Oatmeal Cookie Pancakes

Another fun variation on the normal whole wheat pancakes, these really are reminiscent of oatmeal cookies.

When I just couldn't bear the thought of making oatmeal  for breakfast again, I surprised the kids with making made them one school day last week. They couldn't have been happier and we polished off nearly the whole batch.  I was amazed at how they kept asking for more. 

Grant says he still prefers the Gingerbread Pancakes, but he liked these very much. 

I'm always glad to have another pancake recipe to add to our rotation, and this one is a sure winner.

Recipe: adapted from Joy the Baker

2 eggs
2 cups buttermilk (or 2 cups milk with 1 T. lemon juice or white vinegar)
1 tablespoon honey or maple syrup
4 tablespoons melted coconut oil or butter, melted
½ teaspoons vanilla extract
1-1/2 cups flour (I used white whole wheat)
heaping 1/2 cup old fashioned oats
2 Tbs. brown sugar
2 t. baking powder
1 t. baking soda
1 t. salt
3/4 t. ground cinnamon
1/4 t. nutmeg
1/2 cup raisins
oil or cooking spray (for cooking - I did not use on my non-stick griddle)

In a large bowl beat eggs. Add buttermilk, oil, honey, and vanilla and mix well. Add flour, oats, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Fold in raisins and let batter set for a few minutes.
Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water,  when the drops start to dance its hot enough.
Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.

Linked to Trick or Treat Tuesday

Another fun variation on the normal whole wheat pancakes, these really are reminiscent of oatmeal cookies.

When I just couldn't bear the thought of making oatmeal  for breakfast again, I surprised the kids with making made them one school day last week. They couldn't have been happier and we polished off nearly the whole batch.  I was amazed at how they kept asking for more. 

Grant says he still prefers the Gingerbread Pancakes, but he liked these very much. 

I'm always glad to have another pancake recipe to add to our rotation, and this one is a sure winner.

Recipe: adapted from Joy the Baker

2 eggs
2 cups buttermilk (or 2 cups milk with 1 T. lemon juice or white vinegar)
1 tablespoon honey or maple syrup
4 tablespoons melted coconut oil or butter, melted
½ teaspoons vanilla extract
1-1/2 cups flour (I used white whole wheat)
heaping 1/2 cup old fashioned oats
2 Tbs. brown sugar
2 t. baking powder
1 t. baking soda
1 t. salt
3/4 t. ground cinnamon
1/4 t. nutmeg
1/2 cup raisins
oil or cooking spray (for cooking - I did not use on my non-stick griddle)

In a large bowl beat eggs. Add buttermilk, oil, honey, and vanilla and mix well. Add flour, oats, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Fold in raisins and let batter set for a few minutes.
Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water,  when the drops start to dance its hot enough.
Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.

Linked to Trick or Treat Tuesday