Oatmeal Waffles Recipe

I am a fan of most any breakfast food, but for Kevin waffles are near the top. On one of his days off, I decided to find a new recipe for waffles. I came across this hearty sounding oatmeal waffle recipe in a collection of Taste of Home recipes I found at a garage sale years ago. (Someone had categorized hundreds of TOH recipe cards clipped from the magazine. A steal for a dollar!)

These waffles turned out perfectly and were so easy make! Plus, you will likely have all of the ingredients on hand! That's always a win when you're in the mood for a good breakfast! 

Oatmeal Waffles Recipe

recipe adapted from Taste of Home 

Makes 12 waffles

Ingredients

1-1/2 cup flour

1 cup quick cooking oats

1 Tbsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

2 eggs, slightly beaten

1-1/2 cups milk

6 Tbsp butter, melted

2 Tbsp brown sugar

Directions

In a large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. In a second, smaller bowl, stir together eggs, milk, butter and brown sugar.

Add the liquid ingredients to the dry ingredients and stir until combined.

Pour batter into a preheated waffle iron, according to the manufacturer's instructions. Butter, syrup, and enjoy!

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Lemon Cornmeal Pancakes

If you enjoy the crunchy, nutty texture of cornmeal, then these pancakes are your new best friend. My husband has quite a love for cornmeal, so I wasn't even hesitant to try this recipe found on Tasty Kitchen. These are some of the simplest homemade pancakes to throw together and they cook up beautifully. Top with your favorite fruits or just lather with butter and syrup. Perfect for breakfast, lunch, or dinner!

Lemon Cornmeal Pancakes

recipe adapted from Tasty Kitchen

Serves 4

Ingredients

3 large eggs

1 cup buttermilk*

2 Tbsp canola oil

1/2 cup flour

2 Tbsp sugar

1 cup yellow cornmeal

Zest of 1 whole lemon (or 1 Tbsp lemon juice)

1-1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Butter, for cooking

Directions

*to substitute for buttermilk, add 1 Tbsp lemon juice to equal one cup milk. Let sit for 5 minutes and stir. 

In a large bowl, beat the eggs Add the buttermilk and oil and beat until well blended.

In separate bowl, whisk together flour, sugar, cornmeal, lemon zest, baking powder, baking soda and salt. Gently add in dry ingredients to the wet ingredients and stir until just combined. 

Melt butter on a hot skillet then cook pancakes until a few bubbles pop on the surface, about 1 minute per side. Be careful—they brown quickly!

Butternut Squash Pancakes

I really am lucky that I married Kevin. There aren't a whole lot of guys out there who would be ok with (and even excited about) breakfast when I announced these "butternut squash pancakes." But my husband is a trooper and he dove in fork first. We both really enjoyed these pancakes. 

The butternut squash puree is so similar to pumpkin with a bit more sweetness, that no sugar is needed! With an abundance of butternut squash in the "cellar" and leftover puree in the fridge I thought these pancakes would be the perfect addition to a Friday morning brunch. I'm so glad I was right. ;) 

Note: I recommend making these pancakes after using squash puree for another recipe such as this pie or butternut squash soup. 

Butternut Squash Pancakes

recipe adapted from Tasty Kitchen

serves 4

Ingredients

2 cups flour

1 Tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1-1/2 cups non fat milk (I used Soy Milk)

1/2 cup butternut squash puree*

1 whole egg

1-1/2 Tbsp canola oil

Directions

to make the butternut squash puree: 

Preheat oven to 400 degrees. Wash butternut squash and place on a plate. Microwave 2 minutes or until just soft enough to run a knife through. Cut squash in half lengthwise. Place cut side down on a baking sheet and add a small amount of water. Bake for 20-30 minutes or until fork tender. Remove from oven and let cool completely--1 hour.

