Oatmeal and Banana Pancakes

I bought 25 pounds of oatmeal. No, that isn't a typo. 25 pounds! Now we often eat oatmeal for breakfast but 25 pounds may have been excessive so I have been trying some new oatmeal recipes-Oatmeal Bread(alot of work!), Banana Oatmeal Bread, Oatmeal Chocolate Chip cookies, and these Oatmeal and Banana Pancakes. Max and Bella LOVED them. I tasted a couple bites and they are delicious and they are good for you! The recipe included a Pomegranate Syrup recipe to use on the pancakes which I didn't try this time but plan to next time.

Oatmeal and Banana Pancakes

3 medium bananas
1/2 cup of skim milk
1/2 tsp of pure vanilla extract
1 cup of rolled oats, ground to a course flour in a food processor
1/4 cup rolled oats
1/2 cup of whole wheat flour (I used freshly ground hard white wheat)
1/4 tsp of salt
2 tsp of baking powder
2 egg whites, whipped to soft peaks


1. Add bananas, milk, and vanilla to a blender and puree until smooth.
2. In a large bowl, whisk together the ground oats, the rolled oats, flour, salt and baking powder.
3. Fold in the blended banana mixture to form a thick batter. Don't overwork!
4. Gently fold in the blended egg whites.
5. Cook until lightly brown on both sides. These will be thick, dense pancakes.


Pomegrante Syrup
1 cup of Pomegranate Juice
2 Tablespoons of Honey

1. Whisk juice and honey together in a small saucepan.
2. Bring to a boil over medium-high heat, then drop heat to medium.
3. Simmer mixture until it is a thick syrup-about 15 minutes.
4. Cool slightly and use over pancakes.


This recipe is from the May/June issue of Clean Eating Magazine.

Roasted Carrots

This http://thepioneerwoman.com/cooking/2009/11/roasted-carrots-by-pastor-ryan/
is pretty much the greatest thing to ever happen to a carrot. End of story! Make these today!

Dill Dip

I got this yummy recipe from Lee's family and we love it. It is supposed to be served with veggies but Lee, Ben, and Kim just like to eat it with chips:)!

3/4 cup mayo
3/4 cup sour cream or plain yogurt
1 tablespoon minced onion
1 teaspoon of Beau Monde
1 teaspoon of dill

Mix it all together. I usually double or triple this and you can eat it right away but it tastes better if you mix it up several hours before serving.