Tenda Bake: if you haven’t got it, you don’t get it.
If your grocery store doesn’t carry the Tenda Bake 7-grain pancake & waffle mix, then demand it, and if that fails, find a source online! This is, hands-down, the best damned, most fiber-filled, awesome pancake you’ll ever have. My entire extended Alabama family is so hooked on it I have to pack a box and send it to them. This mix is fantastic for camping; all you have to do is add a little milk, and warm up your griddle. Once cup of mix serves 2–these are very filling. (Did I mention the fiber?)
Like Bisquick and any other pancake mix, Tenda Bake already contains all the ingredients (leavening, eggs, fat, seasoning, etc) you need to make a biscuit, muffin or other baked good), so I’ve been experimenting a bit.
If you’re making pancakes, the stuff is all in the mix and all you add is mix. But if you are adding in extra bulk with bananas and/or oatmeal, you’ll need to add some extra lift, so I boosted my loaves with a teaspoon of baking powder and a couple of eggs to hold them together. Because I prefer a richer flavor, I used half and half, but you can cut a few (I’m talking 30 calories in the entire recipe) by using low fat milk or fat free yogurt. (Come on, skinny beeyaches…live a little).
Tenda Bake 7 Grain Banana Oatmeal Mini Loaves
- 2 cups Tenda Bake 7 Grain Pancake and Waffle Mix
- 1 cup quick oats
- 1 tsp baking powder (make sure it’s fresh–it goes bad after a year or so)
- 1 cup mashed ripe bananas (3-4, depending on size)
- 2 large eggs, lightly beaten
- 1 tsp Penzeys Pure Orange extract (optional–can substitute vanilla)
- 1 tsp dried orange peel (or 1 tbsp fresh orange zest)–optional
- 2/3 cup half and half (or low fat milk/fat free yogurt)
Preheat oven to 325 degrees F. Spray a nonstick mini-loaf pan (mine had 8 sections) with non-stick spray (PAM).
In a large mixing bowl, combine the pancake mix, oats and baking powder.
In a separate, small bowl, smash the bananas (TIP: I use a hoop-style pastry blender to smash bananas and avacodos). Add the eggs, orange extract and orange peel. Stir to blend, then add to the dry ingredients.
Add the cream to the bowl and stir to combine. Spoon the batter equally into the loaf pan, making sure all the sections have the same amount of batter.
Bake at 325 degrees for 25 to 35 minutes, until a cake tester comes out clean. Mine baked for 25 minutes in the upper (small) oven of a Kitchen Aid gas oven (non-convection). I used a Baker’s Secret non-stick mini loaf pan.
Serve with butter or margarine. I tried it with Bon Maman cherry preserves…way too much. These are so lovely, and the orange flavor is so subtle that you don’t want to cover it up with jam.