Chocolate Chip Oatmeal Cookie Pancakes

When I first looked at the ingredients, I was a little skeptical of how this might turn out. I had never substituted a banana for sugar (like who does that?!). But what really caught my attention about this recipe was the fact that I got to use chocolate chip morsels in the batter. If you couldn't tell, I have a HUGE sweet tooth. Anything and everything that is sweet, I will more than likely love! Despite my concern for some of the ingredients, I must say this ranks up there for breakfast favorites! The pancakes are fluffy on the inside and crispy on the outside. Most people might cringe or skip this recipe because it calls for a banana, but I promise, the banana flavor is barely noticeable!

I found this recipe on Pintrest (duh, where else do I find new recipes?), but the link took me to Minimalist Baker, which had some GREAT recipes. Bookmark, favorite, or write this website down. It has some yummy recipes. Her blog said that these pancakes reheat great, but I have a feeling that you won't have any leftovers to reheat!

Alright, drumroll please! Here is the Recipe...

Chocolate Chip Oatmeal Cookie Pancakes

1 very ripe medium banana
1 tsp baking powder
1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
Pinch salt
1/2 tsp vanilla extract
1 Tbsp almond butter
1 Tbsp canola oil (or coconut oil)
3 Tbsp almond milk (or sub other milk)
1/2 cup rolled oats (or gluten free oats)
1/4 cut whole wheat or unbleached flour (or sub other flour)
3 Tbsp semisweet chocolate chips (non-dairy for vegan)

1. Preheat skillet to medium heat or about 300-350 degrees (I used a griddle, medium heat)
2. Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes
3. Mash very ripe banana with baking powder
4. Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir
5. Stir in oats and flour until just combined
6. Scoop scant 1/4 cup measurements onto lightly greased griddle
7. Cook for 2-4 minutes on each side - until golden brown
8. Serve plain or with small drizzle of maple syrup and a few additional chocolate chips

Creamy Tomato Tortellini Soup

Oh my goodness...I'm speechless for this recipe! Easy-peasy, delicious, and super quick! Did I mention how delicious it was? It makes a ton so BEWARE! But I will say, it freezes great!

I am not usually a "soup person" or a "tomato person," but when I saw this recipe on Pintrest, I absolutely had to try it! I am definitely filing this recipe under "Favorites" because it was so delicious!!!

Ok, I'm done rambling now, here's the recipe:

Creamy Tomato Tortellini Soup

2 - 10 3/4 oz Cans of Condensed Tomato Soup
1 - 9 oz package of Cheese filled Tortellini (I used the kind from
2 - large cloves of Garlic-Minced (I used granulated garlic, easier and didn't have to buy anything special)
2 Tbsp Olive Oil
1/4 cup Sun Dried Tomatoes, chopped
2 cups Half-and-half
2 cups Chicken or Vegetable Stock
1 tsp Onion Powder
1 Tbsp Italian Seasoning
1/2 tsp Salt
1/2 tsp Pepper
1/2 cup Shredded Parmesan Cheese, for garnish
Dash of Basil

1. Cook tortellini according to package directions
2. Sauté garlic with the olive oil in a large stock pot over medium heat until golden brown, be sure to keep an eye on it so it does not get too brown or burnt (if using granulated garlic, sauté granulated garlic and olive oil for a few minutes then move to next step)
3. Add tomato soup, half-and-half, chicken stock, and spices
4. Bring to a simmer
5. After tortellini is cooked, add to soup, allow to simmer a few more minutes 
6. Serve in bowl and top with parmesan cheese

Didn't I say this was easy?! I always end up tweaking the spices because some spices I like more than others, but however you spice it, it will be sure to turn out delicious!

Bon Appetite! 

Love to Cook

I absolutely love, love, LOVE to cook, bake, and anything that deals with food. Being a single college student, it's hard to find single recipes or recipes that I enjoy as left overs. Hopefully through this blog, you can pick up on some simple and delicious recipes! As a little girl, I grew up learning to cook from my Mimi, then started to bake some of my own recipes. While not all the recipes I've made have turned out edible, I do know that it takes practice! To this day, any time I cook something back home, my dad always asks if it's edible (bad sweet and sour chicken recipe was to blame...total fail!).

I hope you enjoy these simple recipes as much as I do.