Jack Johnson's Banana Pancakes

When Travis and I were first married, we began a tradition of making a big breakfast on Saturday mornings. Often, while we whipped up our breakfast feast, we would listen to Jack Johnson's Banana Pancakes song, and chuckle about how fitting it was. Our "Big breakfast Saturdays" are still a favorite tradition in our family, as are these amazing banana pancakes. They are oh-so light and fluffy on the inside, and perfectly sweet! I hope they'll become a family favorite for you too!

Ingredients:
2 cups wheat flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tbsp. honey
2 large eggs, lightly beaten
2 cups milk
2 tbsp. applesauce
2 ripe bananas, mashed

Directions:
1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
2. Add the honey, eggs, milk, applesauce, and banana and stir until just combined.
3. Heat a griddle to 325 F. Ladle about a 1/4 cup of batter for each pancake onto the griddle, and cook until pancakes are golden brown on both sides,
4. Serve as is, or top with a drizzle of maple syrup or agave nectar.

Zucchini Quesadillas

These tasty quesadillas are so simple, yet so sensational! Juicy, cheesy, and perfectly seasoned, they make a great, easy summer meal!

Serves 2-4

Ingredients:
2 tbsp. olive oil
1/2 onion, chopped
1/2 tsp salt
2 cloves garlic, minced
1 medium zucchini, diced
1/2 cup frozen corn kernels
1/2 cup black beans, optional
1/4 tsp cumin
1/4 tsp chili powder
1/8 cup chopped fresh cilantro
1 cup grated pepper jack or cheddar cheese
4 (8inch) flour tortillas
Diced avocado, for garnish

Directions:
1. In a large skillet, heat 1 tbsp. oil over medium heat. Add onion and salt; cook, stirring occaisionally, until onion is soft, about 5 minutes. Sir in garlic; cook 1 minute more.
2. Add zucchini, corn, black beans, cumin, and chili powder; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro.
3. Divide the filling and cheese between half the tortillas and top with the remaining tortillas. Cook on a griddle until cheese has melted and the tortillas are golden brown, turning once.
4. Slice and top with diced avocado.

Chocolate Banana Muffins

These muffins are so moist, and deliciously studded with gooey banana chunks and melty chocolate chips. Perfect for breakfast, or top them with a vanilla buttercream frosting for a yummy cupcake dessert.

Ingredients:
1 cup wheat flour (MINUS 1 tbsp.)
1 tbsp. cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cocoa powder
1/4 cup semi sweet chocolate chips, plus more to sprinkle on top
1 large egg
1/2 cup vanilla or plain Greek yogurt
1/4 cup applesauce
1 tsp vanilla
1/2 cup brown sugar or honey
1 cup (about 2) extremely ripe bananas

Directions
1. Preheat oven to 350.
2. Generously coat muffin tin with cooking spray.
3. In a small bowl, whisk together flour, cornstarch, baking soda, salt, cocoa powder, and chocolate chips.
4. In another small bowl, mash bananas.
5. In a medium bowl, whisk together the egg, yogurt, applesauce, vanilla, honey or sugar, and mashed bananas.
6. Combine wet and dry ingredients and mix until just combined.
separate the batter evenly among the 12 cavities, and sprinkle with a few extra chocolate chips.
7. Bake for 18-23 minutes, or until a toothpick comes out with only a few small crumbs attached.
8. Allow to cool and then remove from muffin tin.
9. Microwave muffins for 15-20 minutes before enjoying (if not eating fresh).

Recipe slightly modified from its original.