Pam Anderson's Multigrain Medallions Pancake and Waffle

According to Ted Spiker "your reward for a good long run is the perfect blend of carbs and protein, fluffy yet filling, rendered in one of a thousand delicious ways."

This is one recipe everybody enjoyed except for my 8 year old who does not like the feel of cornmeal.

I got this recipe from Runner's World magazine:

Ingredients:

1  cup white flour
1/3 cup each: cornmeal, whole wheat flour and old fashioned rolled oats
4 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup low-fat buttermilk
1/2 cup low fat milk or water
2 large eggs
2 tablespoons vegetable oil, plus extra for brushing the griddle
1 teaspoon vanilla

Directions:

Heat a large nonstick skillet or griddle over low heat.  Mix flour, whole grains, sugar, salt, baking powder, and baking soda in a bowl.  Note:  White flour is included to provide fluffiness.  If you don't have all three whole grains, pick one and use the following ratios:  1:2 whole wheat to white; 1:1 oats/cornmeal to white. 

Microwave buttermilk and milk for 30 seconds in a 2 cup measuring cup. 

Whisk in eggs, oil and vanilla.  Pour wet ingredients into dry; whisk until just mixed. 

Increase heat to medium and brush skillet with oil.  When oil starts to spider, pour batter 1/4 cup at a time.  When pancake bottoms are golden brown and tops start to bubble, after about 2 to 3 minutes, flip pancakes;  cook until golden brown on other side.  Repeat, brushing skillet or griddle with oil.  Serve hot.

We tried to modify the recipe to make a gluten free waffle instead and it turned out good.  So we are keeping it:

Ingredients:

1 cup Bisquick Gluten Free Pancake mix
1/3 cup cornmeal
1/3 cup oats
1/3 cup almond flour
4 tablespoons powdered buttermilk
1 1/2 cup water
1 egg
3 tablespoons oil
1 teaspoon vanilla

Banana Crumb Muffins

We had this for snacks and everybody in the family just raves on how much they liked it.  Try it from allrecipes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

#2

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

#3

before baking

after baking