It's What's for Breakfast

Oatmeal Pancakes*

1 1/8 c. milk
1 c. rolled oats
2 T oil
2 eggs, beaten
1/2 c. whole wheat flour
1 T. brown sugar
1 t. baking powder
1/4 t. salt

optional delicious extras (the more the better):
chopped apples (lots)
chopped walnuts
cinnamon
craisins

take it over the top toppers:
peanut butter
cinnamon
syrup
plain yogurt
cherry preserves

Combine the milk and rolled oats in a bowl and let them stand at least 5 minutes.
Add the oil and beaten eggs, mixing well. Then stir in the flour, sugar, salt, and baking powder. Stir just until the dry ingredients are moistened.
Bake on a hot, lightly oiled griddle, using 1/4 cup of batter for each pancake. Turn them when the top is bubbly and the edges are slightly dry.
Makes 10 to 12 four-inch pancakes.

*be warned - these pancakes will make you stop and wonder how you ever managed to make it through a saturday morning without them - or life for that matter. they will creep into your thoughts during the week. they will ruin otherwise perfectly good bisquick pancake breakfasts with friends. they are a cross between a hike in the mountains and hug. a little pancake revolution in every bite. plus they make really great leftovers.

banana nut chocolate chip cinnamon whole wheat bread

2.5 cups whole wheat flour
1.5 cups mashed very ripe bananas (3 - 4 medium)
1.25 cups packed brown sugar
1 cup chocolate chips
.5 cup chopped walnuts
2/3 cup plain nonfat yogurt
2 eggs
1/3 cup canola oil
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1-2 tbs cinnamon (the more the better)

heat oven to 350.
grease bottoms only of two 8x4 loaf pans or one 9x5 pan.
stir together all ingredients until blended.
bake 8-inch pans 50-60 minutes (9-inch pan 1 to 1 hr 15 min).