Don't let the '12-ingredients' part stop
you from making these!
you from making these!
They are easy, and............ I LIKE!
A BONUS: You'll KNOW what's in THESE!*
*I remember attending a meeting held in the auditorium of the high school in Shawano when the lecturer said something like this about the packaged/convenience food we buy: "If your first and second grader children cannot (or could not) pronounce the words in the ingredient list, don't buy it, don't eat it!"
If you like a combination of banana, peanut butter and chocolate, do this:
Above: Use the same recipe for the pancakes, but drizzle them with a 2:1 ratio of pure maple syrup and creamy peanut butter. Oh, ...and top 'em with a KISS! (Depending on the quantity you want, use twice as much syrup as peanut butter.)
- 1 cup old-fashioned rolled oats
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 2 tablespoons dark brown sugar (I used 'light' because that's what I had)
- 2 teaspoons baking powder (I use the aluminum-free kind that's now readily available)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (Kosher is good)
- 1 whole egg
- 2 cups whole milk (I used 2%)
- 2 tablespoons coconut oil, plus a bit more for the griddle
- 3/4 teaspoon vanilla extract
- 1 banana, coarsely mashed
- Place the rolled oats into a mini food processor or blender. (I put the oats into a pint jar and then used my regular 'big boy' blender.) Blend until it is the texture of coarse flour.
- In a large mixing bowl combine the ground oats, wheat flour, all-purpose flour, brown sugar, baking powder, baking soda and salt. Set aside.
- In a large liquid measuring cup or bowl, whisk together the egg, milk, vanilla and coconut oil (because my coconut oil was cool and sort of 'solid', I measure out the amount and just barely warmed it back to 'liquid state' before adding it).
- Mash banana coarsely and add to liquid mixture; stir in.
- Pour the wet ingredients into the dry and stir (or whisk) just long enough to combine.
- Let the batter sit for a few minutes while the griddle heats up.
- Spread a little coconut oil over a hot griddle. Use a quarter cup to measure out pancake batter onto the preheated griddle.
- Flip once the bubbles begin to pop and no longer fill back in with batter. Keep warm and repeat with the rest of the batter.