Oatmeal Pancakes

I wanted to try something a little different for breakfast and I stumbled across this super easy recipe for Vegan Oatmeal Pancakes, so I decided to try it.  I tripled the recipe and it made about 8 medium size pancakes.  When I first mixed it up it was really soupy, so I added about another 1/3 cup of oats.  It will thicken as it stands and absorbs the liquid.  I also used unsweetened almond milk to make mine.  These could be gluten free if you used certified gluten free oats.  For a topping, I used a thin layer of peanut butter, sliced bananas and a little drizzle of pure maple syrup.  They are very tasty and quite filling.

Here is my version of the recipe

1 cup thick rolled oats, ground into flour using a food processor or blender

1 cup unsweetened vanilla almond milk

1 teaspoon vanilla extract

1 1/2 Tbs turbinado

1 1/2 teaspoons baking powder

2 teaspoons cinnamon

1/3 cup Vegan chocolate chips

dash of salt

Mix all ingredients in a bowl, let stand for 3-5 minutes or until some of  the liquid is absorbed.  Pour about 1/4-1/3 cup of batter on pre-heated griddle or non-stick pan and spread out.  Bake for a couple minutes on each side until golden brown.

Breakfast for Dinner

Tonight we had breakfast for dinner!  Yum, I love Brinner!

Alanna made pancakes using this recipe.  I made potatoes with red peppers, onions, garlic, and cracked pepper using water to "fry" it all up.  It was super tasty and not greasy; all of the flavors came through and weren't masked by the olive oil that I would normally use.  I am trying to cut out as much oil as possible, due to it's high calorie and fat content.

Lastly, I added a side of kiwi, pineapple, and oranges.  

Super easy, super fast, and everybody loved it!