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Lively Harvest Banana Bread Waffles
Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Servings: Makes approx. 3 to 7 waffles, depending on waffle maker size
Ingredients:
2 cups Lively Harvest Buttermilk 100% Oat Pancake and Waffle Mix
2 cups of water
½ cup mashed banana (about 1 small banana)
1 tablespoon melted coconut oil or butter
Instructions:
Heat the waffle iron according to the manufacturer’s instructions.
Follow Lively Harvest Buttermilk 100% Oat Pancake and Waffle Mix pouch directions to make 6 pancakes.
Add the mashed banana and the melted oil or butter to the mixed batter and stir everything together being careful not to over mix.
Let the batter rest without stirring, for about 3 minutes.
Make waffles according to the instructions on your waffle iron.
Serve immediately with sliced bananas, chopped walnuts *, and maple syrup.
* Avoid if You Have Nut Allergies
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Lively Harvest Whole Grain Banana Pancake Bites
Servings: 30-40 bites or 8-10 regular pancakes
Ingredients:
2 cups Lively Harvest whole Grain 100 % Oat Pancake and Waffle Mix
2 cups of milk
2 tablespoons of butter, melted and chilled (add extra for the skillet)
2 large eggs
2 bananas, thinly sliced
Instructions:
Follow the Lively Harvest whole Grain 100 % Oat Pancake and Waffle Mix package directions for making pancakes.
Cut the bananas into slices. Place the sliced bananas in the batter and toss until they are all coated.
Add some melted butter to your skillet over medium heat and add the batter forming mini pancakes, or if preferred you can make bigger ones. You’ll know when the pancakes are ready to flip when you see bubbles coming out of the top. You don’t want to turn them over more than once or they will lose their fluffiness.
Cook on each side until golden brown and continue until you have run out of dough.
Serve hot with your favorite toppings.
Pro tip: Heat your oven 170° to keep them warm while you make the whole batch.
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Lively Harvest Classic Blueberry Mini Pancakes
Servings: 20-30 mini pancakes
Ingredients:
1 cup Traditional Lively Harvest 100% Oat Pancake and Waffle Mix
1/4 cup whole milk or your choice of dairy-free milk
1 tablespoon melted butter
2 eggs or egg substitute (vegan alternative)
1 cup of blueberries
Instructions:
Follow the Lively Harvest 100% Oat Pancake and Waffle Mix package directions to make 6 pancakes.
Add blueberries to the pancake mix.
Add some melted butter to your skillet over medium heat and add the batter forming mini pancakes.
Top with more blueberries, butter, syrup and enjoy!
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Lively Harvest Double Chocolate Pancakes
Servings:: 6-8 Pancakes
Ingredients:
Chocolate Pancakes
2 cups Lively Harvest Buttermilk 100% Oat Pancake and Waffle Mix
2 cups of water
3 tablespoons of unsweetened cocoa powder
1/4 cup of sugar or preferred sweetener
1/4 teaspoon of salt
3 tablespoons unsalted butter, melted
Chocolate Sauce
3/4 cup heavy whipping cream
1 teaspoon of butter
1 cup mini semi-sweet chocolate chips
Instructions
Chocolate Pancakes:
Whisk together dry ingredients in a medium bowl. Add water and keep mixing until ingredients are combined. The batter will be lumpy.
Heat the griddle over medium and lightly grease the surface with butter.
Using a 1/4 measuring cup, place batter on the griddle to make similar sized pancakes. Cook until the pancakes are bubbly on top, then flip and cook for another minute. Repeat with the remaining batter.
Serve warm with our special chocolate sauce.
Chocolate Sauce:
In a small bowl add the mini semi-sweet chocolate chips and keep to the side.
In a small saucepan, heat heavy cream and butter until just before boiling, stirring frequently.
Remove the mixture from the heat and pour over the mini chips. Let it sit for a minute without touching, then stir until fully combined. The sauce should look silky and smooth.
Pro tip: Make the chocolate sauce first so that it thickens a bit while you prepare the pancakes.
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Lively Harvest Waffle, Bacon and Egg Sandwich
Servings: 4
Ingredients:
2 cups of Lively Harvest Whole Grain 100% Oat Pancake and Waffle Mix
1/4 teaspoon kosher salt
2 eggs
2 cups of milk
3 tablespoons unsalted butter, melted. Add more for the eggs
3 slices of cooked bacon
Arugula
Maple syrup, to taste.
Instructions:
Heat the waffle iron according to the manufacturer’s instructions.
Follow the Lively Harvest Whole Grain 100 % Oat Pancake and Waffle Mix package directions for making pancakes.
Make waffles according to the instructions on your waffle iron.
Cook eggs to desired doneness. Cut the waffles in half and form sandwiches with the eggs, bacon and arugula.
Drizzle with maple syrup to taste.
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Lively Harvest Carrot Cake Pancakes with Coconut Cream Frosting
Ingredients
Carrot Cake Pancakes
2 cups of Lively Harvest Cinnamon 100% Oat Pancake and Waffle mix
1/2 teaspoon ground ginger
1 tablespoon brown sugar
2 cups of milk
3 tablespoons of oil or vegan butter, melted
2 teaspoons of pure vanilla extract
3/4 cup grated carrots
1/3cup chopped walnuts*
Oil or vegan butter – for the pan
Coconut Cream Frosting
1 can of coconut cream, previously chilled.
1-2 tablespoons of milk
1 teaspoon pure vanilla extract
¼ cup organic powdered sugar
Instructions:
Carrot Cake Pancakes
In a large bowl, mix together the 2 cups of Lively Harvest Cinnamon 100% Oat Pancake and Waffle mix, sugar, and ginger.
Add the eggs, milk, oil, and vanilla extract.
Add carrots and walnuts and mix until all ingredients are mixed through.
Heat a little oil or butter in a skillet over medium heat.
Once the pan is hot, pour about ⅓ cup of the batter into the pan for each pancake.
When the bottom of the pancake is golden brown, turn it over and cook until that side is golden brown as well.
Coconut Cream Frosting
Since you chilled the can of coconut cream, you should be able to scoop the coconut cream right out of the can. Avoid coconut water at the bottom.
Using a hand mixer or stand mixer, mix together the coconut cream, milk and vanilla.
Add the powdered sugar and blend until smooth. Add more powdered sugar if you want it sweeter.
Top your Lively Harvest pancakes with coconut cream frosting, pecans, and/or maple syrup.