Scrap out the seeds of the squash and discard. Using a spoon, scoop out the flesh of the squash, getting as close to the skin as possible without breaking through. Spoon into a food processor. Process until pureed and smooth. (I didn't need to add water, but you can if the squash isn't moving in the food processor.) 

to make pancakes:

In a large bowl, combine the dry ingredients and whisk to combine. In a small bowl whisk together the milk, pumpkin, eggs and oil. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to over-mix. The batter will be thick! Ladle batter in desired portions over a hot nonstick pan or griddle and flip when bubbles begin to break on the tops. Cook another few couple of minutes and remove from griddle.

Serve with butter, syrup and an extra sprinkle of cinnamon!

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Buttermilk Brown Butter Pancakes Recipe

It was a lazy kind of morning. We slept in, took our time getting ready. Glorious. It was getting late for breakfast and we had talked about going out for lunch. How about brunch we both thought. And so I set to work finding a brand new pancake recipe, while cooking up hashbrowns and bacon. 

I found a great Buttermilk Pancake recipe on Tastykitchen.com. In an effort to save myself a dish to wash, I decided to melt the butter in the preheated skillet. Before I knew it, the butter was browned. Ooops! To my great delight, this mistake turned into a success. The browned butter added a beautiful, unique flavor to this great pancake recipe! 

Buttermilk Brown Butter Pancakes Recipe

recipe by adorkablerecipes.blogspot.com, adapted from Mariel Emery on Tasty Kitchen

Serves 4-6

Ingredients

2 cups Flour

4 Tbsp Sugar

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

2 cups Buttermilk*

3 Tbsp Unsalted Butter, 

2 whole Egg

Butter, For Cooking Pancakes

Directions

*as a buttermilk substitute, combine milk with 2 Tbsp lemon juice and let sit at room temperature for 5 minutes. Stir before incorporating. 

Heat your oven to 200ºF (to keep your cooked pancakes warm). 

Heat a large griddle or skillet to medium low heat. Once heated (when a drop of water sizzles) add butter. Allow butter to cook and brown 2-4 minutes. 

Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. 

In a medium bowl, whisk the buttermilk, melted butter, and egg together. Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (don’t overmix). 

Brush the bottom of the pan with a thin layer of butter. Cook pancakes until golden brown on both sides.

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Multi-Grain Bran Pancake Mix Recipe

Today we had breakfast for lunch. I heart breakfast for any meal. Do you? Kevin voted for a "grain-y" pancake, and I was all over that. I searched my favorite recipe collection--tastykitchen.com--and found just what I was looking for. These pancakes taste like a bran muffin--which both of us love. It uses a fiber cereal and oats, ground, to add a beautiful nutty flavor and texture. 

Aside from the delicious results of this recipe, you are left with a dry mix that can be stored and used later. I keep mine in an airtight container in the pantry, because I'm sure I'll use it up quickly. You can also keep your mix in the fridge or freezer to keep months longer. But I don't think it'll be necessary. :) 

Multi-Grain Bran Pancake Mix Recipe 

recipe adapted from Tasty Kitchen

Makes 4 cups dry mix (each cup yields 6 pancakes)

Ingredients

For the dry mix:

1 cup Old Fashioned Oats

1/2 cup Fiber One Original Cereal OR Kashi Go Lean Cereal

1-1/2 cup Whole Wheat Flour

2 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

1/4 cup Sugar

1/4 cup Ground Flax, optional

For making 6 pancakes:

1 cup Dry Mix (recipe above)

2/3 cup Buttermilk*

1/2 Whole Egg, beaten

1 Tbsp Canola Oil

Directions

Using a food processor or blender, grind the oats until fine. Then grind the Fiber One cereal until fine. In a large bowl combine the oats and Fiber One, and the rest of dry mix ingredients. Whisk together well. Store in doubled up plastic freezer bags or sealed plastic container. Store in the pantry or for longer life, in the refrigerator.

When ready to make pancakes, combine the pancake ingredients listed above. Then scoop batter out onto a hot griddle and cook until bubbles form on top, then flip and cook the other side until golden brown.

