Recipes

I spent a little time in the kitchen on Sunday and whipped up a few good recipes that I wanted to share. Enjoy!

Oatmeal Raisin Pancakes
2 cups quick-cooking oats
2 cups buttermilk
½ cup egg substitute
2 tbsp. canola oil
½ cup all-purpose flour
2 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. salt
½ cup raisins

1.In a small bow, combine oats and buttermilk; let stand for 5 minutes. Stir in egg substitute and oil, set aside.
2.In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in the wet ingredients just until moistened; add raisins.
3.Pour batter by heaping ¼ cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.

Pumpkin Butter (Makes 2 Cups)
2 Cups Pureed Pumpkin or 1 15oz Can Pumpkin Puree
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1/4 Cup Honey
2 Tbsp Agave Nectar
1 Tbsp Lemon Juice
1. Place all of the ingredients in a saucepan and cook over low heat for 5 minutes stirring occasionally.
2. Cool and serve.
*Place in appropriate tupperware or ziploc bag and freeze up to 4 months. Defrost in fridge.
*Serve on a toast, waffle, on a rice cake with a smudge of cream cheese, make a pancake sandwich