I was pouring my coffee this morning and considering breakfast options. I've been doing sort of an upside down day since we got back from camping, making a heavier breakfast, decent lunch, one mid-afternoon snack <200 calories, and one very light <200 calorie dinner after 5:00. It seems to be adding more energy to the day and, hopefully, less fat around the midsection.
So, hearty breakfast...
and I'm eyeing the oatmeal cookies Sammi and I whipped up last week in a sweet tooth craving.
So I try my hand at an oatmeal pancake.
I have to say, the ratio was off, but the taste was amazing.
This made enough for 2-3 servings (and the dogs were grateful):
1/3 C oatmeal (I used the regular, not instant)
1/2 C flour
1/4 ts. baking soda
pinch of salt
1/3 C brown sugar (I use dark)
1 egg
2/3 C unflavored Greek yogurt
1/4 C milk (mine was 2%)
dash of vanilla, nutmeg, and several dashes of cinnammon
As usual, combine dry ingredients, then add the moist ones, stir together, and pour onto the griddle @ 350° until the bubbles start to form.
I got 6 4" circles out of this amount of batter.
One note -- because there is more moisture in this ratio and the consistency is so different from a regular pancake batter, be prepared for springiness/softness that makes you think they aren't ready to flip. While they will give more, they will not fall apart once you've hit a good bubble-stage.
I did not need any syrup, thanks to the brown sugar sweetness. I did drizzle 1 T. of melted butter over them, but they were so moist, I could have left that off and never missed it.
One serving with the butter (3 4" cakes) = 400 calories
They are incredibly filling, much moreso than the typical pancake, and next time I'll leave off the butter, and just do 2 4" cakes. And take pictures. ;)
So, hearty breakfast...
and I'm eyeing the oatmeal cookies Sammi and I whipped up last week in a sweet tooth craving.
So I try my hand at an oatmeal pancake.
I have to say, the ratio was off, but the taste was amazing.
This made enough for 2-3 servings (and the dogs were grateful):
1/3 C oatmeal (I used the regular, not instant)
1/2 C flour
1/4 ts. baking soda
pinch of salt
1/3 C brown sugar (I use dark)
1 egg
2/3 C unflavored Greek yogurt
1/4 C milk (mine was 2%)
dash of vanilla, nutmeg, and several dashes of cinnammon
As usual, combine dry ingredients, then add the moist ones, stir together, and pour onto the griddle @ 350° until the bubbles start to form.
I got 6 4" circles out of this amount of batter.
One note -- because there is more moisture in this ratio and the consistency is so different from a regular pancake batter, be prepared for springiness/softness that makes you think they aren't ready to flip. While they will give more, they will not fall apart once you've hit a good bubble-stage.
I did not need any syrup, thanks to the brown sugar sweetness. I did drizzle 1 T. of melted butter over them, but they were so moist, I could have left that off and never missed it.
One serving with the butter (3 4" cakes) = 400 calories
They are incredibly filling, much moreso than the typical pancake, and next time I'll leave off the butter, and just do 2 4" cakes. And take pictures. ;)
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