A far cry from the popular french street food, socca, these chickpea pancakes bring a new kick to the traditional pancake your mom used to make! Our own Ashley Bass, creator of Musings of a Mid-Life Mom, created these delightfully fluffy pancakes and has been on my “you know what” daily to post the recipe. Can’t you just picture her in the kitchen on a Sunday saying, “Chickpeas are good in humus, kids like hummus, why not Chickpea pancakes?” I’m not going to lie, although I was impressed with the creativity I was a little hesitant to make them. Finally, last night I decided to reward Miss Mia with pancakes for dinner after she apparently has potty trained herself. {That’s a story for another day, but it’s true. So far I haven’t had to do a thing but purchase a potty. Yes, you are welcome to throw rotten tomatoes at me.}

After making a batch, I have to say I don’t want to make pancakes any other way! A little healthier than your average flour pancake, this chickpea pancake recipe is made with whole wheat flour, applesauce (a little touch from me), and mashed chickpeas that bring a healthy amount of protein, fiber, iron, calcium, and Vitamin C and not to mention they make the pancakes ultra fluffy and moist! Top with maple syrup, honey, or this ginger apple compote for an amazing breakfast or even dinner! Thanks Ash.

Chickpea Pancakes with Ginger Apple Compote makes 16

• 1 1/2 cups Whole Wheat White Flour (you can use white all-purpose as well or mix half wheat half white)
• 1 Tbs Baking Powder
• 3/4 tsp Kosher Salt
• 1 16 oz can Chickpeas or Garbanzo Beans
• 1 cup Organic Apple Sauce, no sugar added
• 1 cup Milk
• 2 Eggs
• 4 Tbs Butter, melted
• 1 Tbs Honey
• 1 tsp Vanilla Extract

**to make a lighter version of this recipe, substitute the milk for 1% and the butter for 1 Tbs extra virgin olive oil. {For those of you on Weight Watchers, this version is 6 points for 3 small or 2 large pancakes and add 1/4 cup of ginger apple compote for 2 points.}

In a small bowl, combine all dry ingredients (flour, baking powder, salt).

Drain and rinse the chickpeas.

Place the chickpeas in a large bowl and mash. You can also use a blender or food processor but make sure not to over puree.

Add the rest of the wet ingredients (applesauce, milk, eggs, honey, butter, vanilla) to the chickpeas and mix well.

Add the dry ingredients to the wet and stir until just combined.

Heat a griddle or skillet to medium. Add about 1/3 cup of batter for each pancake to a greased griddle.

With a spatula, flip the pancakes when they begin to rise and bubble around the edges. Continue to cook for another 2-3 minutes or until cooked through. Now you can serve just like this with a little syrup or….

Ginger Apple Compote makes 1 cup

• 2 medium organic apples (I used Fuji), peeled, cored, and diced
• 1 tsp fresh ginger peeled and shredded (with a microplaner) or 1/2 tsp dried ground ginger
• 1/4 tsp vanilla extract
• 3/4 cup water
• 2 Tbs brown sugar

In a saucepan, add all ingredients and bring to a boil. Reduce to medium and simmer for 10 to 15 minutes until apples are cooked, water has reduced and the consistency is thick. Pour over pancakes and serve!

Or if you are anything like Ashley, you can always just throw some mashed chickpeas in pre-made whole wheat pancake mix and make this super fast! But where is the fun in that? Freeze any leftovers and pop in the toaster to reheat. Enjoy.

…and for something a little different, spoon the batter in greased muffin tins and place in a 400° oven for 10 to 15 minutes until cooked through. Crispy on the outside and moist and creamy on the inside these little pancake muffins are insanely delicious. Thank God I didn’t cook many because I really didn’t want to work out for 3 hours today!

Pancakes for dinner? Why, yes please.

Fall is here, thank God! If I had to take the sweltering heat one more minute I was going to have to check myself into the mental hospital. There is something about the dog days of a Texas summer that can turn a native into a blubbering idiot. It is this reason I have stayed away from the computer the last couple of weeks. My brain had melted, I could no longer coherently put a sentence together, and I knew if I were to continue posting that I would certainly loose all of you dear readers. Oh how I wish that were actually true. In all honesty I just have had a lot on my plate lately and my family needed me first before my computer did. My husband once said, “I’ve never met a family like yours before, someone stumps their toe and everyone comes running with a band-aid.” Thanks for all of the wonderful e-mails about how you can’t live without this blog and how I need to get back to it (ok, you weren’t that enthusiastic but I did enjoy all of your kind words including that one sarcastic threatening e-mail, thanks Katie). Hopefully we are back to normal now and I will try to get back on schedule with posting.

