Baby Banana Pancakes

Mini pancakes that are perfect for your little ones.  They have a light banana flavor and are easy to make and are special diet friendly – they are gluten-free, egg-free and dairy-free. Pancakes for EVERYONE!

20140531-232520-84320527.jpgMy little niece, Happy, is the cutest 1-year old in the whole world.  She loves Elmo, bananas, singing the abc’s and “ninach” (spinach).  She also giggles and smiles all the time, which is why I call her Happy. But poor little Happy is allergic to almost EVERYTHING. Dairy, eggs, certain preservatives and possibly wheat. My sister-in-law was having a hard time finding  snacks to give Happy, so she asked me to test out some recipes. These tiny pancakes quickly became Happy’s favorite snack.  They are very easy to make and freeze well so you can always have a quick and healthy snack on hand to give your little one.

20140531-232521-84321926.jpgI tried a few iterations of this recipe (as well as a failed muffin recipe) before coming up with this final recipe.  If you have little ones in your house who love bananas – make them these pancakes!  They have no added sugar, no dairy, no eggs and are made with rice flour.  Perfect for little tummies. You can find rice flour in your grocery store in the baking aisle – usually next to the all-purpose flour.  You can also buy it online.  I buy Bob’s Red Mill (see picture below).  I also tried making this with brown rice flour, but I found the pancakes came out too dense.

20140531-232519-84319882.jpgAnother great thing about these pancakes is that they only have 7 ingredients AND they take about 4 minutes to cook up.

20140531-232602-84362535.jpgRemember, these pancakes were formulated for little tummies, so they are not bursting with flavor. But if you’re not making them for toddlers, you can add some cinnamon and nutmeg for some spice and some sugar (or honey/agave) for some sweetness, to the batter.  I would start with a teaspoon of cinnamon, a sprinkle of nutmeg and 1-2 tablespoons of sugar – and adjust from there.  For those who are not allergic to peanuts, I enjoy them made as is, then slathered with peanut butter and jelly.  Mmm.  Perfect breakfast on the go – peanut butter and jelly banana pancakes.  Yum

20140531-232523-84323271.jpgFast. Tasty. gluten-free vegan pancakes.  Perfect for little and big tummies alike! Pancakes for EVERYONE!

Recipe: Baby Banana Pancakes 20140531-232521-84321268.jpg

Yield: 15-20 baby pancakes-serves about 2 adults

Time: 15 minutes

Ingredients:

  • 1 medium overripe banana
  • 1 cup plain soy milk (or any milk)
  • ¼ cup applesauce
  • 1 tsp vanilla extract (optional)
  • 1 cup White Rice flour
  • ½ tsp salt
  • 1 tsp baking powder

Instructions:

  1. In a medium bowl mash the banana very well.  Then add the soy milk, applesauce and vanilla and stir until well combined, set aside.
  2.  In a small bowl combine the dry ingredients.
  3.  Add the dry ingredients to the wet ingredients and then stir until just combined. Do not over mix.  The batter will be lumpy.
  4. Spray a small frying pan with vegetable oil spray (or coat with vegetable oil) and heat the pan on medium heat.  Add 1 tablespoon of batter and cook for about 2 minutes or until edges are rounded and bubbles form in the middle. Then flip the pancake and cook for another 2-3 minutes.

Enjoy plain, with maple syrup, your favorite jelly or peanut butter (or both!).

Store leftover pancakes in a sealed container in the fridge for up to a week. Pancakes can be frozen for up to 3 months.

Recipe adapted from: Food.com

 

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Ultimate Chocolate Chip Cookie (butter) Cake

A rich, chewy, and decadent cookie cake.  Made in 35 minutes flat – from prep to your plate or belly.  Gooey, chocolatey, cookie buttery cake. With an easy Biscoff caramel on top.  Yep.  Biscoff caramel.

Cookie butter cake light

This is the ultimate.  Why is this the ULTIMATE?  Because it is just so damn good.  When you bite into this cookie cake you’re going to say “Wow” but it will sound more like “Mow” because your mouth will be full of chocolate goodness and gooey Biscoff caramel.  That was the reaction I got when my coworkers devoured this cake and again when I brought this to my future mother-in-law’s house, then to a friend’s graduation party and then again to a family BBQ. Many of them asked for the recipe, so I decided to triage this cake to the top of the blog roll. In the past 3 weeks, I have made this cake FOUR times. It really is incredible how chewy and rich this cookie cake is.  And drizzled (or smothered) with a Biscoff caramel on top.  Moist, chewy, chocolately goodness.  And, it is SO simple to make – I will show you step by step how simple this was.  Don’t take my word for it.  Just scroll down.

