Banana Oatmeal Pancakes - Baby Food

I made Bisquick pancakes a few weeks ago and made Liam a few. He liked them, but I wasn't fond of the crap in them. I've been searching for an easier and healthier recipe for Liam. I finally found an easy Banana Oatmeal Pancake recipe. These are dairy free which is what I've been really looking for. They can be gluten free and all those other things free if you need them to be.

I doubled the recipe and froze some. I heat one pancake up for about 30 seconds, cut it into small pieces and serve with apple sauce. Liam loves this for breakfast.

Ingredients

• 2 large or 3 small bananas, mashed 
• 2 tbsp unsalted butter, melted 
• 1 tbsp fresh lemon juice 
• 1 tbsp sugar 
• 2 large eggs 
• 1 cup oat flour 
• 1/2 tsp baking soda 
• 1/2 tsp sea salt 
• 1/2 tsp cinnamon, ground 
• 1/2 tsp nutmeg, ground 

Directions

1. Mash bananas and mix the melted butter, lemon juice, and sugar together. 
2. Add the eggs and mix. 
3. Mix together the dry ingredients and add to the wet ingredients. 
4. Let the batter rest for 10 minutes. (This allows the oatmeal to absorb some liquid.) 
5. Make pancakes on griddle like normal. These take a little bit longer to cook, they are thicker. Keep the skillet/griddle on a lower heat. 

Notes:
I added a teaspoon of vanilla extract to these to enhance the flavor.
To make Oat Flour - I used my Ninja chopper to grind up (non-instant) oatmeal into a flour.

Morning Rolls (Sticky Buns)

One of my favorite treats growing up was when mom made these morning rolls. They were sweet, sticky, pull apart rolls that she would make for special occasions. She made them for me recently when she spent the weekend (um... back in October?)

I don't normally try to make my favorite mom dishes because I'm afraid I'll mess it up and it'll never be the same. I did succeed at the Carrot Casserole, but I still won't touch her lasagna! I've been craving these rolls though, and well, figured it's about time I made them myself. 

I have searched online for a similar recipe, but the ones I find don't have the pudding mix as an ingredient. Which I think it what makes these really amazing. I included her recipe below and my adjustment for a smaller batch. As much as I could eat 24 of these, I decided that making a smaller batch would be better for me and Jason's waistline. 

Mom's Morning Rolls

Ingredients

• 1 package frozen bread rolls (24 count)
• 3/4 C brown sugar
• 1/2 C margarine
• 1 tsp cinnamon
• 1 small box Non-Instant Butterscotch Pudding Mix (Dry)
• 1/2 C chopped pecans (optional, but wouldn't skip it)
• 1/2 C raisins (optional, and very good addition!)

Directions

1. Cook sugar, margarine, and cinnamon until bubbly. 
2. Grease 9x12 pan or bundt pan. 
3. Sprinkle pecans and/or raisins in bottom of pan. 
4. Place Frozen Rolls in the pan, on top of pecans
5. Sprinkle the dry pudding mix over and between the rolls.
6. Pour hot sugar mixture evenly over the rolls. 
7. Cover tightly with foil or plastic wrap. 
8. Let sit overnight. DO NOT REFRIGERATE. (The rolls won't rise.)  
9. Bake at 375 degrees for 30 minutes. 
10. Invert pan onto plate/platter. 

To make a 9x9 pan for two people.

Use:

• 9 frozen bread rolls
• 1/2 C brown sugar
• 1/4 C margarine
• 1 tsp cinnamon
• 1 small box Non-Instant Butterscotch Pudding Mix (Dry)
• 1/4 C chopped pecans
• 1/4 C raisins

Follow the instructions above and bake for the same amount of time. 

NOTES

• I put the pudding mix in a small container and coated each roll with the pudding mixture, then dumped the box around the rolls. 
• Once cooked, I inverted these into a non-stick skillet. It made clean up a lot easier because I didn't dump any sticky sauce all over the counter, and the non-stick skillet was easy to clean.