The Ingredients:
1/2 cup of oat flour
1/2 cup of all-purpose wheat flour
1/2 cup Splenda (adjust up or down for personal preference)
3/4 cup milk
1/2 tsp each baking powder, baking soda, ans salt
1 banana
1/2 cup blueberries

mixing the dry ingredient

mixing the wet ingredients

Break banana in half, place in bowl.

Mash banana with fork

Pour wet ingredients into dry, mix briefly...

then add mashed banana

Add more milk to reach desired consistency (the more watery the batter, the thinner the pancake)

Add blueberries.

Heat pan, pour in 1/4 cup of mixture, repeat, cook till golden brown, flip.

And serve. We paired these blueberry banana oat pancakes with a white blueberry tea. Yumm.

These pancakes were a nice balance between thin and super fluffy. We didn’t feel the need to add syrup or butter because of the sweetness bananas and blueberries. Recipe made 10, 4 inch pancakes for a total of 700 calories in the whole batch, although I left out ~3 tbsp of melted butter (if you wish to include, whisk the butter into the milk and egg). Total cost of ingredients used: $2.50, price Kris would be willing to pay at a restaurant $7.50. Sounds like a win.

Tune in next week for more Mr. B’s messy kitchen, where I’ll show you how to make the absolute best roast chicken you’ll ever eat. Now I’m off to do the dishes.

-Brendan

(A special thanks to Kris who took the photos with her iPhone 4s.)