Tag Archives: pancakes and waffles

Cheater Banana Oatmeal Pancakes for One

My boyfriend used to live in Seattle. I used to have to fly six hours across the country to see him. It sucked.

Thankfully, that’s not the case anymore. But while he was there, I would often cook breakfast for us–it is my specialty, after all. While he liked my banana oatmeal just fine, he (for some strange reason) wanted me to switch it up occasionally. (I know, I don’t understand that, either.)

I have found that–in terms of breakfast–pancakes are a great common ground for vegans and omnivores. They are easy to veganize, and often in a way that the omnivore can’t tell, as long as you are not simultaneously healthifying them. (more…)


Oatmeal Packet Pancakes [Guest Post]

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.    

oatmeal-packet-pancakes-3

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.   (more…)


Matcha Oatcakes with Maple Persimmon Compote

I haven’t made oatcakes in a while. Do you know why I don’t like posting oatcake recipes? Because I can never get good pictures of them. That’s literally the reason. Porridge and pancakes are equally fickle to photograph, but I think I’ve figured out how to take a good shot of oatmeal. I can’t seem to get a good picture of oatcakes (the exception is the Chai Oatcakes, which I explicitly credit luck and luck alone).

matcha-oatcakes-with-persimmon-compote-2

But I must make them anyway! Making pancakes from oats is a fun way to switch up your routine if you tend to stick with oatmeal every day. My goal is to satisfy your pancake craving in a nutritious way. As someone with very fussy IBS, I had a hard time eating and enjoying pancakes in the past, and oatmeal pancakes have really helped me out in that regard. (more…)


Lemon Blueberry Oatcakes

First, thanks to everyone for your outpouring of support on Monday’s post. I decided back in November (three months into the school year) that it would be my last year teaching, and let me tell you, those next seven months were the longest of my life. That last day of school made me cry the happiest of tears.

So…pancakes, anyone?

Lemon Blueberry Oatcakes

These were super….but I’ve decided that I simply don’t like pancakes that much. 😛 Even the healthier oatmeal version gives me a bit of a stomach ache and just doesn’t soothe my soul the way a bowl of stovetop oats do. I may still post an oatcake recipe every now and then, but probably like once a year. haha.
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Chai Oatcakes for One

Let me preface by acknowledging that “chai” is Indian for “tea” (or something like that). So when we Americans order a chai tea, we are ordering a “tea tea.” And when we post recipes for “chai oatcakes,” we are simply saying “tea oatcakes.” What we Americans consider “chai” is officially named “Masala chai.”

AKA don’t bother telling me that the name of these oatcakes are nonsensical. I’m just speaking American. [insert American flag and peace sign emojis here]

Chai Oatcakes by The Oatmeal Artist

Okay, now for the more important info: these oatcakes are wonderful. It is incredible how well zucchini fluffs up oatcakes. Look at the top one in the picture! So thick and fluffy!

I’m usually pretty so-so about my chai recipes, but this one is my favorite. The punch of the chai spices were perfect for these oatcakes, and a drizzle of maple syrup on top was all it needed to taste like a million dollars. (What a stupid simile. I bet a million dollars taste pretty dirty and bland.)

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PB2 Oatcakes + 3 Easy PB2 Hacks

The affection I have for PB2 is real. I feel like I owe it something.

For many years, my life was a cycle of toomuchpeanutbutterinonesitting –> stomachachefordays –> that’sitI’mquittingpeanutbutterforever –> omgImissitsomuch –> Icanhavejustalittlebit –> nopeIwannaeatthewholejar –> repeat.

PB2 Oatcakes by The Oatmeal Artist #vegan

I tried many tricks to overcome this addiction. I would make CCK’s banana butter, or Happy Herbivore’s nutty spread, or Oh She Glows’ ABU (made with peanut butter),  but ultimately, all of those tricks required me to buy peanut butter. None of the recipes require you to use a full jar of peanut butter at once, which meant I would have a half a jar of undiluted peanut butter calling my name.

The thing about PB2 is that the fat is taken out. Most people would say–and I would agree–that it is flawed thinking that PB2 is “healthier” because the fat is taken out. However, the fat in peanut butter is what makes it so good. So addicting. So easy to enjoy by the spoonful (after spoonful after spoonful after spoonful) until the jar is empty and you feel sick. The high concentration of fat caught me in The Pleasure Trap, and I couldn’t escape it. I had daily stomach aches from my inability to put down the spoon. Although I make light of my peanut butter addiction on this blog, in reality it brought me much grief and pain on a daily basis.

