I confess. I’ve been in a rut. An oatmeal rut.
Mindlessly fixing the same bowl of oatmeal, day in and day out. Why? It’s easy, it’s convenient. I can make it in the crock-pot the night before while I’m wide awake and I can go on auto-pilot the next morning. It’s nice not to think when I get out of bed. I’m not a morning person and I don’t drink coffee in a vain attempt to make myself a morning person. It never worked, anyway.
I’m perfectly content to eat a bowl of oatmeal for breakfast every morning, six days a week, for months on end. My kids are not. The complaints grew until one morning I looked up from my empty bowl to see their little upturned noses over their untouched servings.
Que the revolt. The natives were restless and I’d better do something.
So the next day I got in the kitchen and cooked up this kid-pleasing breakfast and issued a promise that I wouldn’t serve oatmeal more than three mornings a week. The chief cook and bottle washer is safe. For now.
From the Menu Mailer
If your kids don’t like bananas, you can use another fruit. I couldn’t cook these fast enough, my kids ate them and got back in line at the stove while I cooked. They’re requested it to become a weekly feature on our breakfast or snack menu. If you don’t want your child eating two bananas in a day, do one rolled up with the banana and any additional crêpes rolled up with the nut butter, omitting the banana.
¼ cup coconut or dairy yogurt
1 cup warm water
½ cup flour of your choice (I used sorghum)
2 eggs
½ Tbs rapadura
stevia to taste
1 Tbs melted coconut oil or butter plus extra for cooking
pinch salt
heavy dash cinnamon
about ½ cup nut butter, optional
4-8 bananas
In a blender, combine yogurt, water and flour. Blend until smooth. Cover and allow to soak for 8 hours or overnight.
The next morning, add the eggs, rapadura, stevia, 1 Tbs melted oil, salt and cinnamon to the blender and blend until smooth. Set aside.
Heat a skillet over medium heat. Spread a thin layer of oil over the bottom of the pan using a pastry brush. Pour 2-3 Tbs of the crêpe batter into the hot pan and spread it into a 4-inch circle. Cook about 2 minutes on one side. Using a spatula, loosen all of the edges then gently flip and cook another 1 minute on the second side. Repeat until the batter is used up, keeping the pan lightly oiled with the pastry brush between crepes.
Spread each crêpe with a thin layer of nut butter and place a banana on top. Roll the crêpe around the banana like a taco shell.
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