In honour of the tradition of celebrating the weekend with breakfasts that are a bit more
(adapted from Good to the Grain )
3/4 cup oat flour*
1 cup whole wheat flour
1 Tbsp honey
2 tsp baking powder
3/4 tsp sea salt
3 Tbsp unsalted butter, melted (plus more for pan)
1 1/4 cup milk
1 cup cooked oatmeal**
1 Tbsp molasses (not blackstrap)
2 large eggs
Combine the dry ingredients in a large bowl. Add remaining ingredients together in a smaller bowl and mix until thoroughly combined. Gently fold the wet ingredients into the dry with a light hand.
Heat a large heavy frying pan over medium heat, then lower to medium-low. Rub the pan generously with butter and drop 1/4 cup dollops onto pan. When bubbles appear, flip and cook until bottom is deep, golden brown. Re-butter pan between batches.
* 1 cup rolled oats processed in my blender yielded 3/4 cup oat flour
** Make oatmeal by adding 1/2 cup rolled oats to 1 1/4 cups water, bring to a boil and simmer for 5 minutes.
For the topping extravaganza:
sliced strawberries over thick yummy yogurt
Vanilla Pear Jam and thick yummy yogurt
maple syrup (with butter)
strawberries...with maple syrup.....
you get the idea.
As you can see, I am concerned about nutrition but not obsessed. Ha! Hope you enjoy these as much I did.