PB2 Oatcakes by The Oatmeal Artist

Not only does PB2 allow me to enjoy peanut butter flavor without igniting my pleasure-seeking desires, but I have to actually make it each time I want it. When I put PB2 in my oatmeal, I have to physically mix up a serving of it. I can’t just go back for another spoonful. I have to make more. It’s not that hard, and I’ve done it before, but there’s a huge difference between opening up the jar for another (and another, and another, and another, and another) spoonful of peanut butter, and stirring up one more serving of PB2 and realizing you don’t actually want/need any more than that.

Because I’m sure people will comment on it, I want to clarify that removing peanut butter from my diet required me to add fat and calories to other parts of my day. Although my peanut butter has been replaced with PB2, I still top my oatmeal with tons of nuts (now more than I used to). I still eat a ton of avocado. Et cetera.

Please do not use PB2 as a low-fat or low-calorie substitute if you have a healthy relationship with peanut butter. I didn’t; that’s why I needed a change. Eating food in its natural form is always the best option. (But I recommend trying PB2 either way since you can use it for cool tricks like on popcorn or in place of flour when baking.)

As a full-fledged PB2 lover, here are three hacks I’ve learned:

  1. Add extra liquid to make a PB2 sauce. It’s perfect for pancakes. Sometimes I even mix in maple syrup for a PB2 version of my Maple-Nut Sauce.
  2. Add a drop of almond extract for “AB2.” While we wait for the almond version of PB2, this is the best we can do. Is it a spot-on replica of almond butter? Obviously not. However, since I can’t be trusted with a jar of almond butter (Exhibit A), I found this pretty darn satisfying. Note that I said a drop. It does not take much.
  3. Mix in coconut butter. I found out–after purchasing a jar–that I do not enjoy store-bought coconut butter. It’s very greasy and unpleasant–more like oil instead of butter. Thus, I keep my jar of coconut butter in the fridge, where it hardens. When I make my PB2, I scrape out about a 1/8 tsp of coconut butter and mix it into my PB2. The result is fabulous–not only do you get a bit of the fat back, but you get some lovely coconut flavor, too. 🙂

PB2 Oatcakes - The Oatmeal Artist

Anyway. THESE PANCAKES. 🙂

PB2 Oatcakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: serves 1

What you'll need:

  • 1/4 cup milk of choice
  • 1/4 tsp apple cider vinegar, or lemon juice
  • 1/2 cup rolled or quick oats (I use Country Choice Organic)
  • 1/4 cup PB2
  • 1/2 cup's worth of zucchini, preferably peeled
  • 2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • rounded 1/2 tsp baking powder
  • pinch of salt

How to make it:

  1. Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
  2. Put all pancake ingredients (including milk-vinegar mixture) in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint. 🙂
  3. Heat a griddle pan over medium low heat.
  4. 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 small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup, but I find that too big still.
  5. When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
  6. Serve with syrup (I recommend fruity syrups) or fresh fruit. I used strawberry syrup and pomegranate arils.
http://www.theoatmealartist.com/pb2-oatcakes-3-easy-pb2-hacks/


Blueberry Oatcakes

Now that I know that zucchini is the trick to making neutral-flavored oatcakes, THERE ARE SO MANY POSSIBILITIES! First up on my list: blueberry pancakes.

Blueberry Oatcakes by The Oatmeal Artist #vegan

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Banana PB and J Oatcakes

File this one under “things I should have made two years ago.”

Banana PB &J Oatcakes by The Oatmeal Artist

I knew I wanted to make oatcakes for my last recipe of 2014, but I wasn’t sure which one. I have plenty of ideas for oatcake recipes, but none of them could be made at my parents’ house (missing some ingredients). Plus, I wanted banana. And peanut butter.

I actually had to go back and check my recipe list to make sure that I had never made this before. Seriously, how did I not make this earlier?

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Boston Cream Pie Oatcakes for One

I went through most of my life not understanding what Boston Cream Pie actually was. See, my mother became “locally famous” (aka fawned over by elderly ladies at church) for her Boston Cream Pie recipe. Growing up, my sister and I would request it whenever possible.

