Mr. Longhorn only wants heart-healthy, low-sugar, and mostly organic food.
Little Miss Pumpkin wants anything sweet.
Cowboy likes about 20 things rotated on a regular basis. According to him, we must not try new brands of anything because it might make his food taste different. And different is not a good thing.
Maybe because I have a death wish, or because I am trying too hard to achieve the impossible and please everyone, I actually try new things once in awhile.
Like this recipe for Banana Oatmeal pancakes.
3 out of 4 people in the Longhorn family gave them a thumbs up.
(You might be able to guess who gave them a sideways thumb rating!)
So, that's success in my book!
Now I'm sharing it with you.
They are easy, extremely flavorful, sweet and healthy.
Ingredients
- 1/2 cup maple syrup
- 1/2 cinnamon stick
- 3 whole cloves
- 1/2 cup old-fashioned rolled oats
- 1 cup water
- 2 tablespoons firmly packed light brown sugar
- 2 tablespoons canola oil
- 1/2 cup whole-wheat (whole-meal) flour
- 1/2 cup all-purpose (plain) flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup 1 percent low-fat milk
- 1/4 cup fat-free plain yogurt
- 1 banana, peeled and mashed
- 1 egg, lightly beaten
Directions
In a small saucepan, combine the maple syrup, cinnamon stick and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm.
In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly.
In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon. Whisk to blend.
Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened.
Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.
Place the pancakes on warmed individual plates. Drizzle with the warm syrup and serve immediately
I found this recipe on the Mayo Clinic's website. You can get a printable version there.There is even a nutritional analysis which is nice if you're watching your diet like Mr. Longhorn is.
By the way, it does take a little extra time to make the spiced maple syrup that goes along with this recipe. But it is worth it. The addition of cinnamon and cloves is very mild but adds that extra something. You'll never know this is a healthful approach to breakfast!
Bon Appetit!
What a terrific recipe...I am definitely going to try it! Thank you!
ReplyDeleteI have one daughter that will eat only chicken and another that will eat anything but chicken! Meals are very interesting around here! :)
XO,
Jane