Fall Into Pancakes
Check out my post from Naked Apartments:
Ah, Fall…my favorite season of all! Nothing beats a crisp, cool, sunny day. And the fashion? Love! But my favorite part of Fall are those quiet, weekend mornings when I stay in bed just a little bit longer (No bright summer sun beckoning me to come outside!) to My husband and I love whipping up a hearty breakfast on these mornings, and it’s become a ritual for us. One of our favorite, and easiest, things to make are pancakes. The recipe below will guarantee nutritious, heart-healthy, fiber-filled, and delicous pancakes to enjoy.
Keep in mind they’re not going to be the super fluffy ones you get at your local diner, but they also don’t have the butter, refined carbohydrates, and calories that usually accompany pancakes. Store the batter for a few days and enjoy them throughout the week for a quick breakfast. Experiment with your favorite toppings like nuts and berries and you’re good to go. Just take it easy on the maple syrup!
Just for the record, I have some batter in my fridge right now. Matt added some canned pumpkin and it is DIVINE!
Oatmeal Pancakes or Waffles (From Institute for Integrative Nutrition www.integrativenutrition.com
Prep time: 10 minutes
Cooking Time: 10-20 minutes
Yields: 2 servings
2 cups rolled oats
2 cups water
2 Tbsp maple syrup
¼ tsp sea salt
1 tsp vanilla extract
2 tsp oil
- 1. Please all ingredients, except oil, in blender and blend out until smooth
- 2. Let stand few minutes until batter thickens
- 3. If batter is too thick to pour easily, add some water
- 4. Heat oil in frying pan or skillet
- 5. Pour batter, by ¼- ½ cup, into pan and cook for 2-3 minutes on each side
For waffles: pour into a heated waffle iron and cook for 10 minutes