Thursday, October 8, 2009

What's for Breakfast?

Yesterday we had oatmeal for breakfast; today we had oatmeal pancakes. Now that's good!

When we make our hot cereal we mix Scottish Oats with regular (not quick cooking) whole oats, and add a couple of extra goodies, such as Chia seeds (pricey but very healthy and available in the gluten-free section of your market), coconut, raisins or dried cranberries, chopped nuts or blueberries. It's always tasty.

But the real reason we make oatmeal is for the pancakes the next day! And here's how we make those:

Oatmeal Pancakes
2 c leftover cooked oatmeal
2 eggs
2 T oil
1 c rice flour
2 t baking powder
1/4 t salt
1 - 1 1/2 c milk or milk substitute

Warm the leftover oatmeal in the microwave for about a minute. Stir in the eggs and oil until they are mixed well. Combine dry ingredients and stir them into the oatmeal mixture. Add milk, according to desired consistency. Cook on preheated skillet. Makes 14 4-inch pancakes.

Here's another of our favorite pancake recipes:

Banana Pancakes
4 eggs
3 T oil
2/3 c milk or milk substitute
1 1/3 c rice or barley flour
4 t baking powder
3 large ripe bananas, mashed

Beat eggs with electric mixer for 2 minutes until frothy. Add oil and milk. Mix together dry ingredients and add to egg mixture until well blended. Stir in bananas. Cook on hot griddle. Makes about 12 pancakes.

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