Pancakes, Pancakes, Pancakes!
If you haven’t noticed, I love pancakes. This is especially true when there is peanut butter involved.
I love that you can make them ahead of time, freeze them and break them out when you need a pancake fix.
I love that you can make them and keep them warm in the oven or toaster oven while you prepare the rest of your breakfast (or if you have sleepy head stragglers).
And this is how to fix your pancakes Chocolate & Carrots-Style:
Assemble ingredients: Whole Wheat Oatmeal Pancakes, Natural Creamy Peanut Butter, Natural Cane Syrup or Maple Syrup, Banana
Spread the delicious peanut butter on each pancake. (I use Skippy Natural)
Drizzle the syrup on the plate. I like the dipping process versus having it already on the pancake.
Whole Wheat Oatmeal Pancakes
adapted from Rosewood Market
- 1 1/2 cups whole wheat flour
- 1/2 cup old fashion oats
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 2 egg whites, beaten
- 1 cup water
- 3/4 cup skim milk
- 1 tablespoon canola oil
- 1 teaspoon molasses
- In a medium bowl combine the dry ingredients.
- In a smaller bowl, beat the wet ingredients together.
- Pour the wet ingredients over the dry ingredients.
- Stir just until mixed.
- Using a 1/4 measuring cup, scoop out pancake batter onto a heated griddle that has been drizzled with olive oil.
- To keep warm, put in the oven or toaster at 250°.
Servings: 10 pancakes