This is actually what we had for dinner tonight as I was in a breakfastish kind of mood. The oatmeal pancakes could easily end up on my ‘Sneaky Mama’ list since they are packed with oatmeal. The recipe makes a dry mix that will keep in an airtight container for up to two weeks.
For the pancakes:
5 cups all-purpose flour
3 1/2 cups old-fashioned oats
3 tablespoons of sugar
3 tablespoons of baking powder
1 tablespoon of salt
1 tablespoon of baking soda
1 cup of vegetable oil
Directions:
Grind the oats so that they are finer, but not powdery. Add together all the dry ingredients and mix thoroughly. Slowly drizzle oil into the mixture while stirring. When you’ve added the entire cup pick up a clump of mix. If you can clump it in your hands, you have done it perfectly. If it still seems a little dry, drizzle in more oil.
To Make the Pancakes:
Whisk together one cup of mix, one cup of buttermilk (no substitutes–trust me on this), and 1 egg. The batter will look runny but that’s okay. Let is sit for about 5 minutes. . .the oatmeal needs time to soak up the milk.
Cook on a hot griddle until lightly browned on both sides. These pancakes are good but what makes them phenomenal is the topping that goes on top.
For the syrup you will need:
1 cup firmly packed brown sugar
1/2 cup of water
1/2 stick of butter
1 cup chopped pecans * (you can add these to taste)
1 cup light corn syrup
1 tablespoon of coconut extract
1 tablespoon of pure vanilla
Place brown sugar, butter and water into a heavy saucepan and cook over medium heat. Stir frequently until the sugar is dissolved and the butter is melted. Add corn syrup and flavorings to taste. Continue heating until mixture boils. Add chopped pecans to your desired taste.
To put it all together:
On top of 3 pancakes, thinly slice one half of a banana. Sprinkle lightly with cinnamon sugar. Add syrup and if you are especially daring, a bit of whipped cream! Absolutely delicious!