Description
A power packed breakfast that’s made in just 15 minutes. Combine pecan pieces, bananas, rolled oats, protein powder and cinnamon for protein pancakes that are made even more nutritious with pecan halves on top.
Ingredients
- 1 medium banana
- 2 large eggs
- 2/3 cup rolled oats
- 1/4 teaspoon cinnamon
- 2 scoops protein powder
- 1/4 cup pecan pieces
- 1/4 cup pecan halves
- 1/4 cup maple syrup (optional)
Instructions
- Add banana, eggs, rolled oats, cinnamon, and protein powder to a blender. Blend on medium speed until mixture is well blended.
- Heat a large non-stick skillet over medium high heat. Pour 1/4 cup of batter into heated pan for each pancake. Sprinkle each pancake with about 1 tablespoon pecan pieces. When edges of pancake begin to look dry, after about 30 to 45 seconds, flip and cook on second side for about 15 seconds or until pancakes are cooked through.
- Repeat with remaining batter. Top pancakes with pecan halves and drizzle with maple syrup if desired. Serves 2 to 3.
Description
Pecans take center stage in this smoothie recipe along with oats, hints of banana, cinnamon, maple and vanilla for a nutritious breakfast that will start your morning with plant protein. Recipe submitted by Brandon Matzek, Kitchen Konfidence.
Ingredients
- 1 cup raw pecan halves
- 1/2 cup old-fashioned oats
- 1 cup whole milk
- 1 cup whole Greek yogurt
- 2 bananas, cut into slices and frozen
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
- Grated nutmeg, for topping (optional)
- Pecan pieces or pecan halves, chopped (optional)
Instructions
- Preheat an oven to 350 degrees F. Place oats and pecan halves on a rimmed baking sheet, and bake in the oven, stirring occasionally, until toasted and fragrant (12 to 15 minutes). Let cool completely.
- Add toasted oats and pecans to a blender, and blend until finely ground. Add milk, yogurt, frozen bananas, maple syrup, cinnamon, vanilla and a pinch of salt, then blend until smooth. Divide between 2 glasses and top with grated nutmeg and pecan pieces or pecan halves, chopped if using. Enjoy immediately.
Description
Recipe by Chef Ethan Stowell.
Ingredients
FOR PISTACHIO AND BASIL PESTO:
- 2 cups Fresh basil leaves, tightly packed
- 1 cup Pistachios, shelled, toasted
- 4 Garlic cloves, peeled
- 1 cup Extra virgin olive oil
- ½ cup Freshly grated Parmigiano-Reggiano
- Salt and pepper
FOR POTATO GNOCCHI:
- 2 pounds Russet potatoes, washed
- 4 Large egg yolks
- 2 cups Unbleached flour
- 2 tablespoons Salt
- Extra virgin olive oil
Instructions
- Preheat oven to 350°F.
FOR PISTACHIO AND BASIL PESTO:
- Place basil, pistachios and garlic cloves in a food processor; pulse until a rough puree.
- Add extra virgin olive oil and continue to pulse until oil, basil and pistachios have all combined into a smooth puree. Transfer sauce to a large work bowl; fold in cheese and season to taste with salt and pepper. Set aside.
FOR POTATO GNOCCHI:
- Brush each potato lightly with extra virgin olive oil.
- Wrap each potato in aluminum foil and bake in oven until tender, for about one hour.
- When potatoes are cool enough to handle, peel and pass them through a food mill or potato ricer which yields about 3 cups of sieved potatoes. On a clean work surface, mound sieved potatoes with a well in the middle. In the well place egg yolks, 2 cups of flour and salt.
- Mix all the ingredients together and make sure to dust work surface with additional flour as needed to avoid sticking.
- Once potato dough has come together, knead until smooth and even, with no visible bits of egg or flour. Keeping work surface and dough lightly floured, cut dough into 4 even pieces.
- With hands, roll each piece into a rope until diameter is about ½ inch thick.
- With a knife, cut down the rope to form ½ inch by ½ inch squares.
- Dust gnocchi with flour and continue until all dough has been formed into gnocchi.
- Discard any irregular shaped gnocchi, as it will not cook evenly.
- Place gnocchi on a lightly floured sheet pan until ready to cook and serve.
- Bring a large pot of water to a soft boil. Drop gnocchi into the water, work in batches if necessary, and cook until all gnocchi float to the surface of the water, about 1-2 minutes.
- Remove gnocchi from water and place in a large mixing bowl. Toss with pistachio and basil pesto sauce to taste, season with salt and pepper and serve while hot with freshly grated Parmigiano-Reggiano on the side.
