12 June 2012

Cinnamon Oatmeal Shells

This is my toy

I love my Black and Decker Shell Baker. It's the one thing we ever bought after seeing it on an infomercial. 

I've already burned through one.

It's an amazing little gizmo. You can do practically anything with it. Pizza shells, hash brown shells, taco shells, pizookie shells, breakfast shells...the instruction manual lists dozens of recipes! All so easy and fun. Just cook a shell and fill it with your favorite whatever.

I mainly use it for breakfast.

Buttermilk pancake shells are my go-to when I need a quick(ish) breakfast for little brothers (and me, of course).

But today I didn't have any buttermilk, so after thumbing through several Taste of Home cookbooks, I stumbled upon two different pancake recipes and decided to merge them—and substitute healthy ingredients for some of the less desirable ones—and see how it turned out.

I must say, Delicious!!!

Ingredient Substitutions:

  • whole wheat flour for white flour (it's hearty and healthy)
  • coconut oil for butter/margarine (it's heart healthy, brain healthy, boosts your metabolism, and your body can digest ALL of it so there's no residue around your problem areas!!!)
  • agave for sugar (extracted the right way, and not adulterated with corn syrup, it has a very low glycemic index so your body recognizes it and can digest it, unlike sugar, which it has a hard time with); you could use raw honey in place of the sugar too.
  • cinnamon—it's heart healthy!!
I get my substitute ingredients at Alpine Food Storage. You can visit the store front or call them about shipping.

Cinnamon Oatmeal Shells (or Pancakes!)

*Disclaimer: I cook big portions, so this makes probably 30 shells/20 pancakes

2 2/3 cups whole wheat flour (you could probably get away with 3 cups)
2 cups rolled oats
4 teaspoons baking powder
1 tablespoon cinnamon
1/3 cup coconut oil, melted 
 (I used the flavored kind, and it added a nice coconut-y fringe to the taste)
3 cups milk
1/4 heaping cup blue agave
6 eggs

In a bowl, oil, milk, agave and eggs together. Add the flour, oats, baking powder and cinnamon and stir in just until blended (I know you're supposed to mix the dry ingredients before you add them to the wet ingredients but I never do; your preference).

I then scooped batter into my Shell Baker and let it cook for 2–3 minutes, just until the shells looked crispy around the edges. For pancakes, you can just scoop batter onto the griddle and wait for the edges to look drier before flipping.

Top them off with this oh-so-good Honey Cinnamon Syrup recipe, and you've got a hearty, healthy, tasty breakfast that will satisfy your tastebuds and leave your body happy with you for the rest of the day.


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