It’s really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!

Do you enjoy pancakes for breakfast? We have them occasionally, and I’m always amazed at the many recipes and flavor combinations available to make yummy pancakes.

This recipe for banana oat pancakes is delightfully EASY, and delicious. Old fashioned oats, cinnamon and mashed banana give these pancakes their nice texture and great flavor.

If you’re looking for a pancake recipe (from scratch) to try, may I suggest these? Here’s how to make banana oat pancakes.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Pancake Batter

Combine all purpose flour, old-fashioned oats, sugar, baking powder, and cinnamon in a large mixing bowl.

In a separate bowl, mix together one egg, milk, a mashed ripe banana, and vegetable oil until well-combined. This mixture will be fairly “lumpy”, due to the mashed banana.

TIP: Use a very ripe banana (with lots of brown spots), because they help sweeten the batter more than a barely ripe banana!

Pour the “wet” ingredients into the bowl with the “dry” ingredients. Stir only until the batter is blended, being careful not to overmix it.

Cook The Banana Oat Pancakes

Spray a large non-stick skillet (or grill) with non-stick baking spray. Heat  the skillet on Medium-high heat until very hot, but not smoking.

Pour the batter for the banana oat pancakes into the skillet using ¼ cup for each pancake. Use the bottom of the cup (or a spoon) to round out the pancakes in the skillet.

Let the pancakes cook undisturbed, until bubbles form on top and around the edges, and the bottom begins to brown. 

Carefully flip the banana oat pancakes to the other side, and continue cooking until the bottom has browned, and the pancakes are set and cooked through.

Remove the pancakes from the skillet, and repeat process with remaining batter. I lightly spray the skillet again before adding the next batch of batter.

Keep the finished pancakes warm while you finish using up all the pancake batter.

Ready To Eat!

Serve the pancakes warm with butter and pancake syrup, and dig in! The banana oat pancakes are light and fluffy, and have a lovely banana flavor, with a slight hint of cinnamon. They’re delicious!

I hope you have the opportunity to make these banana oat pancakes for those you love. They are so simple to make, and taste wonderful.

Thanks for stopping by today, and I hope you’ll come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More PANCAKE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of pancakes recipes to choose from, including:

• Homemade Blueberry Pancakes
• Pumpkin Chocolate Chip Pancakes
• Lemon Ricotta Pancakes
• Gingerbread Pancakes in Lemon Sauce
• Chunky Apple Cinnamon Pancakes

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: “Taste of Home” magazine, Dec./Jan. 2005 issue, page 21, published by Reiman Publications

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Banana Oat Pancakes

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

 

It's really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!

Category: Breakfast

Cuisine: All Cuisines

Keyword: banana oat pancakes

Servings: 7 pancakes

Calories Per Serving: 220 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1⅓ cups all purpose flour
• ¾ cup old-fashioned oats
• 1 Tablespoon granulated sugar
• 2 teaspoons baking powder
• ¾ teaspoon ground cinnamon
• 1⅓ cups milk
• 1 cup mashed ripe banana
• 1 large egg
• 2 Tablespoons vegetable oil

US Customary - Metric

Instructions

1. Dry ingredients: Combine flour, oats, sugar, baking powder, and cinnamon in large mixing bowl.

2. Wet Ingredients: In separate bowl, mix egg, milk, mashed banana, and oil until well-combined.

3. Pour "wet" ingredients into bowl with "dry" ingredients. Stir only until batter is blended. Do not overmix.

4. Spray large non-stick skillet (or grill) with non-stick baking spray. Heat on Medium-high until very hot, but not smoking. Pour pancake batter into skillet using ¼ cup for each pancake. Use bottom of the cup (or a spoon) to round out pancakes in skillet. Cook pancakes undisturbed, until bubbles form on top and around edges, and the bottom begins to brown. 

5. Carefully flip pancakes to the other side with a spatula; continue cooking until bottom has browned, and pancakes are set/cooked through. Remove pancakes from skillet; repeat process with remaining batter, lightly spraying skillet before adding batter. Keep pancakes warm while you finish cooking remaining pancakes.

6. Serve pancakes warm with butter and pancake syrup, and enjoy!

Recipe Notes

NOTE: Caloric calculation made using 1% milk.

Nutrition Facts

Banana Oat Pancakes

Amount Per Serving (1 pancake)

Calories 220 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 1g

Cholesterol 29mg10%

Sodium 30mg1%

Potassium 370mg11%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 8g9%

Protein 6g12%

Vitamin A 148IU3%

Vitamin C 3mg4%

Calcium 122mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Chocolate Chip Orange French Toast is a yummy, EASY breakfast! Chocolate chips, orange juice, and cinnamon flavor this family-size baked dish!

If you’re looking for an absolutely delicious breakfast to serve to a crowd, you’ve got to try this recipe for Chocolate Chip Orange French Toast!

Chocolate Chip Orange French Toast is a make-ahead dish, which makes it really convenient for most folks! Prepare the French toast the night before you want to serve it, then bake it the next morning, and enjoy!

