender!

How to make pancakes easy? Simply whiz up everything in a blender and you’re ready to go! For some reason, using a blender seems easier than whisking everything together: maybe because there’s a little less mess? Then cook them up the same as a standard pancake.

The batter for these banana oatmeal pancakes is a slightly more delicate than a standard pancake since these oatmeal blender pancakes have no gluten. But they don’t require a lot of extra babying! It should feel essentially the same as a normal pancake when they’re on the griddle.

Variations on these banana oatmeal pancakes

Here are a few variations on these banana oatmeal pancakes:

  • Dairy free: Use almond milk instead of standard milk, and neutral oil instead of butter. Try vegan yogurt for the yogurt, or you can just add the same amount of non-dairy milk.
  • Vegan / plant based: Honestly, we’d recommend our Vegan Pancakes instead. But you can try using flax eggs in place of the egg! To learn more, go to How to make a flax egg.
Banana oatmeal pancakes

How to step up these banana oatmeal pancakes

We love serving these banana oatmeal pancakes with just a drizzle of maple syrup! Of course it’s essential to be light-handed on toppings for a healthy pancake recipe, or it kind of negates the purpose of being healthier in the first place, right? Here are a few fun ways to dress up your gluten free banana oatmeal pancakes, with a healthy spin:

Love banana flavor? Our Healthy Banana Muffins or Healthy Banana Bread use the same method! Or browse our favorite banana recipes.

More great pancakes recipes

Want more pancakes recipes? We’ve got ’em! Try our original oatmeal pancakes and more:

This banana oatmeal pancakes recipe is…

Vegetarian, gluten free, and dairy free. For vegan and plant-based, substitute a flax egg for the eggs.

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Banana Oatmeal Pancakes (Best Ever!)


  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: About 9 large or 12 small pancakes

Description

These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with a healthy spin. NOTE: Recipe updated 5/26/2021 to address reader comments. 


Ingredients

  • 2 cups Old Fashioned rolled oats
  • ¼ cup plain or vanilla yogurt (Greek or whole milk work)
  • 2 large eggs
  • ½ cup milk of choice
  • 2 tablespoons salted butter, melted (or neutral oil)
  • 2 tablespoons brown sugar (or maple syrup)
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup mashed bananas  (2 medium)

Instructions

  1. Place the oats, Greek yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms. 
  2. Mash the bananas, then stir them into the blender with a spatula. 
  3. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Add a few more tablespoons milk to the better until it is still thick but can pour out of the blender. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side. 
  4. Add another tablespoon or two to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
  • Category: Brunch
  • Method: Stovetop
  • Cuisine: American

Keywords: Banana Oatmeal Pancakes

Last updated: June 2021

A Couple Cooks - Recipes worth repeating.

Easy Frittata Recipe

Here’s the best egg frittata recipe: perfect for breakfast, lunch or dinner! This basic filling is fast and tasty, or…

A Couple Cooks – Recipes worth repeating.

Here’s the best egg frittata recipe: perfect for breakfast, lunch or dinner! This basic filling is fast and tasty, or any veggies you like.

Frittata

Got eggs and need a meal? Enter, The Frittata! A frittata is an Italian dish that’s best described as a crustless egg pie. It’s often served for breakfast or brunch, but it works for dinner too. You can eat it at any temperature and it saves well: and it’s great for using up odds and ends in your veggie drawer. In fact, we think it’s one of the essential non-recipes every home cook should know!

How to make a frittata: basic formula

Everyone has their own method for making a frittata, and to be honest: there are some duds out there. Many frittata recipes we’ve tried are tasteless, rubbery, or too thin. A good frittata should have lots of flavor and a nice moist texture that’s not too eggy. Here are a few tips on how to achieve this (or skip to the recipe below);

  • Use 8 eggs and a 10-inch skillet. This gives just the right thickness of frittata.
  • Use whole or 2% milk. The dairy fat helps to achieve the desired texture.
  • Use cheese. The combination of feta and Parmesan adds just the right savory nuance to the flavor.
Frittata recipe
The thickness is deliciously substantial

Why this frittata recipe is the best

Why is this frittata recipe better than others on the internet? Well, we’re a little biased (obviously). But this is the best one we’ve tasted. Here’s why:

  • It’s got just the right thickness and texture. Many recipes come out very thin or rubbery. This one has just the right texture.
  • The spinach feta filling is perfectly salted, savory and delicious. You can make it with lots of different fillings, but try the one in the recipe below. It’s a knock out!

Frittata filling ideas

The filling in this frittata recipe is spinach and feta: our ideal filling that we make again and again! Why? It’s easy, and only requires 2 to 3 minutes of sautéing the spinach before assembling the frittata. But if you want to get fancy, there are so many different combinations! Here’s what to know about filling:

  • Chop and sauté the vegetables first. The veggies will not cook inside the frittata: so make sure to give them a good sauté before assembling. Make sure the pieces are bite sized and not too large.
  • Herbs can be used fresh. A nice sprinkling of chopped basil, oregano, thyme, or dill doesn’t need any heat.

Some creative filling combinations to get you started:

How to make a frittata

Find the right frittata pan

The only equipment you’ll need to make a frittata recipe? The right pan. Here’s what you’ll need:

  • 10-inch seasoned cast-iron skillet. Make sure that it’s well-seasoned to break it in before making this recipe (otherwise it will stick).
  • Or, a 10-inch oven-safe skillet. You’ll cook on the stovetop first, then place it in the oven to finish cooking. Speaking of…

Start on the stovetop, finish in the oven

The key to a frittata recipe is watching it closely during the cooking! You’ll cook it in two parts: first the stovetop, then the oven. Here’s what to look out for:

  • Cook on the stovetop until the top is set and the bottom is lightly browned. Don’t overcook, or it will get too browned in the oven! We like to use a spatula to pull back the sides and check to see if it’s firming up.
  • Bake 10 to 12 minutes, until the top solidifies. You’ll want it to just harden into a solid texture on the top.
Frittata recipe

What to serve with a frittata

Let’s say you’re making this frittata recipe for dinner. What to serve with it? It’s easy to think about breakfast or brunch side dishes (hash browns, biscuits, etc). But what about dinner sides? Here’s what we like to pair:

More tasty egg recipes

More to do with eggs? We’re egg-sperts (sorry!) with using this ingredient to whip up meals. Here are some favorite egg recipes for dinner…and for eggs for breakfast:

This frittata recipe is…

Vegetarian and gluten-free.

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Frittata

Easy Frittata Recipe


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

Here’s how to make a frittata recipe: an easy breakfast, lunch or dinner! This basic filling idea is fast and tasty, or any veggies you have on hand.


Ingredients

  • 8 large eggs
  • ¼ cup milk (whole or 2%)
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ cup shredded Parmesan cheese
  • ½ cup feta crumbles, plus more for sprinkling*
  • 1 tablespoon olive oil
  • 5 ounces (about 6 cups) packed spinach leaves
  • ¼ teaspoon garlic powder
  • Fresh ground black pepper
  • Optional: fresh basil leaves, for the garnish

Instructions

  1. Preheat oven to 400°F.

  2. In a medium bowl, whisk together eggs, milk, oregano, kosher salt, and fresh ground pepper. Whisk in the Parmesan and feta cheese.

