I, Rebecca Lynn Doser, have a extreme never-ending love for one thing: Oatmeal.
Every morning at St. Lawrence my roommate and I look forward to our daily bowl of oatmeal before class. But hey, when I am home for the summer with a kitchen at my disposal, what better way to spice up my plain oatmeal than to make oatmeal pancakes for the first time! If you are tired of the same old bowl of oats (which is impossible because oatmeal is amazing in any way, shape or form), then I guarantee you will not be disappointed with these babies!
- 1 banana
- 2 eggs
- 1/2 tsp cinnamon
- 1/2 cup of Quaker Old Fashioned Oats
- 1/4 cup of Sun-Maid Golden Raisins
- 1/2 cup frozen blueberries
- Add honey to taste
Mash banana in small bowl. Then whisk eggs in a medium bowl. Add mashed banana, cinnamon, oats, raisins and mix.
Heat a medium pan on the stove (with a touch of Olivio or cooking spray) and scoop a 1/4 cup of the pancake mix into pan. Cook pancake on each side until browned to your liking (recipe makes 4 large pancakes).
When pancakes are almost done, pour frozen blueberries in a small saucepan and heat on low (the topping only takes about 3-4 minutes so wait to start this until you are making your last pancake). Simmer for a few minutes while drizzling in honey to create a thick consistency.
Stack those oatmeal pancakes up, top with your blueberry sauce and add a sprinkle of powdered sugar. Bon appétit!