Healthy Banana Pancakes

I’ve been seeing different recipes for these banana “pancakes” floating around the blog-o-sphere for while now, and to put it nicely I was skeptical.  With only three main ingredients–bananas, eggs, and baking powder–these didn’t sound too appealing to me, but everyone was making them!  And it wasn’t just the health nuts anymore!  I had to try them, and…they’re awesome!  Ok, they definitely aren’t your average pancake, but they’re warm and fluffy with a delicately sweet flavor.  Plus you can add in any extras that you like–I like to add a little vanilla extract to mine and top them with toasted walnuts or berries.  Hop on the bandwagon; it’s a good one!


Banana Pancakes

-1/2 banana

-1 egg

-2 pinches baking powder

-1 pinch salt

-butter or Earth Balance as needed for cooking

-syrup, nuts, berries, etc. to top

In a shallow bowl, smash the banana until completely smooth.  Then mix in the baking powder and salt.  Next add the egg and mix well.  Heat a pan over medium high heat and add butter or Earth Balance and cook your pancakes.  I usually get about six silver dollar sized pancakes out of one batch.  Your pancakes will not form bubbles on the top to tell you when to flip them, so make sure you keep an eye on them!  Serve with syrup, toasted nuts, berries, or whatever sounds good to you!  Enjoy!






Bacon Deviled Eggs

Over the past few years, deviled eggs have hit tons of menus in hot restaurants across the US.  In fact, they became so popular that some food critics think that the deviled egg trend is soo 2014! But as with all things egg, I’m just not over it yet…and honestly, I’m not sure I ever will be.  We here at Adeline Alley feel that a good deviled egg is just as relevant now as it was in the 50’s, and with summer barbeques in full swing, it’s time to spiff up your deviling techniques!


Bacon Deviled Eggs

-6 eggs

-pinch of baking soda (to make the peeling process painless)

-2 Tbsp mayonnaise

-salt and pepper to taste

-2 pieces of bacon, 1 piece diced and 1 piece torn into pieces

-1 green onion, green ends only, half diced and half sliced into garnish


Place eggs and baking soda in small pot and cover with 1 inch of water.  Bring to a boil then lower heat and allow to simmer for 10 minutes.  Drain and add cold water.  Once the eggs have become cool enough to handle, peel them, cut them in half, and remove the yolks.  In a bowl, mash the yolks with a fork until they are very smooth, and then add the mayonnaise, salt, pepper, and diced bacon and green onion.  Using a spoon, dollop scoops of the filling back into the halved egg whites and garnish with the torn bacon and sliced green onion.  Enjoy!



Tuesday’s Table – Simple Spring Supper

Seasonal, easy and inexpensive — what more can you ask for? This is sort of like brunch for dinner and cannot get much more simple. Plus having bacon on a weeknight will make this meal a crowd-pleaser for all.

Skillet Asparagus, Eggs, and Bacon


Asparagus (you should be able to find great looking, fresh asparagus all over the place this time of year!)


Bacon (I used good Wright’s bacon but you probably could even use turkey bacon?)

Minced Garlic (1-2 cloves, 1 teaspoon)

Salt and Pepper

Peas (optional)

Directions: Cook bacon (Julia does in skillet making this a one pot meal; Caroline bakes at 400 for 15-18 minutes) Rinse and trim asparagus. Add asparagus to skillet that either has a small bit of remaining bacon grease (pour out most of it) or add a small amount of grease from cookie sheet of oven bacon. Add salt and pepper. Cover and let cook/steam for 5-7 minutes.  Once asparagus looks bright green, add frozen green peas (IF you are having them) then add minced garlic (1-2 cloves), and give it one last good stir. Crack your eggs right over the top of your asparagus. Add a splash of water and cover until cooked medium (5 minutes-ish).    Plate and add any fresh herbs that you might like and you are done!! Enjoy!!