If you forgot to make food plans for Mother’s Day, maybe these recipes can come to the rescue.
The first is a cinnamon-spiced banana pancake from a book called “Power Spicing: 60 Simple Recipes for Antioxidant-Fueled Meals and a Healthy Body: A Cookbook” by Rachel Beller (Clarkson Potter, $16.99). It’s easy enough to make with kids, who might like to push start on the blender (or mash the bananas by hand) and add the fragrant spices.
The second is an easy-to-adapt egg casserole that you could make with any kind of meat (or faux meat) and milk (or faux milk). You could also add vegetables to make it more like a frittata.
And don’t forget to ask her if she wants a mimosa.
Banana Silver Dollar Pancakes
To make 1 vegan “flax egg,” mix 1 tablespoon ground flaxseeds with 2 1/2 tablespoons water. Let rest for 5 minutes to thicken before using. (Don’t forget to make two of these for this recipe!)
2 cups old-fashioned gluten-free rolled oats
2 cups nondairy milk
2 ripe medium bananas
2 large eggs or vegan “flax eggs”
2 teaspoons baking powder
2 teaspoons pure vanilla extract
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon dried granulated orange peel (optional)
2 tablespoons chia seeds
1 tablespoon coconut oil or avocado oil, for greasing
1 to 2 teaspoons maple syrup, for serving (optional)
Nut butter, for serving (optional)
In a blender, combine the oats, milk, banana, eggs, baking powder, vanilla, cinnamon, ginger and orange peel (if using) and pulse until combined. Transfer the batter to a large bowl and stir in the chia seeds.
Heat the oil in a medium skillet over medium heat. When the oil is shimmering, use a large spoon to scoop the batter from the bowl and pour it into the skillet to create 2-inch rounds. Cook for 1 to 2 minutes, until the underside of each pancake is light golden brown. Flip the pancakes and cook for 1 to 2 minutes more, until the other side is golden brown.
Transfer the pancakes to a large plate and repeat the above steps for the remaining batter. Serve the pancakes with maple syrup or nut butter, if desired. Makes 24 two-inch pancakes.
— From “Power Spicing: 60 Simple Recipes for Antioxidant-Fueled Meals and a Healthy Body: A Cookbook” by Rachel Beller (Clarkson Potter, $16.99)
Egg Casserole With Sausage and Spinach
This easy breakfast casserole should provide you with several meals to enjoy for breakfast or lunch during the week if you don’t finish it all on Sunday. It can be frozen for later, too. The sausage can be replaced with ham or bacon, and other cheese blends can be used to change the flavor. Freeze in single servings for easy meals later.
1 tablespoon extra-virgin olive oil
7 1/2 cups (5 ounces) baby spinach
1 pound bulk sausage meat
6 large eggs
1 cup coconut, almond or regular milk
1/8 teaspoon salt
Dash black pepper
2 cups shredded cheddar cheese
Heat the oven to 350 degrees. Grease an 8-inch-by-8-inch baking pan.
Heat the oil in a skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 1 minute. Transfer to a plate.
Add the sausage to the same skillet and cook, stirring and breaking up the meat, until browned. Remove from the heat.
In a bowl, beat together the eggs and milk. Season with the salt and black pepper. Pour a thin layer of the egg mixture into the prepared pan. Cover with the sausage and spinach. Sprinkle on the shredded cheese. Pour the rest of the egg mixture evenly over the top.
Bake for 20 to 25 minutes, until lightly brown on top.
— From “Low Carb Yum 5-Ingredient Keto: 120+ Easy Recipes” by Lisa MarcAurele (Houghton Mifflin Harcourt, $24.99)