Adapted from Happy Herbivore by Lindsay S. Nixon
Yesterday was the first day I spent with both my parents after coming back from California. I decided to celebrate and show my gratitude by surprising them with a special breakfast. What better way to wake up than to a plate of hot pancakes?
Yield: 9-10 pancakes
- ½ cup oats
- 1 ½ cups water, divided
- 1 small banana
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp all-spice or cinnamon
- ¼ cup of nondairy milk (I used regular almond milk but you can use vanilla as well)
- Combine oats and ¾ cups of water in a small saucepan. Bring to a boil, reduce heat to medium and continue cooking, stirring regularly, until you have oatmeal.
- In a blender or mini food processor, blend the banana with remaining ¾ cups of water. Set aside.
- In a mixing bowl, whisk together the flour and baking powder. Add the all-spice or cinnamon.
- Add the banana and water mixture and stir a few times.
- Add the oatmeal and stir again, adding the milk.
- Grease a skillet with cooking spray and heat it over high heat. Reduce the heat slightly (to medium or medium-high) and pour in ¼ cup of the batter. Use the back of the measuring cup to flatten and expand the pancake.
- When the pancake is filled with bubbles, slide a spatula under and flip it over.
- Let it cook another 2 minutes or so, pressing down on the pancake with the spatula a few times.
- Flip over again and cook for 15-30 more seconds.
Comments: These pancakes were really easy and quick to make, a perfect breakfast for the week or weekend. I was able to leave them a bit raw in the middle, the way I usually make my pancakes. You can taste the oatmeal and a hint of banana. They are really quite versatile and you can top them with anything. The book suggests topping them with applesauce, fresh fruit or maple syrup; I’m sure peanut butter would work well too. At home, we also like pancakes with dulce de leche.