Breakfast for dinner

Who knew there was such a thing as a productive Saturday?

I think this is my first and it was quite nice, I must say.

Got some necessary school work done, cleaned my room, did laundry, changed the sheets, washed the kitchen towels, played my guitar, got a little work out in, and managed to whip up something yummy for dinner.

Breakfast for dinner.

I’ve made these twice in the last month. Once with eggs and once with flax-eggs and soy milk. They were both every bit as light as regular pancakes but with a nutty flavor that could hold whole berries and nuts whilst they browned on the stove-top.

Make these if you’re vegan. Make these if you’re vegetarian. Make these if you enjoy a hefty, juicy steak every day. Just make them.

And savor.

Oatmeal cookie pancakes
lightly adapted from Smitten Kitchen
yield 14, 4-inch pancakes

Whisk together in a large bowl:

3/4 c oat flour (I ground 1 c oats in a spice grinder, which yielded 3/4 c oat flour)
1 c AP flour (could also substitute half for whole wheat flour)
2 t baking powder
1 T cinnamon
2 T sugar, optional
3/4 t salt

Separately, in a smaller bowl, whisk together:

3 T coconut oil
1 1/4 c milk (soy, almond, skim, whole, chocolate…)
1 c cooked oatmeal (1/2 c raw old-fashioned rolled oats covered with 1/2 boiling water)
1 T honey (or molasses if vegan)
2 large eggs, beaten (or 2 flax eggs if vegan – 1 T ground flaxseed to 3 T water)

Gently fold the wet ingredients into the dry. Stop when there are still a couple small dry pockets but the batter is mostly mixed. It will be slightly thickened.

Heat your griddle over medium to medium-high heat. Grease the pan with a couple tablespoons of coconut oil.

Using a full 1/4 c measuring cup, ladle the batter onto the pan. (I was able to fit 4 pancakes on my griddle, with one in each corner of the pan.) 

Add some things to the wet tops of your pancakes on the griddle. Here are some ideas to get you started:

  • banana + chocolate chips
  • blueberries
  • figs
  • pumpkin seeds + pumpkin pie spice
  • jam (a dollop of jam in the center of the cake, covered with a little extra batter – a little like a jelly doughnut?)

Wait for bubbles to begin to rise on the sides of the cakes before flipping. (You can also peak at the bottoms with a spatula before committing to flipping them over. They should be a nice golden brown.) Flip and continue cooking until the bottom also reaches a crispy, golden texture. NEVER PRESS DOWN ON YOUR PANCAKES!

Wipe the pan with a paper towel, add two more tablespoons of coconut oil, and continue cooking the rest of the batter.

Pancakes are fun!

And I don’t know about you, but I get really excited about leftover pancakes and waffles. Just store them in the refrigerator, pop back in a skillet over medium-heat/under the broiler/into the toaster for a few minutes or until completely warmed throughout. For more long-term storage, wrap these guys individually in plastic wrap and into a plastic ziplock bag before placing in the freezer, where they can stay for a few months. Just set out at room temp for ~20 minutes to defrost!

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