I got this recipe when I took my Foods class in high school. You can always add in fruit, raisins or even chocolate chips. One great thing is that you can freeze them and pop them into a toaster at a later date. I've made them at home but also while I was down at school... It does require two bowls and when you don't have a second bucket, you go and use a corona bucket... use what you have. :)
1 1/2cups large flake oatmeal
1cup all purpose flour
2Tbsp brown sugar
2Tbsp baking powder
1. Mix oats and milk in a small bowl. Set aside until milk is almost absorbed. (About 5-8mins)
2. Combine flour, sugar, baking powder and salt in a mixing bowl. Stir well to blend.
3. Add eggs and oil to oat mixture. Beat well.
4. Add oat mixture to flour mixture all at once, stirring until smooth.
5. Pour batter by 1/4cupfuls onto preheated, lightly greased griddle. (We found the heat is good at 300F) Cook until bubbles break on surface. Turn and bake other side.
6. Serve hot with butter &/or syrup. (Or in my case peanut butter). Makes 12-18 pancakes. (Depends on how big you make them.
Thursday, February 21, 2013
Wednesday, February 6, 2013
- Portion size: 12 slices
Bananas help reduce the amount of fat needed both to make this loaf and keep it moist. Let bananas ripen fully, even to the brown-skin stage, for ultimate flavour.
- 1 cup (250 mL) quick-cooking rolled oats
- 3/4 cup (175 mL) all-purpose flour
- 3/4 cup (175 mL) whole wheat flour
- 1/2 cup (125 mL) packed brown sugar
- 1-1/2 tsp (7 mL) cinnamon
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1 egg
- 1-1/2 cups (375 mL) mashed bananas, about 3
- 1/3 cup (75 mL) vegetable oil
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) dried cherries or raisins (I used walnuts)
- 2 tbsp (30 mL) quick-cooking rolled oats
PreparationIn large bowl, whisk together rolled oats, all-purpose and whole wheat flours, sugar, cinnamon, baking powder and baking soda.
In separate bowl, whisk together egg, bananas, oil and vanilla; pour over dry ingredients. Sprinkle with cherries; stir just until moistened. Scrape into parchment paper-lined 9- x 5-inch (2 L) loaf pan; smooth top.
Topping: Sprinkle with rolled oats. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan; let cool on rack.