Oatmeal Pancakes

There are some morning meals that define the destiny of your day. This stack of oatmeal pancakes was just such a thing. From the first bite, I knew I would be content for the rest of the day. I found this recipe in Deborah Madison's Vegetarian Cooking for Everyone. Who would think that something as simple as an oatmeal pancake could bring such comfort? I think the tanginess of the buttermilk, the texture of the oats, the subtle sweetness of the maple and vanilla, and the lightness of the pancake made it one spectacular dish. And since this was a laid back holiday weekend, I had plenty of time to savor it all. I opted to toss in some fresh blueberries for an extra treat. Normally, I don't keep buttermilk in the house but I just so happened to have it on hand for another recipe. After having these oatmeal pancakes, buttermilk is going on my shopping list every week.

Oatmeal Pancakes
(makes fourteen 4 inch pancakes)

1 1/2 cups rolled oats
2 cups buttermilk
2 eggs
1 teaspoon vanilla
2 tablespoons brown sugar or maple syrup
1/4 cup canola oil
1/2 teaspoon salt
1/2 cup flour
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda

Stir the oats and buttermilk together and let stand for 20 minutes. Beat the eggs with the vanilla, sugar and oil, then stir in to the soaked oats. Combine the dry ingredients and add them to the oat mixture as well. For each pancake, drop 1/4 cup batter onto a heated griddle or skillet, with a little melted butter, and cook over medium heat until the tops are covered with holes. Turn the cakes over and cook the second side. Because of the moisture in this batter, the cakes need to be cooked slowly but turn them only once.

Banana Biscuits

I've recently fallen in love with Julie Hasson's Vegan Diner. There's not a bad recipe in the whole bunch. As I work my way through it, I decided to start with Banana Biscuits. It was so refreshing to realize that I had all the ingredients at my fingertips. Recently I started buying Vanilla Almond Breeze as an alternative to milk for my morning bowl of cereal. I think the Almond Breeze really contributes to the slight sweetness of the biscuit. Banana Biscuits are more dense like a scone. I think extra things could be added if you're feeling creative: walnuts, mini chocolate chips, etc. The warm baked banana chunks, cinnamon and sugar really make this biscuit outstanding! As a side note, I made my batch with 1 cup of white flour and 1 cup of whole wheat flour. They turned out delicious.

When you mix everything together, the dough should look like this:

Place 9 generous scoops on a parchment lined baking sheet, dust them with cinnamon and sugar, pop these little gems in the oven and let them bake:


2 cups whole wheat pastry flour
1/3 cup packed light brown sugar
2 Tablespoons baking powder
1/8 teaspoon sea salt
1/2 cup almond milk or soy milk
1 teaspoon pure vanilla extract
1/3 cup canola oil
1 banana, cut in to quarters lengthwise and sliced
1 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon

Preheat oven to 400

Line a baking sheet with parchment paper

In large bowl, sift together flour, brown sugar, baking powder and salt.

Add the milk, oil, vanilla and banana to the flour mix and stir until the mixture comes together and is thick and sticky. Scoop 9 rounded balls of dough on to the prepared baking sheet.

In a small cup, mix sugar and cinnamon. Dust the top of the biscuits.

Bake in preheated oven until lightly browned for 20 minutes. Cool on a baking rack.

Butterscotch Oatmeal with Spiced Pumpkin Butter

I have no idea how you’re going to thank me for this recipe. It’s that heavenly. This past weekend, I found a small jackpot of pumpkin recipes. Since Fall is approaching quickly and the stores are loaded with pumpkins now, I simply couldn't wait to make some pumpkin butter and share it with you. Just one problem: Pumpkin butter starts with the letter P and I’m still on letter B. So I thought to myself, what can I put the pumpkin butter on so that I can still sneak it in now? Oatmeal came to mind but that starts with the letter O. Then, out of NOWHERE, the phrase Butterscotch Oatmeal with Spiced Pumpkin Butter hit me like a bolt of lightning. Butterscotch???? What the Hell? So I Googled it and found one obscure recipe! It turned out so incredibly phenomenal. Imagine the mellow flavor of butterscotch accented with the earthy spice of pumpkin butter. Then add on some toppings like toasted coconut, roasted almonds and crisp Granny Smith apple slivers. Oh my stars! Yes, you’ll find a way to thank me, I’m sure.


Butterscotch Oatmeal (from the collection of mrbreakfast.com)

(2 servings)

1 and 3/4 cups milk
1 cup rolled oats
1 egg - beaten
1/2 cup brown sugar
2 Tablespoons butter
In a medium-sized sauce pan at medium-high heat, combine milk, egg and brown sugar. Stir in the oats. Cook until you get a rapid boil. Reduce heat to simmer and cook until thick. When you get your desired consistency, stir in the butter until melted and mixed. Sprinkle with toppings.



Spiced Pumpkin Butter

2 cups canned pumpkin
3/4 cup maple syrup
1/4 cup apple juice
1 Tbsp lemon juice
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt

In large heavy saucepan, combine all ingredients. Bring to boil, reduce heat. Cook uncovered, over medium heat for about 20 minutes or until thick, stirring frequently. Careful for mixture splattering. Let it cool and spoon in to an airtight container. Store in refrigerator for 1 week; freezer for 6 months.