This yummy, decadent breakfast treat is filled with chocolate chips, orange juice (and zest), cinnamon, etc. and turns out fantastic every single time.

It is very easy to make, and I am confident you (and those you love) will really like it. Here’s how to make Chocolate Chip Orange French Toast.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Chocolate Chip Orange French Toast

Spread one Tablespoon of melted butter on the bottom and sides of a 10″ x 8″ or a 9″ x 13″ baking dish.

I prefer using a 10″ x 8″ in order to have a slightly thicker piece of French toast in the end, but the choice is yours!

Cut day old thick bread into bite-sized cubes (slightly stale bread is better for this recipe). You will need about 8 thick slices of bread (sourdough, French, etc.) for this recipe. You can leave the crusts on the bread, too!

This will end up being about 5 cups of cubed bread. Spread the bread cubes evenly in the buttered baking dish.

The reason it is best to use “day old” or slightly stale bread is because it hold it’s shape once covered with liquid much better than soft bread, which tends to become “mushy”.

Time To Add The FLAVOR!

Sprinkle milk chocolate chips evenly over the bread cubes in the dish. If you prefer dark or semi-sweet chocolate chips, simply substitute them for the milk chocolate!

Mix, Then Add The Egg Mixture

In a separate bowl, whisk together eggs, orange juice, milk, brown sugar, vanilla, orange zest, and ground cinnamon.

Once mixed well, pour this liquid evenly over the bread and chocolate chips in the baking dish.

Cover And Refrigerate Overnight

The liquid will not fully cover the bread cubes and chocolate chips, so you will need to make sure the bread cubes are moistened.

Use a spatula to press down the bread cubes into the egg mixture, so those pieces of bread can absorb some of the egg mixture.

Once this is done, cover the baking dish tightly, and refrigerate overnight. While it refrigerates overnight, the bread cubes will absorb most of the liquid (and flavor).

Bake The Chocolate Chip Orange French Toast

The next morning, remove the baking dish from the refrigerator. Remove the wrap from the top of the dish.

Let the chocolate chip orange French toast rest at room temp. while preheating your oven to 350°F. This helps take the chill off the French toast, so it will cook more evenly.

Bake (uncovered) at 350°F. for 40-50 minutes. Mine usually takes about 45 minutes to fully cook. Because different sized pans may be used and oven temps can vary, I recommend checking it first at the 40 minute mark.

When done, the top surface of the chocolate chip orange French toast should be golden brown, and a toothpick inserted into the top/middle should come out clean.

Time To Eat!

Let the chocolate chip orange French toast cool slightly before slicing and serving it. We prefer eating this warm (not blazing hot) for best flavor, but again… that’s your choice!

If desired, sprinkle each piece with sifted powdered sugar before serving. Drizzle each portion with pancake syrup, and dig in!

The orange and chocolate flavors pair well together, and is a winning combination, in my opinion! The French toast is fluffy and delicious, as well. 

I hope you will try this delicious breakfast treat! It truly is easy to make, and we love it. My hope is that you enjoy it with those you love.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More FRENCH TOAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious French Toast recipes created for a family or for two people, including:

• Classic French Toast
• Apple Pecan French Toast Cups
• Baked Eggnog French Toast
• Triple Berry French Toast Cups

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Chocolate Chip Orange French Toast

Prep Time

10 mins

Cook Time

45 mins

Refrigeration Time (inactive prep)

8 hrs

Total Time

8 hrs 55 mins

 

Chocolate Chip Orange French Toast is a yummy, EASY breakfast! Chocolate chips, orange juice, and cinnamon flavor this family-size baked dish!

Category: Breakfast

Cuisine: American

Keyword: chocolate chip orange French toast

Servings: 10

Calories Per Serving: 442 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon butter melted
• 5 cups bread (sourdough, French, etc.) day old, cut in bite-sized cubes
• ½ cup milk chocolate chips can sub. dark or semi-sweet, if desired

For Egg Mixture:

• 4 large eggs
• ½ cup orange juice (fresh)
• 1 large orange (zest of) finely grated peel (orange part only)
• ¾ cup milk
• ¼ cup brown sugar light or dark
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

US Customary - Metric

Instructions

1. Spread melted butter on bottom/sides of a 10" x 8" or a 9" x 13" baking dish. A 10" x 8" dish will yield thicker French toast, but choice is yours!

2. Cut 8 thick slices of day old thick bread into bite-sized cubes. You will need a total of 5 cups of bread cubes. Spread bread cubes evenly in buttered baking dish.

3. Sprinkle the chocolate chips evenly over bread cubes.

4. In separate bowl, whisk together eggs, orange juice, milk, brown sugar, vanilla, orange zest, and ground cinnamon. Once mixed well, pour this evenly over bread and chocolate chips in baking dish. Use spatula to press bread cubes down into egg mixture, to moisten all pieces. Cover baking dish, and refrigerate overnight.

