Powerhouse Pancakes

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.

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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.

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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.

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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!)

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