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Quick Whole Wheat and Oat Pancakes for 2

16 Feb

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I don’t really care about Valentine’s Day, but I do care about pancakes!

I can whip up a small batch of pancakes on a weekend morning in no time. Most days, I like a sweet and carb-filled breakfast (oats, cereal, toast, fruit…). These Whole Wheat & Oat cakes make the morning extra special and sweet, but still manage to pack in some healthy ingredients to start the day.

The recipe below is my idea of a perfect portion for 2.

I folded in some Qi’a cereal mix (you could also use chopped nuts or chia/hemp seeds) into my batter, and I loved the slight crunch they provided.

I’m the kind of lady who likes to eat a little of everything, so pile as many toppings onto my pancakes as I can–fruit, jam, syrup, nut butter. All so delicious, I can’t just pick one!

If you are looking for a slightly lighter “pancake” for 1 that packs more of a protein punch, check out this recipe.

Whether you’re a V-day fan (raspberry jam on top makes these ‘cakes festive) or a just a pancake fan, or both, get out your skillets and spatulas and start flipping. You won’t be disappointed with the end result!

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Quick Whole Wheat & Oat Pancakes for 2

adapted from Cast-Iron Skillet Blueberry Pancakes

serves 2 (about 3 pancakes each) **if you want more, double the recipe or triple it, etc…

1/2 cup whole wheat flour

1/4 cup rolled oats

1 1/2 teaspoons sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1/2 cup buttermilk (I used 1/2 cup 1% cow’s milk + 1 teaspoon cider vinegar)

1/2 teaspoon vanilla extract

optional: 1 tablespoon chia seeds or Qi’a cereal mix

1 tablespoon of butter, divided, for frying the pancakes

1. In a medium bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and salt.

2. In a small bowl, whisk together the egg, milk, vanilla extract, and chia/Qi’a seeds, if using.

3. Pour the wet mixture into the dry, and whisk until just combined. Let the mix sit for 5 minutes while you heat your griddle or cast-iron skillet.

4. Heat the cast-iron skillet over medium to get it warmed up, about 1-3 minutes. Drop in a small amount of butter, enough to coat the skillet. I used a 1/4 cup measure to portion my pancakes. Drop the batter into the hot buttered skillet (I dropped 2 pancakes at a time). Let them cook for about 2 minutes, flip, then cook about 2 minutes more. Re-butter the skillet as needed and cook the remaining pancakes the same way (they will start to cook quicker now that the skillet has been on for a while, just keep an eye out).

Enjoy with your favorite toppings.

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Oatmeal Chocolate Chip Cake with Cream Cheese Frosting

19 Jan

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My gnarly sick-brain is telling me that cake for breakfast is okay, especially if I throw in some orange segments and raw almonds.

The cake has white flour and sugar, it has chocolate chips, it has butter (a pretty small amount of butter, actually, compared to other cake recipes). But there are oats for good measure, and I mashed up a random half banana that was sitting on my counter and added it into the batter. Note the almonds and orange segments, please!

Oranges add so much color to the plate! These were navel oranges, but I have been plowing through the beautiful pink cara caras and the deep purple blood oranges, too. It’s so unfair that I’ve been eating orange segments up the wazoo all week and I’m still a snotty congested mess! For some reason, though, I can still smell and taste things, so I am spending my quarantined time at home playing in the kitchen.

My favorite step of this cake recipe, as Tracy Shutterbean also notes in her blog post, is pouring boiling water over the oats and butter (I added in a little mashed banana, too) to melt the better and partially cook the oats. So clever! I like the idea of cooking the oats slightly so that they are not totally dormant. I also like that the chocolate chips get splashed with a teeny tiny bit of bourbon (you could always use water or juice) and coated in a little flour to keep them from settling to the bottom of the pan during baking.

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As I was gathering my ingredients for the recipe, I realized that I should probably go through my pantry staples for baking. I couldn’t remember how old my baking soda was, probably at least two or three years old. My brown sugar was hard as a rock, and I had to sprinkle some water over it and whack it to un-clump. I should probably store my baking soda in the fridge, and empty brown sugar into an air-tight container instead of it’s original bag. This was all a big reminder to clean out and re-stock the pantry.

Even though I may have used some old ingredients, the cake still came out tasting great! Phew.

I almost omitted the frosting because I rarely have cream cheese laying around and I thought I could be “healthy” by just slathering it in nut butter. But who am I kidding?! Cream cheese frosting is delicious; it’s just a thin layer, and it really finishes the cake nicely. Do it.

