Posts with tag breakfast

food matters monday – oatmeal/ banana pancakes

morning on another FMP Monday with aura’s great pick, oatmeal pancakes!

we had a lip – smacking sunday breakfast with these little healthy pancakes, fresh strawberry jam and dried peppermint tea. lately (5 years already :)) our weekend favorites are apple banana pancakes (will post the recipe soon) but these are for sure the runner-up. and i also like the idea of making them with oatmeal or another mush leftover (leftover strength). this time we made a fresh one and it’s totally worth it.



banana/oatmeal pancakes

we are still on the way to our “perfect” family diet. so I made some changes: replaced eggs with banana, sugar with agave and instead of white we always use whole grain flour.
1/2 cup whole grain flour
¼ cup rolled oats
1 tsp baking powder
1 tsp cinnamon
½ teaspoon salt
1 banana, grated
1 cup soy milk (another milk)
2 cups cooked oatmeal
rise oil, for frying (another oil)
combine all ingredients together in one large bowl.
put a frying pan over medium heat. add the oil and let it get hot. cook pancakes of any size you like until both sides have turned golden brown. serve with your favorite topping.
how to cook oatmeal
get a cup of oats.
put the cup of oats and a cup of water in the pot and set it to medium high heat on the stove. in about 3-5 minutes the oats will start to boil and froth, this is a signal to turn the heat down to low. Give the oats a stir to get an idea of the thickness. let the oats boil for about 5 more minutes, and give them a stir to see if they feel thick and gooey, when they are, the oats are done and you have your own oatmeal. experiment with the amount of water, ranging between 1 and 2 cups. use 1 cup if you like thicker oatmeal, or 2 cups if you like it more soupy.