Thursday, February 2, 2012

Conflicted Chef- Oatmeal Cookie Pancakes

conflicted chef badgeOnce upon a time I had a blog dedicated to my homeschooling adventures and the following recipe was featured there. It is one of my most looked at posts so I thought I’d share it again here. They seem to be a hit. But really, if someone says breakfast and cookie at the same time it’s bound to make people look. Reminds me of Bill Cosby and feeding his kids chocolate cake for breakfast. But these pancakes are actually healthy, not so sure about the chocolate cake. But who am I kidding, if Bill Cosby offered me chocolate cake for breakfast I’d eat it without question.

So without further ado, here is the post from 2 years ago:
IMG_0401[1] This morning Em made some very yummy pancakes for breakfast. They are the Healthy Oatmeal Cookie Pancakes from the cookbook Getting Thin and Loving Food by Kathleen Daelemans. She used to have a show on Food Network and I enjoyed her healthy spin on good food.
The neat things about these pancakes are they are filling and can be eaten without butter and syrup. If you feel the need to put something on them try some natural peanut butter.
  • 1/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large egg whites
  • 2 tablespoons light or dark brown sugar
  • 1 cup plain low-fat yogurt
  • 1 cup low-fat buttermilk
  • 1 cup old-fashioned rolled oats ( not instant)
  • 2 apples, peeled, cored, and diced
  • 1/2 cup dark raisins
  • 1/2 cup chopped walnuts
  • Nonstick cooking spray
Combine both flours, baking soda, and cinnamon. Set aside.
Place egg white, brown sugar, buttermilk, and yogurt in a large mixing bowl. Whisk until combined. Add rolled oats, apples, raisins, walnuts, and dry ingredients. Stir until just combined. Do not over mix.
Lightly coat a large nonstick skillet with cooking spray and heat over medium-high heat. Spoon pancake batter by heaping tablespoonfuls around pan until you can’t fit any more. Let cook until bubbly and lightly brown. Turn and continue cooking just until lightly brown on the other side. Continue with remaining batter.
We put a bowl of raisins on the table, since some of us (yes, me), don’t like raisins in things. We wrap our leftover pancakes individually in plastic wrap and then put them all in a big Ziploc and toss in the freezer. You can heat these up in the toaster or microwave later.

So tell the truth, have you ever eaten cake or cookies for breakfast? I’m hoping someone says yes or I’ll feel really guiltySmile


Coleen Patrick said...

ok i had cake for breakfast this morning!
But it was made with bananas and whole wheat flour so totally breakfast food :)
Your recipe sounds yum and now I'm singing that little song Bill Cosby did with his cake joke, "Dad is great...give us the chocolate cake!"

Pat O'Dea Rosen said...

I'm not conflicted about this recipe; it sounds great.

Emma Burcart said...

Yum! I think you should have an ice cream for breakfast post! Oh, and a breakfast for dinner theme. I love having breakfast for dinner. Thanks for including the recipe.

Nancy J Nicholson said...

Kara, thanks for visiting my blog, it brought me here and I think we have a lot in common. So glad you re-viist old posts and Chocolate cake for breakfast sounds divine.

Marcy Kennedy said...

I'll be trying these out :) I have to admit that I've eaten both cake and cookies for breakfast. I've also eaten cold lasagna. You can really tell my mood by what hits the breakfast plate :)