Try it Tuesday with Tess! Two-ingredient breakfast recipes

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(Source: www.cookinglight.com) (Source: www.cookinglight.com)
PHOENIX (3TV/CBS 5) -

Tuesday means it's time for some delicious recipes to try this week!

Tess Rafols sampled some great "two-ingredient breakfast recipes."

 2-Ingredient Plain Bagels  (from www.cookinglight.com)

Ingredients:   
1 1/8 cups self-rising flour
1 cup of full-fat plain Greek yogurt

1.    Preheat your oven to 350 degrees.
2.    Combine your self-rising flour and Greek yogurt in a mixing bowl and knead for 2-4 minutes until dough comes together (it should feel a little sticky.)
3.    Line a cookie sheet with parchment paper and generously coat with cooking spray.
4.    Shape your dough into a disc, and use a knife to cut dough into four equal sections.
5.    Roll each section into a small ball and flatten to 1/2-inch thickness. Using your fingers or the back of a spoon, hollow out the center of your bagel.
6.    Spray the tops of your bagel with cooking spray OR brush each bagel with egg wash, then sprinkle with toppings.  
7.    Bake for 20-25 minutes until golden brown.


2 Ingredient Banana Bread Cookies  (from www.cookinglight.com)

Ingredients:   
2 small overripe bananas (about 1 cup mashed) 
1 cup old-fashioned rolled oats

Step 1: Preheat the oven to 350°F, and line a baking sheet with parchment paper. Place the bananas in a bowl and mash them with the back of a spoon.  The bananas don't need to become perfectly creamy. Add the oats and stir to combine.  To ensure the best results, measure your mashed banana into a 1 cup measuring cup.
Step 2: Spray the parchment paper with cooking spray and drop heaping spoonfuls of the batter onto the baking sheet. This recipe should yield about 12 cookies.
Step 3: Place the cookies in the oven and bake for 12-15 minutes, or until the tops are lightly browned and crisp. Let cool for a few minutes, then enjoy!
optional mix-ins:    Brown Sugar-Cinnamon Raisin Cookies Add 2 tbsp. raisins, 1/2 tsp. cinnamon and 1 tsp. brown sugar to the batter.
Almond Butter-Chocolate Chip Cookies Add 2 tbsp. mini chocolate chips and 2 tbsp. almond butter (or peanut butter) to the batter.

2-Ingredient Banana Pancakes  (from www.spoonuniversity.com)

You'll need one large banana and two eggs for these diet-friendly flapjacks from Spoon University. They look like crepes (thin but fluffy) and taste a little like French toast.  Delicate, so use a thin spatula.
Servings: 1-2

Ingredients:
2 eggs
1 banana

Directions:
1. Start by mashing the banana on a plate until all of the chunks have been smoothed out.
2. Beat the eggs in a separate bowl, and add the mashed banana to the bowl (along with the cinnamon and vanilla extract and any additional mix-ins if you're adding those as well).
3. Spray a pan with non-stick spray and pour the batter into the pan in small, pancake-like shapes.
4. Cook on a medium heat for about 2 minutes on each side, or until the pancakes start to brown to your desired color. They actually come out looking like real pancakes, as you can see above. And, of course, they taste great too!
Ingredient Banana Bread Cookies  (from www.cookinglight.com)
Ingredients:   
2 small overripe bananas (about 1 cup mashed) 
1 cup old-fashioned rolled oats
Step 1: Preheat the oven to 350°F, and line a baking sheet with parchment paper. Place the bananas in a bowl and mash them with the back of a spoon.  The bananas don't need to become perfectly creamy. Add the oats and stir to combine.  To ensure the best results, measure your mashed banana into a 1 cup measuring cup.
Step 2: Spray the parchment paper with cooking spray and drop heaping spoonfuls of the batter onto the baking sheet. This recipe should yield about 12 cookies.
Step 3: Place the cookies in the oven and bake for 12-15 minutes, or until the tops are lightly browned and crisp. Let cool for a few minutes, then enjoy!

optional mix-ins:    
Brown Sugar-Cinnamon Raisin Cookies Add 2 tbsp. raisins, 1/2 tsp. cinnamon and 1 tsp. brown sugar to the batter.
Almond Butter-Chocolate Chip Cookies Add 2 tbsp. mini chocolate chips and 2 tbsp. almond butter (or peanut butter) to the batter.
 

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