It's not secret that I love breakfast food. Lately, I have been posting more breakfast recipes (here and here), especially pancakes. Am I overdoing it? I think not, because if pancakes (and oatmeal!) were to provide all the vitamins and minerals, I would have them for every meal. There are millions of pancake recipes out there, each one claims to be the fluffiest. I tried many of those recipes, and I found the Joy of Cooking pancake recipe to be the best one out there.
I began my Christmas break earlier this week. What a relief after 17 weeks of community rotation in Huntington, West Virginia. Although I longed for the break, the dietetic internship is not half way done yet. Food service rotation is next when I return in January, not the scope of dietetics I want to get into but I am curious to see what it will bring.
This recipe was adapted from Minimal Baker's Vegan Chocolate Chip Cookie Oatmeal Pancakes. My version of these pancakes is not vegan, but they did taste like moist and chewy chocolate chip oatmeal cookies. Cookie for breakfast? Yes, unlike certain name brand's breakfast cookies, these pancakes have substance. When made with love and care, topped with real maple syrup, now that's a real breakfast.
Makes 10 pancakes
1/2 cup apple sauce
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons almond butter
3 tablespoons butter, melted and at room temperature
1 cup milk or soy milk
1 cup rolled oats (old-fashioned oats are fine, see special instructions below)
1/2 cup whole wheat flour
1/4 cup semisweet chocolate chips
1. Preheat a skillet to medium heat.
2. Combine apple sauce with baking powder, add eggs, butter, salt, vanilla, almond butter, milk. Stir to combine well.
3. Stir in oats. If using old-fashioned oats, let mixture stand for 10 minutes and add more milk as needed.
4. Stir in flour and chocolate chips until just combined.
5. Scoop scant 1/4 cup measurements onto lightly greased skillet.
6. Cook for 2-4 minutes on each side. May take longer than regular pancakes.
7. Serve warm with real maple syrup.