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Healthy & Low-CalorieMain DishesVeganVegetarian

Nutty Quinoa and Lentil Salad with Bright Lemon-Tahini Dressing

by Linda
written by Linda

This Nutty Quinoa and Lentil Salad is a delightful fusion of flavors and textures, offering a vibrant and nutritious meal perfect for any day of the week. Packed with protein-rich quinoa and lentils, this salad is not only filling but also incredibly satisfying.

The star of this dish is the bright lemon-tahini dressing, which adds a zesty touch that complements the nutty flavors of the quinoa and lentils beautifully. This salad can be served warm or cold, making it a versatile choice for lunch, dinner, or even meal prep.

Nutty Quinoa and Lentil Salad with Bright Lemon-Tahini Dressing

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 350 calories 14g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup quinoa, rinsed
  • 1 cup cooked green or brown lentils
  • 2 cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup tahini
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil for drizzling

Instructions

  1. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and liquid is absorbed. Remove from heat and let it cool.
  2. In a large mixing bowl, combine cooked quinoa, lentils, cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Toss gently to combine.
  3. In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, and pepper. Gradually add water to achieve the desired consistency for the dressing.
  4. Drizzle the tahini dressing over the salad and toss well to coat all ingredients. Adjust seasoning as necessary.
  5. Serve immediately or store in the refrigerator for up to 3 days. Enjoy cold or at room temperature.

Notes

Note: For added crunch, feel free to toss in some toasted nuts or seeds, such as sunflower seeds or slivered almonds.

To enhance the flavor even further, consider toasting the quinoa before cooking it; this adds a lovely nuttiness. If you prefer a different dressing, try a balsamic vinaigrette or a yogurt-based sauce for a creamier texture.

For leftovers, store the salad in an airtight container in the fridge for up to 3 days. If the dressing is too thick after refrigeration, simply thin it out with a little water or lemon juice before serving.

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Quick & Easy (30-Min)Soups & SaladsVegetarian

Creamy Roasted Red Pepper and Tomato Basil Soup with Grilled Cheese Croutons

by Linda
written by Linda

This creamy roasted red pepper and tomato basil soup is the perfect blend of flavors, combining sweet roasted peppers with fresh tomatoes and fragrant basil. It’s a comforting dish that warms your soul on chilly days.

The addition of grilled cheese croutons elevates this soup, providing a delightful crunch and richness that pairs beautifully with the velvety texture of the soup. This recipe is not only simple but also a wonderful way to showcase fresh produce.

Creamy Roasted Red Pepper and Tomato Basil Soup with Grilled Cheese Croutons

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 350 calories 20g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 4 large red bell peppers
  • 4 ripe tomatoes, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup fresh basil leaves
  • 4 slices of bread
  • 4 slices of cheese (cheddar, gouda, or your choice)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the bell peppers on a baking sheet and drizzle with olive oil. Roast in the oven for about 20 minutes, or until the skin is charred and blistered.
  3. Remove the peppers from the oven and let them cool slightly. Once cool, remove the skins and seeds.
  4. In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until translucent, about 5 minutes.
  5. Add the chopped tomatoes and roasted peppers to the pot, followed by the vegetable broth. Bring to a simmer and cook for about 10 minutes.
  6. Stir in the heavy cream and basil leaves, then blend the soup until smooth using an immersion blender or a regular blender. Adjust seasoning with salt and pepper.
  7. While the soup is blending, prepare the grilled cheese croutons. Heat a skillet over medium heat, place cheese between two slices of bread, and grill both sides until golden brown and cheese is melted.
  8. Cut the grilled cheese into crouton-sized pieces and set aside.
  9. Serve the soup hot, garnished with grilled cheese croutons on top.

Notes

Tip: Feel free to use low-fat milk or a dairy-free alternative if you want a lighter version of the soup.

For a richer flavor, you can add a splash of balsamic vinegar or a pinch of smoked paprika. If you prefer a spicier kick, consider adding a chopped jalapeño during the roasting process.

Storing leftovers? Keep the soup in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of water or broth to maintain its desired consistency. The grilled cheese croutons are best enjoyed fresh but can be stored in a separate container to maintain their crunch.