  3. In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Sauté the spinach leaves, stirring until wilted, 2 to 3 minutes, spreading it around as you cook so that you spread oil up the sides of the pan. Add the garlic powder and 2 pinches kosher salt and sauté for another minute.

  4. Pour the egg mixture into the skillet. If necessary, use a fork to rearrange the spinach in an even layer so you can see if on the top. Sprinkle the top with a little more feta cheese. Cook for about 5 to 7 minutes over medium heat until the bottom is set and lightly browned, checking for doneness by pulling back the side with a spatula.

  5. Place the skillet in the oven and bake 10 to 12 minutes until the top is puffed, set, and slightly browned. Let rest for 10 minutes, then cut into wedges and serve warm, with sour cream or crème fraiche if desired. Leftovers save well: refrigerate for up to 5 days and serve them cold, room temperature, or warmed.

Notes

*Or use goat cheese crumbles or mozzarella cheese and add one more pinch of salt. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Frittata, Frittata recipe, How to make a frittata

A Couple Cooks - Recipes worth repeating.

Gluten Free Banana Bread

This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist…

A Couple Cooks – Recipes worth repeating.

This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.

Gluten free banana bread

Who needs AP flour, really? This one’s our favorite banana bread recipe…and there’s no flour to speak of. Just good old fashioned oats, bananas and a bit of magic. Try this golden brown Gluten Free Banana Bread recipe! It’s got just the right moist texture, nuanced sweetness, and pure banana flavor. There’s a crunchy sugar topping, too (yum). Whip it all up in a blender and wait while comfy, cozy aroma winds it’s way from the oven.

What you need for gluten free banana bread

For gluten free banana bread, there are three basic options for the flour component. Make it with oat flour, almond flour, or gluten free flour. Gluten free flour can have additives and gums, so we don’t generally use it in our recipes. Almond flour is delicious but send the calories through the roof. So we picked oats! You’ll use the same trick behind our Healthy Banana Muffins: blend them up until they form a natural flour. Here’s what you’ll need:

  • Old Fashioned rolled oats (not steel cut or instant oats)
  • Very ripe bananas
  • Sugar (or coconut sugar)
  • Baking soda, baking powder and salt
  • Eggs
  • Neutral oil
  • Honey
  • Vanilla and cinnamon
  • Turbinado sugar, for topping
Gluten free banana bread recipe

Tips for this banana bread recipe

This gluten free banana bread is a riff on some of our blender muffins and breads, but even better. We’ve tested it time upon time to get it just right! Here are a few things to keep in mind when you make it:

  • Use the ripest possible bananas. This is the cardinal rule of banana bread, and especially true with the gluten free variety. Don’t attempt this without brown bananas.
  • Mash and measure the bananas. You’ll use half in the blender, then stir in half so the batter gets a lumpy texture: just like normal banana bread!
  • Allow to come to room temp before cutting. This is important, since it doesn’t have gluten to hold it together.
  • Cut large slices. This also helps the bread stay together without gluten.

How to tell when it’s done

This banana bread gets dry when overbaked. How to know when it’s done? The top should be puffed and golden brown. When you insert a toothpick, it will come out mostly dry but with some crumbs still clinging to it. If you push it to a fully dry toothpick, the bread will be too dry. Trust us!

Gluten free banana bread

Gluten free banana bread mix-ins

You can add mix-ins to this gluten-free banana bread, but read this important note first. Adding anything to the texture of this banana bread can cause it to be less stable when sliced. If you do want to add mix-ins, chop them as small as possible. For example:

  • Try mini or small chocolate chips
  • Chop walnuts or pecans very small

More gluten free banana recipes

Love this gluten free quick bread concept? We’ve got lots of fun ways to vary it. Here are some more riffs on the idea:

Gluten free banana bread

This gluten free banana bread recipe is…

Vegetarian and gluten-free.

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Gluten free banana bread

Gluten Free Banana Bread


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices
  • Diet: Gluten Free

Description

This delicious gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.


Ingredients

  • 3 cups Old Fashioned rolled oats (do not use steel cut or instant oats)
  • 1 ½ cups mashed very ripe bananas (about 4 medium bananas)
  • ½ cup granulated sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 3 eggs (or flax eggs for vegan)
  • ½ cup neutral oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • Turbinado sugar or more granulated sugar, for topping

Instructions

  1. Preheat the oven to 375 degrees.  
  2. Grease an 8 or 9-inch bread pan with oil.
  3. Add the oats to a blender and blend until the oats are finely ground and resemble a flour. Add ¾ cup of the mashed bananas, the sugar, baking powder, baking soda, kosher salt, eggs, neutral oil, honey, vanilla, and cinnamon, stirring a bit with a spatula to incorporate the liquids a bit before you start. Blend until a smooth batter forms, stopping and scraping the bowl of the blender as necessary. Stir in the remaining ¾ cup bananas with a spatula so the batter comes to a lightly lumpy texture (like you’d expect in a good banana bread!). 
  4. Pour the batter into the prepared pan. Top with a sprinkle of turbinado sugar or more granulated sugar.
  5. Bake 50 to 55 minutes, until a toothpick comes out mostly clean but with some clinging crumbs (the exact timing depends on the size of pan and your oven). 
  6. Allow to cool in the pan until room temperature (this is important for the texture). Run a knife around the edges and invert. Slice into thick pieces and serve (because it’s 100% oats, thicker slices are better). Storage info: Stores for about 3 days at room temperature: keep it on a cutting board and cover with a towel. Or store refrigerated for 1 week, or freeze it in slices for up to 3 months.
  • Category: Baked Good
  • Method: Baked
  • Cuisine: Quick Bread

Keywords: Gluten free banana bread

A Couple Cooks - Recipes worth repeating.

Hearty Hashbrown Breakfast Casserole

This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well. Here’s a deliciously comforting recipe that makes your kitchen smell like a cozy diner: Hashbrown Breakfast Casserole! Don’t let the name fool you: this tasty number works for breakfast, brunch, or a tasty vegetarian dinner. It works cold, room temp or warm, so you can easily make it ahead. And leftovers stay good for days! It’s beautifully hearty, pairing cheesy hash browns with chili powder, garlic powder and cumin for massive savory flavor. Because it’s easy to make ahead, it’s super unfussy and low maintenance. Thank you, hashbrown casserole! The elements in this hashbrown breakfast casserole Again, the name is only half of the way you can serve it. We make this hashbrown breakfast casserole for friends who just had a baby as a vegetarian dinner. Because it’s easy to make in advance and doesn’t need to be reheated, it’s perfect for transporting to friends who need a meal. And, it’s a great savory option for a family brunch! Here’s what you’ll need: Frozen hashbrowns: Find a 1 pound bag in your local grocery. You can throw them […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well.