5. Next morning-remove dish from the refrigerator. Let rest at room temp. while oven preheats to 350°F. Bake (uncovered) at 350°F. for 40-50 minutes. Different sized pans may be used and oven temps vary, so I recommend checking for doneness at 40 minutes. When done, surface should be golden brown, and a toothpick inserted into top/middle should come out clean.

6. Let cool slightly before slicing and serving it. We prefer to eat this warm (not hot) for best flavor, but that's your choice! If desired, sprinkle each piece with sifted powdered sugar before serving. Drizzle with pancake syrup, and dig in! Enjoy!

Nutrition Facts

Chocolate Chip Orange French Toast

Amount Per Serving (1 g)

Calories 442 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 80mg27%

Sodium 764mg33%

Potassium 231mg7%

Carbohydrates 76g25%

Fiber 3g13%

Sugar 18g20%

Protein 16g32%

Vitamin A 228IU5%

Vitamin C 8mg10%

Calcium 116mg12%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Strawberry Oatmeal Pancakes are an easy to make, yummy breakfast! Chopped fresh strawberries, brown sugar and cinnamon provide GREAT flavor!

Years ago I found a recipe for oatmeal pancakes in an old cookbook I had. Over the years I never tried that particular recipe, and truthfully almost forgot about it.

Years later I came upon the original recipe and decided to play around with the ingredients a bit, and add fresh strawberries to the batter, for a different taste!

This recipe is the result, and I think these strawberry oatmeal pancakes taste great. They are simple to make, and have a wonderful flavor I believe you’ll enjoy.

The recipe (as written) will yield approximately 10 strawberry oatmeal pancakes. Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Soak The Oats

Measure old fashioned oats into a medium sized bowl. Pour milk over the oats, then give them a quick stir. Let the oats soak in the milk for 10 minutes.

Make The Pancake Batter

After the oats have finished soaking, it’s time to make the pancake batter. In a small bowl, sift together flour, brown sugar, salt, cinnamon, and baking powder.

Pour these sifted dry ingredients into the bowl with the soaked oats and milk, and stir only until the ingredients are combined.

Stir a lightly beaten egg and oil into the batter until they’ve been incorporated (don’t overmix). If you feel the batter is too thin, stir in a Tablespoon or two more of the flour.

Add chopped strawberries to the batter, and gently fold them in, until they’re combined. Now you’re ready to make strawberry oatmeal pancakes!

Let’s Make Some Pancakes!

Prepare a griddle or large skillet by brushing it with cooking oil and heating it. Once the griddle or skillet is hot, pour 1/4 cup of batter onto the hot surface for each pancake.

Let the pancakes cook on medium heat, until they’re lightly browned on the bottom. Bubbles will also form around the edges of the pancakes and the top will be slightly set.

Carefully flip the pancakes over with a spatula, and cook until the other side has browned and the pancakes are cooked all the way through.

Repeat this process with the remaining batter. You should have enough of the batter to make about 10 pancakes.

Serve The Strawberry Oatmeal Pancakes

Transfer the strawberry oatmeal pancakes to a serving platter or to individual plates. Garnish each plate with a couple ripe strawberries for a pop of color, if desired.

Top the pancakes with a bit of softened butter, and drizzle the pancakes with syrup. Serve immediately while still hot, and ENJOY!

You can see the little pieces of strawberries inside the pancakes. YUM!

This is such a simple recipe for delicious pancakes! I hope you have the opportunity to make them, and trust you and those you love will enjoy this dish.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More PANCAKE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful pancake recipes to check out, including:

• Lemon Ricotta Pancakes
• Homemade Blueberry Pancakes
• Gingerbread Pancakes in Lemon Sauce
• Chunky Apple Cinnamon Pancakes
• Easy Buttermilk Pancakes

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: “Country Cooking Made Easy” (orig. recipe by Judy Wuest), page 54, published by Firefly Books, 2013

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Strawberry Oatmeal Pancakes

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Strawberry Oatmeal Pancakes are an easy to make, yummy breakfast! Chopped fresh strawberries, brown sugar and cinnamon provide GREAT flavor!

Category: Breakfast, Brunch

Cuisine: American

Keyword: strawberry oatmeal pancakes

Servings: 10 pancakes (approx.)

Calories Per Serving: 109 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup old fashioned oats
• 1¼ cups milk
• ½ cup all purpose flour + more, if needed to thicken batter
• 1½ Tablespoons brown sugar light or dark
• ¾ Tablespoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 large egg lightly beaten
• 2 Tablespoons vegetable oil or other neutral oil
• ¾ cup chopped fresh strawberries

US Customary - Metric

Instructions

1. Measure oats into medium bowl. Add milk; stir. Let oats soak for 10 minutes.

2. Sift flour, brown sugar, cinnamon, salt and baking powder together in small bowl. Pour into bowl with soaked oats and milk. Stir only until combined. Add egg and oil to batter until incorporated (don't overmix). If batter is too thin, stir in 1-2 T. more flour. Add chopped strawberries; gently fold them in, until combined.

