Easy Healthy Pancakes Kids Love

My kids eat pancakes literally every morning.  I wish I was joking.  But I'm not.  Last night, I was fortunate enough to meet Katie Lee, comfort food cook extraordinaire and cookbook author.  Aside from being totes gorg, she gave me an amazing new recipe for healthy pancakes.  At first I was skeptical but then I made them and my kids LOVED them! There is no sugar, no chemicals, tons of protein, calcium, and fiber in this meal!!  And the best part is, they take about 1 minute to make.  Bottom line....I felt great about sending my kids off to take on their days after having this meal.

In a blender or vitamix, put:

• 2 eggs


• 1 cup of organic oats


• 1 cup of lowfat organic cottage cheese


• 1 teaspoon of vanilla


• 4 drops of Stevia liquid (can be found anywhere but Whole Foods has it near the honey)

Blend until very smooth and make pancakes as you normally would. I heat a pan with butter over medium low heat, spoon the pancake batter in the pan, then wait for the bubbles to come through the batter. When they are bubbly, flip them. Cook for another 60 seconds or so. Add Syrup. Done!

Rosh Hashana Morning Glory Muffins

I have said in the past that I am not a great baker. I like to improvise too much and as we all know, you can't improvise in baking because it's really a science where each ingredient effects the other in the oven. So, after many failed attempts at making baking a free form extravaganza, I decided to follow the directions for once. I have adapted a classic recipe for Morning Glory Muffins and added my own healthful twist on it: whole wheat, fresh carrot, fresh apple, honey, and dates. They came out moist, sweet, and delicious. My kids were fighting over them. L'Shanah Tovah, bitches!

Morning Glory Muffins - makes 18 large muffins

Ingredients:

• 2 cups whole wheat flour


• 2 cups raw grated carrot (about 3 peeled carrots)


• 1 large apple - peeled and grated


• 1/4 cup brown sugar


• 3/4 teaspoon baking soda


• 1 1/2 teaspoon baking powder


• 1/2 teaspoon salt


• 1 1/2 teaspoon cinnamon


• 1 cup coconut


• 1 1/2 teaspoon vanilla extract


• 3 large eggs


• 3/4 cup canola oil


• 1 + 1/4 cups honey


• 1/2 cup chopped dates


• 1/2 cup chopped walnuts (optional)

Preparation:

1. Preheat the oven to 350 degrees.


2. Using a grater or your food processor, finely grate the carrots and apple and put them aside.


3. Chop dates and add to apple and carrot mixture.


4. Chop walnuts and add to carrot and apples and coconut.


5. In a large bowl, whisk together the wet ingredients: eggs, vanilla, honey, oil, and brown sugar.


6. In another large bowl, mix together dry ingredients: flour, baking soda, baking powder, salt, cinnamon.


7. Fold the wet ingredients along with the carrot/apple mixture into the dry ingredients. Do not over mix or the batter will become tough. I found the easiest way to mix everything was by hand.


8. Spray your muffin tins with Pam or line them with baking cups.


9. Fill the cups 2/3 way full. Bake for 20-22 minutes or until a toothpick comes out dry.