Oat Bran Pancakes

Ingredients

1 cup oat bran
1/2 cup all-purpose flour
1 to 2 Teaspoon(s) Sugar
2 Teaspoon(s) Baking Powder
1 Cup milk
1 tbs vegetable oil
1 egg white, slightly beaten

Preparation: 

 

Heat griddle over medium-high heat (375°F electric griddle); lightly spray with vegetable oil cooking spray or oil lightly. Combine dry ingredients. Add combined milk, oil and egg white; mix well.* Pour scant 1/4 cup batter for each pancake onto prepared griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Turn only once. 

NOTES: Batter will thicken upon standing. For best results, cook pancakes immediately after mixing

Serving Tips: Fruit Pancakes: Fold in 1 cup chopped fruit just before cooking.

COOK NOTE: TIP: To keep pancakes warm: Heat oven to 250°F. Place pancakes in single layer on ungreased cookie sheet; cover tightly with foil. Keep in warm oven up to 10 minutes. To freeze pancakes: Stack with waxed paper between each pancake. Wrap securely in foil or place in freezer bag. Seal, label and freeze. To reheat frozen pancakes: Unwrap 3 pancakes; wrap in paper towel. Microwave at HIGH about 1 minute 30 seconds or until warm.

Strawberry Oat Bran Muffins

(Based on Ina Garten's recipe)

Ingredients

2 cups whole wheat flour, 1 cup oat bran (Ina: 3 cups all-purpose flour)
me: Ground flax seed, approx 1/8 cup

1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (I omitted b/c I used salted butter)
1 1/2 tablespoons ground cinnamon (I round up to two)
me: 2 tsp vanilla extract

1 1/4 cups milk (I added a tiny bit extra)
2 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
3 cups diced fresh strawberries (Ina: 2 cups diced fresh strawberries )
1 cup sugar (Ina: 1 1/2 cups sugar)

Directions

Preheat the oven to 375 degrees. Line muffin tins with paper liners.

Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.

(Note: I added sugar to other dry ingredients and only mixed in the strawberries at the end.)

Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

2012, Ina Garten, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ina-garten/strawberry-muffins-recipe.html?oc=linkback

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NOTES: despite the whole wheat, oat bran and flax, these muffins turned out pretty fluffy. 

(Sweet) Veggie Muffins

YIELD 24 muffins

INGREDIENTS

Original:

• 2 cups whole wheat flour (or what you have on hand)
• 2 -3tablespoons soy flour (omit if you'd like but it adds protein)
• 1teaspoon baking soda
• 1⁄4teaspoon salt
• 1⁄4cup unsalted butter, softened
• 1⁄3cup brown sugar (or other sweetener)
• 2 -3tablespoons honey (optional)
• 1egg
• 3cups vegetables, pureed (I use 6 jars of baby food)
• 1teaspoon vanilla
• 2teaspoons cinnamon

My version:

• 1 cup whole wheat flour
• 1/2 cup almond flour
• 1/2 cup chickpea flour
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄4 cup butter, softened
• 1⁄2 cup white sugar
• 2 eggs
• 2 1/2 cups pureed carrots and broccoli stems (I boiled and food processed, thinning with some of the veggie broth until applesauce-like in consistency) 
• 1/2 cup peanut butter
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 1 dash of nutmeg
• 1 tsp ginger powder (optional) 

DIRECTIONS

Preheat oven to 350°F.

Spray muffin pans or line with muffin papers.

Mix ingredients with electric mixer until well blended.

Fill muffins 2/3 full with batter.

Bake 25 minutes (I baked 35 minutes and tops were barely browned) until or toothpick comes out clean.

Cool partially in the pan then remove to wire rack.

Store half in an air tight container.

Freeze the other half. Microwave to defrost.


If you are using your own steamed vegetables, you may need to add some fruit juice to thin it out to the consistency of applesauce.If you don't have 3 cups of vegetables, make up the difference with unsweetened apple sauce or mashed bananas.n

Protein Power Balls / Truffles

What you'll need
— 1/2 cup pumpkin seeds
— 1/2 cup coconut flour (or 3/4 cup rolled oats)
— 1/3 cup hemp seeds
— 1/4 cup sunflower seeds
— 1 1/2 cups pitted dates
— 3 tbsp cocoa powder
— 2-3 tbsp chocolate protein powder
— 1/4 tsp sea salt (scant)
— 1 tsp pure vanilla extract

What to do
In a food processor, process the pumpkin seeds, coconut flour, hemp seeds and sunflower seeds until fine and crumbly. Add the dates and process slightly. Add remaining ingredients and process until mixture forms a ball — this will take a few minutes, keep processing! Take small spoonfuls (about 1 tbsp) and roll in balls. Makes 25-28 balls.