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Granola Pancakes

When Kevin and I were at our cousin's wedding, we went to brunch at Cracker Barrel. There were many new options on the menu including granola pancakes. I was intrigued. Turns out, they are DELICIOUS and super filling. I could only eat one of my three!

Last weekend, I decided it was time for a pancake breakfast and Kevin asked for granola pancakes. I took a little from this recipe and added a few of my own tweaks and came up with these little gems--perfect for feeding a hungry family on the weekends. 

Granola Pancakes

recipe adapted from Tasty Kitchen

Makes 16 pancakes

Ingredients

1 cup flour

1 cup whole wheat flour

2 Tbsp brown sugar

2 Tbsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

2 large eggs

1-1/2 cup milk

1/2 tsp vanilla 

1/4 cups canola oil

3/4-1 cup crunchy granola 

Butter For Greasing Griddle, And For Serving

Directions

In a large bowl, mix the flours, brown sugar, baking powder, salt, and cinnamon, whisking until well-blended. Whisk eggs in another bowl until fluffy.

Pour in milk, vanilla, and canola oil and whisk until well combined. Pour the wet mixture into the dry mixture, and stir with a fork until incorporated. Batter will be a little lumpy. Fold in granola. Allow batter to rest for a few minutes.

Preheat the griddle over medium heat (or electric griddle to 225 degrees F.) Preheat the oven to “warm” setting for keeping finished pancakes toasty hot (175 degrees F.)

Grease the griddle with a pat of butter, and wait for the butter to sizzle. Pour batter by ¼ cup portions; allow to cook on the hot griddle until bubbles appear on top, and the edges start to look dry (about 2–3 minutes). Flip the pancake over and allow to cook for another minute or two, or until pancake is golden brown on both sides, and cooked through.

Place cooked pancakes onto a baking sheet, and put in the oven to keep warm.

Sprinkle with additional granola, if desired. Serve with more butter, peanut butter, warmed maple syrup, or jam.

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Cinnamon Pancakes

I love cinnamon. I love pancakes. So I smooshed the two together and out came these amazing cinnamon pancakes--perfect for starting your weekend right! 

Cinnamon Pancakes 
recipe by adorkablerecipes.blogspot.com
Serves 4

Ingredients

2 eggs

2 cups buttermilk

4 Tbsp butter, melted and cooled

1/2 tsp vanilla extract

2 cups all-purpose flour

2 Tbsp sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

Directions

Note: to make 2 cups of buttermilk, combine just under 2 cups milk with 2 tablespoons lemon juice. Let sit for 5 minutes, stir and incorporate.

Beat the eggs in a large bowl. To the eggs, add the buttermilk, butter and vanilla and whisk until thoroughly combined. In a separate bowl, sift together flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir the flour mixture into the wet ingredients in 2 or 3 additions, stirring until just incorporated.

Heat a griddle or skillet over medium heat. Spread butter over the warm skillet. Pour 1/4 cup of the batter onto the skillet for each pancake. When the top begins to bubble and pop, flip the pancake and cook 2-3 minutes on other other side. Once the bottom is golden grown, remove from the skillet and serve warm.

Note: to keep pancakes warm while preparing a large batch, transfer pancakes to a heat-safe dish and cover with foil. Place in an oven preheated to 200 degrees.

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Chocolate Chip Buttermilk Pancakes

By now I'm sure you've come to terms with the fact that I will never stop trying new pancake recipes. I adore pancakes of every kind--thick and fluffy, filled with bananas or nuts, thin and buttermilk-y. My husband is a *bit* more particular about his pancakes, and I'm constantly trying to find the "right" recipe to suite his tastes. I won't admit my annoyance at his pancake-snobishness, but I'll leave that for you to deduce. 

