Most of my recipes are a result of someone saying, “I don’t have anything to eat”. That is one of my favorite things to hear, or I shall say, one of my inner-culinary-Macgyver’s favorite things to hear.

 

These pancakes are a result of the mister saying just that after coming home from an appointment this morning… except he also expressed his craving for pancakes. Adding fuel to the fire, his concluding, “I have no idea what you would make them out of.. there really is nothing here, especially for pancakes.” The funniest part is that we have been through this numerous times. Even back to the very first time I went to his house, he said there was absolutely nothing to eat. Half an hour later, he sat down to homemade veggie bean burgers on Ezekiel with special sauce. You’d think he knew how it works by now, but I think he just plays along at this point due to, 1) how excited I get.. and, 2) getting to eat the (normally pretty yummy) end result. Yay for meeting your foodie soulmate.

 

Anyways, I digress. After scrounging through the kitchen cabinets, this is the result of today’s “there is nothing to eat” challenge. Totally Impromptu Banana Oat Pancakes.

 

Ingredients

¼ cup + 2 tablespoons Steel Cut Oats

1 tsp baking powder

½ tsp cinnamon

pinch of salt

2 tbsp corn starch

¼ cup whole wheat flour

¼ cup shredded mozzarella

2 tbsp baking stevia

½ tbsp butter (melted)

¾+ cup milk *I eye-balled it until a thick but pourable consistency was reached

1 tbsp almond butter

1 large banana, mashed up

Stevia, honey, almond butter, and butter to make it pretty once they’re done

 

Honestly, when I put these things together, it’s important to keep in mind I don’t always measure and am literally creating it with all I have in the kitchen at the time. I am pretty sure I remembered the correct proportions of ingredients… but definitely make sure to add more milk, if needed, since I just poured it in until a thick but pourable batter consistency was reached.

 

Mix the oats, baking powder, cinnamon, salt, corn starch, flour and shredded mozzarella together in a large measuring cup (I had a 16 oz one available). In a separate bowl, whisk together the butter, milk, stevia and almond butter. Pour the wet ingredients into the measuring cup and whisk until mixed. Then add in the mashed banana and whisk until all incorporated.

 

Heat a nonstick pan on medium-low heat. Once it is warmed up well, spray nonstick spray and pour about ¼ cup batter. These take a little bit longer than regular pancakes due to the steel cut oats (which added a great nutty texture and taste that he said made these so amazing), at least 3 minutes a side. Once the edges look dry and the top begins to slightly bubble, flip the pancake for another 3-4 minutes. You should end up with 6-8 golden brown, medium pancakes.

 

Garnish the plate with a sprinkle of stevia, drizzle of honey, and grossly romantic heart-shaped butters.