Cinnamon Oatmeal Pancakes

If you don't know me well enough yet, one thing you will know now is that my most favourite meal of the day is breakfast. I feel that a good breakfast will sustain you throughout the day, and I cannot go about my day without having something to eat! 

I got this recipe from  "Cook This Not That!" by David Zinczenko and Matt Goulding (2010). This is a fantastic book as it can help those who love to eat find alternatives to cook healthier alternatives that are just as tasty or even better (especially for your health!).

On page 26 they featured Oatmeal Pancakes with Cinnamon Apples. Now, I did not completely follow the recipe as I didn't have everything and I like to experiment and replace things with others. I didn't make the apple sauce, but if you are interested in the original recipe, click HERE.

In order to make these pancakes, you will need:

Yield: 8-12 pancakes

• 1 ½ cups buttermilk - if you don't have buttermilk, so you can use milk or any milk alternatives (I used almond milk and milk) and white vinegar (about 1 cup milk : 1 tablespoon vinegar ratio)
• ¾ cup instant rolled oats - if you don't have instant rolled oats (which is better imo), you can ground up the oatmeal in a food processor or soak your oats in the buttermilk mixture for about 10 mins or longer
• ¾ cup whole-wheat flour - I used pastry whole wheat flour from Bulk Barn
• 2 Tbsps milk or milk alternative
• 1 Tbsp melted butter or an alternative - I used Earth Balance
• 1 ½ tsps baking powder 
• ½ tsp baking soda 
• Pinch of cinnamon 
• Pinch of nutmeg 
• Small pinch of salt
• Fruit topping of your choice (I like bananas)
• Sweetener of your choice if needed (honey, maple or agave syrup, etc.)

IMPORTANT: Always remember that when it comes to measuring pastry stuff, be accurate! And make sure you know you're not mixing up baking powder and baking soda!



Combine dry ingredients first, and then slowly combine your buttermilk until you get a somewhat runny (but not too runny!) pancake mixture.

 Put your man to medium to medium-high heat. Once the pan is hot, add your preferred base (butter, oil, cooking spray, etc.). I personally love to use my Earth Balance Spread :).  Scoop however much of pancake batter you like and scoop it into the pan, and it should make a circular shape (like a pancake!). Make as many as your pan fits. When you see lots of bubbles forming, that's your cue to flip the pancake!  

  NOTE* I think you should wait for more bubbles than this picture, so wait until you see more bubbles forming in the middle of the pancake!

 Flip, BOOM! Golden brown! Cook for about 2 more minutes and your first batch of pancakes should be done! Make the rest of the batter. I think this recipe should yield about 8-12 pancakes depending on size.

Instead of the apple sauce, I just sliced up some bananas and put a syrup of my choice. In this case I used agave syrup. You can use honey or maple syrup, it's better for you than the conventional pancake syrup! Taste wise? YUM! I really like it and I would definitely make it again! It's kinda cool how no eggs are used in this recipe. So this recipe, with substitutions can be made vegan for those lovely vegan people out there :)! This recipe is super easy to follow.

If you have extra pancakes, throw them in the freezer and and then just pop them in a toaster for a quick yet healthy and satisfying breakfast. I use parchment paper to separate each pancake and put them in a clear plastic bag (I just reused the bags you put vegetables in when you buy them from the supermarket).

I hope you give this recipe a try!