Banana Crêpes

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Some recipes are too good to be true…

And this is one of them.

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I’m about to tell you that you can take a banana and an egg and make some of the best crêpes (or pancakes!) ever!

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But seriously, it’s just a banana and an egg—THAT’S IT.

Okay, yes, there is some salt and vanilla, but those don’t technically count.

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You blend them, you pour the batter out, and voila!

You end up with light, moist crêpes that can be eaten any way you like.

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I like mine with Nutella and strawberries, because, well, that tastes amazing.

But in your kitchen, the crêpe-topping rules are up to you!

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So try them!

There is literally no chance you will be disappointed.

And in the highly improbable case that you are, send those leftovers my way!

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Banana Crêpes

servings: six 5-inch crêpes

Ingredients:

  • 3 large ripe bananas
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • ½ cup Nutella Hazelnut Spread, plus more for a garnish
  • 6 strawberries, thinly sliced
  • Powdered sugar, for a garnish

Directions:

  1. To the bowl of a blender, add the bananas, eggs, vanilla extract, and salt. Blend these ingredients until they are smooth, then set them aside.
  2. Heat 1 teaspoon of the butter in a large cast iron or nonstick skillet over medium-low heat. Then make the crêpes one at a time by adding about ⅓ cup of the banana batter to the skillet, cooking each until its bottom is a deep golden brown—about 3 to 4 minutes. Then flip the crêpe over and cook it until the other side is also a deep golden brown—1 to 2 minutes more. Repeat this process with the remaining batter, wiping out the skillet and adding 1 teaspoon of butter between each crêpe.
  3. To serve, spread about 1 tablespoon of the Nutella over each crêpe. Then place a line of sliced strawberries slightly off center in each crêpe and roll them up, starting from the side closest to the strawberries. Drizzle the finished crêpes with more Nutella, then sprinkle with powdered sugar.
: @NikkiDinki

: @NikkiDinkiCooking
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Acorn Squash Pancakes

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I’m not sure I've ever meet a kid who doesn’t like pancakes.

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What’s not to love?!

Soft on the inside, slightly crisp on the outside—and covered in maple syrup, of course.

Pancakes are pretty much a perfect food.

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But when the mom in me decided I wanted to make pancakes more nutritious, the chef in me knew I could use veggies.

Not only would these pancakes pack more of a nutritional punch, but I was sure the veggies would actually make them sweeter and more perfectly moist.

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As I thought about all of the possible veggies that could to the trick, it didn’t take long to realize that acorn squash was the perfect person for the job.

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Acorn squash's inherent sweetness and velvety texture make these pancakes something you will want to eat everyday—and because of their nutrition factor, something you actually should eat everyday.

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Now I’ll always tell it to you straight, so know that as-written these pancakes are very moist.

My daughter doesn’t mind at all, but if you have kids that are already into classic pancakes, you may want to use less of the acorn squash puree (look for details in the “notes” section of the recipe).

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If you do use a little less puree for a more traditional version, you'll find yourself with the perfect pancake—slightly sweet, warm, and soft yet crisp with a buttery warm yellow color.

And if you go for the more moist "toddler" version, you can truly count your pancake breakfast as a perfectly balanced meal.

Either way, I'd say we're all winners.

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Acorn Squash Pancakes

servings: 10 to 12 four- to five-inch pancakes

Ingredients:

  • 1 large acorn squash (about 2 pounds)
  • 1 teaspoon olive oil
  • 2 cups all-purpose flour
  • ½ cup whole milk
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 1 tablespoon unsalted butter

Directions:

  1. Preheat the oven to 450°F. Cut the squash in half lengthwise. Use a soupspoon to scoop out the seeds and discard them. Arrange the squash cut-side-up on a rimmed baking sheet. Drizzle the oil evenly over each piece and then bake the squash until the flesh is tender and can be easily pierced with the tines of a fork—30 to 40 minutes. Set aside until it is cool enough to handle.
  2. Scoop the flesh of the squash into a blender and puree it until it is smooth; this will give you about 2 cups of puree. Then add the flour, milk, eggs, baking powder, vanilla, and salt, and blend this mixture until just smooth.
  3. Add the butter to a large skillet over medium heat. Once the pan is hot and the butter is melted, pour about ½ cup of the batter into the pan; this will make one pancake, about 4 inches in diameter. Cook the batter until bubbles start to pop on its surface and the bottom is nicely browned. Then flip the pancake and cook it until the other side is also brown and the edges are dry—about 3 to 5 minutes per side. Repeat with the remainder of the batter.
  4. Serve with extra butter, syrup, fruit, or whatever you like!

Notes:

  • You can decrease the amount of squash you use in the recipe, using a small squash—about 1 pounds (this will give you about 1 cup of squash puree after blending it). If you do so, also increase the amount of milk to 1 cup and the decrease the baking powder to 1½ teaspoons.
: @NikkiDinki

: @NikkiDinkiCooking
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White Bean Pancakes

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Every Sunday my husband takes my daughter, Ivy, to the diner for pancakes while I try to catch up on a weeks-worth of sleep.

