First, thanks to everyone for your outpouring of support on Monday’s post. I decided back in November (three months into the school year) that it would be my last year teaching, and let me tell you, those next seven months were the longest of my life. That last day of school made me cry the happiest of tears.
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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