3. Prepare griddle or large skillet by brushing it with cooking oil. Heat griddle on medium-high (electric skillet=375℉). Once griddle is hot, pour 1/4 cup of batter onto hot surface for each pancake. Cook pancakes on medium-high heat until lightly browned on the bottom. Bubbles will form around edges of pancakes; top will be slightly set. Carefully flip pancakes over with a spatula; cook until other side has browned/pancakes are cooked through. Repeat with remaining batter.

4. Transfer pancakes to plates. Serve with butter and pancake syrup. Enjoy!

Nutrition Facts

Strawberry Oatmeal Pancakes

Amount Per Serving (1 pancake)

Calories 109 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Cholesterol 20mg7%

Sodium 137mg6%

Potassium 200mg6%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 4g4%

Protein 3g6%

Vitamin A 86IU2%

Vitamin C 6mg7%

Calcium 88mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Florentine Eggs And Bacon is an easy breakfast with eggs, bacon, spinach, scallions and feta cheese. Scramble ingredients or make an omelet!

Today I want to share another delicious breakfast idea using EGGS! I happen to love scrambled eggs, but sometimes I want to “jazz them up” just a bit with extra flavor!

This recipe for Florentine eggs and bacon does just that! Years ago a friend of ours made us spinach, cheddar cheese and egg omelets while we were visiting in their home, and I decided that was a GOOD thing!

For this recipe I use low-fat feta cheese (for great flavor), but you can use grated cheddar, if you only have that. Bacon is ALWAYS good with eggs, so for this recipe, it is pre-cooked, then added to the egg mixture.

I hope you enjoy this way of making scrambled eggs (or an omelet) taste great, using a great combination of flavors, colors and textures! Florentine eggs and bacon are DELICIOUS, and the recipe (for one serving) is simple! Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Bacon And Scallions

Cut up one (or two, if desired) pieces of bacon into small pieces. The small pieces help the bacon to cook quicker!

Place the bacon pieces along with chopped green onions (scallions) in a large, non-stick skillet. Cook the bacon and scallions on Medium heat until fully cooked.

Transfer the bacon and onions to paper towels to absorb any grease. Discard any bacon grease remaining in the skillet.

Make The Egg Mixture

In a medium bowl, use a fork or whisk to combine two large eggs and milk. Low-fat, whole or an alternative milk (unsweetened almond milk) can be used.

Add crumbled feta cheese (or grated cheddar, if using) to the egg mixture, and then season with salt and pepper (to suit your taste).

Stir in the cooked (and cooled) bacon and scallions until all the ingredients have been incorporated.

Cook The Florentine Eggs And Bacon

SCRAMBLED? Lightly spray the skillet with non-stick cooking spray, then heat the skillet on Medium heat. Pour the egg mixture into the hot skillet.

Cook the Florentine eggs and bacon until completely cooked through. If you are scrambling the eggs, stir while cooking, and cook until the desired texture of the scrambled eggs is reached. 

OMELET? If you decide to make an omelet, pour the egg mixture into the hot skillet and let it cook without disturbing. Slightly lift the edges of the omelet as it cooks, letting some egg mixture flow under the omelet to cook quicker.

Cook until the egg mixture is cooked through, without disturbing, then fold in half and serve.

Serve An Omelet Or Scrambled?- That IS The Question!

Only you can decide which way to cook the Florentine eggs and bacon. I’ve made it many times and enjoy the eggs BOTH ways. It’s delicious, served as a simple omelet.

You can never mess it up with scrambled Florentine Eggs and Bacon! If you’re hesitant to try making an omelet, go for the scrambled, “can’t miss” option!

Time To Enjoy The Florentine Eggs And Bacon

Serve the Florentine eggs and bacon with your favorite side dishes, and enjoy this hearty breakfast! I LOVE to enjoy this meal with a half of a large, juicy, ruby Red grapefruit!

When served with fruit on the side, this meal includes protein, dairy, fruit and veggies! that’s what I call a delicious and filling breakfast! YUM!

I hope you have the opportunity to try this egg dish for breakfast, because it really is delicious, and has a nice variety of flavors.

Thanks for stopping by today, and I hope you’ll come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More Recipes Featuring EGGS?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful breakfast recipes featuring EGGS you might enjoy, including:

• Breakfast Burritos
• Ham ‘n Cheese Breakfast Soufflé
• Quiche Lorraine
• Egg In A Basket

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: “Food Meets Faith”, by Isabel D. Price, page 81, published by Live Smart Solutions LLC, in 2019

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Florentine Eggs And Bacon

Prep Time

7 mins

Cook Time

3 mins

Total Time

10 mins

 

Florentine Eggs And Bacon is an easy breakfast with eggs, bacon, spinach, scallions and feta cheese. Scramble ingredients or make an omelet!

