Banana-Oatmeal Pancakes

Fitness Magazine featured this recipe in October 2012, and I just had to save it. Using oats, banana and milk overrides the guilt of eating a few pancakes for breakfast on a Saturday morning. Using ripe bananas made them sweet enough to eat without syrup. The recipe is from Vegan Cooking for Carnivores by Roberto Martin – given how easy and tasty these pancakes were, I’m definitely checking out this book. I made a big batch and froze them for a quick weekday breakfast – see detailed note below for instructions on freezing.

(Makes 8-10 pancakes)

  • 1 1/2 cup soy milk
  • 1 cup rolled oats
  • 2 bananas
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1 Tbsp + 1 tsp baking powder

1) Puree milk and oats in a blender till smooth.

2) Add bananas, flour, salt, and baking powder and blend for few seconds.

3) Let batter sit for 10 minutes while heating a non-stick skillet. (I use a non-stick electric griddle so I can make 6-7 pancakes at the same time.)

4) Pour 1/4 cup batter and cook till air bubbles appear and underside is golden brown. Flip and cook again.

5) Top with sliced banana, toasted and chopped walnuts, and maple syrup.

NOTE: If you are not vegan, any milk can be substituted. Do not over mix the batter as it will result in flat pancakes.

MAKE AHEAD: I cooled the pancakes on a rack (the first two pictures below are of  savory Spinach & Buttermilk Pancakes – I forgot to take photos of the banana pancakes, but you get the idea) and layered them between pieces of waxed paper. Place in a freezer bag and remove all air before sealing. Once frozen, they can be reheated in the microwave for about 30-45 seconds.

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Zucchini Cakes with Feta

I came across this recipe in the Washington Post and immediately clipped it out. I rarely make zucchini at home and wanted to add another vegetable to our diet. These cakes are easy to prepare, it made a great after-school snack,  and I was pleasantly surprised to see my teenage son ask for them at breakfast. No trouble getting my husband and 8-year old to wolf them down either. I used a non-stick electric griddle and could make 8-10 cakes at a time with very little oil.

(Makes 15-18 3inch cakes)

  • 1 1/2 cup grated zucchini
  • 1 tsp salt
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1/2 cup crumbled feta cheese
  • 1 cup chopped Italian parsley
  • 1/2 cup chopped green onions
  • 1 1/2 Tbsp chopped fresh dill
  • 1/2 cup olive oil
  • Greek Yogurt (for dipping)

1) Toss grated zucchini and salt i a bowl and set aside for 5 minutes. Then transfer to a sieve, press out the excess liquid, and transfer to a dry bowl.

2) Mix in egg, flour, feta, parsley, onion, dill, and salt. If batter is runny, add some more flour.

3) Heat oil in a griddle and drop batter and spread lightly. Cook till golden about 5 minutes per side.

MAKE AHEAD: Can be made 1 day in advance and rewarmed uncovered on a baking sheet at 350 degrees for 10-12 minutes. I reheated 4-5 at a time in the microwave for 30 seconds and let it rest for a minute.

NOTE: I skipped the parsley, substituted red onions for the green, and increased the dill to 1/4 cup. Since I used a non-stick griddle, I also used very little oil.