Banana Oatmeal Pancakes

 

My hubby and my family have abandoned me this weekend - all off doing their own things, so its just me and the dog all alone all weekend! If you know me, you know that I get bored and lonely pretty fast when I'm all alone! So this morning I was feeling a tad sorry for myself and decided I would make myself a healthy, yet indulgent breakfast. So I surfed the net and came up with Cookie and Kate's blog - about Kate and her dog Cookie. On her blog she had a fantastic sounding recipe for gluten free banana oat pancakes. With a couple modifications due to personal preference, I was on my way! Boy were these delicious! I can't wait to make them again. Hope you enjoy as much as I did!



Banana Oatmeal Pancakes
Minimally adapted from Cookie & Kate

Ingredients:

• 3 small ripe bananas, mashed
• 2 tbsp. coconut oil, melted
• juice of 1/2 a large lemon
• 2 tsp honey
• 1 tsp vanilla
• 2 eggs
• 1 cup oats - pulse 1/2 of them in your food processor to make oat flour and keep the other half whole (I like the texture of oats - if you think you won't like the texture, pulse all of the oats in your food processor)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon

 Method

1. In a medium bowl, combine mashed bananas and melted coconut oil. Stir well to combine. Then add remaining wet ingredients - lemon juice, honey, vanilla and eggs. Beat until well mixed.
2. In another medium bowl, combine oat flour, oats, baking soda, salt and cinnamon. Stir until combined.
3. Pour dry ingredients into wet ingredients and mix until just moistened. Let batter stand for 10 minutes while you heat up your pan or your griddle over medium-low heat.
4. Using a non-stick pan pour 1/4-1/2 cups of batter onto the pan and flatten with your measuring cup until it is about 1/2 inch thick. Allow to cook until edges are set and bottom is a beautiful golden brown. Flip and continue cooking until other side is golden brown and pancake is cooked through.
5. Enjoy right away, topped with a dallop of honey flavoured greek yogurt and some fresh sliced strawberries.

These are super filling pancakes because of the oats in them - so while the batch looks small, it will actually feed 2-3 people quite comfortably. Mine made 3 1/2 cup sized pancakes and one pancake filled me up and kept me going til lunch time!

Thanks for stopping by! Hope you enjoy the rest of your weekend. Happy Baking my Friends!

Savory Oatmeal Cookies

I have a confession to make... I'm pretty obsessed with Pinterest. I may have disclosed this at some point in the past couple of months, but seriously, this obsession has gotten worse (yes, I'm aware gotten isn't proper english and this is my caring face heehee). Any way, seriously, I check out Pinterest first thing when I wake up in the morning, at lunch time in the office, and of course lying in bed at night before I go to sleep. Now that I have the Pinterest app on my phone... well, my obsession has intensified. On one of my many Pinterest binges, I came across these amazing looking savory oatmeal cookies. And this weekend I finally got around to making them. I made some minor changes to the recipe, and the result was glorious!!

Savory Oatmeal Cookies
Recipe very slightly adapted from the Kitchn.com

Ingredients:

• 1 cup steel cut oats
• 1/4 cup warm water
• 1/3 cup extra virgin olive oil
• 1/3 cup honey
• 1 large egg, beaten
• 1 cup all purpose flour
• 1/4 tsp baking soda
• 1 tbsp finely chopped fresh rosemary
• 1/2 tsp freshly ground black pepper
• 1 cup finely grated parmesan cheese
• kosher salt for sprinkling
• Roasted garlic goat cheese

Method:

1. Preheat oven to 350F. Line large baking tray with parchment paper.
2. Place oats in a large bowl and sprinkle with warm water. In a smaller bowl, combine the olive oil, honey, and egg until well mixed. Pour mixture over the oats and stir to combine. Set mixture aside.
3. In another mixing bowl, combine the flour, baking soda, rosemary and black pepper. Whisk until well incorporated. Then gently stir in the parmesan cheese. Add the flour mixture to the oat mixture and stir until blended (try not to overmix).
4. Scoop onto prepared baking tray (I did about 1/8 cup portions or the size of an ice cream scoop). Flatten slightly then sprinkle with kosher salt.
5. Bake 18 minutes or until edges are lightly browned. Remove from oven and cool on wire rack.
6. Once cookies are cooled, serve spread with roasted garlic goat cheese.

Yep, they're pretty easy and use very basic ingredients that you probably already have in your pantry and fridge. These are a great snack or starter to a yummy dinner and pair really well with white wine. If you have a chance, head over to the Kitchn to check out other delicious recipes and some great tips.

This post has been linked up with the recipe party over at the Sweet Spot! Head over and check out all the amazing Easter Goodies that have been linked up with the party. :)

Happy Baking my Friends!!