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!

Puffy Apple Pancake... you know you want it!

 I woke up Sunday morning wanting something warm and hearty for breakfast. This doesn't happen to me very often, but typically it strikes when the weather is cooling down and I'm craving some comfort food. I didn't feel like slaving in the kitchen before I'd had time to wake up, so I flipped open one of my beginner cookbooks and found this recipe for Puffy Apple Pancake. It sounded intriguing, I had all the ingredients, and best of all it sounded easy! I was sold.

Julie Van Rosendaal, author of Starting Out had this to say about the recipe:

"This spectacular looking pancake is similar to a big Yorkshire pudding or popover - baked in the oven, with or without sauteed fruit, it rises up all puffed and crunchy around the edges. Although it's traditionally made with apples, a puffy pancake is also perfect made with pears, bananas, peaches, berries, or plums. Sturdier fruits can be sauteed first and baked right into the pancake or set aside to be served atop. Fragile fruits like berries or bananas are better served in the hollow of the finished pancake, which rises even more dramatically when the batter is baked alone."

Intrigued yet? Thought so. Hungry? I knew it! Here's the recipe:

 Puffy Apple Pancake
Recipe adapted from Starting Out

Ingredients:

• 2 apples
• 1 tbsp butter
• 2 tbsp sugar
• 1/4 tsp cinnamon
• 3 large eggs
• 3/4 cup all purpose flour
• 3/4 cup milk
• maple syrup for serving (optional)

Method:

1. Preheat oven to 450F.
2. Peel, core and slice the apples. In a large skillet, saute the apples in nbutter over medium heat for a minute or two. Sprinkle with sugar and cinnamon and cook until they start to turn golden. Remove from heat.
3. Whisk together the eggs, flour, and milk. Don't worry if there are some lumps left. It will still taste good! Pour apples into greased pie plate, then pour the batter over top.
4. Bake in preheated oven for 20-25 minutes, until the pancake is puffed and golden. Cut into wedges and serve drizzled with maple syrup. Serves 2-4 people (mine served 3 people perfectly).

I hope you enjoy this one friends! It is the perfect autumn weekend breakfast.

Happy Baking my Friends!