Ingredient: milk

Whole Wheat Oatmeal Pancakes

Do you have a favorite kids’ movie? There are plenty of kids shows and movies I can’t stand. Mickey Mouse Clubhouse ranks #1 on that list. Lily was probably 18 months old when she started watching this incessantly. I considered Little Einsteins, with its plot lines and dash of cultural exposure in the form of classical music and sometimes discordant art choices, a refreshing change from MMC’s vapid characters and gender stereotypes. Also, you can’t even spell “Mickey Mouse” instead of saying it in front of your kids because it’s in the theme song.

Before Sunday morning there were only three children’s movies/shows I actually enjoyed watching: The Gruffalo, The Gruffalo’s Child, and Room on the Broom. I’ve even let Lily watch all three in sequence because I wanted to watch all three. Anyway, Sunday morning Lily woke up at 5:45am. Usually she’ll just stay in her room reading or go back there after using the bathroom until I say she can get up. This morning she was complaining her stomach hurt and she didn’t eat either snack I brought her in bed so I knew it was real. We went downstairs and I asked if she wanted to finish watching The Snowy Day which we’d started last night. I’d sort of tricked her into watching a show of my choosing by coercing her with a new app because I couldn’t deal with 15 minutes of Paw Patrol. Anyway, I set her up with the iPad and covered my head with a blanket in an attempt to fall back asleep. It wasn’t long before I discovered it was another Gruffalo’s Child and I couldn’t stop sneaking peeks. It was a snowy day out here in WNY and those snowman pancakes looked so darn cute so…this happened:

Snowman pancake
Snowman pancake

I enjoyed making these pancakes way more than Lily enjoyed eating them. Pretty sure she didn’t appreciate the connection to the movie. This is the second time in my life I’ve made something cute out of food, and the second time Lily didn’t quite get it. Last time it was flag toast on the 4th of July. She doesn’t even know what a flag is.

I love Sally’s Baking Addiction for everything baked-goods. When I Pinterested “whole wheat oatmeal pancakes” and saw this recipe pinned, I knew it would be good. I never think twice about baking something from her site because it always comes out well. Thanks Sally’s Baking Addiction!

I always try to have pancakes in the freezer because they are so easy to pop in the microwave and serve up. This recipe is packed with whole grains, and the Greek yogurt provides some protein. I actually cut the sugar down so I wouldn’t feel so bad about feeding them to Maggie, and no one noticed the difference. You could cut it out completely, but just make sure to replace it with a little bit of something dry like ground flax.

PS: Do you have an electric griddle? You can get a good one for under $30 and it is so worth being able to quickly cook pancakes and French toast in big batches. Also, if you’re like me and burn everything, it’s well worth the investment.

Print Recipe
Whole Wheat Oatmeal Muffins
Course Breakfast
Servings
Pancakes
Ingredients
Course Breakfast
Servings
Pancakes
Ingredients
Instructions
  1. Toss flour, oats, salt, baking powder, and spices together. In a separate bowl, whisk eggs and milk together. Add sugar and yogurt and whisk until no lumps remain, then add vanilla and mix until well combined.
  2. Add the wet ingredients to the dry ingredients and mix until just combined. Don't overmix or beat! Fold in add-ins until just combined.
  3. Heat a skillet over medium heat. Generously coat with cooking spray. Add batter and flip after bubbles start to appear. Make sure to re-coat pan before adding more batter, or if you're like me and burn everything, use an electric griddle.
  4. Serve with powdered sugar, maple syrup, or your preferred toppings. These freeze great!
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Banana Pumpkin Oat Muffins

Sometimes I’m taken aback by the extent to which Lily and I are on the same wavelength. It’s rarely anything existential, and is usually more along the lines of both wanting to go get ice cream. I say rarely existential because we had this one car ride a few months ago where Lily said something like, “Mom, do you feel like the moon?” and then proceeded to go through things like “a star,” “an owl,” “a bear,” and it turned into this whole experience where we talked about what it would feel like to be each of those things. Anywho…

Last Thursday I gave up all hope of waking up early to run, and let Lily come in my bed after Ryan left for work at 6am. I couldn’t remember the last time I didn’t wake up to an alarm on a weekday morning, and it was just so relaxing and warm in bed. Lily was semi-asleep, and the thought of getting up and making banana muffins crossed my mind. Of course this was a Thursday and already an hour later than my normal wake up and I was on my own with both kids, but I had a feeling the morning was going to go more smoothly than most. That’s when Lily looked at me and said, “I want a muffin.” I swear we share brain waves.

I’ve been using the same basic banana oatmeal muffin recipe for a few years. I look at recipes more as suggestions, and also never seem to have the right ingredients on hand or have others I want to use up, so I’ve adapted this recipe many times. This version was by far the best, so I actually wrote down what I ended up using because I might even make the exact same recipe again.

I know I mentioned in my lactation cookie recipe that I always double baked good recipes, because if a recipe doesn’t make enough to freeze, I don’t have time for it. But did I mention that to do this, I have to use a massive salad bowl? It’s kind of ridiculous.

I happened to only have 2 really ripe bananas, but I had a can of pumpkin I had been wanting to use up. So glad I decided to try this. I was also out of regular sugar and didn’t have quite enough brown sugar, so I added some maple syrup. The batter was a little wet at the end, but a healthy heap of ground flax brought it to just the right consistency.

Have you discovered how much you can get done in 10 minutes yet? I went upstairs to take a shower while the first batch was in the oven, with just over 10 minutes until the timer would go off. I figured they’d be a little overlooked, but when I ran back downstairs there were still 3 minutes left on the clock. I had this weird Twilight Zone experience and had to check that yes, Lily was still alive in the living room, and yes, I had managed to wash my hair and put lotion on in 7 minutes.

Somehow Maggie, Lily, and I all managed to eat breakfast together. Did I just admit giving a muffin with added sugar to my 9 month old? I considered using honey but chose maple syrup because botulism, so it cancels out.

Lily warming up with a muffin after a smoothie “freeze attack.”

BTW, Lily asked, “Do these muffins have wheat?” So considerate of her gluten-intolerant relatives.

Of course, less than a week after making this double batch of muffins there is only one left so we’ll be making some more this weekend.

I know this is a weird pic of Mags, but look at her mouth: she chews her food with her teeny tiny front teeth!

Print Recipe
Banana Pumpkin Oat Muffins
This super hearty muffin recipe is already doubled, so you can toss some in the freezer for an on-the-go breakfast.
Course Baked Goods
Servings
muffins
Ingredients
Course Baked Goods
Servings
muffins
Ingredients
Instructions
  1. Combine flour, oats, flax, sugar, baking soda, baking powder, salt, and nutmeg and cinnamon to taste. Set aside.
  2. In a very large bowl. beat the eggs lightly. Stir in the milk, oil, vanilla, and maple syrup. Add the mashed banana and pumpkin, and combine thoroughly. Stir in the dry mixture until just combined.
  3. Coat muffin tins with cooking spray, and fill 3/4.
  4. Bake at 400 degrees F for 18-20 minutes.
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