Healthy and Delicious Banana Oatmeal Pancakes

These pancakes are so yummy plus they are so much healthier than a regular pancake. If your used to boxed pancake mix, these will take a few extra minutes to prepare but are so worth it! Serve them with some peanut butter and a little syrup, YUMMY!

Prep Time: 10 minutes   Cook Time: 10 minutes  Serves: 6 (2 pancakes serving)

What You Need:
1 1/2 C quick cooking or old fashioned oats
1 T baking powder
1/2 t (scant) salt
1/2 t cinnamon
1/2 C whole wheat flour (if using old fashioned oats you may need to increase to ~3/4 C)
1/2 C white flour
1 T brown sugar
2 C milk
2 eggs, lightly beaten
1/2 t vanilla
2 bananas, mashed
1/2 C apple sauce

How To Do It:
Combine all of the dry ingredients until well blended. Stir in milk, eggs, vanilla, banana and apple sauce. Let sit 3-5 minutes. If you feel that the batter is to thin, add a little more wheat flour until it reaches your desired consistency.

Make pancakes in a pan or on a griddle set to medium to medium-high. I can make 12 1/2 C pancakes on my griddle in two batches. I just use the 1/2 C measuring cup. Cook until sides look slightly dry and there are bubbles forming on the top of the pancake (~ 3 minutes) then flip and cook for ~1 minute.

Huevos Rancheros

Serves: 2

Prep Time: 8 minutes

Cook Time: 15 minutes

I came up with this last night while rummaging through my cabinets and fridge. It turned out to be mighty tasty. So much so that I made it this morning for my breakfast!

What it takes:
 4 eggs
1/2  a medium onion, chopped
2-3 tbsp pickled jalapeno, chopped
1 can black beans, drained
2/3 cup salsa, divided
1/2 cup cheese, divided
2-4 corn tortillas
1 tbsp + 1 tsp oil

How to do it:

Preheat oven to 250 to keep tortillas warm.

In small sauce pan, heat 1 tsp oil. Add chopped onions and cook until translucent, 3-5 minutes. Add the jalapenos and beans and stir to combine. Let cook over medium-low heat until ready to use.

Heat 1 tbsp oil in a medium skillet. When drop of water sizzles in oil, place one tortilla in the oil to brown, about 2 min. per side. Repeat with remaining tortillas and place on heated oven rack to keep warm and crisp.

In the same skillet the tortillas were prepared in, cook the eggs the way you like them. I make ours over-medium but traditionally they would be cooked sunny side up. When eggs are almost done, put salsa in the pan with the eggs to warm the salsa.

Assemble the huevos rancheros by placing a tortilla on the plate and topping with bean mixture. Either top the beans with cheese or another tortilla. If you placed another tortilla, place cheese on top of the tortilla. Place two eggs on top with half the salsa. Top with a sprinkle of more cheese and a dollop of sour cream.

*If I would have had an avacado on hand, those would have made this dish even better! I squeezed 1/8 of a lime on mine and I really enjoyed the extra freshness it added.*