Here’s how much I love these oatmeal breakfast cookies: after I finish typing this post, I’m going to head to the kitchen to make more. They’re vegan, gluten-free, and dairy-free, and they have fiber from the oats and protein and heal…
Here’s how much I love these oatmeal breakfast cookies: after I finish typing this post, I’m going to head to the kitchen to make more. They’re vegan, gluten-free, and dairy-free, and they have fiber from the oats and protein and healthy fats from almond butter. Thanks to maple syrup, they’re naturally sweetened too. But these breakfast cookies aren’t just good for you. They’re also delicious! The same ingredients that pack them with nutrients give them a sweet, nutty flavor and soft, puffy texture. Who wants to eat a bowl of oatmeal when you can eat a cookie for breakfast!? Breakfast […]
These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with a healthy spin.
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!
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.
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:
Add 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). They add the perfect tang!
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.
Mash the bananas, then stir them into the blender with a spatula.
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.
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.
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.
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.
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:
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.
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:
In a medium bowl, whisk together eggs, milk, oregano, kosher salt, and fresh ground pepper. Whisk in the Parmesan and feta cheese.
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.
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.
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.
*Or use goat cheese crumbles or mozzarella cheese and add one more pinch of salt.
Keywords: Frittata, Frittata recipe, How to make a frittata
These blueberry lavender scones are a lovely breakfast or afternoon snack! Bursting blueberry scones topped with sweet lavender glaze. Delish! I have the prettiest blueberry lavender scones to brighten up your breakfast table! These bursting blueberry bites of love and blanketed with a sweet and slightly floral glaze that tastes amazing. Scones with summer fruit […]
These blueberry lavender scones are a lovely breakfast or afternoon snack! Bursting blueberry scones topped with sweet lavender glaze. Delish!
I have the prettiest blueberry lavender scones to brighten up your breakfast table!
These bursting blueberry bites of love and blanketed with a sweet and slightly floral glaze that tastes amazing. Scones with summer fruit are one of my favorite things and I can hardly handle how delicious these are! It’s like a big bite of blueberry muffin, but not quite as sweet and with a lovely little icing on top.
Like my other favorite lavender treats, I have two ways of bringing in the lavender flavor. I’ve been making things with lavender for years now and initially, I only ever flavored things with the dried culinary lavender flowers. This is a great method and I do love the flowers. I have them on hand at all times.
However, I have found lavender extract and I LOVE that too for baked goods. For things like cakes or cookies or even these scones, I find that it brings a lavender flavor throughout the treat that can be hard to achieve with the dried flowers. Both the flowers and the extract are pricey, but both last a really long time, so you can store them on hand and have lavender dessert any time you wish!
Speaking of, I never really consider scones to be dessert. Unless it’s, like, breakfast dessert. I mostly prefer savory breakfast dishes, but then after breakfast I still want a bite of something sweet.
Enter: breakfast dessert.
It’s just like that!
These are perfect for breakfast dessert, or regular old breakfast if you’re not a crazy person like I am. They are great for brunch, afternoon tea or snacks or even real dessert at night. (more…)
Asparagus Omelette With Burrata, And Parsley Pesto The perfect breakfast during asparagus season. This omelet can be thin or thick. Or even make a sloppy scramble out of it. You can serve it with Stracciatella di bufala or ricotta, and unsalted feta or soft goat cheese are also great. You can make this omelette for […]
Asparagus Omelette With Burrata, And Parsley Pesto
The perfect breakfast during asparagus season. This omelet can be thin or thick. Or even make a sloppy scramble out of it. You can serve it with Stracciatella di bufala or ricotta, and unsalted feta or soft goat cheese are also great.
You can make this omelette for two people in two small pans, or in large one.
INGREDIENTS (serves 1)
4 asparagus stalks
½ tbsp chopped parsley leaves
2 tsp olive oil
1 tsp butter
A little lemon zest
Fresh chili to taste
1. Break off the ends of the asparagus and trim for neatness. Cut each asparagus stem into 3-4 pieces.
The asparagus itself knows where to break. This way you get rid of the fibrous part completely.
2. Lightly beat the eggs with a large pinch of salt.
3. Prepare the pesto. Put chopped parsley leaves in a mortar, add a pinch of salt and 2 tsp of olive oil. Rub it together.
4. Melt the butter in a non-stick skillet. Place the asparagus and pour in 150 ml of cold water. Cook, stirring over high heat for 2-3 minutes.
5. When all the water has boiled away, pour in the eggs and turn down the heat to low. Distribute the asparagus.
6. Use a spatula to gently slide the omelet toward the center. Tilt the pan so that the liquid egg will drip under the cooked part of the omelet. This way the eggs will cook evenly and won’t overdry anywhere.
7. Transfer the omelet to a plate. Break up the burrata with your hands and sprinkle on top. Drizzle with parsley pesto. Take a few swipes and get some zest from the lemon. Spice it up.
