Soaked Oatmeal Raisin Pancakes - Freezer Friendly

Princess P has been on a raisin kick lately.  For a few days straight I felt like that was ALL she wanted to eat.  So in an effort to give her what she wanted while still feeling like I was actually feeding her a meal, I decided to try out these pancakes.  We had a hit!

Until she decided that she now only wants to eat marshmallows... 

INGREDIENTS:
2 cups old fashioned oats
2 cups whole milk
1/2 cup all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 eggs, lightly beaten
2 tablespoons coconut oil
2 tablespoons applesauce
1 teaspoon vanilla
3/4 cup raisins


LETS COOK:
In a medium bowl, mix together the oats and milk.  Cover and refrigerate overnight.

The next morning:
In a large bowl, sift together the flour, sugar, baking powder, baking soda and cinnamon.  Add in the oatmeal mixture, eggs, coconut oil, applesauce, vanilla and raisins.  Stir until just moistened. Allow the batter to sit for 20 minutes.

Heat a lightly greased large skillet over medium heat.  Pour the batter by the 1/4 cup full onto the hot skillet.  Cook the pancakes until bubbles appear on top, flip and then cook until lightly browned on bottom.


TO FREEZE:
Cool pancakes completely. Separate pancakes with wax paper. Place in a gallon size freezer bag.
TO SERVE FROZEN:
Heat pancakes in toaster


NOTES:
*This recipe made 14 pancakes


RECIPE INSPIRED BY: Allrecipes

ANYONE HAVE ANY SUGGESTIONS ON WAYS TO DEAL WITH PICKY TODDLERS?  I'D LOVE TO HEAR WHAT HAS & HASN'T WORKED FOR YOU!

Print Friendly

LIKE Mom on Facebook  ~  FOLLOW Mom on Twitter  ~  FOLLOW Mom on Pinterest





Like This Recipe?
You Might Also Like These ~


Apple Cinnamon Pancakes
Breakfast Cookies
Chocolate Chip Banana Pancakes
Oatmeal Raisin Pudding



White Chocolate Chip Muffins - 4th of July Plan A

So the cookies I made for July 4th were actually my Plan B dessert. They were my 'it's 5 pm on Tuesday, I have to have something ready by the time we leave at 10 the next morning and still get some sleep' recipe. I was just a little stressed :) That's who I am though, I'm a planner. I need a plan. And I DO NOT handle it well when my plan hits a bump in the road.

My original dessert actually turned out tasting good, it just wasn't 'the plan'. I had this whole cute red, white and blue thing going on and the red had to go and mess things up! We'll just say that the raspberries were no longer edible when I pulled them out of the fridge and leave it at that. So even though the original recipe was good and would have worked just fine and no one would have ever known they were supposed to be different, I knew and I just wasn't happy with them for the family get together. So instead of just accepting them, I searched the Internet for ideas, went to the grocery store, spent more money, came home and cooked. Yes I am somewhat neurotic. Welcome to my world. It's nice here, we have cookies :)

See, WHITE chocolate chips, BLUE baking cups, stupid spoiled RED raspberries!

I had a plan! :(

INGREDIENTS:
1 egg
2 cups bisquick mix
1/2 cup milk
2 tablespoons vegetable oil
1/3 cup sugar
1 cup white chocolate chips


LETS COOK:
1. Preheat your oven to 400 degrees. Grease the bottoms only of your muffin tin or line with baking cups. I used my mini muffin tin to get more out of the batch.
2. Beat the egg slightly in a medium bowl.
3. Stir in remaining ingredients just until moistened.
4. Fill the muffin tins 3/4 of the way full with the batter.
5. Bake for 10 minutes or until golden brown. Cool for about 5 minutes before removing them from the pan.

RECIPE INSPIRED BY: Betty Crocker







Print Friendly

Tie-Dye Cake Cookies - 4th of July Plan B

I had a hard time trying to decide what I was going to make for the 4th of July.  There are way too many cute ideas now thanks entirely to my personal addiction.  Plus my original idea was a total bust (more on that tomorrow).  So in an effort to not make my brain explode, I simply channeled my Devil Food Cookies and ta-da - you have Tie-Dye Cake Cookies!

INGREDIENTS:
1 package white cake mix
2 eggs
2 tablespoons butter, softened
3 tablespoons water
red food coloring
blue food coloring


LETS COOK:
1. Preheat the oven to 350 degrees. Grease a baking sheet with non-stick spray or line with parchment paper.
2. In a large bowl, combine the cake mix, eggs, butter and water - the batter will be thick.
3. Separate out half of the batter into a second bowl.
4. Add the red food coloring to one bowl and the blue food coloring to the other.  Mix the colors into your dough to reach your desired colors.
5. Using a cookie scoop, scoop the blue cookie dough filling the scoop up about half way.
6. Scoop the red cookie dough to fill up the rest of the scoop.
7. Drop the cookies onto the baking sheet about 2 inches apart.
8. Bake for 10 minutes or until the cookies are set and the edges are turning golden brown.
9. Cool for a minute or two before moving them to a wire rack to cool completely.







Print Friendly