Oatmeal Pancakes (using leftover oatmeal)
Last year I discovered the secret to making overnight steel cut oatmeal in my crockpot. The only issue was that, once made, there were always more leftovers than I could deal with. (That’s the catch with crockpot cooking–you have to have the pot more than half full, so unless you have a little crockpot, you’re out of luck on that.) I love the stuff–but at a certain point you’re just like “Please make it go away!”
Still, if you’re going to go through the hassle and time to make steel cut oatmeal, might as well just do it, and make a lot, and use the leftovers well.
Of course, depending on how many people in your family eat oatmeal, and how much they eat, you may not have that problem at all.
But anyway–this morning for breakfast I made Oatmeal Banana Pancakes out of leftover cooked steel cut oatmeal (though I’m sure ordinary rolled oats oatmeal would work just fine) and a couple of too-ripe bananas. This is one seriously healthful recipe–full of really good stuff, almost completely absent of any calories not worth their weight. And it’s delicious.
(This recipe is cobbled together from a whole mess of other recipes; I honestly have no idea whom to even credit or link to here.)
Oatmeal Banana Pancakes (made with leftover oatmeal)
In a bowl mix:
- 1 cup cooked oatmeal (steel cut or rolled, whatever. The icky instant stuff would probably work too, but…why?)
- 2 eggs
- 1/2 cup plain yogurt
- 1 1/2 or so cups milk, plus extra at the end as needed for consistency. (can omit the yogurt and instead do 2 cups milk.)
- 3 tbs melted butter or neutral oil (could honestly be omitted, but then they stick to the pan and don’t taste as good.)
- 2-4 tbs honey, to taste (optional–if you live with people who will use lots of maple syrup anyway, just skip it.)
- 1-2 cut up overripe bananas or a chopped and grated apple or both or neither or some other fruit.
Add (you’re supposed to mix all this in a separate bowl and then add it, but I honestly never do):
- 2 cups white whole wheat flour, or some combination of white and whole wheat or honestly whatever you have
- 4 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- If you want to be evil, toss in 1/4 cup chocolate chunks and forget what I said about how this recipe is almost devoid of empty calories.
Cook as you would any pancakes. Eat.
Verdict: Seriously good. Superior. My kids raved more than they do about the basic almost-all-white flour ones I used to make all the time. They are moister than the traditional pancakes, but just as fluffy; I have a feeling they will become the master pancake recipe from here on out even if I have to cook some oatmeal expressly for this purpose. Really really good.
Variation: there’s no reason you couldn’t make some delicious flavored kind of oatmeal in your crockpot and make that into these pancakes just as easily. For example, the Pumpkin Spice Oatmeal I love to make in the crockpot overnight would be delicious in these pancakes. (Or you could just substitute some pureed pumpkin for some of the milk in the above recipe, I’m sure. Or applesauce. Or whatever).