Banana Oat Pancakes: Easy and Kid Friendly!

I have been making pancakes for as long as I can remember. I mean honestly, I don't even know how long I have been making pancakes, but I have a feeling the number of years would probably make me feel old so we will just say "a long time". I have been making pancakes for a very very long time....

When I was younger, pancakes always came "from a box"... Jiffy to be precise. Then as I got older my Nana introduced me to her favorite "Krusteaz" which technically came in a bag... Then I moved away and had a child and decided that he would only eat homemade-from-scratch pancakes like my incredibly mouth watering Oatmeal Pecan Chocolate chip pancakes. But after a few years of making different versions of that recipe, I realized: there are FIFTEEN ingredients in that recipe. 15!!! Wow. Not only is that a lot of work and a lot of measuring (and we all know I loathe measuring), but that is a lot of junk in a breakfast food that really doesn't provide any kind of nutrition in the first place... 

So then I started adding more oats and whole wheat flour and less white flour and little to no sugar. I would add applesauce or a banana and use almond milk, sometimes I would add pumpkin... I reworked every version of a pancake recipe in every way you could think: but they always had flour.

Then a friend of mine said "Have you made banana pancakes yet?". And I kind of chuckled and to myself said "Well yeah I have made banana pancakes... ", referring to slicing up bananas and folding them into my batter, but instead I said "what do you mean?". And thank goodness I did because she said "all you do is mash a banana with an egg and cook it."

GAME CHANGER!

Apparently this recipe had been floating around Pinterest for a while and I have seen it but never really put much thought to it... I did try the banana and oatmeal cookies recipe that I saw on Pinterest and fell in love with them. So I decided to take my friend's pancake suggestion and merge it with the oatmeal cookie recipe and created a pancake that both my kids absolutely love... and so do I!

Banana Oat Pancakes

1-2 bananas

2 eggs

1/2 ish or so cup oats (I used quick because it is what I had. Old fashioned would certainly be a good choice but I would pulse them in a magic bullet or blender first to help the texture)

Healthy splash of vanilla (or a glug... more like a glug)

1 tsp cinnamon (it may look like a lot but these fragrant pancakes will be worth it)

Add Ins

Crazins

Chocolate Chips

Chopped nuts

Blueberries

Diced strawberries

Whatever you can think of!

I got too excited and mashed the banana and egg with some oats before I remembered to take a picture... oops!

This is a perfect job for kids. Here Landon is mashing the banana up. It was so much fun talking to him about the way the masher made little squares, how it sounded, how it looked, what did he think it would feel like if he touched it, etc etc. Getting kids in the kitchen is a wonderful way to boost their vocabulary and create some great dialogue, learning opportunities, and new experiences. It is also a great way to get kids to try stuff they wouldn't normally try - something about helping to make it takes away the fear of trying new things!

Adding the egg and whisking it all up. Landon is an awesome egg cracker! I never would have thought a 4 year old could crack an egg but I decided to teach him one day and now he likes to crack all of the eggs by himself.

After Landon got all done stirring up the eggs, banana, and oats, we added the cinnamon and the splash of vanilla. I love vanilla and cinnamon and I wanted these pancakes to have a heavy scent that filled the kitchen... oh boy did they! I was also pleased with how the addition of the vanilla and cinnamon took the spotlight off the banana and made them more reminiscent of a pancake you would expect to find at IHOP or somewhere like it.

Drop them onto a hot griddle greased with coconut oil, butter, or whatever you like to use, and sprinkle with your add ins. We added chocolate chips for the two of us, and left them plain for the baby. I did not let Landon help with this part (anything involving the oven or stove is off limits for him), so he went to set the table while I finished up. I think I had them at medium heat and they probably cooked for 2-3 minutes on each side.

Flip them carefully. These little guys are tricky to flip because they tend to slip all over the place. It is more akin to flipping a fried egg than a pancake, since this is egg based, so be careful and patient when flipping or you will end up with a folded up pancake... but don't worry, it will still taste great! (I know from experience).

So there you have it. A delicious, easy breakfast you can make with your kids, by yourself, or beg your boyfriend to make for you. Whatever suits you ;).

 

I will also say: these freeze beautifully. Make them in bulk and freeze them to have on hand for an easy breakfast. They freeze so much better than regular pancakes which get soggy when thawed and reheated... These cook right back to deliciousness in the microwave or skillet.

Pumpkin Donut Holes

A while back I tried a new recipe I had seen floating around the internet from The Craving Chronicles. Pumpking Spice Donut Holes....

Let's just say these things are delicious, maybe even life changing...

Ok, definitely life changing.

I have since made these about 3 or 4 times and even made double to freeze (they froze beautifully, by the way), and every time they have turned out absolutely scrumptious...

You MUST try these.

Perfect for a sleep over, for a fancy brunch with the girls, for a good start to your morning any day of the week ( I mean seriously, pumpkin IS a vegetable after all!).

You will love me for this recipe.

I promise...


So you can hop on over to the original post here and follow her directions, or you can just read on and hear how I did it, as well as tips for freezing extras (if you manage to have any).


Pumpkin Donut Holes
(The recipe below is a double batch of the original with a few minor adjustments. I froze half to use later and boy was I glad I did!)

