Spiced Oat Pancakes

This morning was a breakfast fail, but I don’t care at all. It was too perfect of a morning to let it be ruined by it. The weather was cold but sunny. I was up by 8am. Roma and I laid in bed for nearly an hour, just relaxing, followed by a cup of blueberry tea while she searched for chased the sun. I was attempting to make some waffles, but I really have yet to make ANY good waffles with my waffle maker [user or machine? I can’t tell]. It’s why I stick to pancakes. I don’t know why I thought this time would be any different, but I had to try. I still ate them in their mushy, mangled glory. The batter was good at least?

Laziness continued [and is continuing] on for the rest of the day. A walk to the dog park. A walk to the grocery store. Dog hair removal. Lots of music. Coconut bread in the oven. Reading. I like it.

So these pancakes I made a few weeks ago that were far superior to the waffles of this morning. These are the pancakes that finally inspired me to buy some maple syrup. The texture is pretty dense and cake, not your light, fluffy stuff. I liked them, though. The cinnamon, nutmeg, and ginger are a flavor combination I can hardly say no to, even as we begin spring. That must explain why I had pumpkin green smoothies last week.

Inspiration: Food.com

Ingredients

  • 1 1/2 cups rolled oats
  • pinch of salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 egg, lightly beaten
  • 1 cup coconut milk
  • 1/2 teaspoon vanilla extract

Preparation

Run the rolled oats in your blender or a food processor to turn it into flour. No need to buy anything special. Pour the flour into a medium sized bowl. Whisk in the remaining dry ingredients.

Measure the milk in a large measuring cup. Whisk in the egg and vanilla until smooth. Pour the milk mixture into the dry ingredients. Stir gently until combined.

Heat a large skillet on medium heat. Spray with oil or 1/2 tablespoon of butter. Pour about a 1/4 cup of the batter into the pan. Let it sit and sizzle until bubbles form across the body of the pancake and the edges dry out. Flip. Continue until the sizzling has mostly stopped.

Keep warm in an oven or eat as they come off the pan. Drizzle with syrup and a sprinkle of coarse sugar.



5 thoughts on “Spiced Oat Pancakes”

  • I will never understand how people make waffles. I can’t even use those industrial ones that come with their own, specific batter at buffets/continental breakfasts. Yup, I second the “thank goodness batter is delicious.” My pancakes are never too pretty either (but I know that’s because I always try flipping them too soon), but the gooey piles of mess are just as good (maybe better?) than the photogenic cooked options.

    • My dad is a waffle master. I clearly missed that gene.

      I almost always flip my pancakes too early. I never have a nice browned exterior. The few times I tried to let them sit longer, I got distracted and pretty much “forgot” about them. Talk about crispy. I’ll gladly err to the side of undercooked.

      • As with cookies, undercooked pancakes are always preferable. That may be my problem too–If I don’t flip early, I tend to get bored, wander away, and come back to inedibly overcooked food.

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