After Annie AND Joy raved about these pancakes and knowing I could throw chocolate chips into my breakfast pancakes, I was all over this recipe.  My husband gave them an 8 which is a pretty darn solid rating. I will definitely keep this as a top favorite for our house, and I'll continue leaving out the chocolate chips in his and adding a few extra in mine. :)

Chocolate Chip Buttermilk Pancakes

recipe adapted from annies-eats.com and joythebaker.com

Serves 4

Ingredients

2 eggs

2 cups buttermilk

4 Tbsp butter, melted and cooled

1/2 tsp vanilla extract

2 cups all-purpose flour

2 Tbsp sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2-3/4 cup chocolate chips

Direction

Note: to make 2 cups of buttermilk, combine just under 2 cups milk with 2 tablespoons lemon juice. Let sit for 5 minutes, stir and incorporate.

Beat the eggs in a large bowl. To the eggs, add the buttermilk, butter and vanilla and whisk until thoroughly combined. In a separate bowl, sift together flour, sugar, baking powder, baking soda and salt. Stir the flour mixture into the wet ingredients in 2 or 3 additions, stirring until just incorporated. Stir in chocolate chips.

Heat a griddle or skillet over medium heat. Spread butter over the warm skillet. Pour 1/4 cup of the batter onto the skillet for each pancake. When the top begins to bubble and pop, flip the pancake and cook 2-3 minutes on other other side. Once the bottom is golden grown, remove from the skillet and serve warm.

Note: to keep pancakes warm while preparing a large batch, transfer pancakes to a heat-safe dish and cover with foil. Place in an oven preheated to 200 degrees.

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Buttermilk Pancakes 2.0

Like I said a few days ago, I love me some pancakes. Typically, I gravitate towards the thick and fluffy pancakes. This one is my favorite. But when Kevin and I are in the mood for a traditional pancake--the kind you might get from a box mix--this is definitely the recipe to go for. Fast, easy and delicious, start your weekend the right way!

Best Buttermilk Pancakes

recipe adapted from browneyedbaker.com

Yields: 16 four inch pancakes

Ingredients

2 cups flour

2 Tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups buttermilk*

1/4 cup sour cream

2 eggs

3 Tbsp unsalted butter, melted and cooled slightly

1 to 2 tsp vegetable oil, for greasing the pan

*Make your own buttermilk: Mix together just under 2 cups milk and 2 Tbsp lemon juice. Let sit for 5 minutes. Stir.

Directions

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl,  combine buttermilk, sour cream, eggs and melted butter. Stir wet ingredients into dry ingredients, until just combined. Batter should be slightly lumpy. Let the batter to sit for 10 minutes before cooking.

Heat a griddle or skillet over medium heat. Spread butter over the warm skillet. Pour 1/4 cup of the batter onto the skillet for each pancake. When the top begins to bubble and pop, flip the pancake and cook 2-3 minutes on other other side. Once the bottom is golden grown, remove from the skillet and serve warm.

Note: to keep pancakes warm while preparing a large batch, transfer pancakes to a heat-safe dish and cover with foil. Place in an oven preheated to 200 degrees.

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Sourdough Pancakes

I have to tell you, Kevin was not a fan of these. He just didn't think the flavor went well with syrup. They just didn't seem like "pancakes" to him.

On the other hand, I really loved these. I love sourdough (Kevin does too, but let's pretend he's not a factor here), and these taste exactly as I expected. I loved the fact that half of the job was done the night before and only took 3 seconds to complete. Try these! I'll be curious to know your thoughts!

Sourdough Pancakes

Ingredients

2 cups flour

2 cups water

1 Tbsp of yeast

2 eggs

1 tsp baking soda

1 tsp salt

1 Tbsp sugar

2 Tbsp oil

Directions

The night before, mix together flour, water and yeast in a glass, plastic or stoneware (NOT METAL) bowl. Let sit overnight on the counter.

In the morning add the eggs, baking soda, salt and sugar. Beat will into batter and then add 2 tablespoons of melted butter or oil.

Heat a pan to medium low--until a drop of water sizzles. Spoon batter onto the hot pan and cook until bubbles form. Flip and cook another couple minutes until golden.

Source: Lynn's Kitchen Adventures

Perfect Pancakes

Kevin wanted "normal" pancakes. 

