Ingredients: |
Ingredients: 1 cup old fashioned oats
1 cup buckwheat flour or buckwheat pancake mix (either one works)
1/4 cup unsweetened shredded coconut (optional)
1/4 cup granulated sugar or brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 to 1 tsp salt (I use 1/2 tsp)
1/2 to 1 tsp cinnamon
2 large eggs, lightly beaten
1 1/2 cups buttermilk or low fat milk
1 cup unsweetened applesauce or canned pumpkin
1 tsp vanilla extract
4 tbsp coconut oil, melted
1/2 cup dried fruit (i.e. cranberries, blueberries, etc.)
butter and maple syrup for serving
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Directions: |
Directions:1. Preheat the oven to 350 F. In a large bowl, combine the dry ingredients.
2. In a medium bowl, combine the wet ingredients, except the butter and maple syrup.
3. Add the wet mixture to the large bowl containing the dry mixture, and stir just until moistened. Fold in your dried fruit.
4. Grease a 9x13 pan and pour in your mixture. Bake in the oven for 20 to 30 minutes or until the edges turn golden brown and a toothpick inserted near the center comes out clean. The top should be firm when you touch it. Cut into 8 squares. Makes 4 servings (2 squares = 1 serving). |
Personal
Notes: |
Personal
Notes: I like all types of pancakes. Pumpkin pancakes, lemon poppy seed pancakes, strawberry cornmeal griddle cakes, and the list goes on. What I remember most about pancakes growing up is my mom (Mary Simpson) making pancakes or "breakfast bread" in the oven. Instead of spending a Saturday morning flipping pancakes and trying to keep them warm before serving, she would bake this breakfast bread in her pampered chef bar pan, and we would sit down at the same time to enjoy breakfast. When I was in college, my mom often made this breakfast bread for me to take back to school after a weekend visit. I think I just loved these bars so much because I knew my mom lovingly made them for me. There's something about moms making food for their children... it feeds not just their tummies, but their souls. Now I asked my mom a while ago what her recipe was, and she told me she had no idea... absolutely no help! So I tried my best to come up with a recipe close to hers. This recipe has been mother approved! In fact, my mom took the pictures I've included with this recipe. She made the recipe and said it was a winner! You can get creative with it and add nuts, chocolate chips, or other spices such as nutmeg or pumpkin pie spice if using canned pumpkin. I would recommend only using dried fruit pieces or fresh fruit, but not frozen fruit because the pancakes are moist as is. Adding frozen berries may increase the liquid content too much, but if you want to try it, let me know how it turns out. Enjoy this hearty and filling breakfast bread. Leftovers can be stored in the refrigerator for several days or they keep wonderfully in the freezer. Reheat in the microwave.
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This recipe for California Breakfast Bread is from