Happy 4th of July, everyone!!
What is the best way to honor your country? EAT PANCAKES!
I figured since I did so well preparing the Swanky Dietician’s chickpea & spice sauce, I would go ahead and try another recipe that I read on a blog. This time I decided to recreate Julie’s Oatmeal Cookie Pancakes from Peanut Butter Fingers. Of course I was drawn to the oatmeal in the name of the pancakes, and I figured if mine turned out to be half as delicious, and cute as Julie, Dear Hubby and I were in for a bangin’ breakfast.
Here is Julie’s recipe, and I followed it with a few alterations:
- 1 c. old fashioned oats
- 1/3 c. whole wheat flour
- 2 tbsp. brown sugar
- 1 tbsp. chia seeds
- 1 tbsp. flax seeds – I ground mine into flax seed powder
- 1/2 tbsp. baking soda – I omitted this, only because this version is her updated recipe, and I followed the original
- 2 tbsp. melted butter
- 1 c. milk – Almond Breeze, vanilla
Mix everything together before cooking the pancakes on a hot griddle (sprayed with cooking spray) until they are brown.
*I mentioned above that I used ground flax seeds in the recipe. Here are the flax seeds, and using an ordinary coffee grinder takes care of creating the perfect consistency.
Because we didn’t have syrup in the house, a rookie mistake before promising pancakes for breakfast, I decided to go patriotic and create a red, strawberry & blueberry puree with 1 Tbsn. of honey for sweetness.
Confession: This plate took 7 pancake flipping attempts to make two that made me feel confident enough to post online.
Truth: These pancakes were delicious!
Thanks, Julie for this wonderful recipe and breakfast inspiration.