If you can’t decide between oatmeal or pancakes, this is the breakfast for you!
These pancakes are super easy to make and come together with ingredients you probably already have on hand. Berry compote and maple syrup are amazing, if not necessary, additions. I keep a stash of bananas and other fruit in my freezer for oatmeal, muffins, and other random things. I had frozen strawberries and cherries on hand for the compote when I made these.
The leaning tower of P…ancakes
Last week was super busy, with midterms in my hardest classes. We lucked out with a snow day on Wednesday that allowed me to catch up a little bit with studying. I finished off the week with a midterm in Organic Chemistry and food lab where Nora and I recipe tested the salt content in Philly soft pretzels.
Today I slept in late, mades pancakes, and went to a coffee shop all day to do work. My favorite coffee shop in Philly right now in Reanimator Coffee (I go to their Fishtown location). Nora got a smoked salt vanilla latte that was amazing, and I got an oatmilk latte.
I hope everyone’s weekend was
Oatmeal Pancakes with Berry Compote
- 1 1/2 cups whole oats
- 1 egg (or 2 Tablespoons ground flaxeed mixed with 1 tablespoon water)
- 1 1/2 cups almond milk
- 1/2 cup oat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 1 cup frozen or fresh berries
- butter or oil to cook the pancakes in
Mix the oats, almond milk, and flaxseeds (if you are using) in a bowl. Allow the mixture to sit for 10-15 minutes while you measure out the other ingredients.
Once the mixture has sat, add the egg (only use the egg if you are not using the flaxseed), mix well. Then add the oat flour, baking powder, salt, cinnamon, and vanilla.
Before you start cooking the pancakes, put the cup of fruit in a pan and add two tablespoons of water to the pot. Cook over medium heat until the fruit has softened and the berry liquid thickens. This berry compote can be cooking while you make the pancakes!
Pour small 3 tablespoon drop of the oatmeal batter into a pan coated with butter or oil (preferably butter) and press slightly with the spatula to form a circle.
Cook the pancakes for about 2 minutes on each side. Repeat with the rest of the batter.
Serve with maple syrup and the berry compote.