I'm just going to tell you right now - these pancakes are not light and fluffy! But they are healthyish and they do taste yummy. The oatmeal gives them a lot of texture and good-for-you fiber. I started making them for something that was a little fun and different for breakfast, yet I didn't want to jump too far off the mindful eating track. The raisins and cinnamon make them taste good enough for a holiday breakfast. But the banana is key; honestly without it this dish is pretty dry!
Ingredients and Procedures for Six Medium Sized 6" Pancakes
2 eggs 1 medium banana, mashed 1 cup oatmeal 1/4 cup buckwheat (or all purpose flour) 2 tablespoons almond milk (or regular milk) 2 teaspoons baking powder 1 1/2 teaspoons maple syrup 1 1/2 teaspoons lemon juice 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 cup dried raisins
1 tablespoon vegetable oil to fry pancakes
In a large mixing bowl, whisk the eggs until the yolk and white are well combined. Add the mashed banana, oatmeal, buckwheat, milk, baking powder maple syrup, lemon juice, salt and cinnamon. Mix well to incorporate all the ingredients into a blended batter. Stir in raisins.
Heat the oil in skillet over medium heat until it shimmers. Working in two batches, fry three pancakes at a time by dropping 1/4 cup of batter on skillet for each pancake. When multiple bubbles appear on surface, flip each pancake over and cook for three additional minutes.
The recipe for these cookies must be at least 100 years old. I'm guessing this because my grandmother, who was born in 1903, brought Christmas tins of these to our house every holiday season. I remember biting into them - still cold from being in the truck of the car - and literally sinking my teeth into the soft shortbread covered with frosting. Sometimes she decorated them with tiny edible silver balls which seemed to add a magical quality to them. When I was about ten, she gave me the recipe and called them "Aunt Mary's Cookies". I should have asked her who Aunt Mary was! She must have been a relative that was gone before my time. I still love this recipe and even though they don't look very Pinterest or Instagram worthy, they are absolutely delicious! They are especially easy for kids to make which makes them perfect for the season. Merry Christmas!
Aunt Mary's Cookies - Ingredients and Directions for 2 1/2 Dozen
*4 teaspoons baking powder can be substituted for the baking soda and cream of tarter
Preheat oven to 375 degrees Fahrenheit
1. and 2. Using a mixer, cream the confectioners sugar and butter together until the mixture is light and fluffy.
3. and 4. Add egg and extract(s) and mix until well combined
5. and 6. Add flour, soda and cream of tarter (or baking powder) and either stir in or use mixer until the dough is stiff and smooth.
7, Use two spoons to drop rounded mounds onto an ungreased baking sheet lined with either foil or parchment paper and place in preheated 375 Fahrenheit degree oven for 12 to 15 minutes. Cookies will be done when they are faintly brown in places around edges or on top.
Ingredients and Directions for Basic Butter Cream Frosting - Plenty for 2 1/2 Dozen Cookies
1 1/2 cups confectioners sugar 1/2 cup butter (1 stick regular salted) 2 tablespoons milk 1/8 teaspoon salt
Using a mixture, cream all ingredients together until light and fluffy.
Frost each cookie and decorate with anything you wish!