Banana Carrot Oatmeal Pancakes

Adapted from this recipe, these pancakes are superhealthy, and reheat incredibly well. I've been making them over the weekend and enjoying them all week long, topped with various fruits, like apples, bananas, and strawberries instead of syrup.

Yield: 8-10 pancakes

1 1/4 c whole wheat flour

2 packets (~1/2 c) instant oatmeal (any flavor will do, but I prefer plain or something NONfruity)

2 heaping teaspoons baking powder

dash of salt

1 tsp cinnamon (optional)

1/2 tsp nutmeg (optional)

1/2 tsp ground ginger (optional)

1 1/2-2 c soymilk (i've been using the sweetened soy milk and omitting sugar in the recipe)

2 eggs

2 Tbsp vegetable oil

2 carrots, peeled and grated

1 ripe banana, mashed

Combine flour, oatmeal, baking powder, salt, and spices (if using) in a large mixing bowl. If using sweetened instant oatmeal, I like to sieve it first to get rid of all the excess sugar. Measure out 1 1/2 c soymilk and mix together with eggs, oil, carrots, and banana. Add the milk mixture to the dry ingredients and mix until just moist. Depending on how thick you like your pancakes, add more soymilk (I end up adding at least 1/2 c more). Heat a griddle or nonstick frying pan over medium high to high heat and lightly coat with oil. When the pan is ready (a few drops of water should spatter around when dropped on a ready griddle), pour about 1/4-1/2 c of batter onto the pan. Use the back of a spoon to quickly spread it out a bit to the desired thickness. Cook for a couple minutes, until the top of the pancake changes color slightly and bubbles form. Flip the pancake over and cook for another few minutes, until both sides are golden brown. Enjoy right away, or refrigerate and pop in the microwave for 30 seconds. These taste great with a little syrup, some butter and cinnamon, warmed jelly, or simply sliced fruit!

Breakfast, Desi Style: Akoori

Yield: 2-3 breakfast servings

6 green onions, finely chopped

2 cloves of garlic, grated

1 tsp ginger paste

3/4 tsp cayenne pepper or 1 green chili, sliced lengthwise

3/4 tsp turmeric

1/2 tsp cumin-corriendar powder

2 small roma tomatoes, finely chopped

4 eggs

salt to taste

vegetable oil

Heat the oil in a saucepan over medium-high heat. Sautee the onions for 1-2 min until slightly softened. Add the garlic, ginger paste, and green chili (if using), and sautee for another minute. Add the remaining spices and the tomatoes, and cook until the tomatoes have released their water and the water has evaporated. Add the eggs and scramble. Cook to desired done-ness. Add salt to taste. I love to eat this with toasted english muffins with a light layer of mayo, or fresh hot rotis. mmm

My Mom's Blueberry Crumb Cake

This cake has been a hit with anyone I have ever made it for.

Ingredients:
3/4 C Sugar
1/4 C Soft Shortening (butter ok)
1 egg
1/2 C Milk
2 C Flour
1 tsp. Baking powder
1/2 tsp salt
1 1/2 C Blueberries (use wild Maine blueberries, because, lets face it...all other blueberries are wannabes)

Topping
1/2 C Sugar
1/3 C Flour
1/4 C Butter (out of refrigerator for awhile but not really soft yet)
1/2-1 tsp cinnamon
Blend with pastry blender

Grease and flour a 9x9 or 7x11 pan. Mix sugar, shortening and egg thoroughly. Stir in milk. Blend dry ingredients. Stir in. Carefully blend in blueberries. Spread batter in pan. Sprinkle with topping. Bake at 375 for 35 minutes. Enjoy!!