These were born from a recent brinner night. You know, Breakfast for Dinner. We’ve been having brinner at least once a week lately and it’s really a nice change. We save a bit of money, time and, for the most part, calories. Plus it’s just easier to prepare with stuff you have on hand instead of defrosting a piece of meat and trying to figure out sides. Oh and the kids love it! Especially pancakes.
Normally I make either my quick banana pancakes or my whole grain but last week I decided to change things up. I wanted to see if I could use oats and almonds in place of traditional whole wheat flour. I’m all about variety in our diets and finding fun, easy, tasty ways to get good stuff in the kids.
These worked like a charm!
Both kids love them! Ryan ate 5 the other night, and Evan 2. We dip them in applesauce and/or syrup (Ryan can’t decide lol) and paired them with some fruit and a few slices of bacon. It was a fantastic dinner.
Now, I must confess they weren’t loved by all. My son happened to have a friend over and he was all excited for pancakes. When he took a bite of one (drouned in so much syrup it made me cringe) he said,
“Ummm, I don’t think I like these. They are brown and have cinnamon in them.”
It nearly cracked me up! I told him that’s ok, I try to make healthy pancakes so they are a little different and he said,
“yea, we don’t make them like that, mine are white.”
*sigh* I thought I’d be able to convert him with my tasty, hearty, version. Maybe one day my kids will say they don’t like traditional pancakes because they are white and tasteless. Doubt it, but one can dare to dream. ;)
Here’s how I make them…
- 1 cup Old Fashioned Oats (80g)
- 1/4 cup Almonds (35g)
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 medium banana
- 1 tsp vanilla
- 1 egg
- 1/2 cup almond milk
Grind up the oats and almonds in a processor. I use the Bullet and it works perfectly.
Just be sure to give it a few shakes because the almonds will start to stick.
In a bowl mix the processed oats/almonds, cinnamon, nutmeg, baking soda and baking powder.
In another bowl mash the banana. Then whisk with the vanilla, egg, and milk.
Pour the dry ingredients into the wet ingredients to create the batter.
It will be on the thicker side.
Heat a non-stick skillet or griddle over medium heat and spray with non-stick spray.
Pour batter on the griddle in about quarter cups (I don’t usually measure – this recipe make about 10 cakes)
Cook for 3-4 minutes. The edges with start to brown slightly and there will be a few bubbles. Flip.
Cook for about 2 minutes until set.
I’ll give the nutritional information per cake for convenience.
|Servings||Amt per Serving|
|75||3g||2g||old: 1||new: 2|