I think it’s only appropriate that my first post be about pancakes. I’ve been making them for friends and family for as long as I can remember, from high school after school snacks to late night college post party treats to adult brunch (as they were intended). When debating what I should make when I’ve got that snacking itch – The answer is always pancakes.
There will be many more pancake recipes to come, but this Oatmeal Pancake recipe is one of my favorites because they are super hearty and healthy and therefore, I can douse them in maple syrup (or nutella, which I highly recommend). Though these were a morning adventure, I’m an advocate for eating pancakes at any time of the day – like all breakfast foods. These especially make a really great dessert if you’re craving something sweet, but want to keep it on the healthier side. I used soy milk, but you can definitely use regular milk (I’ve found that almond milk makes the batter a bit watery, so if you are using a nut milk just use a little less).
Hearty Oatmeal Pancakes
Makes about 15 pancakes
3/4 cup oat flour
3/4 cup all-purpose flour
2 tsp baking powder
1 tsp cinnamon
2 tsp chia seeds (optional)
1/2 tsp salt
4 tbsp unsalted butter, softened (1 tbsp will be for the skillet!)
1 1/4 cups vanilla soymilk
1 cup cooked oatmeal (1/2 cup oats + 1 cup water over medium heat)
1 1/2 tbsp maple syrup
2 eggs
In a large bowl, mix the oat flour, all-purpose flour, baking powder, cinnamon and chia seeds.
In a separate small bowl, whisk the eggs first. Then add the softened butter (3 tbsp), soy milk and maple syrup. Make sure all the wet ingredients are mixed well before adding the cooked oatmeal.
Slowly whisk the wet ingredients into the dry ingredients. Heat 1 tsp of butter in the skillet over medium heat. Once the skillet is hot, spoon batter onto the skillet at desired pancake size. Once they start to bubble, flip.
Plate and give them whatever fixins your heart desires!! (I did bananas, blueberries, maple syrup and powdered sugar… go big or go home!)
Hilary Tjian 