I love breakfast. I mean when else can you eat sweets for your main course?? The only thing is, I rarely eat breakfast in the morning. I know. I know. Breakfast is the most important meal of the day. It jump starts you metabolism. Yeah. Yeah. I agree. And I try to get a little something for breakfast most days whether a banana or yogurt or bowl of cereal, but rarely do I make a full hot and hardy breakfast in the morning. Usually when I make traditional hardy breakfast foods (pancakes, omelets, bacon and eggs, etc) is for dinner or a late lunch. But really who doesn’t love breakfast for dinner… it’s quick, easy, and filling.
These pancakes prove that you can have a hot breakfast, well… for breakfast. These come together before you have time to even say breakfast. If you have never had oatmeal in your pancakes, it does change the texture of the pancake, more dense and slightly chewy. But with syrup, strawberries and whip cream, I gobbled these up.
Prep Time: 5 minutes Cook Time: 10 minutes Serves 2-3
1/4 cup all-purpose flour
1 cup quick-cooking oats
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 teaspoon vanilla
1 cup nonfat buttermilk
2 tablespoons butter, melted
1 large egg
Combine the first 7 ingredients in a medium bowl, stirring with a whisk.
Combine vanilla, buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.
Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.
adapted from Cooking Light September 2010