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The measurements for some of the ingredients may seem nit-picky because I halved the original recipe. The original recipe calls for a 9″x13″ baking pan, and I just wanted to make enough cake for an 8″x8″ pan. Mostly because I only had one egg left and was too lazy to run to the store to buy another carton.

Oatmeal Chocolate Chip Cake with Cream Cheese Frosting

adapted from Shutterbean; originally from Baked

serves 6-8

  • 4 oz. or 1/2 cup semi-sweet chocolate chips
  • 1/4 teaspoon bourbon
  • 3/4 cup + 1 tablespoon all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup + 2 tablespoons water
  • 2 oz. or 1/2 stick unsalted butter, cubed-at room temperature
  • 1/2 banana, mashed
  • 1 large egg, beaten
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon of cinnamon

for the frosting:

  • 2 tablespoons butter, at room temperature
  • 3 oz. cream cheese, at room temperature
  • 1/2 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract

Preheat oven to 375°. Butter the sides and bottom of an 8″x 8″ baking pan.

Toss chocolate chips with bourbon in a small bowl. Sprinkle 1 tablespoon of flour over the chips and toss until coated. Set aside.

Heat 1/2 cup + 2 tablespoons water to boiling. Place the oats, mashed 1/2 banana, and butter in a large bowl. Pour boiling water over oat mixture. Wait 30 seconds, then stir to moisten oats and and banana, and to melt the butter. Set aside for 25-30 minutes.

Whisk egg, sugars, salt, baking soda, baking powder, and cinnamon. Fold in oatmeal, stirring until well combined. Fold in remaining flour, and then stir in chocolate chips. Pour batter into prepared pan.

Bake 30-40 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack for 30 minutes.

To make the frosting:

Beat butter until smooth. Add cream cheese and beat until combined. Beat in confectioners’ sugar and vanilla extract until smooth (about 1 minute). If the frosting gets too soft, you may need to cover the bowl and refrigerate for at least 30 minutes.

Spread a thin layer of frosting over cake. Chill for 15 minutes before serving.

Store covered cake in refrigerator for up to 3 days.

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Oatmeal “Protein Pancake”

22 Dec

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I made a mini batch of (black pepper) ice cream last week that required three egg yolks. But what was I to do with the leftover whites?

Pondering my options, I remembered my friend Amy making this peculiar “protein pancake” for herself in college. I finally decided to investigate.

This is not your typical pancake. There’s no flour; just oats, egg whites, baking powder, and spices. Add some mashed banana (or any other kind of fruit) to the “batter” for a little more body.

I made this twice for breakfast last week. The first time (see the picture below), I did not put any fruit in the batter and cooked it in a tiny dash of coconut oil.

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My first attempt came out a bit pale and dry, but after lubing it up with a hefty amount of maple syrup and sunflower seed butter, I was very happy.

My second attempt…

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…came out just right. I added half of a banana, mashed, to the batter and sautéed it in butter (I used just shy of 1/8 of a teaspoon, so not that much at all). The edges were golden, and the fruit gave the pancake a little more oomph.

This oatmeal “pancake” is full of protein, whole grains, fruit, fiber, and healthy fat. A great way to use up leftover egg whites, but really just a great way to kick off the day.

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Prepare the batter the night before to save time and soften your rolled oats. Or, prepare the batter first thing in the morning, set the water to boil for coffee and get yourself dressed. When you come back, the batter will be ready to cook.

Note that you can change the ratio of ingredients. If you want a smaller portion, use 1/4 cup oats and 1/4 cup egg whites. Or you can go bigger and use 1/2 cup oats and 1/2 cup egg whites. After making the pancake once or twice, you will easily get a feel for portions and you can be looser with the measurements.

Oatmeal “Pancake”

adapted from Kath Eats and Carrots ‘n’ Cake

serves 1

Ingredients

1/3 cup oats, rolled** or quick

1 large or extra-large egg, or 1/3 cup egg whites (from about 1-2 eggs)

1/2 teaspoon baking powder

1/2 teaspoon vanilla

cinnamon, to taste

optional: 1/2 mashed banana, or 2 tablespoons pumpkin puree, or orange zest

optional: 1 teaspoon chia seeds (helps to thicken)

Directions:

Mix together all ingredients in a bowl. Let sit for 5 minutes or so. **If using rolled oats, you can mix together the night before so the oats soften.

Spread a touch of butter or oil onto a heated skillet, and pour the batter in while shaping it into a large disc “pancake.” When you can shake it around in the pan, it’s time to flip. ++You can also do two mini pancakes instead of one large one. Cook until golden, about 2-3 minutes per side.

