Oatmeal Pancakes
Oatmeal pancakes...has there ever been a cozier sounding breakfast? Not only are they cozy and delicious, but most of the work can be done the night before which always feels like a gift to my morning self. If we are going to do the nutrition nerd thing, we get bonus points for soaking the oats overnight in an acid (yogurt) to reduce the anti-nutrients in the grain that bind to minerals and escort them out of our bodies before we can use them! Two points for convenience AND extra nutrition. Even without those two positives, these just taste plain delicious. Perfect for that first chilly September Saturday morning.
Ingredients:
2 cups rolled oats
1/2 cup yogurt
1 cup milk
1/4 cup coconut sugar
pinch of salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
1/4 cup melted butter, slightly cooled
1 tablespoon baking powder
1/4 teaspoon baking soda
Directions:
In a bowl, mix the oats, yogurt, milk, sugar, and salt. Cover it with a towel and let it sit overnight. The next morning, begin preheating a wide skillet or griddle. Blend the overnight oat mixture in a high speed blender with the vanilla, cinnamon, and eggs while the butter melts. Add the slightly cooled butter and blend again. Add the baking powder and soda and blend again. Add a bit of butter to the pan and cook about 1/4 cup of the batter at a time for big old pancakes or less for half dollar pancakes. Serve with lots of butter and maple syrup...fall is here!