No bananas, no pumpkin, no nuts, no wheat flour, no chocolate chips. 

Just "regular" pancakes. 

That's quite a difficult request for someone like me, but I wanted to oblige. 

I'm so glad I did!

The Pioneer Woman came through for us with this perfect pancake recipe!

They are thick and fluffy and yummy!

I cut all of the ingredients by 1/3 to serve the two of us and there was more than enough batter. 

serves 6 
Ingredients
3 cups Plus 2 Tablespoons Cake Flour
½ teaspoons Salt
3 Tablespoons Baking Powder
2 Tablespoons Sugar
2 cups Milk
2 whole Large Eggs
3 teaspoons Vanilla
4 Tablespoons Butter
Extra Butter
Maple Or Pancake Syrup

Directions
Mix together dry ingredients in large bowl.
Mix together milk, eggs, and vanilla in a separate bowl.
Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

Source: The Pioneer Woman

Whole Wheat Buttermilk Pancakes

I know, I'm on some sort of a pancake kick. I'm ok with that. Aren't you? Who doesn't love pancakes? Seriously.

I found this recipe in my trusty Betty Crocker Cookbook. I figured the recipe "as is" wouldn't be nearly as good as Joy's Whole Wheat Banana Walnut Pancakes, so I changed a few things here and there. This recipe is my edited version.

Makes 5- 5" pancakes (thick!)

Ingredients

1 egg

1 cup ap or whole wheat flour

1 tsp baking powder

1/2 tsp salt

1 Tbsp sugar

2 Tbsp vegetable oil

3/4 cup buttermilk*

*buttermilk can be made by adding just under 1Tbsp vinegar or lemon juice to the milk.

In medium bowl, beat the egg until fluffy. Beat in remaining ingredients just until combined. Batter may be lumpy. Don't over mix. Heat griddle over medium heat. It is ready when you drip water on it and the droplets jump around and sizzle. Pour batter onto a hot griddle using 1/4 cup or a small ladle. Flip when bubbles form and pop. Enjoy with syrup or a topping of your choice!

Whole Wheat Oat Pancakes

I combined two recipes from my Taste of Home recipe card catalog to come up with these filling, nutritious, and de-double-licious pancakes. Fast and easy. These are a must.

Ingredients

1 cup oats

1 cup flour (ap or whole wheat)

2 Tbsp sugar

2 tsp baking powder

1 tsp salt

1/2 tsp cinnamon

2 eggs, lightly beaten

1-1/2 cups milk

1/4 cup vegetable oil

1/2 tsp vanilla

Combine oats, flour, sugar, baking powder, salt, and cinnamon in the mixing bowl. Make a well in the center. Combine egg, milk, oil, and vanilla. Pour into the well and stir until just moistened. Pour batter by the 1/4 cupfuls (I use a small ladle) onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

6 servings (2 pancakes each)

Whole Wheat Banana Walnut Pancakes

Oh. My. Gosh. These are seriously the best and most fluffy pancakes I have ever had the privilege of eating. It's everything you want out of a pancake you might order in a restaurant only better and healthier and homemade! Kevin's not a huge fan of nuts in his food, and though I loved the addition of walnuts, they could easily be omitted.

Fluffy.

Hearty.

Healthy.

Banana-y.

Deee-licious.

And did I mention FLUFFY?!

Thank you, Joy the Baker, for sharing your love of pancakes with me! I followed the recipe almost exactly--aside from adding the entire egg instead of separating and beating the white (imagine how much fluffier that would make these guys!) and adding in a sprinkle of cinnamon and using skim milk and halving the recipe.

The entire recipe yields approximately 12-4inch pancakes.

Ingredients

1 1/4 cup whole wheat flour

1/3 cup cornmeal

1 Tablespoon sugar

2 teaspoons baking powder

1 teaspoon salt

2 large eggs, separated

1/4 cup vegetable oil, plus additional for brushing the skillet

1 1/2 cup whole milk, plus additional if needed

1 ripe banana, diced or mashed

1/4 cup walnuts, chopped

Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl Whisk together yolks, oil and 1 1/2 cups milk in another bowl and add to the flour mixture, whisking until smooth. Let batter stand for 5 minutes to allow flour to absorb liquid (batter will thicken).

