My kitchen was tea and jelly stained Saturday morning. Trying desperately to get the “perfect” picture of these delicious little lovelies, I must have been leaning over to far and my darling little red step stool went flying out from under me.
You can only guess what happened then. Yep. Tea, jelly, oatcakes, linens and dishes went flying as I slammed into them on my way down to the hardwood floor. It was quite the scene.
A few minutes later, Suzie Q walked into the kitchen and announced I was making way too much noise. I had woken Sleeping Beauty.
Sleeping Beauty couldn’t be irritated for long because I had a delicious stack of Banana Maple Oatcakes on the counter for breakfast. These were the oatcakes that managed to avoid the crash.
I’m constantly encouraging (most likely nagging) my family to sit at the counter and slowly enjoy breakfast. However, a few of my family members (make that one in particular) would rather sleep until the last-minute and then eat breakfast walking out the door. She calls these moist and tasty oatcakes “run to the bus breakfast”. This is because many mornings she can be seen racing to the bus with a few oatcakes in hand.
Banana Maple Oatcakes look like a cookie but feel more like a pancake met a muffin. They are perfect for breakfast, as a snack, with coffee or tea and with a little homemade jam smeared on top.
And as Tank, our feisty Cairn Terrier and general kitchen floor sweeper, would tell you if he could talk… they’re tasty eaten right off the hardwood floor.
Banana Maple Oatcakes
1 ½ cups flour (I used Jovial Einkorn Whole Grain Flour)
1 cup quick oats
1 teaspoon baking soda
½ teaspoon salt
1/3 – ½ cup real maple syrup
¼ cup oil
¼ cup milk
1 large very ripe banana, smashed
Mix together the flour, oats, baking soda and salt.
Then whisk together the maple syrup, eggs, oil, milk and mashed banana.
Heat a griddle or large non-stick pan you use for pancakes on medium to medium low and lightly butter or oil the pan.
Ladle rounds of about ¼ cup each onto the hot pan and brown each side just like making pancakes.
Transfer to a platter and serve warm with jelly, almond butter, fresh fruit and Devonshire cream or anything else that tickles your fancy.
I love to make extra and keep them in a bag in the frig for a quick “on the go” breakfast. Re-heat for just a few seconds in the microwave.
Add Ins: Sometimes I add raisins, chopped nuts, chopped dried fruit and spices like cinnamon and fresh grated nutmeg.