Pumpkin Pancakes

Original Recipe HERE

Pumpkin pancakes often are gummy in the middle because of the moisture content of the pumpkin.  These weren't as gooey as previous recipes I've tried, and they puffed up nicely instead of stayed flat.  The batter was very thick and didn't spread much in the pan, which I'm not used to, but it meant I could make smaller pancakes (yay for faster cooking) and fit more in each round in the skillet (yay for efficient cooking).  I got about 22 pancakes out of this, and I wish I'd doubled the recipe because the superhuman appetites of my kids weren't satisfied with 4 pancakes each.  Leftovers for the next day would've been nice, especially since the kids asked that I make them again.

Ingredients

1 egg

1 & 3/4 cups buttermilk

1 cup pumpkin puree

2 Tablespoons applesauce

2 cups whole wheat flour

1/4 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon or pumpkin pie spice

Directions

(1) In a large mixing bowl, whisk together egg, buttermilk, pumpkin puree, and applesauce.

(2) Into a separate bowl, sift together flour, brown sugar, baking powder, baking soda, salt, and spices.

(3) Combine dry ingredients into wet.  Stir until just mixed but still lumpy.

(4) Cook pancakes on a griddle or in a skillet over medium-low heat until a few bubbles appear in the batter.  Flip and cook until done.

Kid Participation:

* Whisk wet ingredients

* Measure dry ingredients

* Sift dry ingredients

* Spoon batter into skillet (because it's thick and there's less chance of it turning into a mess in the skillet)

Pina Colada Baked Oatmeal

Original Recipe HERE

The kids loved this, maybe because they didn't expect the combination of pineapple and oatmeal.  Even *J*, who normally doesn't like coconut, gobbled it up.  Most of it was eaten for dinner, but the leftovers reheated well the next day for breakfast.

It was definitely sweet.  Next time I will decrease the brown sugar amount.  Using unsweetened coconut, like the original recipe asks for, would help - but I can only find the standard stuff in the blue bag at our grocery store.

Ingredients

3 cups quick-cooking oats

1/3 cup brown sugar

1/3 cup flour

1 teaspoon ginger

1/2 teaspoon cinnamon

2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 & 1/2 cup milk

1/4 cup oil [I used melted coconut oil]

1 teaspoon vanilla

1 can (15 oz) crushed pineapple, drained

1/2 cup shredded coconut [I used sweetened]

milk, coconut milk, cream, or yogurt for serving

Directions

(1) Preheat oven to 350 degrees F.  Grease a 9x13" baking dish.

(2) Sift together flour, ginger, cinnamon, baking powder, and salt.

(3) In a large mixing bowl, whisk together eggs, milk, oil, vanilla, pineapple, and coconut.

(4) Combine dry ingredients, oats, sugar, and wet ingredients.  Stir until well mixed.

(5) Pour batter into baking dish.  Bake 25-30 minutes, or until oatmeal is set in the middle.

Kid Participation:

* Measure dry ingredients

* Sift dry ingredients

* Combine wet ingredients

* Stir everything together

Baked Peanut Butter & Apple Oatmeal

Original Recipe HERE

 

Yet another oatmeal dish to add to the ever-growing list of easy oatmeal dinners.  I wasn't sure how well this would go over, since *J* isn't a peanut butter fan.  But he asked for seconds.

 

I doubled this recipe because there was no way an 8x8" portion would feed all of us.  The new amounts are shown below.

 

I could've added some chia seeds, ground flax seeds, or wheat germ...but I forgot.  There was a strong peanut butter taste, which might been due to my spontaneous addition of PB2.  I didn't mind it, since I love me some peanut butter.  But next time I'll leave out the powder or decrease the amount of peanut butter.  And how many more times can I say "peanut butter" in one post?  Peanut butter, peanut butter, peanut butter.