Category: Breakfast

Cuisine: American

Keyword: Florentine eggs and bacon

Servings: 1

Calories Per Serving: 321 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 slice bacon cut in small strips (may use 2, if desired)
• 1 Tablespoon green onion (scallion) thinly sliced (green and white parts)
• 2 large eggs
• 2 Tablespoons milk (1%) or 2%, or unsweetened almond milk
• 1 cup fresh spinach chopped
• 2 Tablespoons reduced fat feta cheese crumbled (can sub. regular feta)
• salt and pepper, to taste

US Customary - Metric

Instructions

1. Cut bacon into small pieces (small pieces help bacon cook quicker!). Place bacon and green onions in large, non-stick skillet. Cook on Medium heat until done. Transfer bacon/onions to paper towels to absorb grease. Discard grease in skillet.

2. In medium bowl, use fork or whisk to combine eggs and milk. Add crumbled feta (or grated cheddar, if using) to egg mixture. Season with salt/pepper (to taste). Stir in bacon and scallions until ingredients have been incorporated.

3. Lightly spray skillet with non-stick cooking spray. Heat skillet on Medium heat. Add egg mixture. Cook until done. If scrambling the eggs, stir while cooking until done and desired texture of scrambled eggs is reached. If making an omelet, pour egg mixture into hot skillet and cook without disturbing. Slightly lift edges of omelet as it cooks, letting egg mixture flow under omelet to cook quicker. Continue cooking until eggs are set/cooked through, then fold omelet in half.

4. Transfer eggs (scrambled or omelet) to serving plate, and serve while hot. Enjoy!

Recipe Notes

NOTE: Caloric calculation was made using 1 slice bacon, 1% milk, and low-fat feta cheese. Other milks, cheeses, and number of bacon slices can be substituted in this recipe, but the calorie count will vary, depending on what ingredients are used.

Nutrition Facts

Florentine Eggs And Bacon

Amount Per Serving (1 g)

Calories 321 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 8g50%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 404mg135%

Sodium 1367mg59%

Potassium 413mg12%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 3g3%

Protein 24g48%

Vitamin A 3480IU70%

Vitamin C 10mg12%

Calcium 129mg13%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make a batch of Chunky Apple Cinnamon Pancakes in no time at all! Diced apples, Greek yogurt, vanilla and cinnamon add to the great flavor!

I love the combination of apples and cinnamon. Do you? YUM! Recently I made some pancakes even better by incorporating diced apples and cinnamon into the batter.

I also added Greek yogurt (plain and unsweetened) to the batter for added protein, and came up with these delicious made from scratch pancakes. The recipe as written will yield approximately 8 pancakes, each about 5″ in diameter.

Filled with lots of diced apples, and enhanced with cinnamon and vanilla flavoring, the pancakes are really GOOD, especially topped with butter and maple syrup!

Here’s how to make this easy recipe for chunky apple cinnamon pancakes.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Pancake Batter

Stir or whisk flour, sugar, baking soda, salt and ground cinnamon together in a large mixing bowl. Once combined, set the bowl aside.

In a separate bowl, combine eggs, milk, Greek yogurt, oil and vanilla until thoroughly blended. I normally use a fork to do this, and it only takes a minute or so.

Combine, Then Add Diced Apples

Add the egg mixture to the bowl containing the combined “dry” ingredients (flour, etc.). Stir well, but only until these ingredients are combined, being careful to NOT overmix the batter.

 Now add the diced unpeeled apples, and stir only until the apples have been incorporated into the batter.

The batter for the chunky apple cinnamon pancakes will be very thick, but resist the urge to thin it out!

Time To Cook The Pancakes!

Spray or lightly oil a large non-stick skillet (or griddle), and heat the skillet on Medium heat. Once the skillet is hot, it’s time to cook the pancakes.

Pour a half-cup of pancake batter into the skillet (or onto the griddle) for each pancake. Because the batter is so thick, I use a spoon to spread out the batter (and shape it into a 5″ circle).

Let the pancake cook until bubbles slightly form around the edges, and the bottom of the pancake browns. Carefully flip the pancake over, using a spatula.

Continue cooking the other side until it’s browned on bottom, the batter is set, and the pancake is cooked all the way through. Remove from the skillet, and repeat with remaining batter.

Continue cooking until all the pancakes have been made. This recipe will yield about eight, 5 inch-wide pancakes. Of course, you can always make more by making the pancakes a little smaller!

What If We Can’t Eat That Many Pancakes At One Time?

My husband and I can’t possibly eat a full batch of the chunky apple cinnamon pancakes, so I let them cool, then stack them (with pieces of wax paper between each pancake).

After that I wrap the stacked leftover pancakes in plastic wrap, and store them in our refrigerator for 1-2 days. That way, they can easily be reheated in the microwave, for another easy breakfast!

You can also freeze the pancakes in a single layer on a baking sheet. Once flash frozen, transfer them to an airtight freezer bag or container. Thaw and reheat.

Who Wants Some Chunky Apple Cinnamon Pancakes?

Serve the chunky apple cinnamon pancakes hot, topped with a pat of butter. Drizzle the pancakes with pancake syrup, pure maple syrup, or honey, depending on your personal taste.

