I’m not a big breakfast person. I’m good with a bowl of cereal, toast, or a shake. I’d much rather have the real breakfast foods, for dinner. Ya know, pancakes, waffles, french toast…that kind of stuff. Probably because I actually really like it and eat way too much, and end up feeling stuffed, slow and lethargic afterward. That’s just an awful way to start the day, right? I much rather prefer to feel that way after dinner…just before bed. I know, I’ve got it all backwards. I should probably work on that….someday.
Anyways, I made these pancakes for dinner the other night. The oats give them a nutty flavor and a hearty texture. They were great served with just a drizzle of syrup or honey. They have a naturally sweet flavor from the cinnamon, so you don’t need much.
After dinner, I thought, “I could eat one of these for breakfast and feel great!” So I saved some of the batter and whipped up some more pancakes for breakfast the next day. I enjoyed one for breakfast and felt great afterwards. So I guess it really just comes down to self control. Crap.
Cinnamon-Oat Pancakes
Ingredients
2 cups all-purpose flour (spooned and leveled) I used 2 cups. whole wheat flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil, plus more for skillet I used PAM cooking spray on a griddle
Directions
In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.
by Martha Stewart
Makes 20
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