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


Banana Oatmeal Flax Breakfast Skillet Cake - served

Slightly chewy with a mouth feel of maybe moist toasted coconut flakes,  Taste is delicious.  Loaded with the good fats.

Ingredients

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
1/2 banana
1 tbsp liquid egg product
2 tbsp almond milk
2 tsp oil - to cook,olive or canola

Items Needed


large non-stick skillet
oil sprayer (like a Misto)
food processor,(small works best)

Procedure


Place all ingredients except egg product and almond milk in the food processor and pulse until blended.

Banana Oatmeal Flax Breakfast Skillet Cake - ingredients II

Banana Oatmeal Flax Breakfast Skillet Cake - ingredients ground

Scrape down and add egg product and almond milk and pulse until smooth.

Banana Oatmeal Flax Breakfast Skillet Cake - blended

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.

Banana Oatmeal Flax Breakfast Skillet Cake - cooking

Transfer to plate and enjoy plain or with your favorite butter, spread or syrup.

Banana Oatmeal Flax Breakfast Skillet Cake - served

Banana Oatmeal Flax Breakfast Skillet Cake - enjoying

Servings: 1

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!

2 comments:

  1. Yum. Looks good. I don't do oats, so I'll have to think of something to replace them with. . quinoa flakes maybe?

    I usually put jam or syrup on my pancakes, but hubby usually uses peanut butter.

    Love your plates!

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    Replies
    1. Probably would work,you can just play with it to get a thick mixture. Could also increase the almonds a bit or more flax.

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