Hashbrown breakfast casserole

Here’s a deliciously comforting recipe that makes your kitchen smell like a cozy diner: Hashbrown Breakfast Casserole! Don’t let the name fool you: this tasty number works for breakfast, brunch, or a tasty vegetarian dinner. It works cold, room temp or warm, so you can easily make it ahead. And leftovers stay good for days! It’s beautifully hearty, pairing cheesy hash browns with chili powder, garlic powder and cumin for massive savory flavor. Because it’s easy to make ahead, it’s super unfussy and low maintenance. Thank you, hashbrown casserole!

The elements in this hashbrown breakfast casserole

Again, the name is only half of the way you can serve it. We make this hashbrown breakfast casserole for friends who just had a baby as a vegetarian dinner. Because it’s easy to make in advance and doesn’t need to be reheated, it’s perfect for transporting to friends who need a meal. And, it’s a great savory option for a family brunch! Here’s what you’ll need:

  • Frozen hashbrowns: Find a 1 pound bag in your local grocery. You can throw them in right from frozen!
  • Eggs: 1 dozen makes it a super filling recipe for a crowd
  • Sour cream adds just the right richness
  • Milk
  • Shredded cheddar cheese
  • Green onions
  • Red bell pepper
  • Spices: Chili powder, garlic powder, cumin, salt

You don’t even need to saute the veggies! Just throw everything in a 9 x 13″ pan and bake it up. (Of course, whisk the eggs first.) It’s seriously simple. Jump down to the recipe for all the info!

Breakfast casserole recipe

Frozen hashbrowns are easy, or use potatoes

This hashbrown breakfast casserole uses the magic of frozen hashbrowns to make a quick casserole in no time. There’s actually nothing processed about frozen hash browns: they’re simply potatoes! However, some hash brown brands can include extra flours or fillers. Check the package ingredients to make sure!

If you’d like, you can also use potatoes! Use 1 pound of russet potatoes, which is the perfect type for hashbrowns. In the recipe below, we’ve included instructions on how to quick soak them so they’re the consistency of frozen hashbrowns, like in our Homemade Hash Brown recipe. See below for more!

How long does hashbrown breakfast casserole last

This breakfast casserole is super unfussy. To put it together, all you have to do is dump and stir: then bake for 50 to 55 minutes. The best part? Leftovers last for days. The pan makes enough for 8 servings, so we always make it for our family then refrigerate the leftovers.

  • Leftovers are good for 5 days, refrigerated.
  • To serve, you can eat cold, room temperature, or warmed in a 350 degree oven.
Hashbrown breakfast casserole

It’s a vegetarian breakfast casserole, too!

Many breakfast casserole recipes have sausage. This one skips the meat, so it’s a vegetarian breakfast that works for various eaters! The flavor is so savory and delicious, you don’t need the meat. It’s also free of gluten, so it’s a nice gluten free breakfast option, too.

What to serve with hashbrown breakfast casserole

Whether you’re serving it as a vegetarian breakfast, brunch, or dinner, there are lots of great ways to accessorize this into a meal! Here’s what we’d pair with it:

Breakfast casserole

This hashbrown breakfast casserole is…

Vegetarian and gluten-free.

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Hashbrown breakfast casserole

Hearty Hashbrown Breakfast Casserole


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well.


Ingredients

  • 2 green onions
  • 1 small red bell pepper
  • 16 ounces frozen hash browns*
  • 8 ounces (2 cups) shredded cheddar cheese
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 3/4 teaspoons kosher salt, divided
  • 12 eggs
  • 1 cup milk
  • 1/2 cup sour cream, plus more to serve
  • Salsa, to serve

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9″ x 13″ casserole dish.
  2. Finely dice the bell pepper. Thinly slice the green onions.
  3. Add the frozen hash browns, chopped pepper and green onion, and shredded cheese to the casserole pan and mix to combine. Sprinkle with the chili powder, garlic powder, cumin and 1 1/4 teaspoons kosher salt over the veggie mix and stir to combine.
  4. In large bowl, whisk the eggs. Then whisk in the milk, sour cream and the remaining 1/2 teaspoon kosher salt until fully combined (small dots of sour cream are ok). Pour the egg mixture over vegetables, then gently tap it down with a whisk to get everything evenly distributed.
  5. Bake 50 to 55 minutes until eggs are set (insert a knife and check to make sure it is cooked through). Rest 5 minutes before slicing into pieces and serving. Leftovers save well: refrigerate for up to 5 days and serve them cold, room temperature, or warmed. 

Notes

*Or, use 2 medium russet potatoes (1 pound). Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes. Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Breakfast

Keywords: Hashbrown breakfast casserole

More vegetarian breakfast ideas

This vegetarian breakfast casserole is a fantastic option for a meatless brunch! Here are a few other great meatless ideas:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Fluffy Almond Flour Pancakes

Try these almond flour pancakes: light, fluffy and so full of flavor they’ll become your go-to recipe. Everyone will ask for seconds! Here’s a recipe we made for guests that everyone couldn’t stop talking about: Almond Flour Pancakes. “They’re so light and fluffy! They taste like cake! You’d never know they’re made of almonds!” was the chorus echoed as we devoured this stack of flapjacks. We made these for a visit from my parents and they disappeared in no time. They’re fluffy and vanilla scented, so tasty that no one would guess there’s none of the standard all purpose flour. In fact, we might just switch to these as our everyday pancake! Ingredients in this almond flour pancakes recipe Almond flour pancakes sound like they might be super nutty or extra dense. Au contraire! These pancakes are light and fluffy, vanilla-scented and almost taste like crepes. You’d never know they were gluten-free. In fact, that’s our specialty: recipes where you don’t feel like you’re giving anything up (whether that’s gluten free, meatless, or even just healthy takes on comfort food). Here are the almond flour pancakes ingredients: Almond flour Sugar Baking powder Kosher salt Eggs Neutral oil Vanilla Make sure […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Try these almond flour pancakes: light, fluffy and so full of flavor they’ll become your go-to recipe. Everyone will ask for seconds!

Almond flour pancakes

Here’s a recipe we made for guests that everyone couldn’t stop talking about: Almond Flour Pancakes. “They’re so light and fluffy! They taste like cake! You’d never know they’re made of almonds!” was the chorus echoed as we devoured this stack of flapjacks. We made these for a visit from my parents and they disappeared in no time. They’re fluffy and vanilla scented, so tasty that no one would guess there’s none of the standard all purpose flour. In fact, we might just switch to these as our everyday pancake!

Ingredients in this almond flour pancakes recipe

Almond flour pancakes sound like they might be super nutty or extra dense. Au contraire! These pancakes are light and fluffy, vanilla-scented and almost taste like crepes. You’d never know they were gluten-free. In fact, that’s our specialty: recipes where you don’t feel like you’re giving anything up (whether that’s gluten free, meatless, or even just healthy takes on comfort food). Here are the almond flour pancakes ingredients:

  • Almond flour
  • Sugar
  • Baking powder
  • Kosher salt
  • Eggs
  • Neutral oil
  • Vanilla

Make sure to buy almond flour, not almond meal

When you’re shopping for this recipe, make sure to grab a bag of almond flour, not almond meal. Though both are made of ground almonds, there’s a distinct difference between the two:

  • Almond flour is made from blanched almonds (almonds with their skins removed) and is ground very finely. 
  • Almond meal contains the skins, making it brown in color instead of off-white, and has a coarser grind than almond flour.

