07 July 2011

Oatmeal Cookie.

I rarely made pancakes OR baked cookies before this cooking blog... But this round, I had the chance to make both with a new breakfast recipe. Oatmeal-Raisin Pancakes turned out to be the breakfast "cookie" I always wanted (but never knew existed).

I adapted the Oatmeal-Banana-Raisin Waffles in Vegan With a Vengeance to make these super hearty pancakes, and saved breaking out the waffle iron. I'm over the "banana" element in so many Vegan baked goods, and I don't think they were missing it. The only sweetness was from maple syrup and raisins, turning out just the perfect amount. I used whole wheat flour instead of all-purpose (like most recipes I make), but I think it just made the pancakes taste healthier. These pancakes were delicious - just crispy enough on the outside - but so heavy it was a struggle to eat more than one.

Here's the basic (adapted) recipe.
1 c. + 2 Tbs. ww flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. rolled oats
1 1/2+ c. soy or almond milk
3 Tbs. maple syrup
3 Tbs. vegetable oil
3/4 c. raisins

Combine dry and wet separately, then combine both together. Cook in a lightly oiled medium-high pan.

Quick and easy breakfast, with very few ingredients - perfect for mornings you want to start your day off with comfort food!

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