Bacon Pancakes – Spend With Pennies


Bacon pancakes combine two breakfast favorites in a perfect bite to start the day!

Fluffy homemade pancakes combined with crisp smoky bacon (topped with maple syrup of course) is pretty much the best breakfast combo. Sweet, salty, and delicious.

pile of Bacon Pancakes with syrup and bacon on top

Our Fave Bacon Pancakes

  • We love this shortcut recipe because biscuit mix makes it quick.
  • No bisquick? Add bacon to our favorite from scratch pancake recipe.
  • These sweet-salty pancakes are great made ahead of time. Reheat in the microwave or even toast pancakes in the toaster.
  • Cook bacon pancakes in thick strips and they become fun dippers for maple syrup!

Ingredients for Bacon Pancakes

Ingredients for Bacon Pancakes

BATTER: Bisquick makes baking a cinch and the only addition here is extra eggs, milk, and baking powder for super fluffy pancakes.

If you have a fave homemade pancake batter (or pancake mix) you can use that too.

MIX-INS: Bacon is added to this recipe, but finely crumbled sausage can be used (look for ground breakfast sage seasoned sausage for a savory pancake). .

PRO TIP: No time to fry bacon? Use pre-made bacon bits.

How to Make Bacon Pancakes

Why not have an all-in-one breakfast by mixing in some delicious crumbly bacon?

  1. Cook, cool, & chop bacon.
  2. Prepare pancake batter & fold in the chopped bacon.
  3. Pour batter into preheated pan & flip when the tops start to bubble.

pancake batter in a bowl with bacon for Bacon Pancakes

Toppings for Pancakes

Sweet or savory, pancakes taste best with toppings! Besides butter and maple syrup, try whipped cream, softened cream cheese with a dose of fresh berries, chocolate or caramel sauce. Top with a fried or basted egg for a savory bite. The possibilities are endless!

Leftovers

Keep leftover bacon pancakes in the refrigerator in a sealed container for up to 4 days and reheat them on the stovetop in a sauté pan or even in the air fryer. Firm pancakes can even be popped in the toaster like bread, and then spread with butter or other favorite toppings. Place cooled portions of bacon pancakes between sheets of parchment paper and freeze them in zippered bags with the date labeled on the outside. They’ll keep fresh for up to 6 weeks. Thaw them in the refrigerator and reheat as desired.

Our Fave Fluffy Pancakes

Did your family love these Bacon Pancakes? Leave us a rating and a comment below! 

Bacon Pancakes

These deliciously salty and fluffy pancakes start with Bisquick mix and are laced with maple syrup for a delightfully yummy breakfast dish the whole family will love!

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  • In a medium bowl, whisk together Bisquick and baking powder, but just until mixed, some lumps are okay.

  • In a medium bowl, beat the eggs together then add in the milk and maple syrup.

  • Add the egg mixture to the Bisquick and mix with a rubber spatula just until combined, then let the batter rest for 30 minutes.

  • Preheat griddle to 275°F.

  • Fold in chopped bacon and pour ¼ cup portions of batter onto griddle, cook for 2 to 3 minutes until bubbles form on the top of the pancake, then flip and cook for 1 additional minute.

  • Serve with butter and maple syrup.

The bacon isn’t too overwhelming in this recipe, however, you can add a few more slices if you really want to pack them full – you could also sprinkle some on the uncooked side when they first start cooking.
Regular milk can be used in place of evaporated.
Sugar may be used in place of maple syrup in the batter.

Calories: 190, Carbohydrates: 21g, Protein: 7g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 430mg, Potassium: 245mg, Fiber: 1g, Sugar: 8g, Vitamin A: 137IU, Vitamin C: 1mg, Calcium: 157mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Bacon Pancakes, Bacon Pancakes recipe, best Bacon Pancakes recipe, how to make Bacon Pancakes

Course Breakfast

Cuisine American

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No Bake Monster Energy Balls


Energy Balls are a versatile snack with so many possibilities and best of all, no baking required!

These will quell that mid-afternoon monster craving and they are sweet, delicious, and loaded with nutrients — yet taste like a treat!

monster cookie energy balls on a blue plate

  • Energy balls are so quick and easy to make.
  • No baking required.
  • The peanut butter in this recipe is rich in protein and the oats are a healthy addition. M&Ms and chocolate chips add a little decadence.
  • These are ideal for a quick afternoon pick me up, just tuck one into a lunchbox or briefcase!
  • These can be made ahead and keep well in the fridge or freezer.

Ingredients & Variations

PEANUT BUTTER I use regular (not all-natural) peanut butter but other kinds of nut or seed butter can be swapped for peanut butter.

THE SWEETENER This recipe calls for agave which is low on the glycemic index but honey or pure maple syrup (not pancake syrup) can be used in place.

OATS Oats are high in fiber and are a great antioxidant. They provide a great base in this recipe and lots of texture.

THE ADD-INS Energy balls are great for mixing and matching extra ingredients for a range of tastes and flavors. For added nutrition, the balls can be rolled in unsweetened coconut, hemp seeds, or even broken pieces of cashew.

A scoop of collagen is one of the add-ins suggested for this recipe, but vanilla protein powder would also taste great.

ingredients to make monster cookie energy balls in a bowl

How to Make Energy Balls

  1. In a mixing bowl combine all ingredients & mix per recipe below.
  2. Using a medium cookie scoop, place balls of dough onto a parchment-lined cookie sheet.
  3. Chill for at least 2 hours.

dough formed into balls on a baking tray

Tips

  • These will keep in the refrigerator for 1 week, and they will freeze for up to 4 months.
  • Don’t be afraid to experiment by trying different add-ins and variations.

No-Bake Breakfasts

Did your family love these Monster Cookie Energy Balls? Be sure to leave a rating and a comment below! 

Monster Energy Balls

Made with oats, peanut butter, agave, mini chocolate chips and m&m’s these no-bake energy balls extra delicious and easy to make!

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  • Place all ingredients in a mixing bowl and stir until combined.

  • Use a cookie scoop to scoop balls onto a parchment lined pan.

  • Refrigerate at least 2 hours. Once chilled roll each scoop into a ball.

  • Store in a sealed container in the fridge.

Other nut or seed butters can be substituted for peanut butter.
Any nuts, dried fruits or seeds can be substituted for the chocolate chips and M&Ms.

Calories: 143, Carbohydrates: 16g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 55mg, Potassium: 100mg, Fiber: 2g, Sugar: 8g, Vitamin A: 15IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Energy Balls, Energy Balls recipe, how to make Energy Balls, Monster Cookie Energy Balls

Course Breakfast, Snack

Cuisine American

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Hoisin Air Fryer Chicken Thighs


Hoisin Air-Fryer Chicken Thighs are sticky and delicious. Best of all, these tender, juicy thighs are ready in just minutes.

A simple and easy hoisin marinade is all these need before adding to the air fryer for a quick dinner.

close up of Air Fryer Hoisin Thighs on a plate

Ingredients for Sticky Air Fryer Thighs

THE CHICKEN: Boneless skinless chicken thighs are extra juicy and quick to cook. They’re not as thick as chicken breasts so they don’t need as much time and since they’re dark meat, they stay moist and juicy.

THE SAUCE: Hoisin sauce is a Chinese sauce made from fermented soybean paste with a delicious sweet and salty flavor.  A splash of orange juice gives the sauce a sweet and fresh flavor. Add a little sriracha for a spicy kick.

VARIATIONS: Sliced green onion makes a great garnish. A sprinkle of red pepper flakes will give the dish a touch of heat.

ingredients to make Air Fryer Hoisin Thighs

PRO TIP: Lightly sauté the sesame seeds in a sauté pan until they are barely browned and then let them cool. The sesame seeds will be more flavorful and add a little extra crunch to the cooked chicken thighs.

How to Make Air Fryer Chicken Thighs

Air fryer chicken thighs have to be one of the easiest recipes ever!

  1. Whisk sauce ingredients (per the recipe below) & toss chicken thighs with sauce until coated.
  2. Marinate 30 minutes or longer if time allows.
  3. Place in a single layer in a preheated air fryer and cook until tender.

Remove cooked chicken pieces from the air fryer & garnish with sesame seeds & sliced green onions.

No Air Fryer? No Problem

You can also use this recipe to make grilled chicken thighs or broil them in the oven about 4-6″ from the heat for 13-16 minutes flipping halfway through cooking.

process of adding Air Fryer Hoisin Thighs to the air fryer

What to Serve with Air Fryer Chicken Thighs

These pair well with rice or fried rice and fresh veggie. Favorite veggies include:

Leftovers?

Keep air fryer chicken thighs in a sealed container in the refrigerator for up to 3 days.

Reheat them in the microwave or air fryer before serving again.

top view of cooked Air Fryer Hoisin Thighs

More Air Fryer Chicken

Did you make these Air Fryer Chicken Thighs? Leave us a rating and a comment below! 

Hoisin Air Fryer Chicken Thighs

Hoisin chicken thighs made in the air fryer are tender, juicy, and covered in a sticky-sweet sauce!

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  • Combine hoisin, orange juice, sesame oil, and garlic in a bowl.

  • Add chicken thighs and toss to coat. Refrigerate at least 30 minutes or up to 4 hours.

  • Preheat air fryer to 400°F.

  • Place chicken in a single layer in the basket and cook 14-16 minutes or until chicken reaches 165°F.

Air Fryers can vary. Be sure to check the chicken a minute or two early until you are familiar with the cook time of your appliance.
You can use chicken breasts in this recipe but will need to increase cook time.
Hoisin is a thick sticky Chinese sauce with lots of great flavor. Teriyaki sauce can be substituted but it’s not as thick and it will change the flavor of the recipe.

Calories: 187, Carbohydrates: 9g, Protein: 23g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 379mg, Potassium: 318mg, Fiber: 1g, Sugar: 5g, Vitamin A: 45IU, Vitamin C: 5mg, Calcium: 18mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Air Fryer Chicken Thighs, Air Fryer Chicken Thighs recipe, best Air Fryer Chicken Thighs

Course Air Fryer, Chicken, Dinner, Entree

Cuisine American, Asian

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