Clean Eating Oatmeal Cookie Pancake recipe

I love cooking breakfast on Sunday mornings. I usually try to get creative and try new clean eating breakfast recipes. Last week I came across Rachel Ray's Oatmeal Cookie Pancake recipe and my mouth started watering. I immediately scanned the ingredient list and figured out how to clean it up. My adapted recipe below...

Ingredients:
2 cups of oatmeal
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 cup chopped walnuts
3/4 cup plain greek yogurt
3/4 cup of water
2 large eggs
1 teaspoon of vanilla extract
2 really ripe bananas, mashed
3/4 cup of raisins
2.5 teaspoons of agave nectar
Sugar free or light Maple Syrup for topping

1 - Combine all ingredients (except for syrup) in a large bowl. 

2 - Mix as good as you can with a wooden spoon and then pour into blender. I used my NutriBullet to blend the batter. I had to do it in about 3 different batches, which is why it's important to mix it up as good as you can before adding to the blender.

3 - Heat skillet and spray with extra virgin olive oil. Heat pancakes until bubbles form on top, then flip. Since there are walnuts and raisins in these, they aren't going to look smooth like normal pancakes, but more like a oatmeal cookie. 

This recipe made about 10, very filling pancakes. Definitely enough to feed 4 people. Since it's just me and my husband, I froze the leftovers and pop them in the toaster for a quick breakfast when I'm in a hurry. They are so good toasted!

Do you like to cook breakfast on the weekends? If so, what's your favorite dish? Please share below! And if you're interested in more recipes, check out my other clean eating recipes.

Clean Eating Blueberry-Raspberry Jam

I've been on a huge fruit kick lately. I realized how cheap Costco is for buying fruit and I've been stocking up. I get 3x the amount of strawberries and blueberries at Costco for the same price of what I pay for a small amount at my local grocery store. Costco is the way to go! What we don't eat in a weekend I freeze for smoothies or parfaits for a later time.

I normally just buy strawberries and blueberries but this past Costco visit the raspberries were calling my name. They looked so perfect!

I've been wanting to make my own jam for awhile now. I don't buy it from the store because it contains so much sugar, and the sugar free jam, to me, tastes awful. I found recipes from two of my favorite food blogs, Oh She Glows & PaleOMG and used them both to make Blueberry-Raspberry Clean Eating Jam. Here's what I used:

2 cups of fresh raspberries
1 cup of frozen blueberries
1/2 cup of all natural honey
2 tbsp chia seeds
2 tbsp lemon juice (or a juice from one lemon)


1. Add blueberries to a small sauce pan over medium heat. As they defrost they will start 'popping' open, and juices will start to come out.
2. Add raspberries, honey, and lemon juice
3. Continue to stir and mixture should start to get thicker
4. Add in chia seeds
5. Stir until all fruit is broken apart. I kept mine over medium heat for about 25 minutes, and then 10 minutes over low
6. I let it cool and then put it in my one of my grandmother's mason jars :)

I used this jam on my toasted Ezekiel cinnamon raisin English muffins for breakfast on Saturday morning and it was delicious!

Clean Eating Blueberry-Banana Protein Crepes

For the past few years I've called myself a 'clean eater,' but lately, I've been super serious about it. Making my own snacks, prepping meals for the week, down to making my own granola. The all natural, organic kind at the grocery store still contain processed junk!

The past few weekends I've been making Clean Eating Blueberry-Banana Protein Crepes for our post workout meal and they have been phenomenal. I started with a recipe I found in Oxygen Magazine, but made a few moderations....

Ingredients
4 egg whites
1 scoop of vanilla protein
1 tsp of cocoa powder (optional...can also use cinnamon)
3 tablespoons of almond butter
1/2 cup blueberries
1 banana

Whisk together the egg whites and vanilla protein. Less lumps the better. I used my new Cuisinart hand blender and it worked it into a really smooth batter. If yours a little thick, add a tablespoon or two of water to it.

Spray a non-stick pan with olive oil spray and pour a 1/3 of the batter into the pan over med-low heat. Once the sides start to cook (probably after 1-2 minutes) add 1 tablespoon almond butter to half of the crepe, along with some blueberries and banana slices. Fold over (like in the picture of above) and let cook a few more minutes. Repeat for the other 2 crepes.

Serving size is one crepe. This recipe makes about 3. Enjoy!