Friday, March 2, 2012
March is National Nutrition Month - Banana Oatmeal Flax Breakfast Skillet Cake
I remember making a pancake with oatmeal and banana back in the mid 90’s but don’t have the recipe anymore. So I am ‘winging it based on what I have and know works for me.
Being that I am not supposed to have a load of calcium first am, I now have to improvise for breakfast.
This pancake is delicious and nutritious. It is suitable for gluten-free and dairy-free options.
I chose to eat mine with about a teaspoon of Canola Harvest Margarine, instead of syrup. Anything loaded with sugar on an empty stomach kicks me in the gut later by sending me to a super sugar low. That’s a curse and a blessing for me, because I don’t really need the extra sugar anyway.
This is a pancake for those daring to take a little time to make a nutritious ‘skillet cake’ and forego the super sweet breakfasts. Your stomach will thank you!
Savor the flavor and taste!
Banana Oatmeal Flax Breakfast Skillet Cake
Slightly chewy with a mouth feel of maybe moist toasted coconut flakes, Taste is delicious. Loaded with the good fats.
1/4 cup old fashioned oatmeal
2 tbsp flax seed meal
1 tbsp chopped almonds
1 pinch baking powder
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tbsp liquid egg product
2 tbsp almond milk
2 tsp oil - to cook,olive or canola
large non-stick skillet
oil sprayer (like a Misto)
food processor,(small works best)
Place all ingredients except egg product and almond milk in the food processor and pulse until blended.
Scrape down and add egg product and almond milk and pulse until smooth.
Spray or rub a non stick skillet with a cooking oil. Heat to low to medium heat ( not hot). The cake should cook slowly, so it will 'bake' the inside and brown both sides.
Spread the batter evenly over the bottom of the skillet. The batter is thick. Lightly spray the top with cooking oil. Cook on medium heat, watching it carefully, so as not to burn.
When cake has set, flip over if bottom is browned.
Continue cooking until the topside has browned. It will not be as brown as the bottom.
Transfer to plate and enjoy plain or with your favorite butter, spread or syrup.
Nutrition Facts ---nutrients important to me are hi-lightedNutrition (per serving): 330 calories, 19.6g total fat, 8.9g monounsaturated fat, 7.8g polyunsaturated fat, 2.4g linoleic acid, 1.8g saturated fat, <1mg cholesterol, 34.8g carbohydrates, 9g fiber, 25.8g net carbohydrates, 8g sugar, <1mg stigmasterol, 3.2g starch, 2.9g fructose, <1g galactose, 3g glucose, 1.8g sucrose, <1g maltose, 91.4mg sodium, 554.4mg potassium, 8.8g protein, 114.1mg calcium, 99.6IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, 5.3mg vitamin c, 0IU vitamin d, 3.4mg vitamin e, 8.3mcg vitamin k, 2.3mg iron, <1g lysine, <1mcg lycopene, 10.4mg phytosterols, 17.2mcg selenium, <1mg thiamin, 1.8mg zinc
TipsIf you want a ‘pancake’ add more egg and ‘milk’. The fat and caloric count will increase!