In case you missed it, I am taking a mini-break to get my life together. Major love to Christina (and Kelsey) for volunteering to share some recipes with everyone this week.
❤️ ? ? ?
Hello again! For those of you who don’t ‘know’ me (at least virtually), my name is Christina and I was the Oatmeal Enthusiast in May and December 2015. Lauren’s blog has brought me so much joy and inspiration that when I saw she would be taking a break, I wanted to pay it forward with guest recipes.
Like many of you, my first experience with oatmeal was with the Quaker Instant Oatmeal packets. After I started making my own oatmeal, I gradually – but not entirely – stopped buying those packets. Whenever I see a new and interesting flavor, I can’t help but buy a box.
Lauren’s post in August 2015 about hacking an instant oatmeal packet proved a revelation for me. I’d never thought of adding my own ingredients to a packet of instant oatmeal. I had a stash of old packets to use, and now had lots of ideas for what to do with them. Around the same time, I joined Pinterest and started looking up recipes that used instant oatmeal packets.
I discovered several different recipes for oatmeal packet pancakes. After some experimentation, I came up with one that I liked best. Unfortunately, this recipe is not vegan, but you could try using a flax or chia egg. The recipe is customizable, so use whatever flavor oatmeal you have on hand with the extract and spice(s) to complement it.
I love the thick, fluffy texture of these pancakes with the chewy pieces of oats. If you try this recipe, please leave a comment. I’m interested to know what others think!
What you'll need:
- 1 packet instant oatmeal
- 1 egg or 1/4 cup liquid egg substitute (flax egg, chia egg, or a commercial egg replacer)
- 1/2 tsp baking powder
- One half banana, mashed
- Optional: extract of choice, to taste
- Optional: spice(s) of choice, to taste
How to make it:
- Beat egg (or prepare egg substitute and let sit for 5-10 minutes).
- Thoroughly mash half a banana, and stir into egg/egg substitute until well combined.
- Add oatmeal, baking powder, extract, and spice(s), and stir until combined. If the batter seems too dry, add one teaspoon of water at a time until it has the right consistency for you. [Note: I prefer thick pancakes so when I used 1 egg, I added 2 teaspoons of water. When I made the pancakes with 1/4 cup liquid egg whites, I didn’t need any water.]
- Grease a skillet well, and pre-heat over medium. You know when the pan is ready when drops of water sizzle on the surface. Turn the heat down to medium-low or low (depending on your stove), and make pancakes. I find it easier to work with small pancakes, so I got three out of this recipe.
- When pancakes are brown on the bottom and bubbles form on the surface, flip carefully and cook until brown on the other side.
- Serve with your toppings of choice.
Just an FYI:
When I made these with pumpkin spice oatmeal, I added 1/2 tsp vanilla extract and 1/2 tsp cinnamon. Today, I tried it with the lemon ricotta oatmeal from Quaker’s “Bring Your Best Bowl” variety pack. I added 1/4 tsp almond extract to complement the lemon flavor, but didn’t think it needed any spices.