Daily Recipe: Oatmeal Pancakes

It’s Thursday. Which means it’s almost the weekend. Which means now’s a good time as any to start planning your weekend breakfast/brunch menu.

This recipe comes from the queen of food blogging, Smitten Kitchen. Slightly unique from your everyday pancake, these use oat flour and cooked oatmeal as well as all-purpose flour. The oats will add some texture and a nutty flavor to the breakfast favorite.

You can easily make the oat flour in your food processor using rolled oats. 1 cup of rolled oats will yield about 3/4 cup of oat flour.

Weekend mornings are for taking your time. Slowly waking up, enjoying your cup of coffee or tea and spending quality time in your kitchen. And nothing says breakfast like pancakes.

Start planning your weekend meals and before you know it, Friday evening will be here.

Happy eating!

Oatmeal Pancakes

From Smitten Kitchen

Makes about 18 pancakes (good for leftovers, or halve the recipe)

• 3/4 cup oat flour ($.90 for 1 cup of oats)
• 1 cup all-purpose flour ($.50 for 1 cup)
• 2 tbsp sugar ($.15 for 2 tbsp)
• 2 tsp baking powder
• 3/4 tsp salt
• 3 tbsp unsalted butter ($.62 for 3 tbsp butter)
• 1.25 cups whole milk ($.71 for 1.25 cups)
• 1 cup cooked oatmeal ($.90 for 1 cup of oats)
• 1 tbsp honey ($.11 for 1 tbsp)
• 2 large eggs ($1.00 for eggs)

Approximate total for in.gredients: $4.89

First things first, cook the oatmeal. Combine 2 cups of water (or milk), with 1 cup oatmeal. Bring the liquid to boil and then reduce heat and let oats simmer for 5-7 minutes, until completely cooked. Set aside.

Whisk the dry ingredients together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for these pancakes; the batter should be slightly thick with a holey surface.

Heat a cast iron pan or griddle over medium high heat until water sizzles when splashed onto the pan. Lower to medium0low. Rub the pan with butter; Working quickly, dollop 1/4 cup mounds of batter onto the pan, two at a time. Once bubbles have formed on the top side of the pancake, flip it and cook until the bottom is dark golden-brown, about five minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.

Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven. As you can tell from the picture, they’re delicious served with peanut butter and syrup, with a side of grapefruit.

Daily Recipe: Whole Wheat Zucchini Pancakes

It’s squash season. And with the glory that is fall, we’re stocked with acorn, patty pan and zucchini squash.

The wonderful thing about zucchini is that it can be thrown into a bread, muffin, stir-fry or even a pancake. Yep, you heard us. Zucchini pancakes. We like the idea of a unique take on a traditional breakfast while using the zucchini to it’s greatest potential.

We bet that these will even pass the kid test.

Happy eating!

Whole Wheat Zucchini Pancakes

From Chocolate and Carrots

Serves 4-5

1.5 cups whole wheat flour ($1.08 for 1.5 cups)

1 tbsp sugar ($.10 for 1 tbsp)

1 tsp baking powder

1/2 tsp baking soda

1 tbsp ground cinnamon ($.37 for 1 tbsp)

2 egg whites ($1.00 for two eggs)

1 cup almond milk ($.30 for one cup)

1 tsp vanilla extract ($.10 for 1 tsp)

1 lbs zucchini ($2.75 for one pound)

Approximate total for in.gredients: $6.00

Approximate total for a family of four: $1.50

First, shred the zucchini and wrap in a kitchen towel or cheese cloth and wring out to remove excess moisture. Set aside.

In a large bowl, mix together the flour, sugar, baking powder, baking soda and cinnamon. In another bowl, whisk together the egg whites, milk and vanilla extract. Pour the wet ingredients and zucchini into the dry ingredients and mix until combined.

Grease a cast iron skillet, frying pan or griddle, and warm on medium heat.

Scoop by the 1/4 cup onto the greased pan and flip when the start of the pancake starts to bubble. You can check by taking a peek to see if the pancake is a nice golden brown. Flip it, and cook the other side evenly.

Serve hot and with your favorite toppings. Peanut butter is a good choice (zucchini and peanut butter for breakfast? Sure!) as is honey and maple syrup.

Recipe: Spinach Pancakes!

We’re always on the look out for cool recipes. This one caught our eye because…well, they’re green pancakes! Spabettie tells readers how to make Spinach Pancakes with just four ingredients: spinach leaves, chia, water, and rice flour. Try ’em for breakfast with eggs, or with lunch with hummus or a garlic spread! Recipe here.

(images: Spabettie)