This morning, Bob and I woke up, made some hearty oatmeal, and prepared to take on Monday. Oh wait, no. We took those slow cooked oats, and turned them into light and delicious pancakes. (Still good for us, right?)
I have been loving Joy of Cooking lately, and slightly modified their recipe to suit our needs. In other words, a small bit of sugar was added, and we swapped regular milk for coconut almond milk. It was necessary, to kick off Monday, we decided! Mackenzie came over for a little breakfast date, and Bob snuck in a few photos while we stuffed pancakes in our mouths and waited for more, post-photos. The addition of oatmeal provided some great texture, giving the pancakes a pleasant chew, with a heartiness not normally found in regular pancakes. One thing I might mention is that the oatmeal we prepared called for salt as it cooked, and that was definitely noticeable in the pancakes. I would prefer if it wasn’t, and next time, we’ll change that. (There will definitely be a next time…)
- ½ cup all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp brown sugar (optional)
- 2 eggs
- 1½ cups cooked oatmeal
- ½ cup milk or buttermilk
- 2 tbsp melted butter or bacon drippings
- Whisk flour, baking powder, and salt together in a large bowl.
- Beat eggs in a separate bowl, then stir in cooked oatmeal, milk, and two tablespoons melted butter. Quickly stir this mixture into dry ingredients.
- Use ¼ cup batter for each cake, pouring onto a hot skillet or griddle.
- Cook until lightly browned, and bubbles form at the top of each cake, then flip.
Recipe adapted from Joy of Cooking.
Though I didn’t have big plans for the day, and we lingered over breakfast, our oatmeal pancakes were quick to make. I’ll have to keep that in mind for when fall rolls around, and University classes begin.