If you know us, you know that pancakes feature strongly in our weekend routine. We had a special day earlier this week with extra time in the morning, so we took our usual pancake recipe and mixed it up a bit.
Necessity is indeed the mother of invention. We were nearly out of flour, so I dumped some old-fashioned oatmeal in our food processor and blended away. You can do the same for this recipe — make plenty, and you can store the rest in an airtight container in the fridge. The freshly-made oat flour really added some “oomph” to the pancakes. A little vanilla and cinnamon in the batter, and we were ready to go.
Powerhouse Pancakes (makes 8-12ish pancakes)
3/4 cup all-purpose flour
1 1/4 cups oat flour (directions above)
2 tbsp baking powder
1/2 tsp salt
2 cups soy milk (or your preference)
4 tbsp melted Earth Balance
3 tbsp pure maple syrup
3 tbsp corn syrup
1 tsp vanilla extract
1 1/2 tsp cinnamon
Combine both kinds of flour, baking powder, and salt in a medium bowl. Combine soy milk, Earth Balance, maple syrup, and corn syrup in another bowl. Add the liquid to the flour mixture and mix — I usually use a whisk to help eliminate lumps. Once it’s mixed, add the vanilla and cinnamon and stir.
Heat griddle or skillet over medium to heat. If your griddle/skillet is not nonstick, then prep it accordingly. Once hot, pour the batter onto the griddle or skillet to form circles (or other shapes – my mom was always a pro at making turtle-shaped pancakes). The batter will start out fairly thin, but the oats help it thicken up.
Cook the pancakes for a few minutes on each side, until they are golden brown. Before the batter is fully cooked is a perfect time to sprinkle on any fruit, shredded coconut, chocolate chips, or other add-ins.
I’m not sure if I accurately estimated the amount of pancakes that can be made using this recipe. Too many pancakes is never a bad thing — they can be frozen or kept in the fridge to be eaten later in the week for breakfast or a snack. The oatmeal adds a great heartiness to the pancakes, and they have fantastic flavor.
My latest favorite toppings have been adding coconut to the batter, spreading the pancakes with peanut butter, and then adding strawberries in syrup. Pretty decadent, but just perfect for a weekend … or when you just want to spend a little extra breakfast time with the family. (Excuse the slightly blurry photo – I was to eager to dig in!)