Once cooked through, top with syrup, nut/seed butter, jam, yogurt, or fruit…endless possibilities.

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Oatmeal Protein Pancake, prepared the night before. In the morning, just pop the pancakes in the microwave for 30 seconds or so, place them back into the to-go container, add toppings and fruit, and run out the door! Yum.

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Pumpkin Oatmeal Chocolate Chip Cookies

29 Oct

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There has been a lot of pumpkin around these parts lately. Last week, I ate a pumpkin-laden something or other every single day. This week, I’ll be cooling my pumpkin jets, but just because I am taking a pumpkin break doesn’t mean you should…

These oatmeal cookies are magical because the only “glue” holding them together is 1 egg and 1/2 cup pumpkin puree. No butter, no oil. Just pure pumpkin goodness. Reminiscent of a trail mix cookie, every bite is full of something oaty, fruity, doughy, and chocolatey. Who else is with me in that they love the softness of a chocolate chip once it has been baked into something?! So tempting to pick out all of the chips from the cookies!

You know when you make something with pumpkin puree and always have leftover puree to finish off? These cookies are perfect for using up that last 1/2 cup of puree. You could also swirl some puree into hot cereal…

Don’t like pumpkin? Try using mashed bananas instead!

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Healthy Pumpkin Oatmeal Chocolate Chip Cookies

from Sally’s Baking Addiction

makes about 12-15 cookies

  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup whole wheat flour 
  • 1 1/2 cups old fashioned rolled oats
  • 1/2 cup sugar (I used 1/4 cup granulated and 1/4 cup dark brown)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup dried fruit (I used chopped, dried figs and dried blueberries)
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips, and dried fruit. Fold together the wet and dry ingredients until just combined (I like to use my hands at the end!). The dough will be very thick.
  3. Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.

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Brain Food: Seasonal Frittata with a Potato Hash Crust

25 Sep

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School is in full swing, and I am having writers block like woah.

It is so hard to concentrate when I get paid to stare at these salty gems 3 mornings a week:

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…but I must remember to eat my veggies so that my brain can start working properly again…

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This is a funky time of year at the farmer’s market in New York City. Apples, pears, potatoes, and winter squash abound, but the tomatoes, peaches and plums, and corn are still pulling through for their final hurrah.

I just learned about the “nuke and shake method” for husking corn, and now before I blink my eyes three times, all of the corn will be gone! Drat.

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This is a simple egg bake that you could do with any seasonal ingredients–vegetables, herbs, cheeses, and meat. I adapted the recipe from Sara Forte’s The Sprouted Kitchen Cookbook. Sara’s recipe includes sweet potatoes and goat cheese; I happened to have a variety of small colorful potatoes on hand and a ball of mozzarella hanging out in the fridge, so into the frittata they went.

Fresh corn got thrown into the mix as well, because corn + eggs = awesome.

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Sure, I love a good quiche. How could you not love anything baked up in a flaky, buttery crust? But remember, we need brain fuel here, so potatoes for a “crust” will do. A few dashes of hot sauce always help fire up those neurons, too.

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Seasonal Frittata with a Potato Hash Crust

adopted from Sprouted Kitchen, also seen on Cookie and Kate

serves 4-6, depending how you slice and serve

6-8 eggs (I used 6 extra large eggs)

1/2 cup milk

pinches of salt and pepper

2 small sweet potatoes, or about 2 cups of colorful new potatoes, chopped

1 tablespoon olive oil

1 teaspoon cumin

2 garlic cloves, chopped

2 cups baby spinach

1-2 ears of corn, husked and sliced off the cob

3 oz. cheese, mozzarella ball or goat cheese

herbs, hot sauce, salt n’ pepper for topping

  1. Preheat the oven to 425 degrees F. In a large bowl, whisk together the eggs, milk, a pinch of salt and black pepper.
  2. Chop the potatoes into 1/4-inch cubes. In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with cumin and 1/2 teaspoon salt and stir. Cook the potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).
  3. Sprinkle the garlic on top of the potatoes, then the spinach and corn. Cover the pan with a lid or cookie sheet if you have one, and cook until the spinach wilts, a minute or two.
  4. Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach. Crumble or slice the cheese and plop over the top of the frittata. Put the pan in the oven and bake until you can shake the pan and see that the middle is just barely set, about 12 to 18 minutes.
  5. Set the frittata aside to cool down slightly. You can either leave it in the pan or flip it onto a plate. Sprinkle with more salt and pepper, and add some herbs and hot sauce if you’re feelin’ it.

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