Everything but the Kitchen Sink Pancakes
Alexis is in a weird place with food right now. Her friends are constantly telling her that junk food is the bee's knees, so she's been trying to make herself like it. Simultaneously, she refuses to eat meat and cheese (because she's WEIRD), and now peanut butter has landed on her NOT MY THING list.
Which, WHAT? How does someone break up with peanut butter?
Anyway, I'm OK with her avoiding dead animals and stuff, but she's taking away all of the easy ways to shove more not-animal-based protein into her diet. I don't really worry about her getting enough, but that worry is easier when she eats a few peanut butter and jelly sandwiches each week, you know?
All of that is to explain why exactly I thought it was a good idea to shove everything but the kitchen sink into some pancakes. Because I did. And it worked. And Alexis liked them. A lot. I made a double batch and froze several. She has been eating them daily, which means I have managed to sneak some protein in the form of nuts into her morning routine.
Shhhh! Don't tell her!
Everything but the Kitchen Sink Pancakes
1 cup flour
1/2 cup rolled oats (I used instant oats)
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 medium bananas
1 to 1 1/4 cups milk
1 egg
1/4 cup crushed pecans
1 peach, diced
1/4 cup dried cranberries
1. Place the flour, rolled oats, baking powder, cinnamon, and salt in a large mixing bowl. Use a whisk to mix them all up.
2. Place one of the bananas in a small bowl and mash it with a fork. Add 1 cup of milk and the egg, then mix things up a little more.
3. Pour the banana mixture in with the dry ingredients and stir it all up. If it's too thick, add more milk. I actually like to make one pancake and then adjust my milk so that I'm getting the pancake thickness I want. (More milk = thinner pancakes.)
4. Slice up the other banana. Add it, the peach chunks, the cranberries, and the pecans to your pancake batter. Stir gently.
5. Warm a skillet over medium heat. Melt a little butter or spray the skillet with nonstick cooking spray.
6. Use a 1/3 cup measuring cup to scoop some pancake batter into a skillet. Cook until golden brown on both sides. It takes about 5 minutes total.
7. Enjoy!
Recipe
Reader Comments (3)
Sounds good! These also sound like they would make a good muffin. You know, if someone who could invent recipes wanted to MAKE them into a muffin so I could follow the recipe. ;)
Good for you sneaky mom! And breaking up with peanut butter? OMG! That should be in its own food group.
WANT, WANT, WANT!