Orange Oatmeal Pancakes
One of the topics at the Healthy Lives Healthy Kitchens conference I attended several years ago was titled 'Eating on a Very-Low Budget' with "very-low" budget being defined as well-below poverty level, i.e. as in needing SNAP dollars to supplement your grocery budget. At the time, a family of four was being allotted up to $256 dollars towards their monthly food expenses--an extra $64 dollars per week in another words.
Have you tried to live on $64 dollars a week? Even if you can add $40 dollars to your weekly budget, from a low-paying, minimum wage job, how do you:
- feed two adults and two children adequately?
- if two of the children are teenagers ravaging the fridge?
- never mind, find time to cook?
Recent statistics reported that 1 in 5 children go hungry at some point during the year.
- How do you think?
- Pay attention in school?
- Work effectively and efficiently?
During this session, Dennis Taylor, a chef with Share Our Strength - No Kid Hungry, demonstrated a multitude of recipes and meal solutions taught to their clients who struggle to make ends meet. All of the recipes featured serve a family of four for approximately <$1.86 per serving...and, all were delicious! This being one of them.
With exception of whole wheat flour, these ingredients are common and fairly easy to find on sale; although, building an adequate pantry on limited income is challenging. Otherwise, little skill and equipment are required to make this recipe.
I further adjusted and reduced the canola oil and all-purpose white flour while adding in 1/4 cup of almond flour in its place. Ideally, maple syrup should be exchanged for some fresh fruits or berries or a warm FRESH FRUIT COMPOTE for a more nutrient-dense and fiber-rich topping.
These are some simple changes to improve common foods in the American diet. One step at a time.
If you are looking for additional recipes on healthy, affordable meals consider searching at www.cookingmatters.org
(Adapted from Healthy Lives Healthy Kitchens / Share Our Strength / Chef: Dennis Taylor)
Orange Oatmeal Pancakes with Stewed Fruit
- 1/4 cup All-purpose flour
- 1/2 cup Whole-Wheat flour
- 1/4 cup almond flour
- 1/2 cup old-fashioned oats (quick oats fine, too)
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup orange juice
- 1 teaspoon orange zest (if available)
- 1/2 cup low-fat milk
- 1/3 cup canola oil
- Non-stick spray
- Combine flours, oats, baking powder, and salt in a medium-large mixing bowl.
- Crack the egg into a separate mixing bowl and whisk briefly.
- Add orange juice, milk, and canola oil to lightly beaten egg. Mix well.
- Add the egg mixture to the flour mixture and stir just until combined.
- Heat a non-stick skillet over medium-heat and coat with non-stick spray.
- Pour 1/4 cup batter amounts onto skillet.
- Allow batter to develop bubbles on the surface before using a spatula to flip pancake.
- Remove once golden brown.