Sunday, December 16, 2018

Oatmeal Raisin Banana Pancakes


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.


Serve with maple syrup.  


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