I know, I know, being in the midst of summer, pancakes may seem like an odd recipe choice to showcase. My argument is this: pancakes are the BOMB literally anytime!!! Its kind of like the concept of breakfast for dinner. Breakfast foods just have a certain inviting hominess to them. They are easy, always delicious, comforting, always good. Eggs, French Toast, Hash Browns, Bacon, Pancakes, you name it, the list goes on. YUM!
Often times on Saturday mornings when I was growing up, my Mom would make pancakes for us. We LOVED the recipe my Mom made, even dubbing the pancakes "mighty goods." I have made that recipe so many times over the years, I can no longer keep track. Each time I take a bite, those childhood Saturday mornings are conjured. So, I am sure my Mom will be touched to know that not only is her recipe deeply loved, but its been successfully handed down to the next generation ;-)
With that said, I have put a few of my own spins on the recipe in recent years, modifying it, playing around, and adding in different varieties of flavors.
Just the other day, I made some totally awesome lavender pumpkin pancakes topped with blueberries totally from scratch and on a creative whim, utterly shocked at how delicious they turned out. The light, nearly undetectable floral hint of the lavender balanced so well with the tartness of the blueberries. Really lovely. In fact, that was the first recipe I have made in the last month that I didn't share with anyone. I ate the entire batch to myself over the course of a few days. Delectable. It will certainly be going down in the future cookbook ;-p
However, the recipe modification I am posting today is for pumpkin pancakes. They are even better with chocolate chips added. These take just 30 minutes to whip up, and are more then worth it with every bite. I could eat these every day. Beware. You could become hooked.
1.5 cup rolled oats
2 cups milk (I use coconut milk, but you can use regular milk)
1/2 cup of wheat flour
1/2 cup of all purpose flour (Side note: I often just use 1 cup of wheat flour, instead of half and half).
1 tablespoon of brown sugar
1 tablespoon of baking powder
1 tablespoon of cinnamon
2 eggs, beaten
1/4 cup of butter, melted
1/2 cup of canned pumpkin puree
Optional: chocolate chips
1. In a large bowl, mix oats and milk together. Set aside for 5 minutes, uncovered, at room temperature.
2. Stir together flour(s), sugar, baking powder and cinnamon. Add dry ingredients, butter and eggs to oats & milk. Stir until well combined. Mix in the pumpkin puree.
If you wish to add chocolate chips, stir some into the batter now.
3. Pour 1/4 cup of the batter for each pancake onto a warm, greased skillet (medium heat. Low will not be enough, high will burn them). Cook until the tops begin to bubble. Then flip. Cook until the pancakes are a light golden brown on each side. Roughly 90 seconds on each side once, then maybe 30-45 more seconds on each side.
4. Serve with whipped cream, and/or maple syrup and/or peanut butter.
Pancakes can be stored for up to 4 days in an airtight Tupperware container at room temperature.