Pancakes soak up LDOC tears




LAST DAY OF CLASSES!!! Clearly the only thing to keep me from crying is a big ole stack of flapjacks. Lovely breakfast date this week with my fellow pancake-lover Makela too :). I’m sure if you know me well it’s surprising that this is my first pancake post. My friends make fun of me for being overly obsessed with pancakes, and it’s true….I am trying so hard to be adventurous with breakfast, but EVERY time I go to brunch I cannot help but order the pancakes. I just want to try every variation. I have asked people about what their go-to item on a menu is, you know, that one that you just want to try at every restaurant.

Here are some of the answers: mussels, crabcakes, PHILLY CHEESESTEAK, veggie burgers. Well anyways, here’s a combo of various recipes that I combined given what was on hand. Last year, I spent practically every weekend making pancakes in my house of 17 on our super fun griddle. I miss those days!! From pumpkin to whole wheat to banana-oat, these are my ultimate weakness.

Here’s our recipe:

1 cup whole milk

1 cup soy milk

1/2-3/4 ish tsp vanilla

2 eggs

1 mashed up banana

1 cup white wheat flour

1 cup oat flour (aka ground old-fashioned oats)

2 TBS sugar

4 TBS melted butter, cooled

1 tsp baking soda

1 tsp salt

2 tsp baking powder

dash of cinnamon

chocolate chips

Whisk together flour, oat flour, baking powder and soda, salt, sugar and cinnamon. Beat eggs and mashed banana together, add milk and vanilla. Once the butter is cooled and as well.

Pour dry into wet ingredients and stir JUST until combined. Let sit for a few minutes to let the oats have time to soak up the liquid. Heat up a pan with some butter and warm the oven to 200 degrees for the pancakes to stay warm. At this point add some chocolate chips or just drop them into the pancakes on the pan.

Scoop some batter on the pan and cook ~2-3 minutes each side! Throw each pancake onto a baking sheet in the warm oven while you’re cooking the rest. Serve with some sliced banana, PB, and syrup






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