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Main DishesQuick & Easy (30-Min)

Zesty Herb-Infused Roasted Chicken Thighs with Creamy Citrus Garlic Mash

by Linda
written by Linda

Indulge in the rich flavors of herb-infused roasted chicken thighs, perfectly seasoned and roasted to golden perfection. This dish is not only a feast for the palate but also for the eyes, showcasing vibrant colors and textures that make it a standout on any dinner table.

The creamy citrus garlic mash adds a zesty twist that perfectly complements the savory chicken. Using fresh herbs like rosemary and thyme elevates the overall flavor profile, creating a wholesome and satisfying meal that’s simple enough for a weeknight yet elegant enough for a special occasion.

Zesty Herb-Infused Roasted Chicken Thighs with Creamy Citrus Garlic Mash

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 450 calories 28g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 4 chicken thighs, bone-in and skin-on
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 lemon, zested and juiced
  • 1 pound potatoes, peeled and cubed
  • 1/2 cup heavy cream
  • 2 cloves garlic, roasted
  • Salt, to taste
  • Fresh parsley, for garnish

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a bowl, mix olive oil, rosemary, thyme, minced garlic, lemon zest, lemon juice, salt, and pepper to create a marinade.
  3. Rub the herb marinade generously over the chicken thighs, ensuring even coverage. Let marinate for at least 15 minutes.
  4. Place the marinated chicken thighs on a baking tray, skin side up, and roast in the preheated oven for 35-45 minutes or until the skin is crispy and the internal temperature reaches 165°F (74°C).
  5. While the chicken is roasting, boil the cubed potatoes in salted water until tender, about 15 minutes.
  6. Drain the potatoes and return them to the pot. Mash with heavy cream, roasted garlic, and salt until creamy and smooth.
  7. Serve the roasted chicken thighs on a bed of citrus garlic mash, garnished with fresh parsley.

Notes

Tip: For added flavor, you can marinate the chicken overnight in the herb mixture for a deeper taste.

For the best results, let the chicken marinate in the herb mixture for at least an hour, or overnight if possible. This will enhance the flavor and tenderness. If you prefer a different mash, consider using sweet potatoes or adding a splash of cream for extra richness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness, or in the microwave for a quick meal.

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Gluten-FreeMain DishesVeganVegetarian

Umami-Rich Miso-Glazed Eggplant Steaks with Nutty Sesame Quinoa Pilaf

by Linda
written by Linda

Experience the rich umami flavors of miso with these delectable eggplant steaks. Grilled to perfection, the eggplants absorb the savory glaze, creating a dish that satisfies both vegetarians and meat lovers alike.

The sesame quinoa pilaf complements the eggplant beautifully, offering a nutty crunch that elevates the overall dish. It’s a perfect balance of flavors and textures, making it a memorable meal for any occasion.

Umami-Rich Miso-Glazed Eggplant Steaks with Nutty Sesame Quinoa Pilaf

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 350 calories 12g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 2 large eggplants, cut into 1-inch thick steaks
  • 1/4 cup white miso paste
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2 tablespoons sesame seeds
  • 1/4 cup chopped green onions
  • Salt and pepper to taste

Instructions

  1. Preheat the grill or a grill pan over medium heat.
  2. In a bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, and sesame oil to create the glaze.
  3. Brush both sides of the eggplant steaks generously with the miso glaze.
  4. Grill the eggplant steaks for 5-7 minutes on each side until tender and charred.
  5. Meanwhile, in a saucepan, bring vegetable broth to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
  6. Fluff the quinoa with a fork and stir in sesame seeds and half of the green onions. Season with salt and pepper to taste.
  7. Serve the grilled eggplant steaks on a bed of sesame quinoa pilaf, garnished with remaining green onions.

Notes

Note: You can substitute the quinoa with brown rice or couscous for different textures.

For extra flavor, marinate the eggplant for at least 30 minutes before cooking. If you prefer a spicier kick, add a dash of sriracha to the miso glaze.

Leftover eggplant can be stored in the fridge for up to 3 days and reheated in the oven for a crispy texture. The quinoa pilaf also keeps well and can be enjoyed cold in salads.