Serve immediately, and enjoy these tasty breakfast treats! As you can see from the 2nd photo below, they are packed full of chunky, diced apples! They taste really yummy.

I hope you have the chance to make these delicious chunky apple cinnamon pancakes. Perhaps you (and those you love) will enjoy them as much as we do!

Thanks for stopping by today. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More PANCAKE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious pancake recipes for you to check out, including:

• Lemon Ricotta Pancakes
• Homemade Blueberry Pancakes
• Gingerbread Pancakes In Lemon Sauce
• Pumpkin Chocolate Chip Pancakes
• Easy Buttermilk Pancakes

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Chunky Apple Cinnamon Pancakes

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Make a batch of Chunky Apple Cinnamon Pancakes in no time at all! Diced apples, Greek yogurt, vanilla and cinnamon add to the great flavor!

Category: Breakfast

Cuisine: American

Keyword: chunky apple cinnamon pancakes

Servings: 8 pancakes (5" diameter)

Calories Per Serving: 224 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 cups all purpose flour
• 2 Tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs lightly beaten
• 1 cup low-fat milk
• 1 cup low-fat plain Greek yogurt (unsweetened)
• 2 Tablespoons canola oil
• ½ teaspoon vanilla extract
• 1 medium apple unpeeled, finely diced

US Customary - Metric

Instructions

1. Stir or whisk flour, sugar, baking soda, salt and ground cinnamon together in a large mixing bowl. Once combined, set the bowl aside.

2. In a separate bowl, combine eggs, milk, Greek yogurt, oil and vanilla until thoroughly blended.

3. Add egg mixture to the "dry" ingredients (flour, etc.). Stir well, but only until ingredients are combined. Don't overmix. Add diced apples; stir only until apples are incorporated into batter. Batter will be very thick.

4. Spray or lightly oil large non-stick skillet (or griddle). Heat on Medium heat. Once skillet is hot, pour ½ cup batter into skillet (or onto griddle) for each pancake. TIP: batter is thick; use a spoon to spread out batter into a 5" wide circle.

5. Let pancake cook until bubbles form around the edges, and bottom of pancake browns. Carefully flip pancake over with spatula. Continue cooking other side until bottom is browned and pancake is set and cooked through. Remove from skillet. Continue making pancakes until all batter is gone.

6. Serve pancakes hot, topped with butter. Drizzle pancakes with pancake syrup, pure maple syrup, or honey, if desired. Enjoy!

Nutrition Facts

Chunky Apple Cinnamon Pancakes

Amount Per Serving (1 pancake)

Calories 224 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 0.04g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 50mg17%

Sodium 326mg14%

Potassium 119mg3%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 8g9%

Protein 9g18%

Vitamin A 128IU3%

Vitamin C 1mg1%

Calcium 87mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make delicious, baked Apple Pecan French Toast Cups! This simple dish is filled with apples, cinnamon, pecans, and topped with maple syrup!

I don’t know about you, but I LOVE French toast! In the past I have made individual sized French toast cups using blueberries and even a three berry combination.

Recently I was daydreaming about other flavor combos I could use to make a new type of French toast cup. I came up with this one, using diced and peeled apples, pecans, brown sugar and cinnamon, and wow… is it GOOD!

The recipe is quite simple to make, but the only thing is that you MUST plan ahead! Apple Pecan French Toast Cups (like the others) must be assembled the night before you want to serve them.

They need to be refrigerated overnight so the bread cubes can soak up the good egg filling. Then when you wake up and are ready for breakfast, they only need to be baked. They’re delicious, and here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

A Tiny Bit Of Prep The Night Before You Bake Them

Generously butter two oven-safe ramekins on the bottom and sides. The ramekins I use for this are about 4½ inches wide and about 2 inches deep.

Cut approximately 2 cups of 1-2 day old (slightly stale) French bread into small cubes (leave crusts on). This amount of bread cubes will be divided between the two ramekins.

Whisk eggs, milk, vanilla extract, and maple syrup together in a medium-sized bowl, until the ingredients are fully combined.

In a SEPARATE medium-sized bowl, place peeled and diced apples, and mix them with lemon juice. Add chopped pecans, cinnamon and brown sugar, then stir to combine.

Layering The French Toast Cups

For each ramekin, add ½ cup bread cubes, then top with ¼ of the apple mixture. Top with another ½ cup bread cubes, and end with ¼ cup apple mixture.

Repeat with the other ramekin. The ramekins will be very full at this point. Place them onto an aluminum foil-lined baking sheet.

Slowly pour the egg mixture over the top of the French toast cups, dividing the liquid equally between the two ramekins. Try to cover as much of the bread cubes with egg mixture as possible.

Use a spoon or the back of a fork to carefully push the bread slightly down into the liquid. Be careful- the ramekins will be VERY full!

Time To Chill

Cover the ramekins with plastic wrap. Let them chill in the refrigerator at least 6 hours (or overnight, which is the easiest!). The next morning, before baking, preheat the oven to 375°F.

