Book Update: This week is all swimming lessons, Six Flags and seeing the premier of “Turbo” tomorrow. Finally, a movie that both kids want to see! I continue to read a few blogs on positive psychology and coming more to the conclusion that yes, kids need to be taught resiliency, but I think there needs to be more than that in order to create “happiness” or great well-being. I think many kids need to be taught that they are simply capable. With the exception of safety of course which I don’t budge on one bit. Communicating that they are capable AND providing opportunities to prove to themselves and others they are capable is a vital part of learning and growing up.
Recipe Update: If you like banana bread, you’ll like this recipe. If you like gluten-free recipes that actually taste GOOD, then you’ll like this recipe. If you are looking for something a little different one morning, you’ll like this recipe. Since it is so unique, it may not go into our weekly rotation like regular old pancakes due to the extra step in making the oat flour. However, it was delicious, easy and I think many people out there would like more gluten-free recipes. Of course, if you are strictly gluten free use the special gluten free oats. For the rest of us, regular old-fashioned oats will do just fine. The difference? Quaker Oats makes oats in a facility that is not strictly gluten free and could have possible cross contamination. So, for the most of us this doesn’t matter. For those with celiac disease and food allergy issues, I wanted to make sure that was out there.
Banana Bread Pancakes
serves 10 – 4″ pancakes
3 small bananas (9 oz.), mashed
2 Tb unsalted butter, melted (or substitute some applesauce here)
1 Tb. lemon juice
1 Tb. sugar
1 cup (3.25 oz) oat flour (I weighed 3.25 oz. of oats and then put them through the food processor)
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg (or omit. I’m not a huge fan of nutmeg in sweet applications)
1. In a medium bowl, mix the wet ingredients: bananas, butter, lemon juice, sugar and eggs.
2. In a big bowl, mix the dry stuff: oat flour, baking soda, salt, cinnamon and nutmeg.
3. Add the wet stuff to the dry stuff. Stir until just combined.
4. Sit for 10 minutes while you heat up your non-stick skillet to medium heat, or your griddle to about 350 degrees.
5. Spoon your batter onto the hot surface and cook like a normal pancakes. Only these take about 3-4 minutes on the first side instead of 1-2 minutes like my normal flour pancakes. Flip and cook another 1-2 minutes on the other side.
6. Serve warm with syrup, walnuts, etc.
Recipe from King Arthur Flour “Whole Grain Baking”
banana pancakes are my favorite. who doesn’t like them? i love that you made a gluten free version too, without complicated flours! will keep this in mind esp. when we have gluten free guests over.
Mary Ellen says
And this flour tastes good! I have a gluten free friend who has tried a few flours and some aren’t too appetizing. But I’ve always loved working with oats and oat flour.