It’s 5 days after Christmas.
We are still eating leftovers.
I feel a little guitly.
Not guilty enough to resume large family dinners with 5 and 6 courses. But guilty still the same.
So I made breakfast this morning.
Pan roasted potatoes.
Leftover Holiday Ham.
and. . . .
Made with Oatmeal.
And Brown Sugar.
We even threw in some bananas because my mother is here and she has a real problem with bananas at breakfast time.
Banana Cream of Wheat.
Bananas in our Cereal.
Frozen Chocolate Covered Bananas.
Bananas over our ice cream.
Bananas mashed in our milk.
That lady is really bananas. (A little shout out to my pun-tastic friend, Jules.)
She had thrown them into the pancakes before I could say Flapjack.
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Healthy Oatmeal Pancakes
Makes about 20 nice size pancakes.
2 cups milk
2 tb lemon juice
1 1/2 cups oatmeal
2 cups oatmeal flour **
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 TB brown sugar
2 ripe bananas, mashed (optional)
** You can easily and inexpenisively make oatmeal flour in seconds. Place a two cups of oatmeal in your blender and blend until the grain is the consistency of flour. It will take about 30 seconds.
1. In a small bowl mix all wet ingredients (milk, lemon juice, and eggs).
2. In a large mixing bowl combine oatmeal, oatmeal flour, baking powder, salt, cinnamon and brown sugar. Stir until all ingredients are fully incorporated. Stir in wet ingredients.
3. Fold in bananas.
4. Spray a skillet with Cooking Spray and heat over medium/medium high heat. When the skillet is hot, pour the batter into skillet and cook until the batter begins to bubble and dry out around the edges. Flip. Continue to cook until light brown on both sides.