My favorite family tradition is Christmas morning breakfast. We devour homemade waffles, bacon, and fruit before we open presents. Christmas morning at our house is slow and peaceful.
If your family tends to have a more rushed Christmas morning, then this is the perfect Christmas morning breakfast for you. You can bake these pancake bars a night or two before and warm them in the microwave on Christmas morning. They are dense, chewy, and slightly sweet, just like an extra-thick pancake.
3 cups of pancake mix + the extra ingredients listed on the package (water, eggs, milk, oil, etc.)
1 tbs cocoa powder
1/2 cup peanut butter
1/2 cup powdered sugar
Preheat oven to 350 degrees Fahrenheit.
Prepare pancake batter according to the directions on the package.
Stir in cocoa powder, 2 tbs peanut butter, 1 banana (mashed), and the powdered sugar.
Pour batter into a pan that has been coated with non-stick spray.
Microwave remaining peanut butter about 30 seconds, until drippy. Use a spoon to pour peanut butter in a zig-zag pattern across the top of the pancake bars.
Cut remaining banana into slices, and arrange the slices on the top of the pancake bars.
Bake pancake bars for 20-25 minutes until a toothpick comes out clean when inserted in the middle.
I think you can put anything in a pancake. I mean, just look at the IHOP menu.
double blueberry pancakes
chocolate chip pancakes
strawberry banana pancakes
Mexican tres leches pancakes
German chocolate pancakes
vanilla spice pancakes
New York cheesecake pancakes
…and that is just at IHOP. At the right restaurants, you can buy pancakes with apples, lemon and poppy seeds, cherries, peaches, pumpkin, and anything else you imagine. Pancakes are so versatile that you can include everything (except the kitchen sink).
1 cup oat flour
1 cup vanilla Greek yogurt
1 cup milk
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup mix-ins (I used pretzels, peanuts, raisins, and chocolate candies)
Lightly spray a griddle with nonstick spray. Drop spoonfuls of batter onto the griddle. Let cook on one side until bubbles begin to form on the surface of the batter. Flip and continue to cook 2-3 minutes, until a spatula easily slides under the pancake. Transfer to a plate.
My mom loves coffee, and I don’t mean frilly frappes with sugary syrups. I mean a dark mug of steaming joe. No cream. No sugar. Just hot black coffee.
Occasionally, when I was in elementary, we would visit a local coffee shop in the morning before school. Mom would order the mandatory java; I would savor a homemade oatmeal cream pie.
Although a soft, sweet oatmeal cookie isn’t the most balanced breakfast, my grades never suffered from the sugar overload. Now that I am older and (supposedly) smarter, I desire to eat (slightly) more nutritious morning meals.
So, to start off the National Oatmeal Month celebrations, we are making Oatmeal Cream Pie Pancakes (using Blind Spot Nutbutter of course). Stay tuned all month for more amazing oatmeal recipes!
Oatmeal Cream Pie Pancakes
1/3 cup rolled oats
1/4 cup milk of choice
2 tbs. Oatmeal Raisin Cookie blended nut butter
1/4 tsp vanilla extract
rounded 1/4 tsp baking powder
dash of cinnamon
pinch of salt
vanilla yogurt for topping
Grind all ingredients (besides the yogurt) in a food processor until it is the consistency of pancake batter (or paint).
Heat a griddle or frying pan over high heat. Lightly spray with nonstick cooking spray.
Drop spoonfuls onto heated pan. Once bubbles begin to form on the top, flip the pancakes.
Cook for an additional 1-3 minutes.
Stack pancakes on a plate, layering with vanilla yogurt (pancake, yogurt, pancake, yogurt, pancake, etc.)
Top with raisins, banana slices, syrup, chocolate chips, sprinkles, or whatever pancake toppings you like.