To get the right texture for these almond flour pancakes, almond flour is required because it makes the fluffiest texture! It’s easy to find at your local grocery store these days, just make sure to check the package. Other recipes that use almond flour? Fluffy Gluten Free Waffles or this Chocolate Chip Skillet Cookie.

Almond flour

Tips for cooking: use low heat and flip gently

For this almond flour pancakes recipe, it’s important to take care during the cooking process. Almond flour pancakes are more delicate than a standard pancake, and they brown faster. This is because they don’t have gluten to hold them together. Here are a few tips for cooking them:

  • Low and slow is key! If the heat is too high, the pancakes come out burned on the outside and raw on the inside. Low and slow is the way to go: especially with almond flour pancakes.
  • Flip them when bubbles form on the surface and start to pop. It’s hard to wait for this signal, but trust us! This trick works every time and makes the perfectly cooked pancake.
  • Gently flip them: they’ll be more delicate than a standard pancake. That said, we were easily able to flip these: just keep that in mind when you go to flip.
Almond flour pancakes recipe

Skip mix-ins for almond flour pancakes and go for toppings!

Because almond flour pancakes are a bit more delicate, we don’t recommend adding mix-ins to the batter. This can break up the structure of the pancake and make it more difficult to flip. Instead, go big on toppings! Here are some of our favorite ideas to complete this healthy breakfast:

What would you serve for toppings? Let us know in the comments below!

Almond flour pancakes

This almond flour pancakes recipe is…

Vegetarian, dairy-free and gluten-free. (For vegan you could try with flax eggs, but we have not tested this substitute.)

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Almond flour pancakes

Fluffy Almond Flour Pancakes


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 pancakes
  • Diet: Vegetarian

Description

Try these almond flour pancakes: light, fluffy and so full of flavor they’ll become your go-to recipe. Everyone will ask for seconds!


Ingredients

  • 1 1/2 cups almond flour
  • 2 1/2 tablespoons sugar
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 4 large eggs
  • 2 tablespoons neutral oil
  • 1/2 tablespoon vanilla extract

Instructions

  1. In a medium bowl, mix the almond flour, sugar, baking powder, and salt. 
  2. In a separate bowl, whisk together the eggs, neutral oil, and vanilla extract. Add the dries and stir to combine. 
  3. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour 1/4 cup of the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then gently flip them and cook until golden on the other side: take care as they are a bit more fragile than a standard pancake. 
  4. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast

Keywords: Almond flour pancakes, almond flour pancakes recipe

More great pancakes recipes

Love a big stack of flapjacks? Here are some of our favorite pancakes recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Classic Asparagus Quiche

This asparagus quiche recipe is a total showstopper! Smoked mozzarella and feta make an irresistible filling for the flaky pastry crust. The buttery scent of this recipe in the oven may win you one or two marriage proposals…or at least it will have the neighbors wandering by to snatch up leftovers. Try this crowd-pleasing Asparagus Quiche! It’s packed with savory, cozy flavor, perfect for spring brunches or light dinners with a crisp glass of white wine. We won’t lie: it is a bit of a project. But it’s worth every second of time for the satisfaction you’ll get from making a quiche from scratch. Plus, it’s easy to make in advance…and we’ve got some cheater steps too. We served it to guests who went gaga over this one. Come: let’s make quiche! How to make this asparagus quiche recipe: an overview! In under 2 hours, you’ve got a complete masterpiece of an asparagus quiche recipe: made completely from scratch. That includes a homemade quiche crust. Want a shortcut? You can do storebought crust too: see below. But we highly recommend the homemade crust: it’s crispy, buttery perfection. Here’s what to expect from this process timing-wise: Make the pie dough 20 […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This asparagus quiche recipe is a total showstopper! Smoked mozzarella and feta make an irresistible filling for the flaky pastry crust.

Asparagus quiche

The buttery scent of this recipe in the oven may win you one or two marriage proposals…or at least it will have the neighbors wandering by to snatch up leftovers. Try this crowd-pleasing Asparagus Quiche! It’s packed with savory, cozy flavor, perfect for spring brunches or light dinners with a crisp glass of white wine. We won’t lie: it is a bit of a project. But it’s worth every second of time for the satisfaction you’ll get from making a quiche from scratch. Plus, it’s easy to make in advance…and we’ve got some cheater steps too. We served it to guests who went gaga over this one. Come: let’s make quiche!

How to make this asparagus quiche recipe: an overview!

In under 2 hours, you’ve got a complete masterpiece of an asparagus quiche recipe: made completely from scratch. That includes a homemade quiche crust. Want a shortcut? You can do storebought crust too: see below. But we highly recommend the homemade crust: it’s crispy, buttery perfection. Here’s what to expect from this process timing-wise:

Make the pie dough20 minutes, active
Freeze the dough10 minutes, inactive
Blind bake the dough + make the filling25 minutes, active
Bake the quiche40 to 50 minutes, inactive
Asparagus quiche recipe

Tips for making homemade quiche crust

Ever made a quiche crust from scratch? It’s pretty simple, but you do need a few dough-making techniques. Above all: have confidence! Working with dough takes time and practice. If it’s your first time, give yourself some grace. (Let us know if you have any questions in the comments or on Instagram!)

  • Use a standard 9-inch pie plate, not deep dish. Deep dish will be too thick for the filling amount here.
  • A pastry cloth is helpful, but not necessary. It helps for rolling out the dough so it doesn’t stick on the counter. If you don’t have one, just lightly dust the counter with flour.
  • Use the tines of a fork to decorate the edge. We’re fans of the lines a fork tine makes for a quiche crust. Of course, you could do a fluted edge too, like this one.
  • You’ll freeze the crust 10 minutes before blind baking it. Why? This helps the crust to hold its shape while blind baking. (This freezer method shortcuts refrigerating for a few hours. You’re welcome!) What’s blind baking? Well, we’re glad you asked…

The key? Blind bake the crust!

The biggest key to making an asparagus quiche recipe, or any quiche for that matter? Blind baking the crust. Blind baking is baking a pie crust without the filling. This makes sure that crust is perfectly firm before you add the wet filling, which avoids the soggy crust problem. This is especially important for a custard pie like a quiche, because the filling is so wet. If you don’t blind bake, you’ll get soggy bottom crust for sure (we did). Here’s what to know about blind baking and how to get the perfect flaky crust:

  • Prick holes with a fork all over the crust. This is called docking the crust: it makes it puff up less while in the oven.
  • Add pie weights: like dried beans or rice! You can use ceramic pie weights (we used these) to weigh down the crust so it doesn’t get too puffy. Or, you can use dried beans or dry rice! It doesn’t harm the beans or rice: you can still cook them as normal after using them as weights.
Asparagus quiche recipe

Want a shortcut? Use store-bought crust

Yes, you can short-cut the effort to make your homemade crust and go with a store-bought pastry crust. Any type of purchased pie crust works (we don’t have a favorite brand since we always make our own). You’ll still need to blind bake the store-bought crust! So start in the recipe below at Step 3.

