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I love pancakes but, let’s be honest, the average pancake has about as much nutritional value as a biscuit slathered with butter and covered in sugar. Whole wheat and other ‘healthy’ pancakes frequently turn into dense, mealy affairs or gloopy, mushy masses that are more an exercise in healthfulness than a tasty breakfast. As a compromise, I created these cinnamon raisin oatmeal pancakes that are hearty, yet fluffy, and add at least a pinch of nutrition to a comfort food-type breakfast.
Oatmeal Pancakes for Breakfast While large pancakes are impressive, they can be hard to handle in a pan, so I really only recommend them if you have a griddle. I like using a glass measuring cup to dispense the batter, but you could use a ladle or large spoon. Those pancake batter bottles might not work for this recipe because of the oats and raisins.
- 4 t of fresh lemon juice
- 2 C of milk
- 2 C of uncooked oatmeal
- 2 C of flour
- 1/4 C of light or dark brown sugar
- 2 t of baking powder
- 1/2 t of baking soda
- 1/4 teaspoon of table salt
- 1 teaspoon of cinnamon
- 2 large eggs
- 3 T of unsalted butter, melted and cooled
- 1/2 t of vanilla extract
- 1/2 a cup of raisins
- Vegetable oil
One of the several reasons I like these pancakes is they stay with you because. The simple carbs of most pancakes leave me hungry again an hour later, but these oatmeal and raisin pancakes have staying power!
Clearly adding syrup isn’t really the most healthy thing to do (maple syrup is straight sugar), but they’re really delicious with honey or just like they are. You can also top them with additional raisins and a little powdered sugar/cinnamon for a complementary topping that doesn’t go overboard.
To freeze extra pancakes, place them in a single layer on a baking sheet and freeze for about 20 minutes, or until they’re firm, and then move them to freezer bags. This prevents them from sticking together and allows you to pull out one or two at any time! To reheat them from frozen, simply use your toaster or toaster oven. To reheat an entire batch, wrap the pancakes in foil and place them in a 350 degree oven for about 10 minutes. They reheat pretty quickly, so make sure to check on them from time to time.
Do you like pancakes? What’s your favorite way to accessorize this iconic weekend breakfast?