Ever tried buckwheat pancakes? Sure, they aren’t the prettiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a delicate, almost nutty flavor all its own.
Thanks to the buckwheat flour, these pancakes are naturally gluten free! These pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge. I just love them.
This recipe was originally adapted from a fun cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen. I visit Adrianna’s blog any time I need some creative recipe inspiration or a laugh, which is often.
It’s been eight years, so I’m revisiting this recipe to update the photos. I also tweaked the recipe a bit to work even better with 100 percent buckwheat flour. I added another egg and a smidge more flour. Hope you’ll give them a try soon!
Of all the vegan bacons, tempeh bacon may be king. Why? It’s hard to compete with the health perks of tempeh, mainly the protein, which makes it a true bacon substitute.
To ensure smoky, salty, sweet flavor, we infused the tempeh with lots of tamari, …
Of all the vegan bacons, tempeh bacon may be king. Why? It’s hard to compete with the health perks of tempeh, mainly the protein, which makes it a true bacon substitute.
To ensure smoky, salty, sweet flavor, we infused the tempeh with lots of tamari, liquid smoke, black pepper, maple syrup, and a dash of cayenne for a bit of heat. Once baked, you have tender bacon strips with crisp edges and major flavor ready for brunch, scrambles, sandwiches, and beyond!
WHITE ASPARAGUS WITH HOLLANDAISE SAUCE AND YOUNG POTATOES Recipe PREP TIME COOK TIME MAKES 15 minutes 30 minutes 2 servings INGREDIENTS (serves 2) 8-10 asparagus stalks 8-10 young potatoes 4 tbsp hollandaise sauce 4 slices of prosciutto or jamon 1 egg Some parsley leaves Ground black pepper Ground coriander Ground chili INSTRUCTIONS Get new recipe […]
It’s wonderful! Happy asparagus season, everyone. And how wonderful that they appear in tandem with young potatoes. For me, it’s the perfect combination. It’s couldn’t get any better than that, except to…. complement with a couple of slices of jamon or prosciutto. Choose any asparagus you like. White or green.
I remember the first time I tasted asparagus in Germany, because it was impossible to get it in Ukraine. We took a long walk through a park and happened to see tables with white tablecloths, among the green trees. The restaurant looked very fancy, and we were tired and wearing sneakers. A waiter of a respectable age gave us a menu with only two items: potatoes with asparagus (small portion) and potatoes with asparagus (large portion). We were also offered a pitcher of white wine, and we all nodded. I had a small portion. They brought out a huge white plate with two large young potatoes and four stalks of asparagus. Everything was lavishly covered with hollandaise sauce. And the iced white wine was very nice.
WHITE ASPARAGUS WITH HOLLANDAISE SAUCE AND YOUNG POTATOES
4. Boil an egg. Place the egg on a towel and pierce it with the sharp tip of a knife until it clicks. This will keep the egg from cracking in the hot water. Put the egg in boiling water and boil for 7 minutes. Cool slightly in cold water and peel.
5. Trim the ends off the asparagus. Peel the bottom with a vegetable peeler.
6. Add a small amount of water to a wide saucepan or skillet. Add ⅓ tsp salt. Put the asparagus in and cook; if they are thin stalks, for 2 minutes, if the asparagus is thick, then for 3 minutes.
7. Place the potatoes, asparagus, and half an egg on a plate. Pour on the hollandaise sauce. Sprinkle with chopped parsley, sprinkle with a pinch of ground coriander and chili. Add pepper and lay out the prosciutto. Serve.
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This breakfast burrito recipe is my ideal weekend breakfast. I love it because it’s fun, fresh, filling, and healthy, and it’s also a great way to use up odds and ends of ingredients I have leftover from recipe testing (or, you know, just m…
This breakfast burrito recipe is my ideal weekend breakfast. I love it because it’s fun, fresh, filling, and healthy, and it’s also a great way to use up odds and ends of ingredients I have leftover from recipe testing (or, you know, just making dinner) during the week. That half bunch of cilantro? Gone. The last little bit of cabbage? In it goes! Random black beans or avocado? This breakfast burrito is starting to sound good… Breakfast Burrito Recipe Ingredients I make this breakfast burrito recipe a little differently every time, but no matter what, I always start with these […]
Scrambled eggs are one of the little luxuries of everyday life. When I make them, I savor every bite. They’re soft and creamy, rich and flavorful, and they just so happen to cook in under 5 minutes. Seriously, how amazing is that? If you poke aro…
Scrambled eggs are one of the little luxuries of everyday life. When I make them, I savor every bite. They’re soft and creamy, rich and flavorful, and they just so happen to cook in under 5 minutes. Seriously, how amazing is that? If you poke around the internet in search of the best scrambled eggs recipe, you’ll find a million sites claiming to have it. Don’t be fooled – when it comes to scrambled eggs, “best” is a matter of personal taste. You can load them up with butter or sour cream, or just keep them simple like me. The […]