After having some savory stoup for lunch, I was craving something slightly sweet and carby for dinner.  I thought and I thought, and finally the light went off – tonight shall be breakfast for dinner night!! 

One of my favorite breakfast meals of all time are pancakes, chocolate chip banana walnut pancakes to be exact.  Well, I don’t have chocolate chips, I don’t have walnuts, and I want to use the one banana I do have in tomorrow’s breakfast.  What’s a girl do to?  Whip up some made-from-scratch whole-wheat oatmeal pancakes, that’s what…duh! 

I found this recipe in an old Gourmet Magazine my friend gave me back in grad school.  I cut it out and put it in my recipe folder.  When I was recently unpacking my stuff, I came across this folder (obviously got super excited because I finally have a real kitchen to cook in), and found this pancake recipe.  I’ve modified it a bit, so this is Parita’s version of whole-wheat oatmeal pancakes.  If you have the necessary ingredients to make this, please do!  These pancakes taste like soft, warm oatmeal cookies. 🙂

Whole-wheat Oatmeal Pancakes 
Adapted from this recipe
Serves 4

3/4 cup quick-cooking oats
1 1/2 cups plus 2 tablespoons almond milk
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 tablespoons unsweetened shredded coconut
1 flax-egg (1 tablespoon flaxseed powder mixed with 3 tablespoons water)
2 tablespoons melted Earth Balance
1 teaspoon vanilla extract
1 tablespoon sugar, honey, or agave
Accompaniments: maple syrup, fruit, nuts, nut butters, granola…the possiblities are endless

Soak oats in 3/4 cup almond milk for 10 minutes.  Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, salt, and shredded coconut.  Stir flax egg, Earth Balance, sugar, vanilla extract, remaining 3/4 cup plus 2 tablespoons almond milk , and oat mixture into dry ingredients until just combined.  Heat griddle over medium heat until hot and spray with cooking spray.  Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and the underside is golden brown.  Flip and cook other side.  Top cooked pancakes with your choice of toppings and enjoy!

NOTE: Since I was cooking for one, I just divided everything by 3 (yes, I know it should be by 4, but I was hungry!), and the recipe turned out just fine.

Check out the deliciousness…

I will definitely be making these again! 

What’s your favorite breakfast food? 

By Parita

0 thoughts on “Breakfast for Dinner”
  1. I really love pancakes…the nasty, greasy kind from tacky places like IHOP or Denny’s. But that’s what I’d eat in a perfect world. Right now I eat whatever I can pull together before heading out the door. And really, it isn’t much!!

  2. Breakfast for dinner is the best! There’s nothing better than getting to eat breakfast twice in one day! Except having it three times in one day… that would be the ultimate. ;D

    My favourite breakfast foods are oatmeal and yogurt + fruit + cereal.

  3. Did that come from one of the Gourmet magazines I gave you? I’ll have to try it!

    My new favorite breakfast treat is ebelskivers…filled pancakes that you make with a special pan.

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