Remove the ramekins from the refrigerator (and uncover them) about 15 minutes before cooking (while oven preheats), to take some of the chill off.

Time To Bake!

Place the ramekins (still on the foil-lined baking sheet) in a preheated 375°F. oven on a middle rack. Bake the apple pecan French toast cups for 30 minutes or until a toothpick inserted into the middle comes out clean (free of batter).

The French toast cups should be nicely browned on top when they are finished baking. Transfer the ramekins to a wire rack and let them cool for 7-8 minutes before serving.

Serve The Apple Pecan French Toast Cups

You can serve the French toast IN the ramekins or you can remove them from the ramekins. I always remove them from the ramekins, as it is easier to serve with maple syrup (your choice).

To remove them from the ramekins, simply run a butter knife around the edges. After that, slide a fork or small spatula under the French toast to loosen and then remove.

Place the apple pecan French toast cups on serving plates, sift powdered sugar on top and serve with or without Maple syrup (with is the best!)

I really hope you have the opportunity to make these delicious apple pecan French toast cups, because I’m confident you’ll enjoy them! They’re delicious!

Thanks for stopping by today. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More FRENCH TOAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious French Toast recipes for you to enjoy, including:

• Classic French Toast
• Triple Berry French Toast Cups
• Baked Eggnog French Toast
• Blackberry Apple French Toast Bake
• Chocolate Chip Orange French Toast

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Apple Pecan French Toast Cups

Prep Time

10 mins

Cook Time

30 mins

INACTIVE Refrigeration Time

6 hrs

Total Time

6 hrs 40 mins

 

Make delicious, baked Apple Pecan French Toast Cups! This simple dish is filled with apples, cinnamon, pecans, and topped with maple syrup!

Category: Breakfast

Cuisine: American

Keyword: apple pecan French toast cups

Servings: 2

Calories Per Serving: 518 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1½ teaspoons butter softened (to butter ramekins)
• 2 cups cubed Italian bread (stale) cut into bite sized cubes
• 3 large eggs
• 1 cup milk
• 2 Tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• ¼ large Granny Smith apple peeled, diced
• 2 teaspoons lemon juice
• ¼ cup chopped pecans
• 1 teaspoon brown sugar (packed)

OPTIONAL FOR SERVING: powdered sugar and/or maple syrup (as desired)

US Customary - Metric

Instructions

PREP (Night Before):

1. Generously butter 2 oven-safe ramekins on bottom/sides (ramekins are 4½" wide, 2" deep). Cut day old Italian bread into bite-sized cubes. Set aside.

2. Whisk eggs, milk, maple syrup, vanilla in medium bowl, until combined. Set aside.

3. In a SEPARATE bowl, mix diced apples with lemon juice. Add chopped pecans, cinnamon, brown sugar; stir to combine. Set aside.

4. For each ramekin, add ½ cup bread cubes, then top with ¼ of apple mixture. Top with another ½ cup bread cubes, and end with ¼ cup apple mixture. Ramekins will be very full. Place on an aluminum foil-lined baking sheet.

5. Slowly pour egg mixture over top of French toast cups, dividing equally between both ramekins. Cover as many bread cubes with egg mixture as possible. Use a spoon to carefully push bread cubes slightly down into liquid.

6. Cover ramekins with plastic wrap. Refrigerate at least 6 hours or overnight. Remove ramekins from refrigerator (and uncover) 15 minutes before cooking. Preheat oven to 375°F. while you take the chill off the ramekins.

Bake (Day Of Serving):

1. Place ramekins (on foil-lined baking sheet) in preheated oven on middle rack. Bake at 375°F for 30 minutes or until toothpick inserted into middle comes out clean. French toast cups should be nicely browned on top. Transfer ramekins to wire rack; let cool 7-8 minutes before serving.

2. Serve IN the ramekins or OUT (easier if using syrup).To remove from ramekins, run a knife around edges, then slide fork or spatula under French toast to loosen and remove. Place on serving plates. Sift powdered sugar on top; serve with maple syrup, if desired. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include powdered sugar or (extra) maple syrup used for serving, as they are optional.

Nutrition Facts

Apple Pecan French Toast Cups

Amount Per Serving (1 g)

Calories 518 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 11g69%

Trans Fat 0.2g

Polyunsaturated Fat 6g

Monounsaturated Fat 12g

Cholesterol 293mg98%

Sodium 283mg12%

Potassium 494mg14%

Carbohydrates 43g14%

Fiber 3g13%

Sugar 33g37%

Protein 17g34%

Vitamin A 753IU15%

Vitamin C 3mg4%

Calcium 227mg23%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Want a filling meal to start the day? Try an Egg, Bacon and Veggie Scramble – it’s a delicious and easy to make, healthy breakfast.

Do you enjoy scrambled eggs for breakfast? I sure do, and usually enjoy them the most when combined with ham chunks and cheddar cheese! That’s my FAVORITE way to eat them, even if it’s not the healthiest way to enjoy them.