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Appetizers & SnacksQuick & Easy (30-Min)Vegetarian

Golden Crispy Feta and Spinach Pinwheels with Herb-Infused Yogurt Dip

by Linda
written by Linda

These golden, crispy feta and spinach pinwheels are a delightful twist on traditional appetizers. Air-fried to perfection, they offer a satisfying crunch while the creamy feta and fresh spinach create a deliciously flavorful filling. Pair them with a vibrant herb-infused yogurt dip for an extra layer of taste that complements the savory pinwheels beautifully.

Perfect for gatherings or as a tasty snack any time of day, these pinwheels are easy to prepare, making them a great option for both novice and experienced cooks. With just a handful of ingredients and an air fryer, you can whip up a batch in no time!

Golden Crispy Feta and Spinach Pinwheels with Herb-Infused Yogurt Dip

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 250 calories 16g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup feta cheese, crumbled
  • 2 cups fresh spinach, chopped
  • 1/2 cup cream cheese, softened
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 package of puff pastry sheets, thawed
  • 1 egg, beaten (for egg wash)

FOR THE HERB YOGURT DIP

  • 1 cup plain Greek yogurt
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat your air fryer to 375°F (190°C).
  2. In a mixing bowl, combine crumbled feta cheese, chopped spinach, cream cheese, garlic powder, and onion powder until well blended.
  3. Roll out the puff pastry sheets on a lightly floured surface and cut them into rectangles.
  4. Spread the feta and spinach mixture evenly over each rectangle of puff pastry, leaving a small border around the edges.
  5. Roll the pastry tightly into pinwheels, then cut each roll into 1-inch sections.
  6. Place the pinwheels in a single layer in the air fryer basket and brush the tops with the beaten egg.
  7. Air fry for 8-10 minutes or until golden brown and crispy, checking halfway through to ensure even cooking.
  8. While the pinwheels are cooking, prepare the herb yogurt dip by mixing together Greek yogurt, chopped dill, parsley, lemon juice, salt, and pepper in a bowl.
  9. Serve the crispy pinwheels warm with the herb yogurt dip on the side.

Notes

Tip: For best results, ensure the puff pastry is fully thawed and rolled evenly before adding the filling.

For an extra kick, consider adding some crushed red pepper flakes or finely chopped jalapeños to the filling. You can also substitute the feta with goat cheese for a different flavor profile.

Leftover pinwheels can be stored in an airtight container in the fridge for up to 3 days. To reheat, air fry them for a few minutes until crispy again!

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Appetizers & SnacksKid-FriendlyQuick & Easy (30-Min)Vegetarian

Spicy Sweet Corn and Jalapeño Hushpuppies with Creamy Cilantro Dipping Sauce

by Linda
written by Linda

These Spicy Sweet Corn and Jalapeño Hushpuppies are the perfect blend of crispy texture and a burst of flavor. Ideal as an appetizer or snack, they bring a delightful crunch with a subtly sweet, spicy kick. The incorporation of fresh corn and jalapeños makes them a standout, while the creamy cilantro dipping sauce adds a refreshing touch.

Whether you’re hosting a gathering or simply looking for a tasty treat, these hushpuppies are sure to impress. They’re quick to prepare and can be served alongside your favorite summer dishes or enjoyed on their own. Get ready to savor every bite!

Spicy Sweet Corn and Jalapeño Hushpuppies with Creamy Cilantro Dipping Sauce

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 12g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1 small jalapeño, finely chopped
  • 1/2 cup green onions, chopped
  • 1 egg, beaten
  • 3/4 cup buttermilk
  • Vegetable oil for frying

FOR THE CREAMY DIPPING SAUCE

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon lime juice
  • Salt to taste

Instructions

  1. In a large bowl, combine the cornmeal, flour, baking powder, salt, and black pepper.
  2. Stir in the sweet corn, jalapeño, and green onions until well mixed.
  3. In a separate bowl, whisk together the beaten egg and buttermilk. Add this mixture to the dry ingredients and mix until just combined; do not overmix.
  4. Heat about 2 inches of vegetable oil in a deep skillet over medium heat until hot.
  5. Using a spoon or small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding.
  6. Fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
  7. For the dipping sauce, combine sour cream, mayonnaise, cilantro, lime juice, and salt in a bowl. Mix well until smooth.
  8. Serve the hushpuppies warm with the creamy dipping sauce.

