After exploring every oatmeal option to use my lemon extract, I had to move on to the next format: pancakes.
I’m so glad I discovered how to make these single-serving pancakes. It’s wonderful to have pancakes in the morning without standing over the stove, flipping extra pancakes for half an hour. Also, these oatmeal pancakes treat me without ripping my stomach apart. My body hates Bisquick!
Now, I’ll be honest, these pancakes are perfectly tasty but not overly sweet. I included an optional sweetener in the ingredients list for those of you who know you have a sweet tooth. No judgment. 🙂
What you'll need:
- 2/3 cup rolled or quick oats (I use Country Choice Organic)
- 2/3 cup milk of choice
- 1/2 overripe banana
- juice of one lemon (~3 tbsp), or 1 tsp lemon extract
- rounded 1/2 tsp baking powder
- 1 tsp poppy seeds
- pinch of salt
- 1 tbsp honey or agave (optional)
- 1/2 a banana
- 1 tbsp milk of choice
- 1 tsp lemon extract (or 2 tbsp lemon juice)
- tiny pinch of salt
How to make it:
- Put all ingredients in a blender 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 a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup, but I find that too big still.
- 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!
- Top with a cashew cream, coconut whipped cream, coconut butter, lemon curd, lemon glaze (powdered sugar mixed with lemon juice), nondairy yogurt, OR the Lemony Banana Butter.
- Mix all ingredients in a blender (needs to be small, like a Magic Bullet).
- Taste. If you still taste banana, add a touch more lemon extract.
- Pour onto your pancakes!