When It Comes To Pancakes, Anything Goes...

Pancakes are one of those foods that can be altered in SO many various ways and usually turn out brilliant. This morning I made pancakes…again, because our fridge was looking bare. I was craving the pancakes I made last week, but as I began putting ingredients together, I noticed our cupboards were bare too…no flour or sugar in sight! OH NO!

Typically, improvising is not my forte, hence the Mediterranean Rice Casserole disaster this past week. However, I’m getting a little better since beginning this blog, especially when it’s just a minor adjustment. I substituted whole wheat flour for all-purpose flour and used brown sugar instead of granulated white sugar. I know I know, I’m a genius. I also decided to try flavoring up the oatmeal by following my Banana Bread Oatmeal recipe. The end result was amazing! They fluffed up beautifully, had just the right amount of sweetness, and great texture.

I am so excited to share these!!

Can you notice the texture?

MMmmmMMMm!!  Aren’t you jealous of my breakfast!!???

I hope you will try these…if not today, tomorrow morning! Wouldn’t you like to wake up to the wonderfully warm smells of a mouthwatering whole wheat pancake!??

Whole Wheat Banana Bread Oatmeal Pancakes

• 3/4 cup Oat Flour (or grind up 1 cup Old Fashioned oats)
• 1 cup 100% Whole Wheat Flour
• 2 T Brown Sugar
• 3/4 tsp salt
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp mulling spice
• 3 T unsalted butter, melted and cooled
• 1/2 tsp pure vanilla extract
• 1 1/4 cups 1% milk
• 1 T honey
• 2 Eggs
• 1 cup cooked Oats (add 1/2 a mashed banana + cinnamon + vanilla for extra flavor), made with water, not milk

DIRECTIONS

Make Old Fashioned oats according to package directions and sweeten them up with cinnamon, vanilla, and 1/2 a mashed banana (to your preferred taste). Combine Oat Flour, whole wheat flour, brown sugar, baking powder, cinnamon, mulling spice, and salt in small bowl. Melt butter and let cool, then whisk together butter, milk, vanilla, cooked oatmeal, honey, and eggs in medium mixing bowl. Gently fold in flour mixture until combined. Be careful not to over mix.

Heat skillet, spray with cooking spray, and add 1/4 cup serving of batter to hot skillet. Flip when pancake begins to bubble slightly. Continue until batter is all used up OR make a few and save the rest of the batter for another morning!

Nutritional Profile (per 1/4 cup batter or 1 pancake): 130 calories, 4.4 g Fat (2.2 g Sat.), 25 g carbohydrate, 4.4 g protein, 5.6 g sugar, 3.4 g Fiber

Whole wheat flour definitely increased the fiber content!! BONUS!

SUNSCREEN CHALLENGE: If you haven’t taken the challenge yet, I HIGHLY encourage you too!! I applied SPF on my face, neck, and hands (per usual) and read some really interesting stats that I will be sharing tomorrow!

QUESTION:

Are you good at making substitutions or do you follow recipes exactly?

Do you have a favorite recipe that you altered to make your own? Please share?

Related Posts :

Back To The Mainland...

Do Doctors Always Know Best?

Share YOUR Scale Relationship (Series)

Good Greens. Is It Healthy?