Peanut Butter Oat Cakes with Blueberry Syrup
Normally, you know this drill, after hitting snooze for the 2nd (okay, 5th) time I just grab and go. My weekdays are fast-paced and rushed and breakfast just isn't a meal I get to enjoy....I hate that. I really look forward to weekends when we don't have to set an alarm, can wear our pjs all morning and take our time with a delicious and comforting breakfast.
Can't wait for the weekend when I can have these again!
Peanut Butter Oat Cakes
adapted from the Food Matters Cookbook1/2 c whole wheat white flour (or you can use regular whole wheat)
1/4 c rolled oats
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 large egg
1/2 - 3/4 c milk
1/2 tsp vanilla
2 c cooked oatmeal
1/4 c no sugar added creamy peanut butter
Preheat your oven to 200' and line a cookie sheet with parchment paper and set it aside.
In a large bowl, combine the dry ingredients (flour, oats, baking powder, cinnamon and salt). In a separate bowl combine the egg, milk and vanilla. At this point start with a 1/2 c of milk. You'll add more milk to the batter after all ingredients are added to get the right consistency. Add the wet to the dry and stir to combine. Add the oatmeal and the creamy peanut butter and stir to combine. Now, add additional milk until you reach a slightly thicker than pancake batter consistency (should only take an additional 1/4c, depends on how dry your oatmeal is).
Spoon the batter on to a hot greased griddle pan and cook on medium until large bubbles form. Flip and cook on the second side for 2-3 minutes. Pancakes will be browned on both sides but slightly soft in the center.
Place the cooked cakes on the cookie sheet and put them in the oven to keep warm while you finish cooking the other cakes. When all cakes are cooked, top with butter, more peanut butter or your favorite syrup! Enjoy!