Oatmeal Pancakes

 
 
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Pancakes are a very popular food at our house, as with most kids I think. They also happen to be one of my favourite breakfast foods too. This recipe it not limited to breakfast of course, I am known to serve these up for snacks or lunches too. I’m always coming up with new ways to serve this classic breakfast, often with different add ins, like chocolate chips or blueberries when they are cooking on the griddle. Sometimes, it might be different adds ins to the basic recipe itself, like changing up the fruit puree to add a different flavour or sweetness. Other times its a different kind of grain. This recipe calls for both whole wheat flour and quick cooking oats. These ingredients make this recipe high in fibre. Great for keeping little tummies (and big ones too) regular and also helps keeps us feeling fuller longer. These pancakes are customizable depending on your mood or the season. In this recipe I used applesauce, but any fruit puree would work (say mashed bananas or pumpkin). Adding in different spices can also change up the flavour too, so it never gets boring. Pumpkin pancakes with pumpkin puree and pumpkin pie spice, banana bread pancakes with mashed banana and nutmeg. Anything goes! Serve topped with melting butter and maple syrup of course or switch things up and top with peanut or almond butter.

Oatmeal Pancakes

Makes 14-18 medium pancakes

Dry ingredients

1 cup quick cooking oats

1 1/2 cups whole wheat flour

3 tsp baking powder

1 tsp baking soda

2 tbsp granulated sugar

pinch of salt

1 tsp cinnamon

Wet ingredients

1 1/2 cups milk (I used almond milk)

1/3 cup applesauce, unsweetened

1 tsp vanilla

1 egg

Directions:

  • Heat griddle or pan (grease pan with oil or butter)

  • Combine wet ingredients in a large bowl and set aside. Pour in oats and allow oats to soak for 5 minutes before adding dry ingredients

  • Combine the rest of the dry ingredients in a small bowl

  • Add dry ingredients to wet ingredients and stir gently until ingredients are just combined, be careful not to over stir

  • Using a 1/4 cup measuring cup, scoop up batter and pour onto griddle. Add chocolate chips or blueberries if using

  • Once little bubbles start to form and pop on the surface of the batter (3-5 minutes), they are ready to flip

  • Cook for 2-3 minutes on the other side

  • Ready to serve!

 
 
Lunch, Breakfast, Snackmelinda lamarche