Sometimes I crave real “stick to your ribs” food – the kind that makes you feel full without feeling fat. Of course, then I often add butter or honey or sugar on top of that kind of thing, which is tasty but defeats the point. Anyway, this weekend seemed like a pancake weekend, but we were dangerously low on flour. I ended up chucking in some oats to make up for it, and we ended up with these beauties.
Yep, that’s right. Pancakes with oats. Totally not original, but is tasty, dense genius that goes well with yogurt and jam or with the more traditional maple syrup. This serves 3 (or a hungry two). To make more, just double everything.
- 1 ¼ C flour (I like white whole wheat)
- ¾ C oats
- 1 ½ tsp baking powder
- 1tsp each: cinnamon, cloves, nutmeg, allspice
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla
- ¼ tsp almond extract
- 1 T canola oil (could also use 1T melted butter)
- 3T honey
- ½ C milk or soymilk (can add more if needed)
- Mix dry ingredients in a bowl, making sure there are no clumps
- In a smaller bowl, crack the eggs, adding in the extracts, oil, milk and honey, mix well.
- Make a little “well” in the dry ingredients and mix in the wet. Mix just until everything is combined. Overmixing makes these things too chewy (for my taste). If you need a bit more milk, dump some in, but do it in little dollops until you have a good, lumpy consistency.
- Heat a non-stick or cast-iron skillet, and butter it. You want it nice and toasty. Using a half cup measure (or a ladle, or a spoon, or something), dump some batter into the pan. Spread it out so it’s reasonably thin, and then wait for little bubbles to appear before flipping it. Watch the heat and check the underside a few times to be sure you’re not burning it. The panoatcakes will be pretty thick, compared to regular pancakes, perhaps a big ¼ inch.
- Serve hot!
PS – You don’t have to share, but there are few people who can eat more than three of these in a go, so don’t be stingy. 🙂