Wednesday, January 5, 2011

Banana-Oat Pancakes

My cookbooks arrived yesterday. I ordered Whole Grain Baking by the King Arthur Flour Company, as well as Once a Month Cooking: Family Favorites. Both Cookbooks look great, but I haven't made anything out of the Once a Month Cooking yet.More on that in later posts.
After Rich left yesterday, and the kids were put to bed, I started pouring through the Whole Grain Baking. My, oh my! I can't wait to try some of these yummy recipes and play around with healthier whole grains for the family. This morning was my first try. Please forgive the blurry pictures. I guess I need to work on my picture taking skills. Overall, Naomi and I liked the pancakes. Simeon said he didn't like the texture of the pancakes. He described them as mushy, but I found them moist. He is a hard one to please when it comes to food textures though.

Yield: 10 pancakes

3 small(9.5 ounces)bananas, mashed
2 T ( 1 oz) unsalted butter, melted
1 T lemon juice
1 T sugar
2 eggs
1 C ( 3 1/4 oz) oat flour (used a coffee grinder to grind old fashioned rolled oats)
1/2 t baking soda
1/2 t salt
1/2 t ground cinnamon
1/2 t ground nutmeg

Stir together the mashed bananas, butter, lemon juice, and sugar in a medium bowl. Beat in the eggs.

I guess this is where I realize that I don't read instructions too well. Though the recipe states to mix the rest of the dry ingredients with the oat flour, I went ahead and added it to the wet ingredients. Ha!

Whisk together the oat flour, baking soda, salt and spices in a small bowl.

Form a well in the center of the dry ingredients and pour in the wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened. Check to be sure the batter is thin enough for your pancakes: you may need to add a touch of milk or water. Let the batter sit for 10 minutes before using.

Heat a nonstick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not nonstick, brush it lightly with vegetable oil. when the surface of your pan is hot enough that a drop of water sputters across it, give the pan a quick swipe with a paper towel to remove excess oil, and spoon the batter onto the hot surface, 1/4 c at a time. Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, 3-4 minutes. you may need to adjust the heat up or down to get the pancakes to cook through without scorching the surface or being too pale. When the cakes are just beginning to set,

flip them and let them finish cooking on the second side, until they're golden brown on both sides, about 1 1/2 minutes more. Serve the pancakes immediately, or keep them warm in a 200F oven.

For two pancakes, this recipe packs in 18g of whole grains, 6 grams of protein and 3g of fiber. Not bad if you ask me! Yummy too!

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