Chocolate Chip Oat Pancakes

1 C Oat flour
1 ripe banana
1 tsp baling powder
3/4 C water
1 Tbsp oil-optional
1/3 C carob chips or chocolate chips

Preheat griddle or non-stick pan to med-high. Blend all ingredients in a blender or w a hand blender, except chips, until smooth, adjust water as needed 1/4 C at a time. Fold in chips to batter. Scoop 1/3 C per pancake.

When top side gets slightly dry flip. Cook until golden brown on both sides.

Serve

I make 2 or more batches as a time and keep the left-overs in the fridge for a snack for my son, he likes them cold w syrup already soaked in and almond butter on top.

Power pancakes

Pancakes

1/3 cup Oat flour – or finely ground quick or rolled oats
1 cup cooked Quinoa
1 Cup water
1 mashed ripe Banana
1 tsp Baking powder
1 tsp salt – optional
1 Tbsp oil – optional if using a non-stick pan

Combine Oat flour and Baking powder. In a separate bowl or blender, I prefer the VitaMix but any blender will do, blend the cooked quinoa, banana and water until smooth, mix in the remaining ingredients. The mixture may be thick, add 1/4 cup of water if too thick to blend, do not thin out too much of u will have very thin pancakes.

Cook on med-high heat on a griddle. Allow to cook until golden brown on each side.

The inside will be a little uncooked, flatten w a spatula just after letting the 2nd side cool a little. This will make the pancakes loose the fluffiness but they will be cooked, OR keep an over or toasted heated to 350 and only cook the pancakes to cook to light brown on pan, then cook in oven for 5 minutes. I use a flat griddle that can fold on itself, so I close it for a few minutes at the end of cooking.

Serve with syrup.

Strawberry Syrup

10 strawberries
3 Tbsp agave nectar or maple syrup

Mash the Strawberries and blend with the syrup.

Notes:

The batter doesn’t bubble as much as regular pancakes. Adjust the amount of water to ensure the proper pancake batter consistency. I left out the salt and sprinkled a dash on top just before I ate mine. I liked the flavor better with the salt, but no-one else seemed to mind.

We ate them up so fast I didn’t get a chance to take a picture with the yummy strawberry syrup on top. Guess that means I’ll just have to make them again!

For McDougall-low fat, eliminate oil, cook on non-stick pan.

Oatmeal Raisin Cookie Chews or Muffins

makes approx 16 cookies or 12 muffins

1 banana
1/4 C Maple Syrup
1/4 C Agave
1/2 C coconut milk (McDougall Program – use low fat soy or rice milk)
1 C Oat Flour
2T Flax Seeds
1/4 C Flax Meal
1/2 t Baking Soda
1/2 t Salt
1/2 t pumpkin (or apple) pie spice
1 1/2 C Instant Oatmeal
1/2 C Raisins

preheat oven 325 F

In small bowl blend all wet ingredients
In separate Medium bowl mix all dry ingredients except last 2.  Once well mixed add last 2 ingredients well.  Add wet to dry and mix well.

For Cookie Chews:  Line a baking sheet with brown parchment paper. Spoon out desired cookie sized, spread out on the sheet.  Bake 12-15 minutes on 325F or until light golden brown.

For muffins: In a non-stick muffin tin, fill about 1/2 way. bake 20 min or until light golden brown.

For gluten free – be sure the oat flour and oatmeal is labeled gluten free.

They are very light and fluffy, and dissolve in your mouth.  I find them best as muffins, but they are great both ways.