Again, I'd like to apologize for the quality of my iPhone photos. But what this recipe lacks in visual allure, it makes up for in crowd-pleasing taste.
The Wild Foraged Berry Blend in the Summer Wild Harvest Box includes: wild blueberries, wild blackberries, and wild lingonberries.
And when you have two young kids at home—like I do—pancakes are the perfect way of utilizing these mountain treats.
Hot Tip:
Don't thaw your berries. Keep them frozen, and throw them right into your pancakes.
Ingredients:
- 1 cup Kodiak Cakes (or your favorite pancake mix)
- 1 cup water
- 1/3 cup *cooked* rolled oats
- 1 ripe banana, mashed
- 1 egg
- 1 tablespoon honey or maple syrup (optional)
- 1-2 tablespoons peanut butter (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup frozen Wild Berry Blend
- Cooking oil or butter for greasing the pan
Instructions:
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of cooking oil or butter to grease the surface.
- In a bowl, combine the pancake mix, water, and rolled oats.
- Add the mashed banana, egg, and honey or maple syrup (if using) to the bowl. Mix well until all the ingredients are combined.
- Stir in the cinnamon, and salt, and mix until the batter is smooth and evenly incorporated.
- Pour a scoop of the pancake batter onto the skillet, using approximately 1/4 cup of batter for each pancake.
- Sprinkle your frozen wild berries onto the uncooked side of each pancake.
- Cook the pancakes for about 2-3 minutes on one side until bubbles start to form on the surface.
- Flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and cooked through.
- Repeat the process with the remaining batter, adding a generous amount of butter to the skillet as needed.
- Serve the oatmeal pancakes warm.