Preheat oven to 350 Degrees

Sift together the following in a medium sized bowl:
3 1/2 cups all-purpose flour
1 tablespoons plus 1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon pumpkin pie spice

In a larger bowl, beat the following until blended:
2/3 cup vegetable oil
1 cup brown sugar
2 egg
2 teaspoon vanilla extract
1 1/2 cup canned plain 100% pumpkin
1 cup milk

Stir the dry ingredients into the wet ingredients until mixed. Do not over mix.

Spray your mini muffin pan with cooking spray and fill each cup 2/3 of the way full. Bake for about 10 minutes.

While the donuts are baking, mix 1 cup white sugar with 3 tablespoons cinnamon. Melt a stick of butter in the microwave in 15 second increments until melted.

When the donuts are done baking, let them cool just enough to handle, then dip each one into the butter, then roll in the sugar.

This double batch yields about 50-60 donut holes. If you don't want this many, you can either freeze half like I do, or do the original recipe amounts, or divide mine in half.

Every time I have made these, the entire plate has been gone in less than an hour... Even when it was just my two year old and me!

If you are like me and you want to freeze half for later, you will bake them for just a few minutes less than your other batches. Then freeze them in the muffin tin for an hour or two. Then simply toss them into a freezer bag and when you are ready to eat them, put them back into a muffin tin and heat for 5 minutes at 350. Then coat them in butter and sugar like you did your fresh batch!

Enjoy!

Morning Glory Muffins

When I was a little girl I used to LOVE making muffins with my Mom on Saturday morning. Now I will be honest, this wasn't an every Saturday type of thing, but when she did decide to make muffins, I was right there stirring the buttermilk and helping measure the flour and oil and crack the eggs... well, you get the picture.

But now that I am older and wiser I realize that sometimes an ordinary muffin can really be a... vessel of sorts... to deliver important nutrients to my son and husband to get them through the day. Am I saying my Mom's muffins, loaded with oil and sugar and all purpose flour, were unhealthy? Well, not in so many words... but basically, if breakfast is supposed to be the most important meal of the day, why not pack some important vitamins into it, and heck, let's even hide a serving or two of fruits and veggies in there.

Oh and to go for the Trifecta: let's make them moist, savory, and irresistibly addictive...

How does that sound?

Yeah, I know!

Thus I began my search for the perfect "Morning Glory" muffin recipe. You know, those yummy muffins you can find at coffee shops and bakeries? Well I found a recipe that seemed... well... Okay. Just okay. It was packed with all the things that I didn't want in the first place: oil, white flour, tons of sugar, added fat, and just a fraction of the amount of fruits and veggies I wanted to see in my muffins.

So I fixed it.

It was pretty simple actually. I used one of my favorite recipes of all time, my mom's Carrot Bread/Zucchini Bread recipe, as inspiration. I traded the oil for all natural unsweetened applesauce. I swapped the white flour for whole wheat flour. I sprinkled in some wheat germ and flax seed. I added a ton of shredded carrots and apples. I added a handful of raisins and craisins. Oh and that pesky sugar problem? I swapped the almost 1.5 cups of white sugar for 1/2 cup brown sugar. And even at that I think it could use less (how does 1/3 cup sound compared to 1.5? I know, right?!). I made a few other changes to, and all in all, it was a brilliant success.

So after about 10 requests for this recipe via my Facebook, I decided to comply. Here you go! I hope you enjoy these as much as my husband, my picky 2 year old, and of course, ME!

Virginia's Morning Glory Muffins

2 cups whole wheat flour
1/2 c packed brown sugar (1/3 if you want less sugar)
2 teaspoons baking soda
2 teaspoons ground cinnamon
pinch or so of nutmeg
1/4 teaspoon salt
2-3 cups shredded carrots (about 4-5 medium carrots, maybe more)
1/2 cup raisins
1/2 cup craisins
1/2 cup chopped pecans
1 large granny smith apple - peeled, cored and shredded
3 eggs
1 c natural, unsweetened applesauce
2 Tablespoons molasses
2 teaspoons vanilla extract

Sift together the dry ingredients, then fold in the carrots, apple, raisins, craisins, and nuts. This is when I sprinkle in some wheat germ and flax seed. I don't really measure, I just kind of shake it in until I think it looks like enough. If you really want a measurement, start with just 2 T the first time and then you can decide if you want to increase it or not.

Beat the eggs with the applesauce, molasses and vanilla... Then combine with the dry mixture. Spoon by 1/3 cup fulls into muffin cups (definitely use liners) and bake for about 22 minutes at 350.

There is a lot of shredding and grating involved, but if you have a food processor it makes easy work of it!

Also, it wouldn't be a "Like Mom Made" recipe if it wasn't customizable. And, OF COURSE it is!

You can feel free to swap out any combination of the mix ins.

In place of the applesauce you can use pureed pumpkin, a mashed banana, or if you REALLY have to, you can use the same amount of oil.

Don't like raisins? Toss in some dried cherries and replace the pecans with macadamia nuts.

Use zucchini in place of the carrots for a different texture and taste (more like Zucchini bread... yum!).

Change any kind of nut, dried fruit, or oil replacer that you can think of.

The possibilities are endless!

Enjoy! :)

Oh and to all my Mom readers: remember, this is a GREAT way to sneak extra veggies and fruit in to your child's diet... but they don't HAVE to know that! ;)