I have experimented with many breakfast bars and “cookies” over the last couple years and was usually disappointed with the results. They were either too bland, had too much sugar or didn’t hold together well. This recipe can be modified quite a bit to include the kinds of nuts, seeds and dried fruits you prefer. I am already thinking of ways to use my favorite dried apples in the next version!
This is one cookie that you don’t have to feel guilty about eating for breakfast!
Makes 8 large cookies
3/4 C Quick cooking oats
3/4 C Oat bran
1/2 C Unsweetened coconut flakes
1 TBS Chia Seeds
1/2 Tsp Cinnamon
1/4 Tsp Salt
1/4 C Walnuts, chopped
1/4 C Sunflower seeds
1/4 C Golden raisins
1/4 C Pitted dates, chopped
1/4 C Unsweetened dried cherries, chopped
2 Very ripe bananas, mashed
1/4 C Coconut oil, melted
1 TBS Honey
1 Tsp Vanilla paste (pure vanilla extract will work as well)
Preheat oven to 350 degrees. Place a silpat on a large baking sheet (you can also line with parchment or rub a small amount of coconut oil directly on the pan to prevent sticking)
In a large bowl, combine all the dried ingredients (oats through salt). Add dried fruit and nuts being sure to stir well so the fruit doesn’t clump together.
Add the mashed banana, coconut oil, honey and vanilla to the bowl and stir well to combine. Use your hands to form eight cookies. Cook for approximately 20 minutes, or until the edges begin to brown slightly. Allow to cool on the cookie sheet.
These cookies freeze very well. Just thaw in the refrigerator overnight or put one in the microwave for approximately 20 seconds to thaw.
I’ve taken a little hiatus from blogging after making the life changing decision to leave my corporate job FOR GOOD. Thanks to a very supportive husband, I left my marketing job at the end of August and I am now a stay at home mom and part-time student. I am currently studying at the Institute of Integrative Nutrition to become a health coach! My hope is to start a private practice and conduct 6 month health coaching programs in-person or on the phone in the Spring of 2013. Health and wellness has always been a big part of my life and now I am on the path to actually do what I love as a career! If you are interested, check out my business Compass Nutrition on Facebook. My page includes lots of helpful information on healthy living.
I hope to have 2-3 recipes a week to share with you now that I have more time to devote to cooking!
But now back to the subject of these wonderful pancakes! I have been on a quest the last year to try and broaden my daughter’s horizons with breakfasts. I found a couple recipes that I mashed together to create this healthy pancake that is also KID FRIENDLY! To tame down the buckwheat flavor, I also added in whole wheat and oat flour. I like to serve these with more bananas on top, toasted walnuts and a little pure maple syrup.
Makes 8 pancakes
1/4 C Buckwheat flour
1/4 C Whole wheat flour
1/4 C Oat flour
1 TSP Baking powder
1/2 TSP Baking soda
1/4 TSP Cinnamon
Pinch of salt
1 Large ripe banana, chopped into 1/4 in dice
1 TBS honey (raw local honey is best if you can get it)
1 TSP vanilla bean paste
1 C buttermilk
1 TBS Coconut oil, warmed to liquify
Combine dry ingredients (buckwheat flour through salt) in a small bowl. In a medium sized bowl, combine remaining ingredients and stir well to combine. The coconut oil may start to solidify once everything is combined – that’s OK. It will liquify again once it hits the skillet. Add dry ingredients to the wet and stir until combined.
Heat a skillet over medium heat. If using a nonstick skillet you should not need to spray the pan. If you are using a stainless steel pan, you can spray it with cooking spray, or add a tsp of coconut oil to coat the pan to coat and prevent sticking.
Add enough batter to make a roughly 6″ round pancake. It is ready to flip when you start to see bubbles on the surface (about 3 minutes). Flip and cook about 2 minutes more. Repeat with remaining batter.
Top with more banana, toasted almonds and pure maple syrup. YUM!