Breakfast Week: Oatmeal and Applesauce Pancakes
I’m not even going to mention that this is the last week of summer. Or that school is about to start. Forget you just read that. I’m just here to chat about breakfast. And, perhaps, you may be looking for a few recipe ideas to start your family’s day. Maybe a breakfast that is fast. Or one that you can make ahead because you need to get to the beach in the morning. Yea, that’s it, the beach.
I’ve been making this recipe I found at Whole Foods all summer. As a family, we love pancakes and eat them all the time. However, when you’re trying to get everyone out the door in the morning, even if you’re using a mix, the whole standing-over-a-pan-and-waiting-to-flip can make you feel like you’re caught on a line at the DMV during lunch hour. These cakes cooks fast, besides being able to throw all the ingredients into a blender. I also like to make them in advance because, when they’re cold, it’s like eating an oatmeal bar. Or try spreading some peanut butter between two and make a fiber and protein-rich sandwich. You can even pop them in a toaster oven for a minute and have them be great too. In other words, these cakers are good on the go.
Oatmeal and Applesauce Pancakes
1 cup rolled oats
1/2 cup applesauce
2 tablespoons maple or agave syrup
1 tablespoon butter
Combine oats, applesauce, egg and syrup in a blender and puree until batter is creamy.
In a large pan over medium heat, throw in a 1/2 tablespoon of butter. Scoop batter into the pan creating five silver dollar size pancakes. Cook on one side until bubbles appear and then flip. Cook on the other side. About two minutes per side. Repeat with remaining butter and batter.
Serve warm with agave or maple syrup.
Gee, guess what part of the process Scarlett wanted to be in charge of? You got it! The blender.
We had this batch of pancakes one morning before we left for the cottage. Gosh, I’m going to miss the beach.
Originally posted August 29, 2011
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