This asparagus quiche recipe is easy to make in advance

Yes, it takes about 2 hours to make! But here’s the thing: only about 1 hour of it is active time. Even better: it saves VERY well. It’s so easy to make the night before, or even a few days in advance! Here’s what to do:

  • Make the entire quiche 1 to 3 days in advance. Then refrigerate it until serving!
  • Warm in a 200 degree oven for about 20 minutes before serving. It’s also delicious cold, but we like it warmed up.
  • Saves 5 days refrigerated. Wrap it in plastic or aluminum to keep it fresh.
Asparagus quiche

Ways to serve asparagus quiche

This asparagus quiche recipe is a total showstopper! We served this at a spring birthday brunch for my mom and everyone went crazy over it. In fact, it was suddenly gone before we knew it! It was absolutely perfect for a festive occasion (it would be great for Easter or Mother’s Day). While recipe testing, we also ate it for dinner: which was perfect as well. Here are some ways we’d accessorize it:

How would you serve it? Let us know in the comments below!

This asparagus quiche recipe is…

Vegetarian.

Print

Classic Asparagus Quiche


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

This asparagus quiche is a total showstopper! Smoked mozzarella and feta make an irresistible filling for the flaky pastry crust. 


Ingredients

For the quiche crust*

  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 6 tablespoons unsalted butter
  • 4 to 6 tablespoons ice water

For the asparagus quiche

  • 4 ounces asparagus (about 8 thin stalks)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, divided
  • 3 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • Fresh ground black pepper
  • 3 ounces (about 3/4 cup) smoked mozzarella or smoked gouda, grated
  • 1/4 cup feta cheese crumbles

Instructions

  1. Make the quiche crust: Preheat the oven to 375 degrees Fahrenheit. In a medium bowl, mix the all-purpose flour, kosher salt, and baking powder. Slice the butter into pieces, then cut it into the flour mixture using a pastry blender until a coarse meal texture is obtained. Sprinkle the ice water over the flour 1 tablespoon at a time, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together but is not sticky. Form the dough into a ball.
  2. Roll out and freeze the dough: If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional), and either way, dust the pin in flour. Roll the dough to an even 12-inch circle (which corresponds to the 9-inch pie pan). Use a rolling pin to transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. Then press it with the tines of a fork to decorate the edges (see the photos). Use a fork to gently prick holes in the bottom and sides of the crust (this helps it to not puff up while blind baking). Freeze the crust for 10 minutes before blind baking. 
  3. Blind bake the crust: Remove the dough from the freezer and place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 15 minutes, then carefully remove the parchment and weights and bake additional 8 minutes until the bottom is lightly browned. Remove from the oven and go to Step 5.
  4. Saute the asparagus: Meanwhile, wash the asparagus and trim off the ends. Cut the stalks into bite-sized pieces. In a large skillet, heat the olive oil over medium high heat. Add the asparagus, 1/4 teaspoon kosher salt, and a few grind black pepper. Cook, stirring occasionally, until the largest pieces are tender, about 5 to 8 minutes. This depends on the thickness and maturity of the asparagus, so it’s different every time! Taste and remove when it’s just tender and still bright green, but not crunchy.
  5. Reduce the oven heat: When the crust is done blind baking, remove it from the oven and reduce the heat of the oven to 350 degrees Fahrenheit. 
  6. Make the filling: In a medium bowl, whisk together the eggs, milk, cream, 3/4 teaspoon kosher salt, and several grinds black pepper. Place the grated smoked mozzarella cheese in bottom of the crust. Pour the egg mixture over the top. Sprinkle the sauteed asparagus and feta cheese crumbles.
  7. Bake: Bake 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least two hours. It’s easiest to make the night before, so you can refrigerate until serving. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated. 

Notes

*You can also use a storebought pastry crust to shortcut some time. You’ll still need to blind bake the crust, so start with Step 3.

  • Category: Main dish
  • Method: Baked
  • Cuisine: American

Keywords: Asparagus quiche, asparagus quiche recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Hearty Breakfast Skillet

This breakfast skillet recipe is a hearty way to start the day! Cook up cheesy eggs and potatoes in a cast iron skillet or any large pan. Want a hearty, savory breakfast that doubles as a tasty simple dinner? Try this Breakfast Skillet! Sure, it’s designed for mornings…but why not eat it for brinner? We often go the breakfast for dinner route over here, and this one is a solid part of our repertoire. Cheesy hash browns topped with runny egg yolks and salsa? Yes please! Even better, the spices in the potatoes mimic breakfast sausage (hello, fennel!) so the entire vibe is extremely hearty and satisfying. Here’s how to make it for yourself! What’s in a good breakfast skillet recipe? The breakfast skillet is a pretty loose concept: it could include just about anything! This one we customized to taste hearty and savory like you’d expect from a restaurant, but make it easy enough to make at home. Many breakfast skillet recipes include breakfast sausage, but since we eat mostly vegetarian around here we went the meatless route. Here’s what’s in this tasty skillet: Hash browns: These form the base; we like using frozen (see below) Eggs: Cook them […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This breakfast skillet recipe is a hearty way to start the day! Cook up cheesy eggs and potatoes in a cast iron skillet or any large pan.

Breakfast Skillet

Want a hearty, savory breakfast that doubles as a tasty simple dinner? Try this Breakfast Skillet! Sure, it’s designed for mornings…but why not eat it for brinner? We often go the breakfast for dinner route over here, and this one is a solid part of our repertoire. Cheesy hash browns topped with runny egg yolks and salsa? Yes please! Even better, the spices in the potatoes mimic breakfast sausage (hello, fennel!) so the entire vibe is extremely hearty and satisfying. Here’s how to make it for yourself!

What’s in a good breakfast skillet recipe?

The breakfast skillet is a pretty loose concept: it could include just about anything! This one we customized to taste hearty and savory like you’d expect from a restaurant, but make it easy enough to make at home. Many breakfast skillet recipes include breakfast sausage, but since we eat mostly vegetarian around here we went the meatless route. Here’s what’s in this tasty skillet:

  • Hash browns: These form the base; we like using frozen (see below)
  • Eggs: Cook them until just set and the yolks are runny
  • Cheese: Cheddar or feel free to customize: smoked mozzarella or gouda would be fantastic
  • Spices: Chili powder, garlic, cumin, and fennel seeds
  • Green onion: For a little savory zip and green
  • Salsa: It’s not required, but it makes a great garnish
Breakfast skillet

Use frozen hash browns for a quick and easy recipe

When we make a breakfast skillet, we’re usually in need of speed. So the primary path for this breakfast skillet is frozen hash browns! There’s nothing processed about frozen hash browns: they’re simply potatoes! However, some purchased hash browns can include extra flours or fillers. Check the package ingredients to make sure!

