It’s time to start thinking about back to school. For me, at least. This is a big year for us … my baby girl starts kindergarten! Maybe we’re a little early, but this past week we went fall clothes shopping and got Mara a (long overdue) haircut. She is (mostly) excited about going to school with the big kids, and about riding the big yellow bus. Unfortunately for us, the big yellow bus comes at 6:50 in the AM… so our morning routine is going to need a serious overhaul. And that means being prepared when it comes to the most important meal of the day – breakfast!
We love oatmeal pancakes in this house, and, with boatloads of ripened bananas in the pantry, I decided to make mini banana oatmeal pancakes instead of banana bread, my usual go-to. SO good.
This recipe makes a lot (intentionally), so you can freeze them and warm them up throughout the week.
Mini Banana Oatmeal Pancakes
1 1/2 cups of milk
1 1/2 tbsp lemon juice
3 tbsp melted butter
1 tsp vanilla
1/4 cup of brown sugar
1 cup oats (I use old fashioned)
1/2 cup all purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
In a measuring cup, combine milk and lemon juice and allow to sit for about five minutes. (We’re making a buttermilk substitute here … so if you have some on hand, you can just use that and skip the milk/lemon juice combo. I, for one, never have buttermilk on hand.)
Get out your blender and throw all the ingredients in, being careful not to mix overly hot butter with the eggs (egg chunk pancakes are not the goal here). Blend until uniform. Set aside for about 10 minutes (it will thicken up as the oats absorb the liquid).
Prepare your griddle or pan. I heated mine to 325 degrees. Spray with nonstick spray (or use butter, which is my preference).
Cook in batches. Serve hot, or allow to cool and freeze in a ziplock bag.