Pancake Kind of Morning

This morning, I woke up starving. Normally I eat 2 hard boiled eggs for breakfast (an easy way to sneak in some protein), but today I needed more. I suppose that’s what running for the first time in ages will do to a girl. So I racked my brain. I briefly considered regular oatmeal with milk, almond butter and raisins, but that idea bored me. Then I remembered something I had been reading on other blogs – oatmeal pancakes. I love this concept – yummy yet healthy. So I googled “oatmeal pancake” and found this recipe. It won for two reasons 1) nothing needed to soak overnight and 2) I had most of the ingredients in the house. It also let me use my new favorite gadget – my Cuisinart food processor. So I went for it.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 1 egg

Directions

1. Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Blog friends, this recipe is so simple, easy and delicious! It took me about 10 minutes to make the batter and fire em up. I didn’t have buttermilk so I substituted with regular milk and it seems to have worked fine. These cakes also cook much faster then regular ones – about 1 minute total – and fluff up quite nicely. My only note is that a breakfast for one might call for tweaking the measurements. H wasn’t home and I wound up wasting some of the batter (though in hindsight, perhaps I could have fridged it). As is, probably a better breakfast for two.

Wanting to keep with the healthy theme, I topped my cakes with macadamia butter rather than syrup. I had considered almond butter but macadamia is so creamy and melted quite nicely over my cakes. It was a risk but I’m glad I took it – absolutely perfect! Sweet but not too sweet and added a little bit of protein to the dish. Will definitely be making this brekkie again!