So…pancakes, anyone?
These were super….but I’ve decided that I simply don’t like pancakes that much. 😛 Even the healthier oatmeal version gives me a bit of a stomach ache and just doesn’t soothe my soul the way a bowl of stovetop oats do. I may still post an oatcake recipe every now and then, but probably like once a year. haha.
I’ve been enjoying my first week of summer vacation unemployment. The first day was hard. I lay in bed thinking, “What am I supposed to do today?” If I were wealthy, I could have done just about anything, but I’m currently saving up for an upcoming move to a larger apartment in Brooklyn. Thus, the frugal life it is.
So on Sunday, I went to Coney Island.
On Monday, Allison and I went to a Yankees game and took many a selfie.
On Tuesday, I went to the 8th grade graduation of the babies I tutored in Newark two years ago.
And Wednesday, I got sunburnt on a rooftop deck at a (former?) coworker’s apartment.
But back to these pancakes.
No, they’re not made with zucchini! This recipe uses a hidden banana, which is completely masked by wonderful, intense, tangy lemon juice and extract (or zest). The recipe is a combination of my Lemon Poppy Seed Oatcakes and my Blueberry Oatcakes. Enjoy!
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What you'll need:
- 1/4 cup milk of choice
- juice of one lemon (2-3 tbsp)
- 2/3 cup rolled or quick oats (I use Country Choice Organic)
- 1/2 a ripe banana
- 1 tsp lemon extract of lemon zest
- rounded 1/2 tsp baking powder
- pinch of salt
- 1/2 cup fresh blueberries
How to make it:
- Put all pancake ingredients except blueberries in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint. 🙂
- Heat a griddle pan over medium low heat.
- When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or measuring cup to pour pancakes onto the griddle. I make my oatcakes on a one-egg frying pan, so it makes perfect, fluffy little circles.
- Drop some blueberries into your pancakes right away and push them down gently.
- When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
- Serve with syrup, fresh fruit, lemon curd, lemony banana butter, pecans or other nuts, coconut, nondairy yogurt, and/or coconut whipped cream!
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