Cookie Butter Cake.jpgThis recipe came from me needing a quick dessert. You know, when you need something delicious and you need it NOW!  Whether it be you have last minute guests, or you are such a clutz, you dropped the original dessert that took you hours to make and now it’s all over the floor, scattered with broken glass. Or you had a bad day and there is no pint of Ben and Jerry’s in sight. Or maybe you’re just looking for a quick and delicious way to use up that Biscoff in your cabinet so you stop eating it by the spoonful 3X a day. #dessertproblems

WELL, let me tell you, that this cookie cake is about solve all your problems.  ALL of them.  Because that’s what cookies are.  Problem solvers.  This cookie cake is faster than baking individual cookies (no dropping dough on a pan, or chilling dough), it is faster than baking a cake (no mixer required!), it is faster than blondies (no hour + cooling time needed).  And, if I haven’t mentioned, it is so damn good.

20140521-181232-65552918.jpg

Chewy, chocolate, cookie goodness. It is so moist, and so chewy, it is the ultimate cookie cake.  If you like chocolate chip cookies, and you like blondies, you will LOVE this cake.

I promised this cake is easy – so here is a quick rundown of the steps in photo form:

20140605-074207-27727615.jpg1. Melt the butter

2. Add brown sugar

3.  Add Biscoff (Save a spoonful for yourself!)

4. Beat in 1 egg and 1 egg yolk, and vanilla

5. Add flour, salt, baking soda and baking powder

6. Fold flour until well incorporated.

Then add your chocolate chips – I used a mixture of semisweet and white chocolate for this cake. Then pat into a prepared pie pan and bake for 20 minutes

20140526-113026-41426595.jpgThe next time I used a combination of semisweet and butterscotch chips – YUM (My taller half LOVES butterscotch)

The last step is to make your Biscoff Caramel Sauce.  As I’ve stated before: I LOVE Biscoff – it is the most delicious thing that comes in a jar.  So why not smother the top of this cookie cake with some extra Biscoff love.  The caramel sauce is made with just equal parts milk and Biscoff stirred together until smooth.  This makes a creamy drizzle on top of your cookie cake.  You can alter the ratio to get a thicker or thinner caramel on top.  I made it with both a 1:1 and a 1:2 milk to Biscoff ratio. The 1:2 ratio yields a thicker caramel (see left bottom pic) which makes it difficult to drizzle (compared to the 1:1, the bottom right pic) But I honestly loved it both ways.

20140609-235623-86183078.jpgCan’t decide? Heck, just make it all 4 ways.

 Also, try some Biscoff caramel in your morning oatmeal – shhhh I won’t tell.

Recipe: Ultimate Chocolate Chip Cookie (Butter) Cake Cookie Butter Cake.jpg

Yield: 1 9inch cookie cake

Time: Prep 10 minutes Bake: 20 minutes

Ingredients:

  • 2 cups of all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2
 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons of unsalted butter, melted
  • 3/4 cup Biscoff
  • 1 cup dark brown sugar, packed
  • 1 egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips (Or half semisweet chocolate chips and half white chocolate or butterscotch chips)

Biscoff Caramel

  • 2 Tablespoons of milk (I used 1%)
  • 2 Tablespoons of Biscoff

Instructions:

Make cookie cake:

Preheat oven to 350 degrees. Grease a 9-inch round pie pan.

In a small bowl, combine the flour, salt, baking soda and baking powder. Stir to mix everything and set aside.

Melt butter in microwave, just until there is a small piece of unmelted butter left. In a large bowl, stir melted butter and brown sugar until well combined. Then add in the Biscoff and mix until well incorporated. Next add the egg and egg yolk and vanilla and stir until everything is well combined.

Add the mixed dry ingredients into the large the bowl with the wet ingredients. Fold the flour mixture into the Biscoff mixture using a spatula until well incorporated. This may take a minute because the wet ingredient mixture is thick, but keep folding, everything will go in. Fold in the chocolate chips. Then dump it into the prepared pie plate and pat down using your hands to make an even layer.

Bake at 350 degrees F for 20-25 minutes or until cookie is light golden brown on the outer edges. Allow cookie cake to cool about 10 minutes.

Make Biscoff Caramel drizzle:

While cake is cooling, in a small bowl, stir milk and Biscoff until well combined. This may take a minute or so, just keep stirring. If you would like a thicker caramel to spread, use only 1 tablespoon of milk.

Drizzle or spread Biscoff Caramel over cake. Serve directly from pie pan and enjoy!

Store leftover cookie cake in plastic wrap or in a sealed container. Cookie cake can be stored at room temperature for up to 5 days

Want more BIscoff?

Easy S’mores Cookies Bars

Easy S'mores cookie bars.jpg