GREEN PANCAKE
Steps:
- In a high-speed blender, combine the milk and herbs and blend until very smooth. Add the eggs, flour, olive oil, salt and a few turns of pepper and blend until smooth.
- Heat a large nonstick skillet over medium heat and coat with a little butter or oil. Pour in about 1/3 cup batter and cook until set on the bottom, about 2 minutes; you'll know it's ready to flip when it lifts easily off of the skillet. Flip and cook until set on the other side, about another minute. Top with desired toppings. If topping with cheese, it's best to sprinkle it on as soon as you flip the crepe over, so that it has time to get melty!
GREEN BEAN PANCAKE
This simple recipe is great for using extra green beans, and is also a great food for diabetics because it's high in protein, low in carbs and low gylcemic.
Provided by Lianna Banana
Categories Vegetable
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Snap off stems and tips and cut green beans into 1 inch or 2 inch pieces, place in kettle with small amount of water and steam for a few minutes until just barely tender. Remove from heat. (Canned or previously cooked green beans can be substituted, but fresh tastes better.).
- On low heat, heat 1 TBSP olive oil in a 6 inch or larger frying pan.
- Beat egg.
- Drain beans and add to egg. Add Mrs. Dash Tomato Basil Garlic seasoning to taste (approximately 1/4 tsp).
- Pour mixture into heated frying pan. Cover.
- Cook until egg is solid and slightly golden brown on bottom.
- Turn pancake over. Turn heat off. Cover pan.
- Allow pancake to cook in retained heat for about a minute until slightly golden brown on the bottom.
- Serve and enjoy! (Salt to taste if necessary.).
Nutrition Facts : Calories 206.3, Fat 18.4, SaturatedFat 3.5, Cholesterol 186, Sodium 74.3, Carbohydrate 3.9, Fiber 1.4, Sugar 1.8, Protein 7.2
THE BEST GREEN BEANS EVER
Ree Drummond's Best Green Beans Ever recipe, from The Pioneer Woman on Food Network, starts with bacon grease and gains even more flavor from chicken stock.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
- Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.
OATMEAL & BEAN PANCAKES
Diabetic friendly pancakes, loaded with fiber and nutrients. Use almost any bean, soaked overnight in plain water (soy bean, red bean, cannellini, pinto, Great Northern, white beans, black beans or other beans). The pancakes are heavier than traditional white flour pancakes and much more satisfying. Very good with agave nectar or fruit on top. Try blueberries or ripe peaches. Add a vegetarian breakfast sausage patty (we like Morningstar Maple Flavored Sausage Patties) for a complete Vegetarian/Vegan breakfast, low carb and low fat but great flavor and texture.
Provided by Jacaranda
Categories Breakfast
Time 11m
Yield 8-10 pancakes, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients except the oats in a blender and blend for 90 seconds on high speed. Add the oats and blend for 1 minute.
- Preheat a non-stick pan. Optionally, use a little oil or non-stick spray. Pour or spoon 2-3 tablespoons of the batter into your pan for each pancake. Cook on one side until small bubbles begin to form and edges are set, 2-3 minutes on medium heat. Flip and cook until done and browned, 1- 2 minutes more.
- This recipe also works in waffle makers. It takes 3-8 minutes, depending on your waffle maker. You'll need to experiment.
Nutrition Facts : Calories 126.6, Fat 4, SaturatedFat 0.5, Sodium 293.8, Carbohydrate 18.2, Fiber 2.6, Sugar 0.5, Protein 4.3
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5/5 (20)Total Time 6 hrs 18 minsCategory Main CoursesCalories 223 per serving
- Soak mung beans a minimum of 6 hours, or overnight. Rinse beans, and place in blender with about 2 ounces of water, the egg and flour. Blend until smooth. The consistency should be like a breakfast pancake batter.
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