Banana Oatmeal Pancakes

First trial of Banana Oatmeal Pancakes -- the more desirable version, original recipe found in the link below.

Second trial, batter made in the food processor.

Banana Oatmeal Pancakes

Now, I haven't gone gluten-free.  I am, however, open to trying new things.  I've been following some folks on Instagram, and many of them post pictures of oatmeal pancakes, so I decided to give them a try.  The pancakes I made are loosely based on this recipe from Cookie and Kate.  Now I have made them twice.  The first time, the pancakes were very thick so I added a bit of milk.  The second time, I didn't have any lemon juice on hand, so I decided to add some acid and moisture by using plain nonfat yogurt.  Below is my version, with the yogurt.  They were good but they weren't as fluffy as the first time I made them so I will probably go with the lemon juice/milk version.  Also, the second time, I mixed the batter in the food processor which yielded a smoother batter but not a necessarily better pancake texture.

5 medium bananas, mashed
4 tablespoons butter, melted
1/2 cup plain nonfat yogurt
2 teaspoons honey
4 eggs
2 cups oat flour (you can either buy oat flour or grind your own from 2 cups of rolled oats in the food processor)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Combine bananas, butter, lemon juice and honey in a small mixing bowl.  Beat in eggs.

Whisk together oat flour, baking soda, salt and cinnamon in a medium bowl.  Form a well in the center of the dry ingredients; add the wet ingredient mixture.  Stir gently to just combine and dry ingredients are thoroughly moistened.  Let batter stand 10 minutes before cooking.

You can cook the pancakes in a skillet on the stove, but I cooked mine on an electric griddle heated to 275°F  Pour batter onto pan/griddle by 1/4 cup; let cook 2 minutes or until bubbles form on the top of the pancake.  Flip and cook through, about 1 to 1 1/2 minutes more.


Makes about 16 pancakes, I use 2 per serving, topped with plain yogurt and fruit.  And maybe a little honey.

Breakfast Sausage and Potato Burritos

Breakfast Sausage and Potato Burritos

1 8 ounce package breakfast sausage fresh links (no casing)
1 yellow onion, peeled, chopped
1 jalapeno, minced, or to taste
5 small baking potatoes, scrubbed, cut into cubes, steamed in the microwave or boiled until nearly cooked through, drained
6 eggs, beaten
12 soft taco sized flour tortillas
shredded cheese, your choice

Heat a large frying pan over high heat.  Add sausage, breaking up with a spoon into small chunks.  Cook until sausage is no longer pink inside and lightly browned on the outside.  Add onion and jalapeno; stir and cook until onion is slightly translucent.  Add potatoes; stir and cook until potatoes are tender inside and lightly browned on the outside.  Add eggs and scramble until desired doneness.  Warm tortillas in a hot pan or microwave.  Fill and roll tortillas with egg mixture and cheese as desired.


Makes 12 small burritos

Mushroom Frittata

Mushroom Frittata

I was having one of those days so to save on prep time, most of the vegetables were used in both breakfast and lunch this week.

1 tablespoon unsalted butter
1 small white onion, peeled, chopped
8 ounces white button mushrooms, sliced
1 poblano chile, seeds and stem removed, chopped
salt, pepper
6 eggs, beaten
shredded mild cheddar and Monterey Jack cheese blend, optional

Heat the oven to 375°F.  Spray a 9" pie plate with nonstick cooking spray; set aside.

Heat a large frying pan or wok over high heat.  Melt butter; add veggies and quickly stir fry until cooked to desired doneness.  Add salt and pepper to taste.  Transfer vegetable mixture to prepared pie plate.  Add eggs, gently stirring around a little so the egg evenly distributes among veggies.  Add cheese if desired.  Bake 12 to 15 minutes in preheated oven or until slightly puffed.  Cool slightly before cutting into wedges or squares.


Makes 4 servings

Apple Pie Oats

Apple Pie Overnight Oats

The "I haven't gone to the market" meals continue lol.  I had to make do with what I had left in the cabinets and refrigerator.  I noticed that I have been eating a lot of oatmeal for breakfast lately but I don't mind.  Fiber is a good thing!  I have made other overnight oats renditions before, but this is my favorite so far.

1/2 cup rolled oats, uncooked
1/2 cup milk, any
1/3 cup nonfat plain yogurt
1 tablespoon flaxseed
1 tablespoons turbinado sugar, or to taste
sprinkle of ground cinnamon, to taste
1 small to medium apple, variety of your choice, cored and coarsely chopped

Combine oats, milk, yogurt, flaxseed, sugar and cinnamon in a dish or jar.  Stir to combine.  Add apples; mix.  Cover; refrigerate at least 8 hours.  You can add granola or other crunchy toppings if you choose, but I like this one just as it is.

Poblano and Onion Frittata

Poblano and Onion Frittata

I haven't been to the grocery store, but I still have some fruits and veggies.  We are headed out somewhere later so I didn't have any time to thaw meat so this week's dishes are decidedly vegetarian.  This frittata is for breakfast.

1 tablespoon unsalted butter
1 small red onion, peeled, chopped
1 poblano chile, stem, seeds and ribs removed, chopped
1 bunch green onions, trimmed, sliced into 1/4" pieces
salt, pepper, to taste
1 plum tomato, chopped
6 eggs, beaten
1/2 cup shredded cheese (I used a mixture of mild cheddar and Monterey Jack, you can use any shredded cheese you like)

Heat the oven to 375°F.  Spray a 9" glass pie dish with nonstick cooking spray; set aside.

Melt butter in large frying pan over high heat.  Add red onion and chile; stir fry until softened.  Add green onion and tomato; sprinkle with salt and pepper to taste.  Cook until all vegetables are softened.  Transfer veggie mixture to prepared pie dish.

Pour egg mixture over veggies.  Use a fork to move the veggies around a little so eggs reach the bottom of the dish.  Sprinkle with cheese.

Bake in heated oven for 12 to 15 minutes or until eggs are set.  Let stand a couple minutes; cut into wedges to serve.


Makes 4 servings