These pancakes were adapted from a food blogger I found on Kitch’n. My husband loves oatmeal. I have switched to only eating whole wheat. So these pancakes caught my eye as a perfect match, if I just switched it to whole wheat flour. It uses cooked old fashioned oats, so its a great way to use left over oatmeal from the day before (just loosen it with hot water). You can also just cook some fresh in the microwave, which is what I did. I also made extra in case I wanted to make more pancakes mid week. My husband and daughter used a pecan praline maple syrup while I used a sugar-free plain. Both were delicious. But I do think a little nut flavor/garnish on top or in the syrup would compliment the cardamom perfectly.
Ingredients:
1 cup whole wheat flour
2 (well rounded) tsp. baking powder
2 Tbsp. sugar
1/2 tsp. cardamom
1/8 tsp. nutmeg
1/2 tsp. salt
1 1/2 cups milk
1 egg
1 cup of the following cooked oatmeal:
Cooked Oatmeal:
1 cup rolled oats
1 3/4 cup water
dash of salt
1 tsp. vanilla
1 Tbsp. honey
(Mix ingredients in a microwave safe bowl. Microwave on high for 5 minutes. Makes more than you need, reserve the rest for more pancakes later.)
butter and nonstick cooking spray
Directions:
In a large bowl, measure your dry ingredients. With a fork or whisk, add the wet and the oatmeal. Mix until well combined.
Heat a griddle for 5 minutes on high. Sprinkle water on the top. When the droplets dance, the griddle is ready. Lower the temp down to a low-medium, spray the pan with cooking spray. This will cool down your griddle a little. SO give it a few minutes to heat back up again. With a 1/2 cup, pour batter in pools on the pan.
The key to good pancakes is to WAIT and correct your burners as you go. The batter will bubble, then bubbles will pop and dissipate and the edges will become dry. Don’t mess with the pancakes until then. Use a spatula to lift the edges and check for a golden color on the bottom. (if you have a really brown bottom but still have a lot of wet bubbles topside, your temp is too high.) When topside edges are dry, flip. Cook for a couple more minutes on the other side. Spread a dollop of butter on the top while the bottoms cook. Keep warm until the rest are made. Serve with some toasted pecans and maple syrup.
- Sugar-Free, Low-Carb, Olive Oil Chocolate Hazelnut Tart - February 18, 2023
- Easy Slow Cooker French Onion Soup - November 28, 2022
- Recipe: Chicken Vindaloo with Whole Foods Vindaloo Curry Powder - January 22, 2022