If batter is too thick to fall easily from a spoon, stir in 1 to 2 tablespoons additional milk.

Fold in banana and walnuts.

Beat egg whites in a large bowl with an electric mixer at moderately high speed until they just hold stiff peaks. With a whisk, gently but thoroughly fold into batter.

Brush a griddle or 12-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake into a hot skillet, spreading it if necessary to form 3- 3 1/2 inch rounds. Cook pancakes until bubbles appear on surface, edges are set and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through. Lower heat if pancakes brown too quickly and insides aren’t set. Transfer pancakes to plate and serve with Vanilla- Brown Sugar Syrup (recipe below--delicious!) or regular maple syrup. Brush griddle with more oil between batches.

Vanilla-Brown Sugar Syrup

1 1/2 cups packed dark brown sugar

1 1/2 cups water

3 Tablespoon unsalted butter

1/8 teaspoon salt

1 Tablespoon fresh lemon juice

1/2 teaspoon vanilla extract

Combine brown sugar, water, butter, and salt in a 2-quart heavy saucepan and bring to a oil, stirring until sugar is dissolved. Boil until syrupy and reduced to about 1 1/2 cups, about 12-15 minutes. Remove from heat and stir in lemon juice and vanilla, then let cool to warm or room temperature.

Pumpkin Pancakes

When I saw Annie post this recipe yesterday (and realized they were originally posted by Joy the Baker, another favorite of mine) I really wanted to try them. I love pancakes and with a recent change in my diet (that is, I'm not going to be gluten free for the time being. It doesn't seem to be the problem so we're experimenting with other possibilities.), I couldn't wait! Kevin didn't seem too thrilled with the idea of pumpkin pancakes, but I showed him Annie's picture and we decided to have them for breakfast this morning.

They were not only easy to make (with ingredients most people keep on hand), but they are absolutely delicious. Not too heavy (as I thought they might be) and not too "pumpkin-y." It's just the right amount of spice and all the ingredients minus a teeny tiny bit of oil is perfectly healthy!

I cut the recipe in half and used whole wheat flour in place of the ap flour to boost nutrition.

Pumpkin Spice Pancakes

Ingredients:

1¼ cups all-purpose flour or whole wheat flour

2 tbsp. brown sugar

2 tsp. baking powder

¼ tsp. salt

¾ tsp. ground cinnamon

¼ tsp. ground nutmeg

Dash of ground ginger

Dash of ground cloves

1 cup milk

½ cup pumpkin puree

1 large egg

2 tbsp. vegetable oil or melted butter

In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps - that is okay.)

Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

[flourless] Oatmeal Pancakes

After church, Kevin and I headed home to fulfill my craving for the Oatmeal Pancakes I whipped up for the first time yesterday. I found this recipe online and have made many alterations. The results are absolutely delicious in my opinion--flavorful, nutritious, and very filling! I hope you enjoy!

Note: this recipe serves only 1 person, but I have found that it doubles nicely.

Flourless Oatmeal Pancakes

Serves: 1 (3--3.5 inch pancakes)

1/2 cup old-fashioned oats

2 egg whites or 1 whole egg

grated apple (~ 1/3 of a medium apple)

milk (~ 1/4 cup--until desired consistency is achieved--but keeping the batter thick)

cinnamon (~1/2 tsp-- to taste)

vanilla, (~1/2 tsp--to taste)

Using a blender or food processor, grind down half of the oats to a powdery state, leaving the other half of the oats whole. Transfer to a mixing bowl and add egg, apple, cinnamon, and vanilla. Mix well. Add splashes of milk until a thick batter results.

Cook on a stove top griddle over medium heat until each side is a deep golden brown (and cooked through).