MONDAY RECIPE POST - OATMEAL, BANANA PANCAKES - FREEZER FRIENDLY

Oatmeal Banana Pancakes (Freezer Friendly)

This came from "Red & Honey", which is a recipe, home and lifestyle, health & wellness blog hosted by Beth Ricci.  You can see that recipe here.   

Oatmeal Banana Pancakes

These freeze well.

Servings: 20 pancakes

Calories: 88kcal

1/4 cup butter melted

1 1/2 cup gluten-free all-purpose flour

2 teaspoons aluminium-free baking powder

1/2 teaspoon salt

1 1/2 cup rolled oats or quick oats

2 eggs

2 cups milk, any kind

2 bananas mashed

Melt butter and set aside to cool

Combine flour, baking powder, salt and oatmeal in a large mixing bowl and stir well

Combine cooled butter, milk, eggs and mashed banana in another bowl

Mix wet ingredients into dry ingredients and stir until just combined. There should be some lumps

Cook pancakes in a medium-high skillet until golden brown. Flip and cook until golden brown on other side.

If you plan to freeze leftovers, cool pancakes completely on a cooling rack and place layers of wax paper in between pancakes so they don’t stick together.

These were very good.  I added a tablespoon of vanilla and half a cup of chopped walnuts stirred into the batter.  One of the commenters suggested honey and apples also.

I used a tablespoon of maple syrup on top of mine, but was thinking, maybe next time I will use a little sugar and lemon juice sprinkled over.  I do that whenever I make crepes.  The way my dear mother used to make them, traditionally once a year on Shrove Tuesday, were only a little thicker than a crepe (always think of them as English pancakes), and again traditionally, always sprinkled with lemon juice and sugar.  They were divine.

A little powdered sugar might be nice, or a berry syrup? And of course, you can use your own favorite.

Served mine with strawberries and blueberries, they were delicious.

I had lots of leftovers and put batter in 1-cup freezer-proof containers.  The rest I cooked and sealed in freezer bags, with a piece of parchment paper between them.  It will be very nice to take them out and pop one in the microwave for a no-fuss breakfast.

A few days later in the evening I felt like a snack and got one pancake out of the freezer.  My pancakes, as I mentioned earlier, had walnuts added.  I put it in the microwave until it was heated through, rolled it up and ate it with a napkin wrapped around one end. With none of the usual additions like syrup or extra fruit, it tasted more savory and was very yummy.  I will definitely eat it that way again.  I didn't need supper after eating it.  It carried me through until the next morning.

One note about the ingredient Aluminum-free baking powder.  I checked mine and it didn't say aluminum-free.  I have never even noticed the type before.  I found a website at this link that says in part:

"What's the difference between aluminum-free baking powder and regular baking powder?

The main difference between aluminum-free baking powder and regular baking powder is that aluminum-free baking powder contains no aluminum and reacts with liquid instead of heat.  

The reality is that regular baking powder (with aluminum) leaves a bitter, metallic taste.  (A taste that is obviously off-putting.)"

I can't say I have ever noticed a metallic taste in any of the baking powders I have ever used.  The article continues giving more information if you would like to check the link out above.  (There are lots of advertisements on this page.)

Thanks for visiting and I hope your week is a great one.