Alright, early mornings are high on the “life sucks” list. I’ve been making due and actually got back in the kitchen for once. And even know I have to get up at the un-crack of dawn (my alarm goes off at 3:20am, ick) you still have to eat. So I’ve been trying to figure out easy and quick ways to have breakfast in the morning that still tastes good. Something I can make while still half asleep.
These pancakes really hit the mark on the tasty factor, plus they are high in fiber for sure! I don’t think they are really high in protein and I know they aren’t low fat, but they aren’t too bad for you.
I can’t eat wheat germ or a lot of nuts or seeds, I seem to have a skin “allergy” that makes me break out if I have any of those. But from what I can tell, I seem to have with no problem is oats. So now everything I eat has oats in it. I especially love the granola in the mornings but I’ve been getting a little burned out by it.
So now I have pancakes! The oats give them a slightly nutty flavor, plus the light taste of cinnamon and brown sugar makes it extra tasty. I don’t put butter or syrup but that’s just personal preference with my low tolerance for sugar, since the husband uses syrup.
I’ve made these pancakes twice, and you really need to watch the consistency of your batter. Because there are oats in the batter it can get really thick if it sits too long, so don’t make double batches unless you have multiple pans for cooking them.
Granted, it’s a very thick batter but make sure to thin down the batter slightly with more milk or buttermilk as needed to still keep it workable and the same texture as it was when it was first mixed. If it gets too thick they get harder to cook and don’t spread as much, resulting in a doughy texture inside with an almost over cooked outside.
I made a few batches over the weekend and put them in the freezer so I can have them all week along with my yogurt. I just put them in the toaster and let them heat up while I get the yogurt. Very tasty, easy, and no dishes!
Cinnamon Oat Pancakes
Makes roughly 12 pancakes, depending on size.
2 cups all purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups old fashioned oats
1 cup milk
1 cup buttermilk
2 large eggs
1/4 vegetable oil
Preheat a griddle over medium heat.
Mix together the flour, oats, sugar, baking powder, salt and cinnamon in a large bowl.
In another bowl, whisk together the milk, buttermilk, eggs and oil.
Whisk the wet ingredients into the dry ingredients until well mixed.
Lightly oil (or non stick spray) the griddle and pour batter onto the pan in 1/4 cup batches.
Cook the pancakes slowly, lower the heat if needed, so the batter is almost dry before flipping.
If freezing, let the pancakes cool on a wire rack until completely cold. Freeze in a zip-top bag for up to a month. I reheat them in the toaster as needed.