Having been busy busy busy with finals week, moving to a new apartment, and planning for winter term in addition to the less-than-motivating freezing weather, I've sadly been neglecting my blog, but now that finals are over and all I have to worry about is what fun things to plan for my winter break (can't wait to be home! and warm...) I finally have time to post!
With three final exams and two papers all crammed into a short four day span, these past few days have been some of the most exhausting and stressful I've had in awhile. To help keep me going, I invented a new breakfast treat that has now become one of my favorites! Healthy, filling, warm, and guiltlessly decadent, my oatmeal pancakes are exactly what I needed to make it through finals week, but are so delicious that they've officially earned a permanent place in my breakfast regime. With their creamy, slightly sweet oatmeal banana center and golden-brown crust, these are the perfect meal for any oatmeal lover who wants a tasty, decadent breakfast without having to start off their day with a calorie-bomb.
On a side note, these are also easily adapted for any vegan oatmeal and pancake lovers, just use your favorite dairy free milk and dairy/egg free pancake mix.
Wholesome and Sweet Oatmeal Pancakes
1/4 cup old fashioned oats
1/4 cup your favorite pancake mix (I use Trader Joe's Multigrain Pancake and Baking Mix)
approx. 1/4 cup milk (usually slightly less does the trick)
1/2 tbsp unsweetened applesauce
a dash of cinnamon (optional)
your favorite toppings- berries, maple syrup, peanut butter, jam, chocolate chips... whatever you like!
Preheat a griddle or frying pan over medium heat and lightly grease with cooking spray.
In a small bowl microwave oats with slightly less than 1/2 cup water for approximately 1 minute and 30 seconds, until the water has been absorbed and your oats are nice and creamy.
Add 1/4 of a banana and mash it into the oats. Add applesauce, pancake mix, and milk and combine. Slice the rest of your 1/2 banana into the batter, or save to top your cakes with after they've cooked. If desired, add a dash of cinnamon, and even toss in a few chocolate chips for an extra special treat (with the healthiness of this recipe, you deserve it!).
Pour 1/4 cup batter into griddle, making 3 small cakes. Heat for a couple minutes on first side, until bottom has nicely browned, then flip and do the same. These cakes aren't your typical pancake texture and remain moist and creamy in the middle, so even if they don't seem cooked through since they aren't dry and fluffy, they really are.
Serve with your favorite topping, I use strawberries, banana, and maple syrup. Enjoy warm and straight off the griddle!