What is it about oatmeal that makes my digestive system run so well? I understand the nutrition aspect and all (hurray soluble fiber!), but this marvelous ingredient still astounds me. Pancakes make me sick for the rest of the day. Cereal (even the “healthy” ones) makes me puffy and weird. Even whole wheat muffins or waffles or pancakes leave me ill.
But swap the flour with oats? Problem solved.
These oatcake recipes actually let me enjoy pancakes again. Plus, they’re way more flavorful than anything Bisquick could make.
These oatcakes, for example, use one of my favorite flavor combinations (behind peanut butter and chocolate, of course): peach and blueberry. These pancakes remind me of peach and blueberry cobbler, packed into little stackable discs.
Of course, you can make your pancakes bigger. The silver dollar pancakes just amuse me. 🙂
What you'll need:
- 1/3 cup milk of choice
- 1/2 tsp vanilla extract
- 2/3 cup rolled or quick oats (I used Country Choice Organic)
- 1/4 tsp cinnamon
- 1/2 tsp baking powder
- pinch of salt
- 1 yellow peach, pit removed (peeling is optional)
- handful of fresh blueberries
How to make it:
- Put all ingredients except blueberries in a blender and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint. 🙂 Gently stir or fold in the blueberries.
- Heat a griddle pan over medium low heat.
- When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made silver dollar pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup.
- When bubbles have formed at the top of the pancake, flip over and cook for another minute or two. Repeat until all the batter has been used!
- Top with syrup, fresh fruit, or a homemade berry sauce (like Berry Ginger Sauce, using blueberries instead of raspberries).