Alternate method: use potatoes!

Want to use potatoes instead? We’ve got you! You can use our method for Homemade Hash Browns instead: and it only adds a few extra minutes! Start with 2 medium russet potatoes (1 pound). Then you’ll need to soak the potatoes for just 2 minutes; here’s what to do:

  • Grate the potatoes: Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes.
  • Soak the potatoes for 2 minutes: Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes. 
  • Dry the potatoes: Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible. Then cook starting at Step 1 of the recipe below!
Breakfast skillet recipe

Make it a cast iron breakfast skillet!

What type of pan to cook this breakfast skillet? Well, you can use any pan you like: but here are a few tips:

  • Cast iron breakfast skillet: If you have it, use a very large cast iron skillet is best! It heats well and it looks simply stunning. We used a 12-inch cast iron skillet, but you can make it work in a 10-inch as well.
  • Any large, oven-proof skillet: Otherwise, any large, heavy skillet will do! Try for 10 to 12 inches, so the hash browns have enough space to brown. Cooking in a small skillet steams the potatoes and they won’t get as

What else to serve with it

This breakfast skillet is so hearty, you don’t need to serve much else alongside. But if you’re cooking up a fancy brunch or breakfast for dinner (brinner!), here are some great options:

Cast iron breakfast skillet

This breakfast skillet recipe is…

Vegetarian and gluten-free.

Print
Breakfast Skillet

Hearty Breakfast Skillet


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This breakfast skillet recipe is a hearty way to start the day! Cook up cheesy eggs and potatoes in a cast iron skillet or any large pan.


Ingredients

  • 1/4 cup olive oil
  • 5 cups (1 pound) frozen shredded hash browns (or 2 medium russet potatoes — see below*)
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 tablespoon cumin
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon kosher salt
  • 2 green onions, thinly sliced
  • 1/4 cup shredded cheddar cheese, plus a sprinkle more
  • 1 tablespoon butter
  • 4 eggs
  • For the garnish: Salsa, fresh cilantro (optional)

Instructions

  1. Cook the hash browns: Heat the olive oil in a large oven-proof or cast iron skillet and add the hash browns, flipping occasionally until browned. At 6 minutes, add the chili powder, garlic powder, cumin, fennel seeds, and kosher salt. Cook another about 6 minutes until browned, continuing to flip so they don’t stick. 
  2. Add the cheese and eggs: Reduce the heat to low. Add the green onions (reserving a handful for the garnish) and cheese and mix it in. Make divots for the eggs (all the way down to the bare pan) and add 1/4 tablespoon butter into each well. Crack 1 egg into each well, and top each with a pinch of kosher salt. Add a sprinkle of additional shredded cheese on top. 
  3. Cook the eggs on the stovetop: Increase the heat to medium low and cook for 3 minutes on the stove. Meanwhile, preheat the broiler.
  4. Finish in the broiler: Transfer the skillet to the broiler and cook for 3 to 4 minutes until the whites of the eggs are set.
  5. Serve: Garnish with salsa, the reserved green onions, and fresh cilantro. Serve warm. 

Notes

*To use russet potatoes, use our Homemade Hash Browns method: Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes. Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible. Then cook starting at Step 1 of this recipe. 

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast

Keywords: Breakfast skillet, breakfast skillet recipe, cast iron breakfast skillet

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Strawberry Muffins with Cream Cheese Swirl

Everyone will want seconds of this delicious strawberry muffins recipe! It’s got a tender fluffy crumb and and a cream cheese swirl topping. Here’s a recipe that turned out even more delicious than we imagined…these insanely tasty Strawberry Muffins! Imagine: a muffin with a tender crumb: just sweet enough and delightfully moist. Then top that with a strawberry cream cheese swirl, that coats everything in sweet savory richness. Our 4 year old Larson had the idea of making strawberry muffins (genius!), so we turned our favorite pumpkin muffin into a berry based one. Turns out, this one is even better than the original! What’s great about these strawberry muffins Some strawberry muffins have little chunks of strawberries in the batter, much like you would a blueberry muffin. But when we tried that type of strawberry muffin, the bits of berry made the batter soggy. Here’s what makes this strawberry muffin great: The strawberries are incorporated in a cream cheese swirl. This way, the berries incorporate into a creamy topping, leaving the bottom portion of the muffin perfectly moist. Man, is it delicious! The muffins are just sweet enough. Many muffins are glorified cupcakes: these are just sweet enough to be […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Everyone will want seconds of this delicious strawberry muffins recipe! It’s got a tender fluffy crumb and and a cream cheese swirl topping.

Strawberry muffins

Here’s a recipe that turned out even more delicious than we imagined…these insanely tasty Strawberry Muffins! Imagine: a muffin with a tender crumb: just sweet enough and delightfully moist. Then top that with a strawberry cream cheese swirl, that coats everything in sweet savory richness. Our 4 year old Larson had the idea of making strawberry muffins (genius!), so we turned our favorite pumpkin muffin into a berry based one. Turns out, this one is even better than the original!

What’s great about these strawberry muffins

Some strawberry muffins have little chunks of strawberries in the batter, much like you would a blueberry muffin. But when we tried that type of strawberry muffin, the bits of berry made the batter soggy. Here’s what makes this strawberry muffin great:

  • The strawberries are incorporated in a cream cheese swirl. This way, the berries incorporate into a creamy topping, leaving the bottom portion of the muffin perfectly moist. Man, is it delicious!
  • The muffins are just sweet enough. Many muffins are glorified cupcakes: these are just sweet enough to be aptly called a muffin.
  • They’re moist from applesauce! Applesauce makes a perfectly moist cake portion of the muffin, without it being too buttery or oily.

How to make and swirl the cream cheese topping

These strawberry muffins are pretty straightforward: the only part that needs a little more explanation is the cream cheese swirl. Here’s what to know about this part of the recipe:

  • Dice the strawberries into small pieces. This helps the strawberries to integrate into the cream cheese — it will turn pink but still have strawberry chunks (this is intended!).
  • Place dollops of cream cheese on top of the muffin batter. Use a heaping 1 tablespoon.
  • Use a toothpick to swirl and push the cheese into the batter. Swirl it in so that it incorporates into the top portion of the muffin batter.
Strawberry muffins

Storage info for strawberry muffins

Because there’s cream cheese on top, you’ll want to store these strawberry muffins in the refrigerator instead of at room temperature like other muffins. Here are a few pointers:

  • The muffins are the best the day of making. Wait after baking until they’re about room temperature, then devour. They taste incredible the day of.
  • Refrigerate for 5 days. Pop them into the fridge for storage. Remember to let them warm back to room temp for a minute or two before you enjoy them.
  • Do not freeze. The cream cheese topping doesn’t hold up well in the freezer, so we don’t recommend freezing here.

When to serve them!

