Tuesday, July 12, 2011
a good start
I love a good breakfast, and I love it even more when Lulu has a good breakfast.
They don't call it the most important meal of the day for nothing.
We aren't really big cereal eaters around here (aside from late night emotional eating..I mean snacking)
and Lulu isn't really a fan of oatmeal.
I have oatmeal several times a week, she really is missing out on this, but hopefully with time she will love it too.
Ditto with my morning smoothies.
I don't like to give her toast too often because lunch is often a sandwich or soup & toast.
And the past few weeks she has decided that she is over eggs.
Not sure what's up with that, since she never seemed to have a problem with them in the past, but I never like to force the issue.
So with dwindling options, every couple of weeks I make a big batch of these delicious & nutritious pancakes and freeze them.
They are packed with goodness and are super easy to make.
I can use up left over buttermilk (why do they not sell smaller containers of the stuff?)
They are super economical.
And best of all, she loves them.
Oatmeal Buttermilk Pancakes
2 1/2 cups nonfat buttermilk, (see Tip)
3/4 cup rolled oats
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup toasted wheat germ or ground flax
1/4 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
2 large egg whites
2 teaspoons canola oil, divided
Chocolate chips (optional) or blueberries
Combine buttermilk and rolled oats in a small bowl; let rest for 20 to 30 minutes to soften oats. Stir all-purpose flour, whole-wheat flour, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk egg, egg whites and 1 teaspoon oil in a separate bowl. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined.
Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and heat over medium. Not too hot otherwise they will burn. Using 1/4 cup batter for each pancake, pour batter onto the skillet and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes.
Bonus that I'm able to sneak Oats and ground Flax in there.
Oh and make sure to separate each pancake with a small square of waxed paper or parchment to prevent them sticking together.