John Myers
Ingredients for 4 servings:
- 10 tbsp oat flakes
- 1 tbsp flaxseed, optional
- 1 tbsp polenta, optional
- 2 m.-sized eggs
- 2 m.-large banana(s), yellow with first brown spots
- 1 tsp, heaped butter
- 1 tbsp vegetable oil
- ½ tsp baking powder, optional
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Oatmeal cookies with banana, children’s cookies as an unusual breakfast or for kindergarten, always a hit as a party favor, without household sugar, without honey
Using a hand blender, process the oats, polenta, and flaxseed into coarse flour. Add the eggs, bananas, butter, oil, and baking powder and blend again. Drop the sticky, mushy dough onto baking paper on a wire rack using a tablespoon. You can also use muffin tins or similar. Bake the cookies in a fan-assisted oven at 180°C for about 18-20 minutes until lightly golden brown. Delicious hot or cold. Can also be made without polenta, butter, flaxseed, or baking powder. The batter can also be easily fried in a pan as an omelet, taking 2-3 minutes per side. Pancakes can also be made; be sure to add water. Fry the pancakes in a hot pan, watching closely, for about 30 seconds to a maximum of 1 minute on each side.
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