Breakfast

99 Flavors of Pancakes: #1 Funfetti Pancakes

/ Leslie / Leave a comment

These Funfetti Pancakes are like eating dessert for breakfast.  They don’t taste far off from a donut, especially when drizzled with powdered sugar glaze.  I wanted to eat the whole stack (but I didn’t).

stack of funfetti pancakes

These whip up quickly, only requiring a couple of extra ingredients compared to plain pancakes.  I cooked mine on a griddle heated to 300 degrees.  You can also cook them in a large skillet or griddle pan on the stove top.

funfetti pancake batter cooking

I love the color added by the rainbow sprinkles.

Funfetti Pancakes

Fluffy and sweet, these pancakes are yummy!

Funfetti pancakes with glaze

Funfetti Pancakes

  • Servings: 6-12 pancakes depending on size
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Cake flavored pancakes with rainbow sprinkles and powdered sugar glaze

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cake mix
  • 2 ts white sugar
  • 1/2 ts baking powder
  • 1/2 ts baking soda
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 Tb vegetable oil
  • 1/3 cup rainbow springkles

glaze ingredients

  • 3 Tb milk
  • 1 1/2 cup powdered sugar

Directions

1. In a large bowl, combine flour, cake mix, sugar, baking powder, and baking soda.  In a separate bowl, beat the egg with the buttermilk, milk, and oil.  Blend the buttermilk mixture into the dry ingredients using a wire whisk.  Whisk until smooth.  Gently fold in the sprinkles.

2. Heat a griddle to 300 degrees or heat a small amount of butter in a large skillet over high heat on the stove.  Once the butter is sizzling or the griddle has heated, pour circles of pancake batter to the desired size.  Cook for about 2 minutes, then flip.  Cook other side for 1-2 minutes.

3. To make powdered sugar glaze, heat milk in a small bowl (I did this in the microwave for 40 seconds).  Do not heat milk to boiling.  Stir in powdered sugar until smooth.  Serve glaze over pancakes.

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99 Flavors of Overnight Oats: # 2 Sugared Pecan & Cranberry Overnight Oats

/ Leslie / Leave a comment

Did I say that Apple Toffee was my favorite flavor of overnight oats?  Well, I have a new favorite!  This Sugared Pecan & Cranberry version was delicious!

Making the sugared pecans only takes about 10 minutes and is well worth the effort.  A little water, sugar, cinnamon, and a dash of salt creates crunchy, sweetened pecans.  It was hard not to gobble them all up right away instead of saving them for the oatmeal.  Make sure you cook them long enough that the water has been evaporated and the sugar mixture is bubbly and frothy.

cooking sugared pecans

It is also important that you immediately transfer the pecans to a piece of wax paper when done cooking.  Otherwise they will become stuck in your pan.

Sugared Pecans

I put half of the pecans and cranberries in the oats overnight and saved the other half to pour on top in the morning.

Sugared Pecan and Cranberry Overnight Oats

The combination of sugared pecans and tart cranberries gives these oats a sweet taste with a crunchy and chewy texture.

Sugared Pecan & Cranberry Overnight Oats

Sugared Pecan & Cranberry Overnight Oats

Sugared Pecan & Cranberry Overnight Oats

  • Servings: 1
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Overnight oats with crunchy, sugared pecans and dried cranberries

Ingredients

  • 3/4 cup old-fashioned oats
  • 1 ts flaxseed
  • 2 Tb dried cranberries
  • 3/4 cup milk
  • 2 Tb pecan pieces
  • 2 Tb sugar
  • 1 Tb water
  • 1 dash ground cinnamon
  • 1 dash salt

Directions

1. To make sugared pecans, combine pecans, sugar, water, cinnamon, and salt in a small saucepan.  Cook over medium-high heat, stirring frequently, until water is evaporated and mixture is bubbly, about 10 minutes.  Immediately transfer the pecans to a piece of wax paper to cool.
2. Pour oats into a mason jar or another jar with a tight-fitting lid.  Add flaxseed, half of the sugared pecans, and 1 Tb of dried cranberries.  Pour in the milk, seal the lid, and shake until well combined.  Place the jar in the fridge overnight.  Reserve the remaining pecans and cranberries to add on top the following morning.

 

99 Flavors of Overnight Oats: # 1 Toffee Apple Overnight Oats

/ Leslie / Leave a comment

Overnight oats are great because they are super healthy, high in protein, and can be grabbed in the morning for a quick breakfast or on-the-go.  This flavor – Toffee Apple – requires a little bit of extra prep time in the morning, but it is well worth it!  Toffee Apple Overnight Oats is the best kind of overnight oats I have tried so far.

I only added 1 tablespoon of toffee bits, so as not to negate the healthiness of this recipe, but still give the oats a tiny sweet crunch.

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Mix the first few ingredients in about a minute and pop in the fridge overnight!  Next morning, cook the apples.  The thinner you slice the apples, the faster they will cook.  I used a whole apple, but only put half in my overnight oats.  You could use all of the apple, or save some for later, or make two jars of overnight oats.

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Cooking the apples with the butter, sugar, and cinnamon creates a beautiful syrup.  Let the mixture cool for a couple of minutes after cooking and it will thicken.

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Top your toffee overnight oats with cinnamon sauteed apples and you’ve got a truly delicious breakfast!

Toffee Apple Overnight Oats

Toffee Apple Overnight Oats

  • Servings: 1
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Overnight oats with toffee bits, topped with sauteed cinnamon apples

Ingredients

  • 3/4 cup old-fashioned oats
  • 1 ts flaxseed
  • 1 Tb toffee bits
  • 3/4 cup milk
  • 1 apple, peeled, cored, and sliced thin
  • 1/2 Tb butter
  • 1 Tb sugar
  • 1/4 ts ground cinnamon

Directions

1. Pour oats into a mason jar or another jar with a tight-fitting lid.  Add flaxseed and toffee bits.  Pour in milk last, seal on lid, and shake until well mixed.  Place in the refrigerator overnight.
2. When ready to serve, heat butter in a small frying pan.  Add sliced apples and sprinkle with sugar and cinnamon.  Cook apples over medium heat until tender, about 8-10 minutes, stirring frequently.
3. Pour all or half of the apples with their syrup on the top of the overnight oats.  Enjoy!