That being said, at times I try to eat “healthier” meals, and this is a “go to” recipe I came up with to do that! I know I need to incorporate more vegetables into my meals, and this breakfast recipe helps to achieve that goal.

This yummy egg dish is filling, because it’s full of scrambled eggs, bacon, cooked broccoli, green onions and red bell peppers! It has color, texture, protein, and FLAVOR!

As written, this recipe will make one serving, but can easily be adapted for more servings. Here’s how to make an egg, bacon and veggie scramble.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Chopped Bacon Until Crisp

Cut a slice of bacon into thin strips or pieces. Place the bacon in a medium non-stick skillet (big enough to cook the eggs later).

Cook the bacon, stirring often, until it becomes crispy. Once the bacon has finished cooking, leave the bacon (and the bacon “grease”) in the skillet. 

NOTE: If you are making more than this one serving, you will have more grease remaining than you’ll need (from using more bacon). For each portion, you need to leave about 1 teaspoon of grease remaining in the skillet.

Add The Veggies To The Skillet

Add chopped red bell pepper, broccoli, and chopped green onions to the skillet with the bacon (and bacon “grease). Stir, to combine them with the bacon.

No oil is needed, since the veggies will cook in the small amount of bacon grease left in the skillet. Cook on medium heat for 3-4 minutes, or until the veggies become tender.

Now Let’s Scramble Those Eggs

In a small bowl, whisk together two eggs and 2 Tablespoon of milk until combined. Add the eggs to the skillet, and stir, to combine them with the veggies.

Cook the eggs, stirring occasionally, until they’re fully cooked, and well-incorporated into the veggies and bacon in the skillet.

Time To Enjoy The Egg, Bacon and Veggie Scramble

Immediately transfer the hot egg, bacon and veggie scramble onto a plate, and serve immediately. Be sure to serve the scrambled eggs with a favorite side dish!

I LOVE to have these scrambled eggs with half of a juicy, Ruby red grapefruit on the side. It’s such a delicious breakfast, and I enjoy it often!

The texture and color of the veggies, the golden colored eggs and the pinkish red of the grapefruit make this meal “pretty on the plate”, too! YUM!

What If I Don’t Eat Bacon?

If you don’t eat meat or don’t want to use the bacon called for in the recipe, no problem! All you’ll need is a tiny bit of a light oil to cook the veggies in.

Simply heat 1 teaspoon of a neutral cooking oil in the skillet and then cook the chopped broccoli, red bell peppers and green onions. Proceed with the rest of the recipe, as written.

I hope you have the chance to make this yummy egg, bacon and veggie scramble for yourself or someone you love. It’s delicious!

As written, this recipe makes enough for one serving. However, the quantity can EASILY be doubled, tripled, etc. so you can make as much of this recipe as you need.

Thanks so much for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of breakfast recipes you’ll want to check out, including:

• Homemade Blueberry Pancakes
• Maple Nut Oatmeal
• Ham n’ Cheese Breakfast Soufflé
• Lemon Cream Scones
• Breakfast Burritos

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Egg, Bacon and Veggie Scramble

Prep Time

5 mins

Cook Time

6 mins

Total Time

11 mins

 

Want a filling meal to start the day? Try an Egg, Bacon and Veggie Scramble - it's a delicious and easy to make, healthy breakfast.

Category: Breakfast

Cuisine: All Cuisines

Keyword: egg bacon and veggie scramble

Servings: 1 serving

Calories Per Serving: 284 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 slice bacon in small pieces; cooked until crisp
• ½ cup chopped broccoli
• ½ cup chopped red bell pepper
• 1 Tablespoon chopped green onion
• 2 large eggs
• 2 Tablespoons milk
• salt and pepper, to taste

US Customary - Metric

Instructions

1. Cut bacon into small pieces and place them in a medium non-stick skillet. Cook, stirring often, until bacon becomes crisp. Leave bacon (and bacon grease) in skillet.

   NOTE: If making more than one serving, you'll have more grease than you'll need (from using more bacon). For each portion, leave 1 tsp. grease in skillet.

2. Add red bell pepper, broccoli, and green onions to the skillet. No oil is needed, since veggies will cook in bacon grease. Cook on medium heat for 3-4 minutes, or until veggies become tender.

3. In a small bowl, whisk together eggs and milk until combined. Add this mixture to the skillet; stir, to combine with veggies/bacon. Cook eggs, stirring often, until fully cooked. Season to taste, with salt and pepper.

4. Immediately transfer eggs to a plate. Serve hot, with a favorite side dish. Enjoy!

Recipe Notes

NOTE: Salt/pepper were not calculated as the amounts used may vary greatly per person.

Nutrition Facts

Egg, Bacon and Veggie Scramble

Amount Per Serving (1 g)

Calories 284 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 6g38%

Trans Fat 0.1g

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 388mg129%

Sodium 318mg14%

Potassium 547mg16%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 6g7%

Protein 19g38%

Vitamin A 3283IU66%

Vitamin C 137mg166%

Calcium 126mg13%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!