In Michigan it looks like a winter wonderland this morning and my belly is due for a healthy yummy breakfast. Plus you can freeze these when you're finished and pull them out for another morning, or lunch or dinner for that matter! Ethan, my son, loves waffles and pancakes, so to make them healthy and have them on hand in a snap when all other food gets refused is a lifesaver.
Whole Wheat Oatmeal Pancakes
Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Recipe courtesy of momtomomnutrition.com
Serves: 15 pancakes
Ingredients
½ cup old fashioned oats
1½ cups whole wheat flour
1 egg
1 medium sized banana
1 teaspoon vanilla
2 teaspoons baking powder
1-1¼ cups milk
Instructions
Add all ingredients to a medium sized bowl. Mix until combined.
Heat skillet over medium heat. If skillet is not non-stick, use oil or butter to grease to prevent batter from sticking.
Pour batter [1/4 cup per pancake] into skillet and cook about 2-3 minutes each side. Coat skillet again with nonstick spray for each pancake or batch of pancakes. Top with fresh berries and dip into vanilla greek yogurt OR natural peanut butter for a healthier option vs. butter and syrup!
For enjoyment later: Place wax paper between each pancake and make a pile of them. Then you may wrap first with saran wrap to keep all of the air out and then tightly with aluminum foil OR if you have heavy-duty freezer bag wrap in saran wrap and then place in a freezer bag but make sure to get all of the extra air out. I recommend using these up within two weeks. In our house I'm lucky if they last a week! To reheat place in a toaster oven and bake until warm and crispy! YUM!
LIVE WELL!