In all seriousness, fall is upon us and that means truckloads of apples, winter squash, and Charlie Brown specials. My favorite time of year! To celebrate, here is an extremely easy homemade applesauce with a little nutritious vegetable kick for the entire family to enjoy. Make it before work or throwing the kids off to school and have a tasty fresh applesauce just in time for dinner’s desert. Not to mention it makes your house smell amazing! A scoop or two is sinfully good in oatmeal as well. Mia didn’t even know she was eating a full serving of vegetables this morning and that makes me one happy mama. Enjoy and happy Great Pumpkin hunting!

Crock-Pot Butternut Squash Applesauce serves 6 to 8

• 2 pound butternut squash
• 3 pounds organic apples (I’m using Gala but Macintosh will do), apples are on the dirty dozen list of produce to by organic if possible
• 1/2 tsp ground cinnamon* (optional)
• 1/2 tsp freshly grated nutmeg* (optional)
• 1/4 cup brown sugar* (optional)
• 1/4 cup of water

* Please note that apples and butternut squash are perfect stage 1 baby foods (6 to 8 months) but spices should to be introduced after baby is 8 months old. And some babies (Mia was one of them) have a temporary sensitivity to cinnamon in their first year. Be cautious if you have never given your baby spices before.

With a very very very sharp knife, cut both ends off the butternut squash. Place up right and slice off the outer skin.

With the squash still standing, cut the squash in half lengthwise. Scoop out the seeds with a spoon and discard. Cut the squash in 1 to 2 inch cubes.

Peel and core the apples.

Slice the apples in quarter inch thick slices.

Place the apples and squash in a large bowl and add the cinnamon, nutmeg, and brown sugar. Mix to evenly coat everything with the sugar and spices.

Place the apples and squash mixture in your crock-pot, slow cooker whatever you want to call it, and add 1/4 cup of water. Cover and cook on high for 4 to 5 hours or on low for 8 hours. At least once towards the end of cooking mash the squash and apples with a wooden spoon or potato masher. After it has finished cooking and your house smells like a scene from a Norman Rockwell painting, mash the squash and apples until you reach your desired texture.

Serve warm or cold. Store in the refrigerator in an air-tight container for 3 days or in the freezer for up to 3 months. For easy storage, freeze in a ice-cube tray and store in a freezer container or freezer bag. There is nothing like homemade applesauce to bring in the fall!

What’s better than an egg and a piece of toast? Rustic egg in bread bowl that’s what! This recipe is very simple to make and does well when serving one or hosting a brunch.  Also try adding your own unique ingredients or herbs such as parsley, thyme and chives. I would have used some chives this morning but they haven’t grown in my garden yet.

This is what we had for breakfast this morning and now I want it for lunch already. Enjoy.

rustic egg in bread bowl serves 1

• 1 sourdough roll
• 1/2 Tbs butter
• 1 piece of Canadian Bacon, diced
• 1 large Tbs white cheddar, shredded
• 1 egg
• pinch of salt and freshly ground pepper
• 3 asparagus stalks

Preheat oven 350°

Slice top off of the sourdough roll and save the top.

Using a small knife, run the blade on the outer edge of the roll. Careful not to pierce the crust. With fingers remove the inside bread of the roll. This is when I wish I had a dog that liked bread. Then my waistline would be a lot happier.

Place bacon, butter and cheese in the bottom of the bowl and with fingers press down to compact.

Crack egg into the bread bowl. Top with a pinch of salt, freshly ground pepper and a pinch of cheese if you wish.

Carefully place bread bowl on a sheet pan lined with foil and set in oven. Bake for 12 minutes. Place asparagus and roll top on same pan with the bread bowl and set back in oven. Bake for another 8 minutes, for a total of 20 minutes, until egg has set and white of egg is cooked for a runny yolk. Of course, if you’re like me and you like your yolks cooked into submission (I know I know, this is not the proper way to eat an egg and I am ashamed) cook for another 10 minutes, a total of 22 minutes, for hard yolks. Please note, oven times do vary so it’s a good idea to just keep an eye on it until it is cooked to your liking.

Remove from oven.  Stick the asparagus in the bowl and top with roll top. Serve and devour.

See, this is where the yolk should be oozing from the freshly opened bowl of greatness and I would have a fantastic shot. Unfortunately, I have strange tastes and had to cook it all the way through. It was still wonderful!

It’s oatmeal time again. We were out for a while. It was tough, real tough but I got a chance to make a couple weeks worth and now we have a happy baby. Here’s an updated take on the first stage 1 oatmeal recipe post: oatmeal is everywhere.

This recipe makes 2 large adult servings or 1 ice-cube tray (for storing) and a little left over for baby. We’re making it this morning to get Tim fueled up for his upcoming race this weekend in Ft.Woth.

Note: pears, apples, cherries, and raisins are all on the “dirty dozen” list of produce to by organic. If possible try to get these items organically. Also, as with any new baby food recipe make sure baby is used to all ingredients before serving.

