Sunday Breakfast: Healthy Oatmeal Pancakes
This blog has recently turned into a bit of a recipe journal rather than a restaurant comment and review site. We will get back to the reviews; I have one for Domus coming soon, and some comments to make about Juniper’s new location, which we’ve walked by a good number of times now.
But for now, here is the recipe for our breakfast this morning, a hearty oatmeal pancake served with maple syrup. They would also be delicious with any sort of jam, preserve, or poached fruit.
1 1/4 cups milk, soy milk, or rice milk
1 cup old fashioned rolled oats
1/2 cup whole wheat flour or unbleached white flour
1 Tbsp + 1 tsp baking powder
1/2 tsp sea salt
2 large eggs
4 Tbsp unsalted butter, melted, or unsweetened applesauce (if you want to reduce the fat content)
1 Tbsp + 1 tsp honey
1 tsp vanilla extract
Bring 1 cup milk to a boil in a small saucepan. Add the oats, turn the heat down to low, cover, and simmer 5 minutes. Remove from heat and uncover, stirring a few times, until milk is mostly absorbed, about 15 minutes.
Combine flour, baking powder and salt in a large bowl. Whisk together eggs, remaining 1/4 cup milk, butter (or applesauce), honey and vanilla in a small bowl. Add to dry ingredients along with the oat mixture and stir until moistened.
Lightly coat a skillet with oil or butter and preheat to medium heat. Pour 1/4 cup batter into pan, spread a bit with the side of the spatula or measuring cup, and cook until bubbles form on the top and underside of the pancake is lightly browned, about 2 minutes. Gently flip and cook another 1 to 2 minutes. Continue until all batter is used.
Makes approx. 10 pancakes.
From 3 Bowls Vegetarian Recipes from an Americal Zen Buddhist Monastery: Seppo Ed Farrey with Myochi Nancy O’Hara.