Peach and Blueberry Whole Wheat Muffin Bread

It’s been far too long since I wrote a post! This has been a busy month, from traveling to Yellowstone and Grand Teton to North Carolina and Virginia, to getting ready to move to Austin in 10 days…oi! But it has also been a fun summer, of course, and one full of food and drink! Just ask Cooper…

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Time to relax after a day of exploring Yellowstone!

I haven’t been baking as much lately because we don’t run the AC all too often, and the heat from the oven makes quite a difference in a two bedroom apartment. No one wants that after a day in 90 degree, super dry Colorado. But I had a craving today, so I battled through the heat. We’ve been buying peaches and berries a lot more lately, missing the wild berries that grow back home and the peaches of the south. When I worked at Great Harvest Bread Company, we would make these huge wheat muffins with blueberries in them, and a slice of peach sitting temptingly on top. We don’t have a muffin tin (I know, I know), so I went the muffin-bread route. It worked out beautifully! There’s very little sweetener in this other than that of the fruit and a bit of agave. You could use sweeter milk, or increase the agave by a tablespoon and I’m sure it would be amazing. I love it with just a bit of strawberry jam spread across it! My boyfriend likes it with butter. I bet it would make awesome french toast…

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Ingredients

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Ready to bake

  

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Waiting to cool is always the hardest part

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Serving recommendation 🙂

 

Peach and Blueberry Whole Wheat Muffin Bread

 Ingredients:

  • 1 cup high altitude whole wheat flour
  • 1 packet instant oatmeal (any flavor!)
  • ¼ cup egg whites
  • ½ cup organic light soy milk
  • 1 tbs coconut oil
  • 2 tbs agave nectar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp vanilla
  • ½ cup fresh blueberries
  • 1 small peach, peeled and chopped small

 Directions:

  • Preheat oven to 375 degrees.
  • Lightly grease loaf pan.
  • Mix all ingredients but fruit together. 
  • Fold in fruit, careful to not break blueberries.
  • Bake for 25-30 minutes, until you can stick a toothpick in and it comes out clean!
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Hope you enjoy!

Power Pancakes

**Thanks for all the shares! This post has just hit 300 shares on Pinterest. If you like this one, check out Peach and Blueberry Whole Wheat Muffin Bread, another great breakfast option for the health-and flavor-conscious. If you’re all about simple recipes, check out my post on 3 ingredient cookies and simple seasoned pretzels here.

***Check out my absolute favorite recipe here – Peanut Butter Chocolate Chip Cookie Dough Bites. Made without flour, actually good for you and soooo delicious!

OK, now back to the pancake recipe you came here for! 🙂

I love pancakes, but I hate the sugar/fat/carb load that goes along with them. This morning I was planning to take Cooper on a long trail run, and knew I needed some good energy before. I have written before about the blender/food processor I bought, and I love how it turns oats into oat flour, makes me healthy frozen yogurt out of bananas and strawberries, and purees any ingredient into smooth silkiness. 

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So I decided I would try to mimic all those “two ingredient” pancake recipes out there (bananas and egg, usually) but give them a bit more kick.

You see, oats are great for you. They reduce bad cholesterol. They are one of the highest on the satiety index (keep you full longer). They help with blood pressure. Basically, they are awesome.

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So I figured, why waste a meal on something that won’t keep me full (a banana and an egg??)? Why not add some filling ingredients, and make something that is DELICIOUS, keeps me full until lunch, and gives me all the power I need to run Cooper ragged on the trail? Behold: Power Pancakes. Egg whites, oats, banana. Topped, of course, with blueberries and just a bit of peanut butter and maple syrup (feel free to add or top with whatever-these are even great alone!!). These are seriously some of the most delicious, dairy free, naturally sweetened pancakes I’ve ever made!

PS. If you haven’t tried Earth Balance Coconut & Peanut Spread, PLEASE do. It will change your world.

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Power Pancakes

Ingredients:

  • ½ cup rolled oats
  • ¼ cup egg whites
  • 1 ripe banana
  • cinnamon (if you like)
  • frozen or fresh blueberries, peanut butter and/or maple syrup to top

Directions:

  • Begin heating skillet over medium – medium/high heat.
  • Blend oats in food processor or blender until fine.
  • Add banana and eggs, blend until smooth. 
  • Blend in a dash of cinnamon, if you like!
  • Let sit while skillet continues to heat. It will be ready when a drop of water immediately begins to evaporate upon hitting the surface.
  • Pour on by the ½ cup full. Cook until the batter begins to set/bubble a bit.
  • Sprinkle with blueberries, and flip. Cook on other side for 2-3 minutes.
  • Repeat with remaining batter.
  • Layer pancakes and top with a spread of peanut butter (try the coconut peanut butter-it’s amazing!!) and syrup
  • Pour yourself a cup of coffee and enjoy!
  • **Best eaten at least an hour before a work out. Provides long lasting energy and keeps you truly sated until lunch!

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Gotta love the blueberries!

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Perfectly browned on the first side.

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And I only used 1TBS of peanut butter and 1 TBS of syrup…that’s all you need!!

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I might have to make these for dessert now…