Maple Oats Pancakes
1 cup all-purpose flour (or gluten-free flour blend)
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons butter or coconut oil, melted
1 1/3 cups milk or milk substitute
1 teaspoon vanilla
Mix all dry ingredients (first 5) in a medium bowl. In another bowl or cup, lightly beat the eggs. Pour milk, eggs, vanilla and butter or oil into dry mixture, then stir until just combined. Let the batter sit while your cooking surface heats up. When a drop of water sizzles on the griddle or pan, it’s ready! Cook each pancake until bubbles form on top and edges are dry, then flip and cook for another minute or so.
Garnish with butter and maple syrup, or any other topping you like, and enjoy.
Oats and Chips Fruit Bread
½ cup shortening
1 cup sugar
1-1/2 cups mashed ripe bananas (3-4)
2 cups flour
1 cup quick-cooking oats
¾ teaspoon almond extract
1 teaspoon salt
1 teaspoon baking powder
¾ teaspoon baking soda
½ cup miniature semi-sweet chocolate chips
½ cup chopped fresh cranberries
½ cup chopped walnuts
Cream shortening and sugar. Add eggs, beating well. Add mashed bananas and almond extract. Combine flour, oats, salt, baking powder and baking soda in a separate bowl. Add to creamed mixture, stir until moistened. Fold in chocolate chips, cranberries and walnuts.
Pour batter into a greased 9x5 loaf pan. Bake at 350’ for 60 minutes or until toothpick inserted comes out clean. Cool for 10 minutes. Remove from pan and cool completely on a wire rack.