Sometimes missionary life (or any season of life!) requires a raiding of the pantry to generate creative solutions for meals. Today it was breakfast – that first meal of the day that, in my opinion, should be nutritious but thoroughly enjoyable. Especially when grocery shopping has not been done in two weeks, a meal comprised of what is on hand can be a major flop (just ask Eric!) or surprisingly sweet success.
This morning my cupboards whispered, “Rolled oats…” My freezer was calling, “The frost is beginning to bite the bananas in here…” All while the fridge (or maybe it was my sweet tooth…) reminded me ever so gently, “The succulent mini chocolate chips for which you have not found a purpose…”
Thank the Lord; the idea blossomed into banana oatmeal chocolate chip pancakes made with yogurt and whole wheat! YUMMY!
Toppings options included of course maple syrup, chunky peanut butter, strawberry or guava jelly, and powdered sugar. Below is the recipe. Enjoy!
Ingredients:
1/2 cup plain yogurt
1/4 cup milk (more if the batter seems thick)
1 egg
1 tbsp vegetable oil
1 tbsp honey
1 tbsp brown sugar
3/4 cup white whole wheat flour
1/2 cup old fashioned oats
pinch salt
1/4 tsp baking soda
1 tsp baking powder
pinch cinnamon
Whisk together the yogurt, milk, oil, honey, and egg in a large bowl. Stir the remaining ingredients together in a medium bowl, then add to the wet ingredients and mix gently. If the batter seems especially thick, add a tablespoon or two of milk. Heat a skillet over medium low heat and spray with nonstick spray. Ladle out 1/4 to 1/3 cup of batter for each pancake and cook until golden brown on the bottom. Flip and cook an additional 2-4 minutes, or until golden both sides.
