No pictures of the actual pancakes, unfortunately, because these were some good looking cakes. This recipe, which I got from Epicurious and altered, rendered tasty pancakes that filled our apartment with the scent of a warm, cozy, fall breakfast. They’re also one of the few whole wheat recipes that doesn’t taste overtly wheat-y. (You know what I’m talking about… right?)
So, so sleepy and not feeling well, so I’m going to leave it at that, readers. With fall and colder weather, often comes illness, and here we are.
I hope you enjoy these as much as we did! :)
P.S. More enthusiastic posts to come when I feel less crummy!
Cinnamon Oat Pancakes
Makes enough for 4 people
3/4 cup quick-cooking oats
1 1/2 C soymilk
3/4 C whole-wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/8 teaspoon grated nutmeg
1/2 tsp salt
1 large egg, lightly beaten
1 Tbl butter or vegetable oil
1 Tbl packed brown sugar
Soak oats in 3/4 cup milk (soy works well) for 10 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Stir egg, butter, brown sugar, remaining 3/4 cup milk, and oat mixture into dry ingredients until just combined.
Heat a griddle over medium heat until hot and lightly brush with oil. Pour about 1/4 cup batter per pancake onto griddle, and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute a side. But I trust you to gauge that. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.) Serve with maple syrup and a side of fruit.