Cinnamon Oat Pancakes

One of the nice things about being done with work for the summer is having more relaxed mornings and making hot breakfast a little more often. I gave my daughter her choice of breakfast and, not surprisingly, she picked pancakes. I tried a new recipe from Martha Stewart Everyday Food (5/09) and made the whole batter in the blender, scraping down the sides a few times, and just stirring the last addition of oats.

You know I love both cinnamon and oats and they were thick and cake-like and even though my husband prefers thin and crepe-like pancakes, we all liked them. The amounts are easy to halve and a half batch was perfect for the three of us. I spread mine with almond butter for a little protein and it tasted great!



Cinnamon Oat Pancakes (makes about 20)

2 cups all-purpose flour (spooned and leveled)
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil

Put flour, brown sugar, baking powder, salt, cinnamon, and half of the oats (1 cup) in a blender or food processor. Pulse a few times to coarsely grind the oats and combine the dry ingredients. Add the milk, eggs, and vegetable oil, and blend again, not for too long, and scrape down the sides with a spatula. Stir in the other half (1 cup) of the oats.

Heat a large skillet or griddle and lightly oil or spray. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat until the batter is gone!