These strawberry muffins are great for when you have a bunch of strawberries you don’t know what to do with. They’re absolutely perfect for entertaining, too! Here are a few ideas for how to pair them:

Strawberry muffins

More strawberry recipes

Love this popular berry? Us too! Here are some of our favorite ways to make strawberries into a tasty treat:

Strawberry muffins

This strawberry muffins recipe is…

Vegetarian.

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Strawberry muffins

Strawberry Muffins (with Cream Cheese Swirl!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

Everyone will want seconds of this delicious strawberry muffins recipe! It’s got a tender fluffy crumb and and a cream cheese swirl topping. 


Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled Old Fashioned oats
  • 1/2 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups unsweetened applesauce
  • 1/4 cup neutral oil
  • 1 tablespoon vanilla extract
  • 8 ounces cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1 cup diced strawberries

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a standard muffin tin.
  2. In a medium bowl, mix the all-purpose flour, rolled oats, brown sugar and cinnamon with the baking powder, baking soda, and kosher salt.
  3. In another bowl, combine the applesauce, neutral oil, and vanilla extract. Wait to add it to the dries until you’ve made the cream cheese topping. 
  4. Dice the strawberries into small pieces. Use a stand mixer fitted with a paddle attachment or electric hand mixer to combine the cream cheese, sugar, and strawberries: beat them on medium speed until fully combined (the cheese will turn pink but still have chunks of strawberries). 
  5. Mix the wet ingredients (applesauce, oil and vanilla) into the bowl with the dry ingredients (flour, oats, etc.) and stir until a smooth batter forms.
  6. Divide the batter evenly into the 12 muffin cups. Dollop a mounded tablespoon of strawberry cream cheese onto the center of each muffin. Then use a toothpick to swirl the cream cheese until it is smoothed onto the top and partially worked into the batter (see the photos).
  7. Bake for about 25 to 28 minutes, until a toothpick comes out clean when inserted into the muffin portion. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack. Cool 1 hour until room temperature. Enjoy or refrigerate up to 1 week (these muffins do not freeze well).
  • Category: Muffins
  • Method: Baked
  • Cuisine: Muffins

Keywords: Strawberry muffins, strawberry muffins recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Simple Baked Eggs

Oven baked eggs are a simple way to make a special breakfast! Bake them in small dishes then serve with a variety of toppings. Bon appetit! We love finding unique ways to eat the same ingredients, and this trick falls into that category. Try these Oven Baked Eggs! It’s a simple way to make a special breakfast out of everyday ingredients. (What can’t an egg do? Seriously.) Here you’ll throw the eggs into small baking dishes, then load them up with toppings of your choice. Go simple like Parmesan and herbs, or fancy like sauteed spinach and mushrooms. Here’s the basic method, and a few more fun topping ideas! How to make baked eggs: basic method Baked eggs are so simple, you barely need a recipe! Actually, you don’t need one. Memorize this simple method and you can make them on repeat for special brunch: Preheat the oven to 375 degrees Fahrenheit. The perfect temperature for baking eggs. Melt 1/2 tablespoon butter for each dish. Throw them in the already warm oven to make quick work of it. Then brush it around your dish. Substitute neutral oil for dairy free. Add 2 eggs per dish. To avoid shells, crack them […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Oven baked eggs are a simple way to make a special breakfast! Bake them in small dishes then serve with a variety of toppings. Bon appetit!

Baked eggs

We love finding unique ways to eat the same ingredients, and this trick falls into that category. Try these Oven Baked Eggs! It’s a simple way to make a special breakfast out of everyday ingredients. (What can’t an egg do? Seriously.) Here you’ll throw the eggs into small baking dishes, then load them up with toppings of your choice. Go simple like Parmesan and herbs, or fancy like sauteed spinach and mushrooms. Here’s the basic method, and a few more fun topping ideas!

How to make baked eggs: basic method

Baked eggs are so simple, you barely need a recipe! Actually, you don’t need one. Memorize this simple method and you can make them on repeat for special brunch:

  • Preheat the oven to 375 degrees Fahrenheit. The perfect temperature for baking eggs.
  • Melt 1/2 tablespoon butter for each dish. Throw them in the already warm oven to make quick work of it. Then brush it around your dish. Substitute neutral oil for dairy free.
  • Add 2 eggs per dish. To avoid shells, crack them into a small bowl first, then slide them in. But you can also go right into the dish.
  • Add salt and pepper. Just 1/8 teaspoon salt per dish does the trick!
  • Bake 12 to 15 minutes. Usually ours is perfect at 13 minutes. Keep reading for more about bake time!
Baked eggs

How long to bake eggs?

The exact timing for baked eggs varies based on a few variables: the exact heat of the oven, the thickness of the baking dish, and how runny you’d like the yolk.

  • It takes about 12 to 15 minutes to cook eggs in a ramekin to where the yolk is runny and the white is set. The style is closest to sunny side up eggs.
  • Cook longer to fully cook the yolk. This would be closer to over hard eggs.
  • Thicker baking dishes cause the timing to be slightly longer.
  • Start checking at 12 minutes: look at the whites around the yolk and make sure they are just set.

Baked egg toppings

Here’s the fun part: adding toppings to your baked eggs! This can be as complicated or simple as you like. Our favorite is just Parmesan and fresh herbs, which takes no time at all. Here are some ideas to get your wheels turning:

Oven baked eggs

What else to serve with them

Are you cooking up a special brunch? There are so many fun things to serve with baked eggs…in fact, we’re not sure where to begin! Here are a few of our favorite ideas:

More ways to cook eggs

Are you egg obsessed like we are? There are so many tasty ways to cook eggs! Here are some favorites:

Oven baked eggs

This baked eggs recipe is…

Vegetarian and gluten-free.

Print
Baked eggs

Simple Baked Eggs


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 7 minutes
  • Cook Time: 13 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving
  • Diet: Vegetarian

Description

Oven baked eggs are a simple way to make a special breakfast! Bake them in small dishes then serve with a variety of toppings. Bon appetit!


