Two of my favorite breakfast options merge into a morning bliss with this recipe that incorporates oatmeal into pancakes. And using a package of Modern Oats Vermont maple oatmeal just makes it all the more simpler, quicker and flavorful. I love that it adds pumpkin seed, sunflower seeds and chia seeds which up the protein content and introduces a much needed texture into the fluffy pancakes.
While I always promote home cooking, I am totally for wholesome, high quality products that make like in the kitchen easier. Modern oats is definitely one of them. Having their oatmeals at the ready have been a lifesaver in many occasions, on days when I had to have a rush start on my day but still needed my warming breakfast, and of course when I am on travel. Checkout their line of oatmeals here, I am sure you will find several flavor combinations that will appeal to you. The recipe below uses the Vermont maple flavor, but feel free to swap with another or put together your own ingredients. This versatile pancake will turn out great. The recipe is below:
- 3/4 cup + 1 tablespoon wheat flour
- 1 package 2.11oz, 60gr Modern Oats Vermont maple
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup plantmilk
- 1 tablespoons maple syrup
- 2 tablespoons peanut butter
- 1 tablespoon vanilla extract
- Coconut oil for coating the cooking surface
- Fresh blueberries for topping the pancakes
Add the wet and dry ingredients in separate bowls and mix well.
Combine the wet and the dry mixes and let wait for 10 minutes..
Put some coconut oil in a pan (or on a griddle) over medium/low heat and when the oil is hot enough, put two tablespoons of the batter in.
Shape into a circle (about 4 inch diameter) and add a few blueberries on each pancake
Cook both sides until you get a golden brown crust on each side.
Repeat with the rest of the batter.
Serve with maple syrup.