We hear all the time about how good oatmeal is supposed to be for us and how a breakfast bowl of oatmeal will stay with you all day.
Well, that may be true for many, but it’s never worked for me. A bowl of Shredded Wheat will stay with me, yes, or a bowl of Weetabix, but not oatmeal.
As Wikipedia tells us:
Oatmeal, also known as white oats is ground oat groats (i.e. oat-meal, cf. cornmeal, peasemeal, etc.), or a porridge made from oats (also called oatmeal cereal or stirabout, in Ireland). Oatmeal can also be ground oat, steel-cut oats, crushed oats, or rolled oats.
The oat grains are de-husked by impact, then heated and cooled to stabilize the “Oat groats”, the seed inside the husk. The process of heating produces a nutty flavour to the oats. These oat groats may be milled to produce fine, medium or coarse oatmeal.
Rolled oats are steamed and flattened whole oat groats. Steel cut oats may be small and broken groats from the de-husking process; these may be steamed and flattened to produce smaller rolled oats.
Quick-cooking rolled oats (quick oats) are cut into small pieces before being steamed and rolled.
Instant oatmeal is pre-cooked and dried, usually with sweetener and flavouring added.
Both types of rolled oats may be eaten uncooked as in muesli or may be cooked to make porridge.
And http://nutritiondata.self.com tells us that oatmeal is “low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Phosphorus and Selenium, and a very good source of Manganese.”
With all of its popularity and the nutritional benefits it has, I do try to find ways to work in oatmeal that both hubby and I will find enjoyable. That is why, the other day when I was perusing my cookbooks for some inspiration, I decided to give Oatmeal Pancakes a try.
Hubby’s personal philosophy is to never say no to pancakes 😉 and so for our Sunday morning brunch, I decided to give this recipe a test run.
After reviewing several different recipes, I decided that I would make my Buttermilk Pancakes but use some oat “flour” made by whizzing the oatmeal in my wee food processor for part of the all-purpose flour. I could have left the oats more whole, but I thought we would probably enjoy these pancakes more if the texture were more like the pancakes hubby is used to my making.
My plan worked, because while these pancakes are providing more whole grains and fiber than more traditional pancakes made solely with all-purpose flour, you find that you’re simply enjoying a yummy-tasting pancake! Hubby referred to them as “Quake Cakes ” (because I made them from Quaker Rolled Oats) and said, “Well, I don’t taste a thing wrong with these!” — which is hubby’s way of saying that he enjoys the “healthy-ed up version” as well as the original. 😉
If you like, you can sprinkle some pecans or walnuts onto the uncooked side of the pancake before you flip it. Or, you could sprinkle on some fruit — blueberries or whatever floats your boat — before flipping over the pancakes. Of course, you can also stir the nuts and/or fruit into the batter, but I generally prefer sprinkling it onto the uncooked, bubbling side of the pancake before flipping it, as this will 1) toast the nuts, further deepening their flavor and 2) allows for a more even distribution of nuts or fruits.
I found that these pancakes stayed with me much longer than traditional buttermilk pancakes. We had ours with Mrs. Butterworth’s Sugar-Free syrup, but they would also be yummy with fruit or sugar-free preserves mixed with light sour cream, peanut butter, or any other way you enjoy dressing your pancakes.
TIPS: To keep pancakes warm without getting soggy, place in a single-layer on a cookie sheet lined with paper towel or a clean, lint-free cloth and keep in the oven on the “warm” setting. Also, depending upon how finely you whiz up the oatmeal, you’ll need more or less all-purpose flour to make up the equivalent of a cup or so of flour. If you want more oats in your pancakes, whiz up a cup or so of oatmeal and add enough all purpose flour to equal a cup or so.
So the next time you get a hankering for pancakes, treat yourself to some Oatmeal Pancakes — they taste as yummy and seem so festive that you’ll find yourself singing “Sailing Home,” which talks about the need for sowing one’s wild oats. (Go on, give it a listen, you know you want to!)
Oatmeal Pancakes (Makes 9 to 12 pancakes, depending upon size)
- 1 egg (or 1/4 cup egg substitute)
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil (I use canola)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 to 3/4 cup oatmeal (Suggest rolled oats; steel-cut oats would probably work, as well. Do NOT use instant!)
- 1/2 cup or so all-purpose flour
- 1 cup buttermilk (I use reduced-fat buttermilk)
- Option: Chopped nuts and/or fruit
- In medium-sized bowl or 4-cup liquid measure, mix together egg, sugar, salt, baking powder, baking soda, and oil.
- In a small food processor or blender, process oatmeal until it resembles flour (you can make it a coarser flour or a finer flour, as you prefer).
- Stir in oat flour, all-purpose flour, and buttermilk just until combined. Mixture will be thick and somewhat lumpy; just make sure it is all moistened. If mixture seems too thick, add in a bit more buttermilk; if it seems too thin, add in a bit more flour (oat flour or all purpose flour).
- Lightly oil, butter, or spray a non-stick skillet or griddle and heat over medium heat. When surface is hot (a drop of water sizzles and evaporates), pour batter (3 to 4 tablespoons at a time) onto hot skillet or griddle. Cook over medium to medium-low heat (adjust heat as necessary) until bubbly on top and puffed and dry around the edges (generally one to three minutes). If desired, sprinkle with nuts or fruit just before flipping. Flip pancake and cook until browned (usually another minute or two, though it could finish up more quickly).
- Refrigerate or freeze leftovers.