Ingredients

For each serving

  • 2 eggs
  • 1/2 tablespoon butter (or substitute neutral oil for dairy free)
  • 1/8 teaspoon kosher salt
  • Fresh ground pepper

Topping ideas:

  • Shredded Parmesan cheese, fresh thyme sprigs
  • Shredded cheddar cheese, salsa or pico de gallo
  • Sauteed spinach and mushrooms, feta cheese

Instructions

  1. Preheat the oven to 375 degrees.
  2. While the oven preheats, add 1/2 tablespoon butter to each small baking dish or ramekin. Add to the oven until it melts (about 1 minute), then use a brush to spread it around the inside of the dish.
  3. Crack the eggs into a small bowl, then slide 2 into each dish. Sprinkle each with 1/8 teaspoon kosher salt and fresh ground black pepper. Bake 12 to 15 minutes (ours usually take 13 minutes), until whites are set and yolk reach desired firmness. The exact timing depends on the thickness of the dish. (If desired, you can cook longer to get a fully cooked yolk.)
  4. Sprinkle with toppings and serve. Keep in mind the baking dishes are hot, so place them on a separate plate for serving.
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Eggs

Keywords: Baked eggs, Oven baked eggs

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Go-To Banana Pancakes

Here’s your go-to banana pancakes recipe! They’re massively fluffy, delicious, and quick and easy to whip up. If there’s a smell of cozy, it’s wafting pancakes on a hot griddle. Right? It’s the aroma of lazy mornings, slanted morning light, and cradling a warm mug of coffee. So here’s the only recipe you need to create that magic: our go-to Banana Pancakes recipe! This one is totally classic: with simple ingredients that you probably already have on hand. You can customize it to different diets, and to the amount of bananas you have on hand. It’s totally flexible for you and your morning! This one is the one we use for special breakfasts or brunches for our family…and it’s always a hit. How to make banana pancakes: some tips! There are just a few things to note about making this banana pancakes recipe. But all in all, it’s the definition of simple. Here’s what to know: Ripe bananas are best. Don’t compromise on this! The riper the banana, the better that beautiful scent in your pancakes. Are your bananas still green? Here’s a trick: you can ripen bananas in the oven. See below for more about customizing the recipe to […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s your go-to banana pancakes recipe! They’re massively fluffy, delicious, and quick and easy to whip up.

Banana pancakes

If there’s a smell of cozy, it’s wafting pancakes on a hot griddle. Right? It’s the aroma of lazy mornings, slanted morning light, and cradling a warm mug of coffee. So here’s the only recipe you need to create that magic: our go-to Banana Pancakes recipe! This one is totally classic: with simple ingredients that you probably already have on hand. You can customize it to different diets, and to the amount of bananas you have on hand. It’s totally flexible for you and your morning! This one is the one we use for special breakfasts or brunches for our family…and it’s always a hit.

How to make banana pancakes: some tips!

There are just a few things to note about making this banana pancakes recipe. But all in all, it’s the definition of simple. Here’s what to know:

  • Ripe bananas are best. Don’t compromise on this! The riper the banana, the better that beautiful scent in your pancakes. Are your bananas still green? Here’s a trick: you can ripen bananas in the oven. See below for more about customizing the recipe to your bananas!
  • Cook the batter on low heat. This is what cooks pancakes to perfection: golden on the outside and cooked through on the inside. See below for more on that.

You can use any number of bananas: here’s how!

The other day, we wanted to make banana pancakes: but we only had one of that magical yellow fruit on hand. Can you make banana pancakes with 1 banana? Yes! We’ve tested this recipe so it works with different amounts of bananas. Here’s what to know:

  • How many mashed bananas in a cup? It depends on their size. 1 small banana = 1/4 cup mashed. 1 medium banana = 1/3 cup mashed. 1 large banana = 1/2 cup mashed. 1 extra large banana = 3/4 cup mashed.
  • This recipe works with 1/2 cup, 3/4 cup or 1 cup mashed banana. Just add a few tablespoons additional milk to the batter until it comes to a pourable consistency.
Banana pancakes

How to cook pancakes: low and slow

The key to cooking a pancake to perfection? Here are two tips you can use to cook them right every time. Trust us: we’ve made lots of mistakes in this area!

  • Use low to medium low heat. Cooking the pancakes slowly avoids getting them blackened on the outside and raw on the inside.
  • When to flip? When the bubbles form. Wait until bubbles start to form on the surface of the pancake: then flip it! It’s the indication that it’s cooked through.

Banana pancake variations: vegan, gluten free and more!

These banana pancakes are classic style: they’re made with all purpose flour and egg. But do you have a dietary preference and want to change it up? Or want to add some mix-ins? We’ve got options! Here’s what to do to modify this recipe:

  • Vegan: Use the recipe below with a flax egg and oat milk.
  • Gluten free: Go to our Banana Oatmeal Pancakes instead.
  • Whole wheat: Substitute white whole wheat flour for the all-purpose flour, or use 1/2 whole wheat and half all-purpose flour
  • Banana blueberry pancakes: Use 1 cup fresh or frozen blueberries. Place them right onto the pancakes after you’ve poured them onto the griddle (don’t put them into the batter).
  • Banana chocolate chip: Use 1/4 cup chocolate chips. Same idea as above.
Banana pancakes

Banana pancake toppings

What do you put on your banana pancakes? We’re simple over here! Here’s the combination we think is pure perfection — and a few other ideas in case you want to mix it up.

  • Almond butter, sliced bananas and maple: This is our ideal topping for a stack of banana-flavored flapjacks. It’s simple and complements the flavors perfectly, in our minds. A few other ideas…
  • PB&J: Use peanut butter and homemade strawberry chia jam.
  • Fruit sauce: Add strawberry sauce, raspberry sauce, or blueberry sauce for a fancy breakfast.

How about you: what do you like on your banana pancakes?

More pancake recipes

There’s lots more where these come from! Pick from some of these favorite pancake recipes:

This banana pancake recipe is…

Vegetarian. For vegan, follow the modifications in the recipe below. For gluten-free, go to Banana Oatmeal Pancakes.

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Banana Pancakes

Go-To Banana Pancakes


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 to 10 medium pancakes
  • Diet: Vegetarian

Description

Here’s your go-to banana pancakes recipe! They’re massively fluffy, delicious, and quick and easy to whip up. 


Ingredients

  • 3/4 cup mashed ripe banana* (about 3 small, 2 medium or 1 extra large)
  • 1 large egg (or flax egg for vegan)
  • 1 tablespoon neutral oil
  • 3/4 cup milk of choice (2% or non-dairy milk)
  • 1 cup all-purpose flour**
  • 1/2 teaspoon cinnamon 
  • 1 tablespoon baking powder
  • 2 tablespoons light brown sugar (or granulated sugar)
  • 1/2 teaspoon kosher salt
  • To serve: almond butter, banana slices, honey or maple syrup

Instructions

  1. In a medium bowl, mash the banana and measure it out. Whisk in the egg, neutral oil, and milk. 
  2. In a separate bowl bowl, whisk together the all-purpose flour, cinnamon, baking powder, sugar, and kosher salt.
  3. Stir the dry ingredients into the wet ingredients until a smooth, thick batter forms. (If needed, you can add another tablespoon of milk to get it to a pourable consistency, but you shouldn’t need it for the first batch.)
  4. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the batter into small circles: about 1/4 cup each. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side. 
  5. If necessary, add a tiny splash of milk to the batter for the second batch so it comes to a pourable consistency. Repeat with the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with desired toppings.

Notes

*Typically 1 small banana equals 1/4 cup mashed, and 1 large is 1/2 cup mashed. You can make this recipe with 1/2 cup mashed banana if that’s all you have. Just add about 2 more tablespoons milk to the batter so it comes to a pourable consistency before cooking. You can also increase to 1 cup mashed banana for a more intense banana flavor, and use the same principles.

*For gluten free banana pancakes, go to Banana Oatmeal Pancakes.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast

Keywords: Banana pancakes, banana pancakes recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes