Chocolate Chip Banana Peanut Butter Oatmeal Cookie Pancakes: #215 of 1000 Sustainable Food Experiments

It’s a mouthful of words and a mouthful of wonderful taste sensations. We made these pancakes one weekend for a celebration we were having, and everyone wanted more. You can’t really go wrong with chocolate, banana, peanut butter, and oatmeal. And they’re dairy-free! Thanks to Dana and John for inspiration.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($4 for about 8-10 thick pancakes)

2 bananas, mashed – $0.38
2 tsp baking powder – $0.05
2 eggs – $0.58
1/2 tsp salt – $0.03
2 tsp vanilla – $0.40
2 tbsp peanut butter – $0.30
2 tbsp melted coconut or canola oil – $1.10
6 tbsp soy milk – $0.15
1 cup oats – $0.12
1/2 cup whole wheat flour – $0.10
1/2 cup non-dairy chocolate chips – $0.50

Margarine or cooking spray, maple syrup (optional)

Directions

1. Make the batter: in a medium bowl, mix the mashed bananas with the baking powder. Next, add in the eggs, peanut butter, oil, and soy milk. Mix to combine, then stir in the oats, whole wheat flour, and chocolate chips. Stir together just until there are no clumps of flour left.

Let the batter sit and rest for about 10 minutes while you get the griddle ready.

2. Heat the griddle to about 350F, or a frying pan to medium heat. Spread a little bit of margarine or cooking spray over the surface to prevent sticking if you like, then pour about 1/4 cup of batter onto the griddle for each pancake.

Cook for 2-4 minutes on each side until they’re nice and golden, flipping them with a flapjack when the first side is cooked.

3. Serve hot with fresh maple syrup or any other pancake toppings you like! They’re also fantastic to eat as they are. If you have any leftovers, they will keep well in the fridge for 2-3 days or in the freezer for longer. Enjoy!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 16/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Chocolate Peanut Butter Cookie Balls (Plant-Based): #177 of 1000 Sustainable Food Experiments

These delicious treats take a few minutes to whip up and don’t need to be baked. No refined sugar, no white flour, no dairy, just amazing flavor and decadent enjoyment. It’s a sweet plant-based treat that’s also good brain fuel for home learning days. Inspired by the Oh She Glows cookbook.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($4 total for about 18 balls)

2 tbsp coconut oil, room temperature – $1.10
2 tbsp natural peanut butter – $0.29
1/4 cup maple syrup – $0.95
1 tsp vanilla – $0.20
1 1/2 cups oats, blended into a powder – $0.18
1/2 cup almond flour/ground almonds – $0.63
1/4 tsp salt – $0.01
3/4 cup semi-sweet chocolate chips – $0.75

Directions

1. In a medium bowl, mix the coconut oil, peanut butter, maple syrup and vanilla until smooth and well combined. And in your blender, make sure that the oats are blended up into a flour-like powder.

2. Add the oats, almond flour, salt, and chocolate chips to the wet ingredients. Stir it up well to make a thick dough with chocolate chips evenly distributed and no pockets of oat or almond flour.

3. Use your hands to form the dough into about 18 balls, if you can keep yourself from snacking on the dough as you roll the balls! Eat them as is or chill them in the fridge or freezer for a refreshing treat.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17/18

If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Collard Greens with Ginger Peanut Sauce: #137 of 1000 Sustainable Food Experiments

Greens with ginger peanut sauce is a go-to side dish whenever we have extra veggies lying around. It tastes like a party in your mouth and is full of superfood nutrients. Get ready for some plant-based enjoyment!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($7.50 total)

2 bunches of collard greens – $4.98
1/2 cup peanut butter – $1.16
1/4 cup soy sauce – $0.40
1 tbsp maple syrup – $0.24
1 tbsp apple cider vinegar – $0.27
1 tbsp ginger – $0.70
2/3 cup water – free

Directions

1. Prepare the sauce: in a medium pot, mix the peanut butter, soy sauce, maple syrup, vinegar, ginger, and water. Heat over medium heat and whisk until it starts to bubble, then turn it off. It will be nice and thick but will get more runny when you add the greens.

2. Wash, de-stem and chop the collards into bite-sized pieces.

3. Add the collards to the sauce and stir over medium heat. The collards will wilt and coat nicely in the sauce. Cook just until collards are soft but still bright green. 

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18 – maximum score!

Experiment Outcome: This recipe gets added to our Family Favorites! 🙂

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Indonesian Chicken Satay with Tangy Peanut Sauce: #45 of 1000 Sustainable Food Experiments

Satay is a traditional Indonesian dish of marinated, skewered, roasted meat. It’s quick and easy to make, not to mention delicious. If you have a barbecue you’ll get a nice roasty flavor, but it should work fine in an oven too. The kids always ask if there are leftovers of this one.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($12 total)

2 lb chicken breast – $6.54
1/3 bottle Trader Joe’s Island Soyaki sauce (or teriyaki sauce) – $1.11
1 13 oz can coconut milk – $1.99
1/4 cup peanut butter – $0.58
1/3 cup brown sugar – $0.31
1/4 cup soy sauce – $0.40
1 tbsp curry powder – $0.70
Juice of 2 lemons, squeezed – $0.40

Directions

1. Cut the chicken breast up into large bite-sized pieces. Put in a baking dish and soak with Island Soyaki marinade. Cover with foil and refrigerate for at least 1 hour. Soak wooden skewers in water for about 30 minutes so they don’t burn on the BBQ. Slide the marinated chicken pieces onto the skewers, making sure they’re nice and snug.

2. Put all the remaining ingredients for the peanut sauce into a pot over medium-high heat. Whisk frequently until the sauce bubbles and gets a bit thicker. If you want it even thicker, you can dissolve 1 tbsp of cornstarch in 2 tbsp water and pour that into the sauce while it’s bubbling, then keep stirring continuously for 1-2 minutes until the sauce is just the thickness you want.

3. Cook the skewers in a 350F BBQ or oven for about 5 minutes each side or until the biggest piece is no longer pink inside. Transfer to a plate and serve with a side of the peanut sauce. Other sides we like with this are basmati rice and a cucumber tomato salad topped with a bit of olive oil and balsamic vinegar. Enjoy!

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings:  3 = >6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!