Notes

Tip: For a touch of sweetness, consider adding a tablespoon of sugar to the batter!

To achieve the perfect texture, make sure your oil is hot enough before frying the hushpuppies. You can test the oil by dropping a small piece of batter; it should sizzle immediately. For a milder version, feel free to reduce the amount of jalapeños or remove the seeds before chopping.

These hushpuppies are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispiness. Consider adding shredded cheese or chopped herbs to the batter for a fun twist!

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Breakfast & BrunchKid-FriendlyQuick & Easy (30-Min)Vegetarian

Luscious Blueberry Oatmeal Muffin Tops with Crunchy Crumb Topping

by Linda
written by Linda

These blueberry oatmeal muffin tops are an irresistible treat, perfect for breakfast or a snack. They feature a soft, chewy base packed with juicy blueberries and a buttery crumb topping that adds a satisfying crunch.

Using wholesome oats, these muffin tops offer a deliciously hearty option without sacrificing flavor. Ideal for meal prep, they can be made ahead of time and enjoyed throughout the week. Serve them warm to enhance the blueberry flavor and enjoy a delightful moment with each bite!

Luscious Blueberry Oatmeal Muffin Tops with Crunchy Crumb Topping

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 180 calories 7g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1/2 cup crumb topping (see note)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix together the rolled oats, flour, brown sugar, baking powder, and salt until well combined.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries, being careful not to crush them.
  6. Drop heaping tablespoons of the batter onto the prepared baking sheet, leaving space between each for spreading.
  7. Sprinkle the crumb topping generously over each muffin top before baking.
  8. Bake for 18-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  9. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For the crumb topping: Mix 1/4 cup flour, 1/4 cup brown sugar, and 2 tbsp melted butter until crumbly.

For added flavor, consider using a mix of fresh and frozen blueberries. If you’re out of oats, you can substitute with a gluten-free blend for a gluten-free version. These muffin tops can be stored in an airtight container for up to 5 days or frozen for longer freshness. To reheat, simply pop them in the microwave for 15-20 seconds!

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Breakfast & BrunchKid-FriendlyQuick & Easy (30-Min)Vegetarian

Tropical Coconut Macadamia Nut Granola Parfait

by Linda
written by Linda

Start your day with a burst of tropical flavors in this Coconut Macadamia Nut Granola Parfait. This dish combines crunchy homemade granola, creamy yogurt, and vibrant fruits, making it a perfect choice for a nourishing breakfast or a quick snack.

The granola is infused with sweet coconut and rich macadamia nuts, delivering a satisfying crunch. Layering it with yogurt and fresh fruit not only elevates the presentation but also enhances the nutrition. This parfait is not only delicious but also a feast for the eyes!

Tropical Coconut Macadamia Nut Granola Parfait

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 350 calories 15g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 2 cups rolled oats
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup shredded coconut
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups Greek yogurt
  • 1 cup mixed fresh fruits (like mango, berries, and banana)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a large mixing bowl, combine rolled oats, chopped macadamia nuts, shredded coconut, and salt.
  3. In a separate bowl, whisk together honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.
  4. Pour the wet mixture over the dry ingredients and stir until all the oats and nuts are evenly coated.
  5. Spread the granola mixture onto a baking sheet lined with parchment paper in an even layer.
  6. Bake for 15-20 minutes, stirring halfway through, until golden brown and fragrant. Allow to cool completely before using.
  7. In serving glasses, layer Greek yogurt, granola, and mixed fresh fruits. Repeat the layers until all ingredients are used, finishing with a layer of fruit on top.
  8. Serve immediately and enjoy your tropical breakfast delight!

Notes

Storage: Store leftover granola in an airtight container at room temperature for up to two weeks. Assemble parfaits just before serving to maintain the granola's crunch.

Feel free to customize the parfait by swapping out the fruits based on what’s in season or your personal preferences. For a vegan option, use coconut yogurt instead of dairy yogurt. If you’re short on time, prepare the granola in advance and store it in an airtight container for up to two weeks.

