Our breakfast isn’t going to change all that much – we will just alternate breakfast options. We will start off with eggs and toast made with homemade bread (post later in the week), oatmeal pancakes and smoothies. Not sure if we will be doing the same thing come week 4.
I changed up my original oatmeal pancake recipe by adding very ripe bananas. By adding the extra ripe bananas it is almost like adding another cup of oats and buttermilk with the amount of pancakes I can get out of almost the same recipe. I normally put in flax seed meal, but I was out and that purchase did not fit in with the budget.
Hearty Organic Banana Oatmeal Pancakes (thanks to the Flying Biscuit Cafe)
Note directly from the cookbook: The secret to these hearty pancakes is patience. The oats must soak at least two hours, and the cakes should cook over medium-low heat. If the heat is too high, the cakes will brown on the outside but still be raw in the center. Use regular rolled oats, not the quick cook variety; the texture of the oats is what makes these pancakes so good.
2 cups organic rolled oats $0.73
2 cups whole milk buttermilk $0.64
2 large eggs, lightly beaten $0.68
4 Tbl unsalted butter, melted and cooled $0.65
1 cup all purpose flour $0.30
2 Tbl sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp sea salt
1/2 hemp seeds
1 cup blueberries $1.07
3 very ripe bananas, mashed $0.55
All ingredients I figured was about another $1.00. Total cost for all ingredients $5.62. I ended up with 30 pancakes and we do 2 per servings – so 15 breakfast servings at a cost of $0.37. I thought that was pretty good.
1. Combine oats and buttermilk in a large bowl. Cover and let soak for at least 2 hours, or overnight. I combined the oats and buttermilk and covered, but I left it out overnight – I wanted it to sour a little.
2. Add eggs and melted butter to the oat mixture.
3. Add the flour, sugar, baking powder, baking soda, cinnamon, hemp seeds and salt to oat mixture. I usually add a few at a time, mix and then add some more.
4. Add the banana and mix well.
5. Add the blueberries, mix gently.
6. Preheat griddle over medium-low heat and lightly coat with butter. Ladle batter in 1/4 cup measurements onto griddle. Spread out batter with the back of the ladle. When bubbles appear, gently flip cakes and cook until golden brown, about 5 minutes per side. Serve hot.
I took enough for 4 breakfasts and put in a storage bag, placing in the refrigerator. The other pancakes I put in a freezer bag, sucked the air out and stuck them in the freezer. in the morning I heat them in the toaster oven at 250 degrees for about 10 minutes. This is a quick and hearty breakfast that stays with you for many hours!