Honey Wheat Pancakes {Egg-free}

Don't most of us start off the new year wanting to be healthier?  Well, I am trying to do that this year.  One way I am doing that is by modifying some of the recipes I make frequently.  Here is the same Pancake (EF) recipe I have been making for years.  I replaced half of the all-purpose flour with whole-wheat flour.  I also replaced the sugar with honey.  I was pleasantly surprised by how much my family liked them.  My kids didn't even seem to notice that they were different.

Maybe that is because I also made most of them with mini chocolate chips!  Before you balk at my adding chocolate to my supposedly healthier pancakes, hear me out.  We normally eat our pancakes with pure maple syrup.  If you use one tablespoon of syrup for two pancakes, that is whopping 100 calories.  But if you use one teaspoon of chocolate chips for two pancakes, that is only 25 calories.  And with chocolate chips in your pancakes, who needs syrup?  It is amazing how a little bit of chocolate can add a lot of rich flavor!

If you like this recipe, you may also like Honey Wheat Cornbread (EF, DF).

 We had our pancakes with fruit and turkey sausage. 

Honey Wheat Pancakes (EF)

1 c whole-wheat flour

1 c all-purpose flour

2 T honey

1 T baking powder

½ t salt

1/3 c cooking oil

2 c skim¹ milk

½ c mini chocolate chips (optional)

Mix together both flours, sugar, baking powder and salt.  Gradually add milk and oil, while blending on low.  Then mix on medium speed until blended through.  Using a large spoon or muffin scoop, pour batter onto a nonstick griddle² heated to medium-low to medium heat.  Cook on first side until air bubbles come to the surface and edges start to appear dry.  Flip and cook on the other side until golden.

Honey Wheat Pancakes w/ Chocolate Chips (EF)

Mix batter as described above.  Using a large spoon or muffin scoop, pour batter onto a nonstick griddle heated to medium-low to medium heat.  Sprinkle each pancake with about ½ teaspoon of chocolate chips.  Cook on first side until air bubbles come to the surface and edges start to appear dry.  Flip and cook on the other side until golden.

Makes about 20 3 inch pancakes.

Notes:

¹  If I don’t specify on what kind of milk then that means I think it doesn’t matter which kind you use.  In this recipe, I think skim milk works the best.  The thicker higher fat milks seem to not cook as well and the inside of the pancake doesn’t get cooked all the way.

² I don’t have many nonstick pans but I do have a nice nonstick griddle.  I think it is a must for pancakes.  If you don’t have one, these will likely stick to your pan.

 Honey Wheat Pancakes without and with chocolate chips.

Vegetable Beef Soup {Slow-Cooker}

It has been two years since I started this blog!  By the end of 2012, my blog was up to about 2,000 page views a month.  At that time, I was hoping it would get to 5,000 page views a month by the end of 2013.  As of the end of 2013, I have been getting 7,000 page views a month!  Thanks to you all for following my blog!  My hope it is helping some with food allergies cook and enjoy somewhat normal foods.

Here is a recipe for Vegetable Beef Soup.  It is inspired by the recipe for Amazing Beef Vegetable Soup from The Vintage Mom's food blog.  The recipe says to simmer all day.  Anytime I read this, I think slow-cooker.  That is how I cooked mine.  I also made a few ingredient adjustments and additions, as you can see below.  I love that this warm, comforting soup is so full of so many yummy veggies!

Note:  This recipe makes a lot of soup!!  You need a BIG slow-cooker.  I cooked Mine in a 6 quart capacity slow-cooker and it was almost filled to the brim.  We shared half of the soup with friends and still had enough for two meals for our family.  I even froze a couple of containers for lunches.  

If you like this recipe, you may also like Taco Soup (EF, GF).

Vegetable Beef Soup

Inspired by The Vintage Mom’s Amazing Beef Vegetable Soup

1 medium onion, diced

4-6 cloves garlic, minced

1 T olive oil

1 lb ground beef

1 carton low-sodium beef broth

1 large 28 oz can crushed tomatoes

½ head of cabbage, coarsely chopped

1 c frozen corn

1 c baby carrots, chopped

1 c frozen peas

1 c fresh or frozen green beans*

5 medium yellow potatoes, cubed

1 packet of Lipton Beefy Onion Soup mix

2 T celery flakes

2 T Worcestershire sauce

2 bay leaves

1 T ground black pepper

1 T dried parsley

In a skillet, sauté onion and garlic in olive oil.  Move onion and garlic to slow-cooker.  In same skillet brown the beef.  Drain beef and place in slow-cooker.  Add broth, tomatoes, vegetables and all remaining spices.  Cook on low for about 8 hours.  Remove bay leaves prior to serving.

*I used canned green beans, adding them about half way through the cook time because that is what I had on hand.  I also think you could put canned green beans in for the entire cook time.  They may just be more likely to come apart.

New Year's

Most people eat something special on New Year's Day for luck or prosperity.  Last year, I made Hoppin' John.  It is a southern dish of cooked black-eyed peas served over rice.  I will be making it again for New Year's Day dinner tomorrow.  What are you having to celebrate the coming year?  Happy New Year!!

Crockpot Chicken

This is a recipe I have been making for years.  It has that warm comforting feel of chicken noodle soup without the noodle soup.  Actually, after making it this time, I am wondering if you could make it into chicken noodle soup.  I think all you would have to do is add more broth.  Then when it is finished cooking shred up the chicken, removing skin and bones.  Add chicken back to veggies and broth and serve with egg-free noodles.  What do you think?  Let me know if you try it before I do!

I know my husband will prefer the recipe here, since he is not a soup lover.  I usually serve the chicken and veggies with a quick and easy rice pilaf.  I hope you and your family enjoys this healthy, comforting meal!

If you like this recipe, you may also like Thyme Roasted Chicken with Onions and Potatoes (EF, GF).

Crockpot Chicken

1 pound carrots, peeled and chopped

4 celery ribs, washed and chopped

1 large onion, diced

4 split chicken breasts (with bones and skin – about 4 pounds)

1 c chicken broth*

2 t dried basil

2 t salt

1 t black pepper

Place celery, onion and carrots in the bottom of slow cooker.  Top with chicken.  Pour broth over chicken.   Sprinkle chicken with basil, salt and pepper.  Cook on low for 7-9 hours.  Remove skin from chicken prior to serving.  Serve with cooked vegetables. 

*If you have a gluten allergy, make sure the chicken broth you use is gluten free.

Chocolate Thumbprints {Egg-free}

Have you made some delicious Christmas cookies yet?  If not, try these!  I found this recipe on Pinterest.  I thought the cookies flattened out a little bit more than I would have liked.  Next time, I plan to omit the extra two tablespoons of butter, using just the two sticks.  Haha. . . just two sticks!  I also ended up doubling the frosting.  Maybe I used too much.  My husband assured me that there isn't any such thing as too much frosting!

We will also be making this Cut Out Cookie (EF) recipe this week.  I will try to post a picture after the fact.  Have a very Merry Christmas!!

Chocolate Thumbprints - Click here to link to recipe.