Fruit Topped Banana Oat Pancakes


Sunday morning breakfast, and we weren’t in the mood for typical eggs! I whipped up these yummy fruit topped banana oat pancakes, and needless to say they went fast! They are quite healthy, and very flavorful. I love pancakes, so does my family, but we do try to watch what we eat, and are trying to set a good example for my son. I didn’t use any flour in this recipe, I switched it up for oats, and a little corn meal. The banana flavored them up, and added an extra sweetness naturally. The fruit topping was delicious all by itself, but combined with these pancakes, well even better! One thing I love about the fruit topping, is that the peaches picked up the color of the berries as you can see in the picture. So pretty! Also, I did drizzle a little maple syrup on top! I am human, and love maple syrup. By the way, you can eat these for dessert, they are that good!


1 egg
1 cup oats
1/4 cup corn meal
1 banana
1/4 to 1/2 cup low fat milk
olive oil for frying
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon baking powder

For the Fruit Topping

2 cups fresh or frozen mixed fruit
Splash of orange juice
(I had, peaches, strawberries, and blackberries)

Add to a pan, with 1 teaspoon sugar, and a splash of orange juice. Cook on medium low until fruit is soft. Set aside, but keep warm until ready to use.

Directions for Pancakes

In you food processor, or blender add your oats, corn meal, egg, banana, milk, sugar, baking powder and cinnamon. Blend until it has a creamy consistency. Heat up a non stick pan, and add your olive oil. You may use whatever oil you like. Next drop tablespoon amounts of batter into pan. Cook until bubbly, then flip. This only takes a couple of minutes. When finished cooking oat cakes, plate them, and drizzle with warm fruit topping and maple syrup! You may also top them with whipped cream for extra decadence! Enjoy ;o) Makes approximately 18 silver dollar pancakes.

Tip: I made my pancakes into silver dollars, but you can make them as big as you like.

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Spring Salad With Avocado Cream Dressing

Spring is almost here! Yay! Just seven more days to go, and it’s official. It’s been a very long Winter here in New York, we are ready for longer days, birds chirping and lots of warmth! Today was a great day, the temperature was warm enough that I took the baby out to play. He was so happy to be outside…and so was I. It was a perfect day to make a healthy, light Spring salad for lunch too. A Spring salad with fruits and avocado as a dressing to be exact. I love the combination of fruit in my salads. I also love creamy dressings, but I didn’t want my dressing to be full of unhealthy ingredients. I opted to make an avocado cream dressing because I’ve seen people make them before and was curious as to how it would turn out in a dressing. Well, it’s really good! I knew an avocado would be a great addition to my salad giving it the creamy richness in a dressing that I like. I hope you can try this easy, healthy salad recipe. This can serve 2 people.

avocado cream dressing


3 cups mesclun salad
1/4 low fat feta cheese
1/4 cup blueberries
1/4 cup blackberries
1/4 cup green grapes, sliced in half
1/4 cup strawberries, sliced in half

For the Avocado Cream Dressing

1/2 avocado mashed
1-2 tablespoons low fat sour cream
Juice of a small lime
2-4 tablespoons olive oil
dash of salt and pepper
1 small garlic clove minced


For Your Salad

Wash your mesclun mix well in a colander or salad spinner. Set aside. Rinse your fruits and slice your strawberries, and grapes in half. Add all fruits to a bowl. Place your mesclun on a serving plate, and top with fruits.

Avocado Cream Dressing

In your mini food processor, blender, or by hand, mix your avocado, sour cream, olive oil, minced garlic, lime juice, salt and pepper until you achieve a creamy consistency. Pour over your mesclun and fruit. Enjoy this salad with some crackers, it’s really really good!

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Almond Strawberry Flax Smoothie

Today I wanted to start my morning with a healthy smoothie. I recently picked up some almond milk which is low in calories, and high in protein. I also had some leftover strawberries from Valentine’s Day, so an almond strawberry smoothie was a no brainer. I added flax seeds for an extra boost in omega 3’s and a healthy amount of fiber. I love cinnamon so I added dash, and in a few minutes my breakfast smoothie was made. I will tell you that this recipe is not sweet, so if you must add some sweetness, I recommend some organic agave nectar. Here’s how easy it was to make!



  • 1 Cup Almond Milk
  • 4-5 Fresh Strawberries
  • 1 Teaspoon Flax seeds
  • A Dash of Cinnamon


In a blender, or mini food processor add your milk, rinsed and hulled strawberries, flax seeds and cinnamon. Blend until smooth and pour in a large glass. Decorate with a freshly sliced strawberry. Makes one serving. Simple, and healthy! Enjoy!


Cream Cheese Stuffed Strawberries


Cream cheese and strawberries, a great combination! Add a little vanilla and almond extract, some powdered sugar and chocolate shavings, and you’ve got yourself a sweet little bite of heaven! Especially for Valentine’s Day which is only 3 days away now. These delightful little bites are also great for a crowd. Bring them to a brunch, or just make them for your loved ones. That’s what I plan on doing! These cream cheese stuffed strawberries can be made with a light cream cheese too, if your watching your fat content. I however used full fat, afterall your not filling your strawberries up to the point of it looking ridiculous! Enjoy them..


1 Pound Fresh Strawberries
8 ounces Philadelphia Cream Cheese
1 tsp Vanilla Extract
1 tsp Almond Extract
1/2 Cup Powdered Sugar
Chocolate shavings

First, rinse your strawberries well, remove any green stems, and with a small melon baller remove the inside of your strawberries. Set your hollowed strawberries aside. Next in a large mixing bowl, blend your cream cheese, powdered sugar, vanilla and almond extracts. You may use a fork or a hand mixer.

To fill your strawberries, use a piping bag or plastic snack bag and fill with cream cheese mixture. Cut the end of your bag, and pipe into each strawberry. I didn’t use a tip with my bag by the way. Place on a plate and grate chocolate shavings over your delicious strawberries. You can chill them or eat them right away! They go well with some nice champagne too!

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Sweet Heart Balsamic Strawberries

balsamic strawberries

Since Valentine’s Day is only 4 days away, I am trying to come up with recipes for my two sweet hearts, my husband, and my handsome little baby boy! Thought I’d make balsamic strawberries today since the market I went to had a very nice selection for this time of year. It’s the easiest thing to do with strawberries, and actually are perfect to go in a nice green salad or with a scoop of ice cream! You can choose that for yourself!


  • 16 ounces of strawberries, rinsed, hulled, and sliced in half
  • 2 tablespoons balsamic vinegar
  • 1/4 cup white sugar


In a large mixing bowl add clean, sliced strawberries, vinegar, and sugar. Mix well, and let sit for an hour.
The vinegar and sugar will eventually become a sweet syrup coating your strawberries. This recipe makes a
large enough bowl to feed at least 8 people. Hope you enjoy!

sweet heart balsamic strwaberries