This is a new ‘muffin’ recipe I created that can be also be cooked in a skillet! Out of necessity, because my oven is broken and I wanted more than just a regular pancake for breakfast, I figured out how to use a skillet to make these muffins. The skillet must have a tight-fitting lid to keep the heat in.
Haven’t done this yet myself but I believe you can make this recipe when camping. The first time I made this I used blueberries and the 2nd time I used craisins. I don’t know why you can’t use whatever berries you have on hand if you don’t have blueberries. This recipe when cooked in a skillet, is enough for one very large pancake but can easily be doubled or tripled to make muffins or more pancakes.
1/4 cup all-purpose flour
1/4 cup white whole wheat flour
1/4 uncooked oatmeal (or granola)
1 tablespoon ground flax seeds (or ground flax meal)
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1/8 tsp allspice
1/6 cup olive oil plus 1 tablespoon for the fry pan
1 small ripe banana, mashed (about 1/2 cup, the browner the better)
1/3 cup almond milk
1/8 cup blue agave
1/2 cup fresh blueberries (or any other berry, raisins or craisins)
topping optional: a couple of tablespoons of sliced almonds or chopped walnuts
Grease the frying pan. The heat setting should be low – if your stove top burner has ratings of 1 – 9, use #2. All burners put out different amounts of heat, so the first time you make this, keep watch over it while it cooks.
Combine flours, sugars, salt, baking powder, baking soda and spices. Combine mashed banana, almond milk, oil, agave in a separate bowl. Add blueberries to liquid mixture. Pour liquid mixture into the bowl of dry ingredients and mix until incorporated.
This is not the same consistency as regular pancakes that pour easily. Place all of the mixture in the center of the fry-pan and smooth it over to be evenly thick.
All burners put out different amounts of heat, so the first time you make this, keep watch over it while it cooks; you can test the pancake with a toothpick and if it comes out clean, it is done. On my electric stove, in 15 minutes the pancake is done.
Since it takes a long time for this pancake to cook, you have time to wash the bowls and utensils that were used and put away your unused ingredients.
The above list of ingredients will make 5 muffins – double or triple it to make more.
Before you start mixing your ingredients, pre-heat oven to 400 degrees F (200 degrees C) and grease muffin cups or line with paper muffin liners. Fill muffin cups 3/4 full. Bake for 20 minutes in the oven, or until a toothpick comes out clean.
If you are going camping, mix the dry ingredients at home and store it in a re-useable container; please don’t use ziplock bags unless you plan on re-using the bag.
It’s not easy to get this pancake out of the skillet in one piece and it’s not great for your skillet if you use a knife to cut the pancake in the skillet. The best thing to use is a pizza pie cutter but do not press it very hard.
The pancake recipe makes one large pancake and if you are very hungry you might eat the whole thing but it may be enough for two people to share for breakfast along with some other fruit.