*crispy waffle*

When we're not having waffles on the weekend, we're usually having pancakes. With Mothers Day around the corner, I started thinking about one of my favorites: oatmeal pancakes. My mom really likes pancakes, and she really likes oatmeal for breakfast. I came across a recipe for oatmeal pancakes in Debra Madison's Vegetarian Cooking for Everyone. It turns out they are in fact two great things that taste great together. And you get fiber in your weekend breakfast to boot.

My kids are big fans of these. I serve them with a sweetened yogurt banana topping. (Bananas and oatmeal: another great combo.) They are really nice with basically any fruit topping, or just maple syrup. If you're feeling really saucy you can try a Nutella chocolate sauce-- it is really delish with the yogurt-banana topping. Don't make this on a weekday or you'll be in trouble (unless whipping up pancakes before work is your idea of fun!).

Oatmeal pancakes
adapted from Vegetarian Cooking for Everyone
makes about a dozen small pancakes

Ingredients
1-1/2 cup oatmeal
2 cups buttermilk
2 tablespoons brown sugar
4 tablespoons melted butter
2 eggs
2 teaspoons vanilla extract
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Combine the oatmeal and buttermilk in a large bowl. Let stand for 20 minutes.
In a smaller bowl, combine the sugar, melted butter, eggs and vanilla and whisk until combined. Add to the oatmeal mixture.
Combine the flour, baking soda and salt in a small bowl. Add to the oatmeal mixture and whisk until just combined.
Heat a lightly greased pan or griddle over medium heat. Drop batter in 1/4 cup portions and cook until bubbles form on the surface, then flip and cook on the other side for a bit longer. Serve immediately, or keep warm in a 200 F (90 C) oven.

Yogurt banana topping
3/4 cup plain yogurt
1/4 cup sour cream or creme fraiche
3 tablespoons brown sugar (more or less for sweetness)
1/2 teaspoon vanilla extract
1 ripe banana, sliced

Combine the yogurt, sour cream, brown sugar and vanilla and stir until combined. Taste for sweetness, adding more brown sugar if necessary.
Add the banana and serve immediately.

Nutella topping
1/4 cup Nutella spread
3 tablespoons boiling water

In a medium bowl, combine the Nutella with the water. Whisk quickly until smooth-- the chocolate will seize and will initially look kind of lumpy, but it will smooth out with whisking.
Enjoy!

Labels: recipes, the chocolatey, the sweet

posted by sheryl | 8:04 PM |

These look great. I wonder if you can substitute whole wheat flour? Thanks!
By

Deb 5/15/08 2:25 AM

Sheryl, your posts are horrible. Here I am, sitting behind my computer getting hungrier and hungrier, because it all looks soooooooo good!
If I were to gain weight, you're responsible :)
By

Eduard Tee 5/15/08 8:32 PM

Love the pancakes. I did use whole wheat flour and it worked fine. The next time I would double the whole wheat flour as I thought them perhaps a tad thin and I would add some baking powder in an effort to get them to puff up a little. I just can't help messing with recipes. Fantastic flavor. Thanks for the recipe and I love your site.
By

Bob Whaley 6/17/08 12:01 AM