ROAD TRIP SNACKS FOR ON-THE-GO
Make a handful of these before you head out for the day and you’ll be all set for that early morning alarm.
Cream shortening and sugar. Add eggs, beating well. Add mashed bananas and almond extract. Combine flour, oats, salt, baking powder and baking soda in a separate bowl. Add to creamed mixture, stir until moistened. Fold in chocolate chips, cranberries and walnuts. Pour batter into a greased 9x5 loaf pan. Bake at 350’ for 60 minutes or until toothpick inserted comes out clean. Cool for 10 minutes. Remove from pan and cool completely on a wire rack.
It may come across as sounding a little weird to take pancakes on a car trip but check it out!
Mix all dry ingredients (first 5) in a medium bowl. In another bowl or cup, lightly beat the eggs. Pour milk, eggs, vanilla and butter or oil into dry mixture, then stir until just combined. Let the batter sit while your cooking surface heats up. When a drop of water sizzles on the griddle or pan, it’s ready! Cook each pancake until bubbles form on top and edges are dry, then flip and cook for another minute or so. Garnish with butter and maple syrup, or any other topping you like, and enjoy.
Pancakes are perfect to snack on plain or add your favorite toppings! They are kid-friendly and easy for little ones to manage on their own. Perfect for making the portion size for your liking.
Another delicious option to plan ahead. Use a basis of oats with banana, yogurt, and milk of your choice and add in your favorite toppings. If you have multiple travel buddies you could have a raspberry, chocolate chip, or nut and seed option. The combinations with this recipe!
Blend until smooth and drink while cold!