 

Ingredients

4 cups old fashioned oats
1/2 cup brown sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
1 & 3/4 cups milk

1 & 3/4 cups water
2 large eggs
6 tablespoons unsweetened applesauce
2 teaspoons vanilla extract
1 cup creamy peanut butter, warmed

2 to 3 Tablespoons PB2 [optional]
3 large apples, diced [I peeled them]

 

Directions

(1) Preheat the oven to 350 degrees F. Grease a 9x13" baking dish.

(2) In a large bowl, mix together oats, brown sugar, baking powder, salt, and cinnamon.

(3) In a medium bowl, whisk eggs.  Add milk, applesauce, and vanilla extract; whisk thoroughly.

(5) Pour the liquid mixture over the oat mixture; stir to combine.

(6) Add peanut butter; mix.

(7) Add apples; stir. Pour mixture into prepared dish.

(8) Bake for 35 to 40 minutes or until oatmeal is set.

 

Kid Participation:

* Measure & mix dry ingredients

* Measure & whisk wet ingredients

* Chop apple slices with a very dull knife

Baked Oatmeal with Peaches

Original Recipe HERE

 

This is another addition to the ever-expanding collection of baked oatmeal dishes.  I can't help it: they are always a hit, are easy to make, are relatively healthy, and usually only require ingredients I already have.

 

This can be served naked or with milk, cream, yogurt, or ice cream.  We did a few squirts of whipped cream, naturally...what dinner isn't improved by some Redi-Whip?  I used fresh peaches because they are in season, but I wonder if frozen ones would work as well.  Also, the peaches were the star of the show here; the oatmeal was a wallflower.  Next time I'll substitute cinnamon or nutmeg for the ginger.

 

Ingredients

3 cups quick cooking oats [I used old-fashioned]

2/3 cup brown sugar

1/3 cup whole wheat flour

1 teaspoon ground ginger

2 teaspoons baking powder

1 teaspoon salt

2 eggs

2 cups milk

1/4 cup canola or vegetable oil [I substituted applesauce]

1 teaspoon vanilla

3 ripe peaches, diced (peeling optional)

 

Directions

1) Preheat oven to 350 degrees F. Lightly grease a 9×13" glass baking dish.

2) In a large mixing bowl, whisk together all ingredients except peaches until well combined.

3) Gently fold in the diced peaches.  Pour mixture into the prepared baking dish.

4) Bake 25-30 minutes, or until set in the middle.

 

Kid Participation:

* Measure all ingredients

* Whisk oatmeal mixture

Baked Oatmeal with Craisins

Original Recipe HERE

 

This meal does not need to include craisins, but since I have several baked oatmeal recipes in rotation, so shall it be dubbed.

 

The only thing I would change for next time, besides the slight adjustments I already made, is to cut down the brown sugar.  It was too sweet to be served for breakfast or brinner; it actually would've been good along with some yogurt, whipped cream, or even vanilla ice cream.  The amount listed below is the (assumed) proper amount.  Cinnamon, nutmeg, etc., would surely work in the dish, too.

 

Also, I realized after the fact that I used baking soda instead of baking powder.  It turned out fine.

 

Ingredients

2 cups uncooked oats [I used old-fashioned]
1/4 cup packed light brown sugar
1/2 to 1 cup craisins [or dried fruit of choice]
1 Tablespoon chopped nuts [optional]
1 teaspoon baking powder
1-½ cups milk [I used skim]
½ cup applesauce
2 tablespoons butter, melted
1 large egg, beaten

 

Directions

(1) Preheat oven to 375° Fahrenheit.  Grease a 2-quart casserole dish or 8x8" baking dish.

(2) In large mixing bowl, combine oats, sugar, fruit, nuts, and baking powder.

(3) In separate bowl, whisk egg.  Add milk, applesauce, and butter.

(4) Add milk mixture to oat mixture; stir well.

(5) Pour batter into dish.  Bake 20-25 minutes or until center is set and edges are slightly browned. Serve warm.

 

Kid Participation:

* Mix dry ingredients

* Mix wet ingredients

* Spread batter in dish