Recipes ideas for Vegetables


Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

Oatmeal Cookie Pancakes!

Ingredients
1 cup quick-cooking oatmeal
1 cup all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons chopped walnuts (or any nuts you prefer!)
3/4 cup plain fat-free yogurt
3/4 cup skim milk
1/2 cup egg substitute (Egg Beaters)
1 teaspoon vanilla extract
1 medium banana, mashed
1/4 cup raisins
1 tablespoon butter, melted
cooking spray
maple syrup, for drizzling (sugar free, if you desire) or honey, for drizzling
Directions
1Mix dry ingredients, the first 7, in a bowl.
2In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins.
3Stir in the melted light butter.
4Heat a griddle over medium heat and spray with cooking spray.
5Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.
6Cakes will cook in about 2 minutes on each side.
7Keep pancakes tented with foil as they come off the griddle to keep them hot.
8Serve with drizzled honey or (sugar free) maple syrup over the top.

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