Oatmeal Pancakes

I have already shared with you my love for waffles, my favorite breakfast item.  However, my husband prefers pancakes.  Pancakes are just okay, I like them enough, but I have never loved them, that is until now.  These pancakes are the best I have ever had by far.  You have to try these delicious babies!

Oatmeal Pancakes
From: Smitten Kitchen
Yields: About 18 pancakes
Print Recipe

3/4 cup oat flour (you can make this by pulsing oats in a food processor until finely ground; I cup of oats yields 3/4 cup flour)
1 cup flour
2 Tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 Tablespoons butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal *
1 Tablespoon honey
2 large eggs

Whisk the dry ingredients together in a large bowl.  In a small bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until throughly combined. Gently fold in the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes, the batter should be slightly thick with a holey surface.

Heat a 10 inch skillet or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. Rub the pan generously with butter, this is the key to crisp buttery edges. Pour about a 1/4 cup of batter onto the pan, once bubbles have begun to form on the top side, flip the pancake and cook until the bottom is a golden brown.

Serve the pancakes hot straight from the skillet or keep warm in a low oven.  These are great as leftovers too, heat in a low oven or even in the microwave.

*Cook Oatmeal; mix 1 cup water, 1 cup rolled oats, and a pinch of salt in a small microwave safe bowl.  Cook in the microwave on high for 1-2 minutes.

Healthy Banana Oat Muffins

These little babies are easy to make, so good for you and taste delicious.  I dreamt these up a couple years ago when searching for a healthy snack for my kids, I wanted something I could keep in the freezer to pop out whenever a quick snack was needed or something to go in school lunches.  The great thing about these is you take a few out in the morning to put into a lunch and by lunch time they are thawed and ready to eat.

I just made a batch of these and decided to calculate the calories, fat and fiber.  When you make them into mini muffins, which I always do, considering four of them is a serving size, I came up with 128 calories, less than 1 gram of fat and 4 grams of fiber, for 4 mini muffins!  I figured that a regular size muffin is about two to three of the small ones.  So really this is a great little snack that leaves absolutely no guilt.  Give them a try!  You kids and your waistline will thank you for it!

Healthy Banana Oat Muffins

From: Meg @ Back Pocket Creations

Time: 25 minutes

Servings: About 55 mini muffins or 22 regular muffins

Print Recipe

1 1/2 C whole wheat flour

1 C rolled quick oats

1/2 C sugar

1 t cinnamon

2 t baking powder

1 t Baking soda

1/2 t salt

1 egg

3/4 C skim milk

1/3 C apple sauce

1 t vanilla extract

1 c mashed banana (about 3 medium sized)

Pre-heat oven to 375.  Coat muffin tin with cooking spray ( recommend the baking kind, but the regular kind will work too) or line with muffin liners

In a large bowl whisk together the flour, oats, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.

In another large bowl, beat the egg slightly, then add the rest of the ingredients and combine throughly.  Stir the flour mixture into the banana mixture just until combined, using a cookie scoop for mini muffins or an ice cream scoop for regular muffins, gently scoop the batter out and pour into each individual cup.

Bake for 9-12 minutes for mini muffins and 17-20 for regular muffins or until a toothpick inserted comes out clean.  Allow to cool in pan for about 5 minutes and then remove to cool completely.  Enjoy now or toss into a freezer bag and freeze for a quick, healthy, delicious snack that your kids are going to love!

The Very Best Chewy Chocolate Chip Oatmeal Cookies

These were the first cookies I ever made up all on my own and they did not disappoint.  They turn out soft and chewy and oh so delicious every time.  No matter where I bring them I am always asked for the recipe.  Enjoy these, but I must warn ya, you can't eat just one! 

Oatmeal Chocolate Chip Cookies
From: Meg

Yields: 4 dozen 

Print Recipe

1C Butter softened

1C Brown Sugar

1/4 C sugar

2C Flour

1 t Baking soda

2 C Oats

1 3 oz. package vanilla pudding (Dry)

2 t vanilla

2 large eggs

1 bag milk chocolate chips

Preheat Oven to 350 

Cream together butter and sugars in a stand mixer for about 4 minutes.  

This is what your butter and sugar mixture should look like after the 4 minutes.


While that is creaming, add the flour, oats, and baking soda into a large bowl and combine with a wire whisk, set aside.  Once the butter and sugar mixture has creamed add the dry vanilla pudding and mix to combine, add eggs and vanilla and mix to combine.  Add flour mixture and then finally the chocolate chips.

Scoop out rounded tablespoons of dough and place on cookies sheets.  Bake for 8-10 minutes.  

Let cookies cool for two minutes before removing and placing on a cool flat surface.

"Put that in your Back Pocket"

-Meg