Pear Apple and Cherry Oatmeal {for baby stage 2 + and everyone}

• 2 cups water
• 2/3 cup oatmeal, not instant
• 1 pear, organic if possible, peeled, cored and cubed
• 1 apple, organic if possible, peeled, cored and cubed
• 1/3 cup dried cherries, chopped, organic if possible
• 1/4 cup golden raisins, choped, organic if possible
• 2 Tbs brown sugar
• 1/4 tsp pure vanilla extract
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp cinnamon* some babies are known to have a sensitivity towards cinnamon, read this WholesomeBabyFood.com “Spices and Herbs” article for more information

In a pot bring the water to a boil and add the rest of the ingredients listed. Simmer on medium low for 10 to 15 minutes or until the pears and apples are tender.

You can either serve now or puree in a food processor or blender. Add more water if needed.

If making this strictly for baby you will have plenty of left over. Pour into an ice-cube tray. Cover with plastic wrap or ice-cube tray cover. Place in freezer and when frozen remove from trays. Store in freezer bags. Each cube is 1 ounce. Will store in freezer for 3 months or in the refrigerator for 3 days.

Mia is now 15 months and still loves this recipe! If you are like us and the doctor’s orders are to add a little more chub to those baby cheeks (b/c of Mia’s prematurity), this is a great vehicle for a little extra whole milk or butter!

Now I must get off the computer and in the car. It’s time for another marathon weekend. It’s funny how when my husband and I first were together and in the early days of our marriage, weekends were full of music gigs and musicians. Now it’s full of races and sweaty runners! This time we’re off to The Cowtown Marathon and in the spirit of things I will leave you with a couple of photos of races from the past. If your interested (I know it’s peeking your curiosity, right?) I’ll tweet with updates. So, follow along on twitter or check the side bar on here. Have a good weekend everyone!

Left: honestly, I can’t remember what race this is from but I love how he’s always smiling before a run. Right:White Rock Marathon in Dallas, TX

Left: Jingle Bell Run. He ran it injured, in a tux and still placed 3rd in age division! Like I said crazy. Right: Hills and Heels 1/2 marathon.

Everyone get ready…..Fat Tuesday / Pancake Day is among us. That means a time to indulge in anything and everything that you shouldn’t in preparation for lent! For example, I ate a massive brownie for breakfast. Although a trip to New Orleans would have been much better!

The original idea behind Pancake Day was to use up all the fat in the house before Lenten abstinence. Folklore has it that parishioners, eager to reach church in time for the last ‘shriving’ or confession, would race through the streets still clutching their half-finished pancakes and you should do the same!!! So put your running shoes on and grab your skillet because here’s a look back on an awesome southern pancake recipe that you need to start right now! Our family loves it and coincidently it’s the recipe I use for my husband’s marathon running days.

Hope you have a wonderful and safe Fat Tuesday / Pancake Day and since I’m posting this a little late today, Mia had other plans for me this morning, cook them for dinner! It’s Pancake Day anything’s allowed.

click here for the recipe: Sweet Tater Cakes!

Holy crap these are good! With a inspiring suggestion from Momadom, I made these sweet potato pancakes this past weekend and everyone loves them. Pancakes are nothing new of course, but this recipe is a good twist on the everyday American pancake. Plus, it’s a sneaky way to add vegetables to everyday food for your baby, toddler, teenager, husband and so forth. Of course, now my husband wants me to make them every weekend. Good thing I made extra and froze the rest but honey, when you run out here’s the recipe. You know your way around the kitchen.

By the way, I made small “silver dollar” size pancakes for Mia and she loves them. I guess they turned out a lot better than the banana bread fiasco.

Sweet Tater Cakes

• 1 1/2 cups flour (I mix half whole wheat flour and half all-purpose)
• 3 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt (optional, I leave the salt out when giving it to my baby)
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp cinnamon
• 1 1/4 cup of cooked and peeled sweet potatoes, about 2 (I roast mine the night before with dinner)
• 2 eggs, beaten
• 1/2 Tbs vanilla extract
• 1 1/2 cups of whole milk
• 1/4 cup of butter, melted

In large bowl stir together all dry ingredients.

In a smaller bowl add wet ingredients and stir.

Add wet ingredients to dry and stir until just moistened.

Drop 1/2 tablespoons, for “silver dollar”size, and large tablespoons, for regular size, of batter onto a hot greased griddle or skillet.

Flip when bubbles form on the outer edges of pancake. Cook until done.

Serve with peaches in syrup and toasted pecans.

Peaches with Syrup:

• 3 cups of frozen peaches
• 3/4 cup of water
• 2 Tbs brown sugar
• Place everything in a saucepan and bring to a boil. Reduce heat to a simmer. Simmer until water has reduced into a syrup, about 5 or 10 minutes.

Eat all you can until you are stuffed and then if you are my husband go run 26.2 miles. Isn’t that lovely.

For Miss Mia

Freeze remaining, if any, in a freezer bag and store up to 3 months. To serve, pop in toaster oven or microwave. Mia likes hers toasted.