Oatmeal Raisin Pancakes

I used to hate pancakes.

I was the type of person who went to The Pancake Pantry and ordered a salad.

What kind of strange person orders a salad at a place called The Pancake Pantry?  That would be me.

Or used to be me.

Now I’ve found that I love pancakes.  Not the ridiculously filling-I feel like I just ate a brick-I’m going to be worthless for the rest of the day-type of pancakes.

However, oatmeal pancakes are the perfect breakfast.  You’re basically eating oatmeal in a pancake form.  It’s delicious and filling in a “oh I’m perfectly satisfied” kind of way and not a “I wanna go die because I’m so stuffed” kind of way.

If I start my day off unhealthy it’s likely that the rest of the day will follow right behind.  So I like to keep my mornings filled with real food that is filling, healthy and, most importantly, delicious.

For me, these pancakes are the perfect breakfast when I’m looking for something different and more exciting that a typical bowl of oatmeal, overnight oats, or a smoothie.  These pancakes seem like a treat for breakfast and you’d never guess that your just eating oatmeal.

Oatmeal Raisin Pancakes

Yield: serves 1


1/2 cup oats, old fashioned (divided) (use gluten free oats if needed)
1 Tbsp raisins
1 Tbsp pecans, chopped
1 tsp cinnamon
1/4 tsp baking soda
1 banana
2 Tbsp almond milk (any milk is fine)
1 chia egg (1 Tbsp chia seeds + 2 Tbsp water, allow to sit 5 minutes until thickened to a gel)



In a food processor or blender, grind 1/4 cup oats into a flour.  Combine oat flour with remaining 1/4 cup oats, raisins, pecans, cinnamon, and baking soda.  Slice 3/4 of banana lengthwise and place on a plate and microwave for 1 minute, or until 'melted.'  Add melted banana, almond milk, and chia egg to dry ingredients.  Mix to create your pancake batter.

Heat a nonstick skillet/saute pan over medium-high heat.  Spoon batter into skillet forming 3 pancakes.  Allow to cook for 2 minutes, or until bottom of cakes are slightly brown.  Flip and allow to cook for 3ish minutes.  Flip pancakes back to initial cooking side and cook for 1 minutes.  If required, flip pancakes again to allow them to finish cooking.

Serve hot topped with 1/4 sliced bananas, pecans, raisins, and maple syrup.


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