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Ivy LOVES pancakes.

And when I found out that her iron levels were a little on the low side, I started thinking about how I could get more iron into her diet.

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Pancakes were just the thing!

I’ve done Acorn Squash Pancakes, so I figured why not try a new version by adding an iron-rich bean instead of the squash?!

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I put a can of drained and rinsed cannellini beans in my batter, and I’m telling you, the result looks and tastes JUST LIKE regular pancakes!

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It was so simple (opening a can of beans!) to turn a semi-indulgent breakfast into one we can feel really good about eating!

It’s easy to “eat healthy” when you’re eating like this!

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White Bean Pancakes

makes: 10 to 12 medium (4 to 5 inches in diameter) pancakes

Ingredients:

  • One 15-ounce can cannellini beans (about 1¾ cups), rinsed + drained
  • 1½ cups all-purpose flour
  • 1 cup whole milk
  • 5 ounces frozen spinach (about 1 cup), thawed + drained (optional)
  • 2 large eggs
  • 1½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 1 tablespoon unsalted butter

Directions:

  1. Add the beans, flour, milk, spinach (if desired), eggs, baking powder, vanilla, and salt to a blender, and blend this mixture until it is smooth.
  2. Next, add the butter to a large skillet over medium heat. Once the pan is hot, pour about ½ cup of the batter into the pan; this will make one pancake about 4 inches in diameter. Cook the batter until bubbles start to pop on its surface. Then flip the pancake and cook it until the other side is also brown and the edges are dry—about 3 to 5 minutes per side. Repeat with the remainder of the batter.
  3. Serve with extra butter, syrup, fruit, or whatever you like!

Notes:

  • If you prefer fluffier pancakes, separate the yolks and whites of the eggs. Rather than following Step 1 as written, add the beans, flour, milk, spinach (if desired), egg yolks, baking powder, vanilla, and salt, to a blender, and blend this mixture until it is completely smooth; then transfer to a large bowl. Meanwhile, beat the egg whites in a medium bowl with a handheld electric mixer on medium-high until they are white and fluffy and have soft peaks (they should be about 4 times larger than their starting size)—about 2 minutes; you could also whisk by hand or do this in a stand mixer. Gently fold the whipped egg whites into the bean and flour mixture, deflating them as little as possible. Then proceed to Step 2 as written above.
: @NikkiDinki

: @NikkiDinkiCooking
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Boxed Mac + Cheese Pancakes

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When I was first starting out in the world of food, I was on a radio show here in NYC.

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One of the first segments I did was on a hole-in-the-wall diner known for all sorts of crazy-delicious concoctionsone of the concoctions being mac and cheese pancakes.

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They made theirs a bit differently than I make mine.

But with both versions, you get the tangy cheese and salty bacon swimming through the pancake, which is obviously a very good thing.

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I’m basically taking a box of mac and cheese and adding it to a pancake batter.

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Not exactly my healthiest meal ever, but I couldn’t resist recreating those diner mac and cheese pancakes.

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Thank you for coming on this Hack Your Mac journey with me this week!

My purpose in reinventing boxed mac and cheese was to show you that you don’t always have to make everything from scratch for it to be delicious.

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In real life we take shortcuts, and in real life sometimes we just need to have mac and cheese pancakes for dinner.

I mean, we just need to. 😉

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Boxed Mac + Cheese Pancakes

makes: Twelve 3- to 4-inch pancakes

Ingredients:

  • One 14-ounce box of macaroni and cheese (with liquid cheese packet)
  • 4 bacon strips (about 2 to 3 ounces or ¼ cup), some reserved for a garnish
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup coarsely chopped scallions, more for a garnish
  • 1 cup shredded cheddar cheese (4 ounces), more for a garnish
  • 1 tablespoon butter or olive oil

Directions:

  1. Place a medium pot of salted water over high heat for cooking the macaroni. When the water boils, add the macaroni and cook according to the package directions; drain when finished. Stir in the cheese packet, then set aside.
  2. While the macaroni cooks, heat a large skillet over medium heat. Add the bacon and cook until crisp—6 to 7 minutes, turning once. Transfer the bacon to a paper towel to drain, then crumble it into small pieces.
  3. In a large bowl, whisk together the flour, milk, baking powder, and salt until they are fully combined. Then fold in the cooked macaroni along with the scallions, cheddar, and crumbled bacon.
  4. Heat a large skillet over medium heat, then add the butter and allow it to melt. Scoop about ⅓ cup of the macaroni and cheese mixture into the skillet and cook until both sides of the “pancake” are dark golden brown—3 to 5 minutes per side.
  5. To serve, garnish with scallions, cheddar cheese, and crumbled bacon.
: @NikkiDinki

: @NikkiDinkiCooking
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