It wasn’t until I started caring about food and watching Food Network that I realized her recipe was…well…a loose interpretation. I think it would be better named “Boston Cream Pudding Pie.”  It was an actual pie, with crust on the bottom and triangular sections of crust on top. There was no cake in sight. The middle of the pie was a thick, creamy mixture that was firm and spongey. Thin swirls of chocolate were drizzled over the top.

Boston Cream Pie Oatcakes by The Oatmeal Artist

I loved that pie, but I chose to honor the traditional concept of a Boston Cream Pie with these oatcakes. The oatcakes replace the cake layer, and coconut whipped cream (or, if you choose, nondairy yogurt) replaces the creamy center. I used a chocolate PB2 sauce to replace the chocolate ganache.

Boston Cream Pie Oatcakes by Oatmeal Artist

You can make the coconut whipped cream firmer by using a recipe with powdered sugar. However, this is breakfast, and I’m pretty rigid about that kind of thing. 😛

Boston Cream Pie Oatcakes for One

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: serves 1

What you'll need:

    For the oatcakes
  • 1/4 cup milk of choice
  • 1/4 tsp apple cider vinegar, or lemon juice
  • 2/3 cup rolled or quick oats (I use Country Choice Organic)
  • 1/2 cup's worth of zucchini, preferably peeled
  • 2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • rounded 1/2 tsp baking powder
  • pinch of salt
  • For Chocolate PB2 Sauce
  • 2 tbsp PB2*
  • 2 tsp unsweetened cocoa powder
  • 1/2 tsp maple syrup
  • 1/8 tsp coconut butter or oil (optional)
  • For serving
  • coconut whipped cream OR plain or vanilla nondairy yogurt

How to make it:

  1. Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
  2. While waiting, prepare Chocolate PB2 Sauce by whisking it all together in a small bowl. Set aside.
  3. Put all pancake ingredients (including milk-vinegar mixture) in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint. 🙂
  4. Heat a griddle pan over medium low heat.
  5. 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 small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup, but I find that too big still.
  6. When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
  7. To serve, alternate layers of oatcake and coconut whipped cream (or yogurt). At the end, drizzle the Chocolate PB2 Sauce over the top.

Just an FYI:

*You could also use chocolate PB2.

http://www.theoatmealartist.com/boston-cream-pie-oatcakes-for-one/

Boston Cream Pie Oatcakes - The Oatmeal Artist


Pumpkin White Chocolate Macadamia Oatcakes

Because white chocolate chip macadamia nut cookies are the best.

Because pumpkin makes everything better.

pumpkin white chocolate macadamia oatcakes (1)

 Because pancakes make the mornings feel special.

Because pancakes made with oat flour keep the tummy happy.

pumpkin white chocolate macadamia oatcakes (2)

Because vegans deserve pancakes, too.

Because you don’t have to eat dairy to eat white chocolate. 🙂

Pumpkin White Chocolate Macadamia Oatcakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: serves 1

What you'll need:

  • 1/3 cup milk of choice (I used plain almond milk)
  • 1/4 tsp apple cider vinegar, or lemon juice
  • 2/3 cup rolled or quick oats (I use Country Choice Organic)
  • 1/3 cup pumpkin puree
  • 1/2 tsp vanilla extract
  • rounded 1/2 tsp baking powder
  • 1/2 tsp pumpkin pie spice (or cinnamon)
  • pinch of salt
  • optional: 1-2 tsp. maple syrup (I omitted)
  • handful of vegan white chocolate chips
  • handful of chopped macadamia nuts

How to make it:

  1. Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
  2. Put all pancake ingredients (including milk-vinegar mixture) except for the white chocolate chips and macadamia nuts in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint.
  3. Add in the white chocolate chips and macadamia nuts and pulse a couple times, just to incorporate them throughout the batter.
  4. Heat a griddle pan over medium low heat.
  5. 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 small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don’t go any bigger than 1/4 a cup, but I find that too big still.
  6. When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
  7. To serve, add your topping of choice. Maple syrup is fine, but so would a nut (or coconut) butter. If you're lucky enough to own some macadamia nut butter, that would be the obvious choice!
http://www.theoatmealartist.com/pumpkin-white-chocolate-macadamia-oatcakes/