To add a bit more texture, consider incorporating chia seeds or shredded coconut in between the layers. This parfait is best enjoyed immediately after assembling to maintain the crunchiness of the granola.

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Breakfast & Brunch

Hearty Sweet Potato and Spinach Breakfast Hash

by Linda
written by Linda

This Hearty Sweet Potato and Spinach Breakfast Hash is the perfect way to kickstart your mornings! Combining the natural sweetness of roasted sweet potatoes with the earthiness of sautéed spinach, this dish is both nourishing and delicious. The colorful presentation makes it a feast for the eyes as well.

With its simple preparation and vibrant flavors, this hash is not only a great breakfast option but can also be enjoyed for lunch or dinner. Top it with a fried egg for added richness, and savor the delightful combination of textures and tastes in every bite!

Hearty Sweet Potato and Spinach Breakfast Hash

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 250 calories 10g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 2 medium sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups fresh spinach, chopped
  • Salt and pepper to taste
  • 1 teaspoon paprika
  • 4 eggs (optional, for topping)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss diced sweet potatoes with olive oil, salt, pepper, and paprika until evenly coated.
  3. Spread the sweet potatoes in a single layer on a baking sheet. Roast for 20 minutes, flipping halfway, until tender and slightly caramelized.
  4. While the potatoes are roasting, heat a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  5. Add minced garlic to the skillet and cook for another minute until fragrant.
  6. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
  7. Once the sweet potatoes are done, combine them with the spinach mixture in the skillet and stir well to combine.
  8. If using, cook eggs to your preference in a separate skillet (fried, poached, or scrambled). Serve the hash topped with the eggs.

Notes

Tip: For a vegetarian protein boost, add black beans or chickpeas into the hash as it cooks.

To add an extra layer of flavor, consider incorporating spices like smoked paprika or cumin when sautéing the vegetables. Feel free to swap out the spinach for kale or Swiss chard if you prefer.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in a skillet over medium heat until warmed through. This dish also makes a fantastic base for meal prepping!

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Breakfast & BrunchKid-FriendlyQuick & Easy (30-Min)

Delightful Cinnamon Roll Pancake Skewers with Cream Cheese Drizzle

by Linda
written by Linda

These Cinnamon Roll Pancake Skewers are a whimsical take on two breakfast favorites, combining fluffy pancakes with the warm, comforting flavors of cinnamon rolls. Perfect for brunch gatherings or a fun family breakfast, these skewers are both delicious and easy to serve.

The secret to their irresistible flavor lies in the cinnamon-sugar swirl and the rich cream cheese drizzle that brings everything together. Not only do they look delightful, but they also allow for easy dipping and sharing, making them a hit for any occasion!

Delightful Cinnamon Roll Pancake Skewers with Cream Cheese Drizzle

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 320 calories 12g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 2 teaspoons ground cinnamon
  • 1/4 cup brown sugar
  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Skewers for assembly

Instructions

  1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together the milk, egg, and melted butter until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not over-mix.
  4. In a small bowl, mix the cinnamon and brown sugar together.
  5. Heat a non-stick skillet over medium heat. Pour 1/4 cup of pancake batter onto the skillet; sprinkle with the cinnamon-sugar mixture before flipping.
  6. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
  7. Repeat with the remaining batter and cinnamon-sugar mixture.
  8. While pancakes cool slightly, make the cream cheese drizzle by mixing the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  9. Assemble the skewers by stacking pancakes onto the skewers, alternating with fruits if desired.
  10. Drizzle with cream cheese sauce before serving. Enjoy!

Notes

Tip: For a dairy-free version, substitute the milk and cream cheese with plant-based alternatives!

For the best results, make sure your pancake batter is not over-mixed; a few lumps are okay! This keeps the pancakes fluffy. If you want to save time, you can use store-bought pancake mix and add cinnamon and sugar for flavor.

Feel free to customize the skewers with your favorite fruits like strawberries or bananas in between the pancakes. Leftovers can be stored in an airtight container in the fridge for up to two days; simply reheat in the microwave and drizzle with more cream cheese sauce before serving.

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