• 1 egg
• 1 cup Gold Medal® all-purpose flour
• 1 cups skim milk
• 1 large banana, very ripe, mashed*
• 1/8 cup sugar
• 1/8 cup vegetable oil
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/8 tsp apple pie spice
• 1/2 cup chopped pecans

* When bananas are going bad, instead of throwing them out put them in the freezer.  Don’t do anything to them, just straight in the freezer.  When you need bananas to make banana bread or banana pecan pancakes, just pop how many you need out of the freezer, let thaw on the counter for about 20 minutes, then slice down the skin and peel it off.  They will be mushy and ready for your recipe! Oh, they turn BLACK inside the freezer, that is okay!

Directions

1. Mix all ingredients together until just combined.  There will be a few lumps in the batter, that’s okay!

1. Heat a pan or griddle and coat it with butter
2. Ladle the pancake batter onto the griddle into about 6″ circles                                                                                                                                                                        
3. Cook until the edges of the pancake look slightly dry and there are dryish bubbles on top of the pancake (like this).  Be careful not to have the pan too hot and not to overcook
4. Flip the pancakes and cook an additional minute or so
5. If you are working in batches, move the cooked pancakes to a sheet pan in a 200 degree oven to hold while you finish
6. Serve with maple syrup and bacon!

First saute some onions and peppers

pour in about 3/4 cup of egg beaters and add some salt and pepper

Take a wrap or burrito and place it on some plastic wrap, I use this kind

Slide the eggs onto the wrap

Throw on a few slices of pre-cooked bacon

Wrap it up burrito style

When you’re done wrap it up in the plastic wrap and stick it in the fridge til morning.  Stick it in the microwave for about a minute and a half before eating

I woke up mid-morning today hungry (what’s new about that). A quick scan of the refrigerator contents led me to make egg pop-overs for brunch.

Here’s how.

Saute some onions in a bit of butter (or Brummel and Brown like I used)

Open a can of reduced fat crescent rolls

Fry up a few slices of center cut bacon (this is my favorite kind)

Squish the crescent rolls into muffin cups (I used the jumbo size muffin tin), and poke a few holes in the bottom

Chop up the bacon, put the bacon and onions in a bowl, add some egg beaters.

How much egg…well I don’t know,enough to fill up 4 jumbo muffin cups!  I’d say maybe a cup and a half.

Add some salt and pepper, mix well and pour into the cups.

I overfilled mine a bit and the ran over during cooking…so a bit less full than you see  here.

Sprinkle a bit of cheese on the top, I used low-fat mozerella, use whatever you like.  I considered placing a blob of some garlic cheddar I had in the fridge in the center of each one, but decided against it, maybe next time.

I sat my muffin pan on a sheet pan, because I knew the were going to spill over due to their over-fullness… I was right!

Bake at 375 for about 35 minutes or until set.  Pop out of the muffin plans and place on a plate

Enjoy!