Oatmeal Pancakes

These pancakes are basic, but they’ve instantly become a breakfast staple for me. This recipe makes the perfect single serving size of good, filling oatmeal pancakes and there is plenty of room for customization by adding chocolate chips or other morsels to the batter or trying out different toppings.

Oatmeal Pancakes (taken from Chocolate Covered Katie)

Makes 4 silver dollar sized pancakes

  • 1/6 cup white whole wheat flour
  • 1/6 cup oats
  • 1/4 tsp vanilla extract and 3 drops almond extract
  • sugar or sweetener (optional, I added 1/2 tsp)
  • a bit over 1/16 tsp salt
  • egg replacer for about 1/4 of an egg (I used a little over 1 tsp ground flax, mixed with 2 tsp water)
  • ¼ tsp baking powder
  • 1/4 cup water or non-dairy milk

Combine all of the dry ingredients. Add the wet ingredients. Grease a skillet with non-stick spray and turn stove to medium heat. pancakes. Scoop about two tablespoons worth of batter for each pancake; flip when bottoms are light brown and remove from heat when browned on both sides and cooked through.

I topped mine with some pumpkin peanut butter and they were absolutely delicious.

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Brownie Batter Pancakes

You know how when you’re a kid you think adults must eat dessert for every meal because they can? Well judging by my breakfast this morning, that’s not too far from the truth. These pancakes are so seriously chocolatey it is kind of like eating brownies for breakfast (no complaints here). Even though you may feel like you’re eating dessert, these pancakes are low-calorie (about 150 per batch), low-fat, and vegan.

Brownie Batter Pancakes (taken from Chocolate Covered Katie and altered slightly)

Serves one (6-8 silver dollar sized pancakes)

  • 1/4 cup whole wheat flour
  • 1/4 tsp baking powder
  • 1 tbsp unsweetened cocoa powder (or dutch cocoa)
  • 1 tbsp + 1 tsp sugar or sucralose sweetener (you can use less if you’re planning to top with syrup/sugar and don’t want the actual pancakes to taste sweet)
  • pinch of salt (optional)
  • 1 1/2 tbsp unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 5 tbsp nondairy milk of your choice

Mix dry ingredients well, then add wet. Spray a griddle with non-stick spray and turn to low-medium heat. Make pancakes!

Ricotta Pancakes

Christmas breakfast part-two featured ricotta pancakes. We smothered them in some quality Vermont maple syrup, but I think they’d be even better with some fruit topping.  Either way, these pancakes are cheesy, slightly sweet, easy to whip up and definitely a crowd pleaser.

Ricotta Pancakes (taken from Vegetarian Times and altered slightly)

  • 16 oz part-skim ricotta cheese
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 6 tbsp whole wheat flour
  • 2 tbsp melted and cooled Country Crock Light butter spread

Combine ingredients together in a medium-sized bowl to create batter. Preheat a large skillet or griddle to low-medium heat and spray with non-stick spray.

Spoon about 2 tablespoons of batter onto griddle for each pancake. (You can add more to make larger pancakes, but I found that it was much easier to flip these pancakes if they were a smaller size because the ricotta doesn’t firm up as quickly as regular pancake batter). Watch pancakes carefully to ensure that the bottoms do not brown too quickly or burn. Turn pancakes over when surface has several bubbles and appears firm enough to flip. Cook for several seconds more and remove from heat. Repeat until all the batter is used.