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Oatmeal Banana Blueberry Pancakes - Patrick Black

Submitted by Patrick Black
Danville, VT

If you've ever thought that making pancakes from scratch was too difficult, hopefully this easy, nutritious, and delicious recipe will convince you otherwise.

Oatmeal Banana Blueberry Pancakes
Wet works:
1 medium banana, peeled
1 large egg
1 cup water
3/4 rolled oats

Dry works:
1/2 cup whole wheat flour
4 tbsp powdered buttermilk
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 cup blueberries, more or less to taste (fresh or frozen work equally well)

Makes eight pancakes about 4 inches in diameter

  1. Preheat your griddle or heavy frying pan over medium-high.
  2. In a large bowl, smash the peeled banana. It does not need to be liquid but it should be thoroughly smashed.
  3. Add the remaining wet works ingredients an mix well.
  4. In a small bowl combine all the dry works. You can either sift them together or use a whisk to make sure everything is thorougly mixed.
  5. Dump the mixed dry works into the bowl with the wet works.
  6. Stir gently by hand (I use a silicone spatula) until the dry works are fully incorporated into the wet works.
    Very important: DO NOT OVERMIX. The goal is to completely mix the ingredients in as light and gentle a manner as possible. I t hink of it more as "folding" the mix over and over until no more dry clumps appear. Overmixing can cause more gluten to form which in turn can cause the pancakes to not be as fluffy.
  7. Turn down the heat to just under medium and apply a bit of cooking spray to the griddle or frying pan to limit sticking.
  8. Using a 1/4 cup measuring cup, place dollops of batter on the griddle or frying pan. Try to keep a little space between them so they do not stick together.
  9. Add blueberries to taste. Just place the blueberries in each pancake.
  10. Cook until golden brown, about 4 minutes. Flip and cook the other side for about 4 more minutes.
  11. Enjoy with your favorite topping.

Nutrition Information (per pancake)
90 calories
4g protein
17 carbohydrates
1g fat

Dutch Baby - Rachel Hadas

courtesy Florence Fabricant, NY Times Cooking
Submitted by Rachel Hadas


3 eggs
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons unsalted butter

Preheat oven to 425.

Combine eggs, flour, milk, sugar, & nutmeg in blender and blend under smooth and foamy.

Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it doesn’t burn), add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer (note: I have often skipped this last step). Remove from oven, cut into wedges, and serve hot with maple syrup, honey, jam, confectioners sugar, or cinnamon sugar.

Corn Muffins - Rachel Hadas


1 cup white flour
1 cup corn meal
1-2 tablespoons almond flour (optional)
2 tsp. baking powder
About 2 tablespoons sugar
Dash of salt
1 egg
1 cup milk or buttermilk or yogurt mixed with water to a milky consistency
About ¼ cup of vegetable oil, melted butter, or ghee (recommended!)

NOTE: Ghee is Indian clarified butter, sold in jars and stored at room temperature; or if you refrigerate, let it reach room temperature before using in this recipe.

Heat oven to 420. Mix dry ingredients; mix wet ingredients together, pour into dry, and mix thoroughly by hand. Bake in greased muffin tin for about 20 min.

The yogurt and ghee give extra moistness and flavor, and the almond flour provides a bit of crunch. If you like, you can toss in some blueberries or cranberries or mash in a banana. Easy, healthy, delicious.

Savory Oatmeal with Egg, Soy, and Sesame Oil - Cathy Dellinger

A different spin on a breakfast staple. Possibilities are endless. This version is topped with an over easy egg drizzled with chili oil and chopped scallion.

Servings: 1 Time: 10 minutes

1/2 cup old fashioned oats (not instant)
1 cup water
1-2 Tbs light soy sauce, tamari or coconut aminos
1 Tbs toasted sesame oil
1 large egg
Chili oil to taste
Chopped scallion


  1. Combine oats and water and microwave on high for 3 minutes (based on 700 watts. Adjust accordingly for more powerful microwaves.
  2. While oats are cooking prepare over over easy or fried egg.
  3. Drizzle cooked oats with soy, tamari or coconut aminos and top with cooked egg.
  4. Top with a drizzle of chili oil to taste and chopped scallion.