Breakfast was famously described as “the most important meal of the day” in a 1944 marketing campaign for Grape Nuts cereal. (Here’s a fun article from Business Insider about breakfast.)
In my world, it both important and lacking in variety. My go-to morning meals rotate between hardboiled eggs, yogurt with berries and granola, toast with either cheese and tomato or almond butter, or cooked oatmeal with fruit.
I’m not a pancake person and, as discussed on day 9, I’m not a banana person. So naturally, the recipe du jour combines the two in these Banana Oatmeal Pancakes, sourced from a website called Simply Delicious.
The result was simply … something. The pros: quick and easy to put together and tasted, for the most part, like pancakes. The cons: I messed up the first batch by using a very small pan, which left no room to flip without creating a banana mess. The second batch, in a bigger pan, turned out much prettier, but, well, it’s still bananas in a pancake. If I liked either of those things, I might be more enthusiastic.
But you, dear reader, may love both of these things. So here is the recipe. Give it a go!
Kitchen castoff used
The sole remaining frozen banana
This is how we did it
(I only had the one banana, so I cut these amounts in half)
- 2 bananas
- 1/2 cup oatmeal
- 2 eggs
- 1/2 tsp baking powder
- Pancake syrup
Use a blender to combine the banana, eggs, oatmeal, baking powder and salt. I opted to fold in the blueberries into the batter, but they could just as easily be used to garnish the cooked pancakes. Or both.
Lightly grease a non-stick frying pan (not too small!) or griddle, and cook until golden brown on both sides.
Curious what my “Kitchen Castoffs”? Here’s the explainer describing my 100-day project
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