I had some leftover cinnamon-sugar from making snickerdoodles the other day. I considered different ways to use it up - breakfast bars, dutch baby, more snickerdoodles - and somehow ended up making pancakes! With an apple cinnamon topping. This pancake recipe was great, not only because it contained oatmeal to make it healthier, but also because I only had 1/4 cup of flour left and that's all I needed! The original recipe calls for quick-cooking oats which I did not have. Instead, I used old fashioned oats and roughly ground them with a mortar and pestle. A quick pulse in a food processor would work too, just enough to break down the oats but not so much that all you're left with is fine powder. The various oat bits, big and small, add a nice textural component to the final pancakes. The pancakes are 3" in diameter and slightly crispy when fresh from the pan. Leftovers can be frozen or kept in the fridge for a couple days and reheated in the toaster oven.
Makes about 12 pancakes, 3" in diameter
Slightly adapted from CookingLight
1/4 cup (1.2 oz) all-purpose flour
1 cup oats (quick oaks, or roughly ground old fashioned oats)
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup buttermilk (or slightly less than 1 cup milk plus 1 tablespoon white vinegar)
2 tablespoons butter, melted
- Combine all dry ingredients together in a large bowl and stir with a whisk.
- Combine buttermilk and egg in a smaller bowl and mix until well combined. Add to flour mixture and add the melted butter. Stir all ingredients together until everything is barely moist and incorporated. Batter will be lumpy from the oatmeal. Be careful not to over mix the batter.
- Heat a nonstick pan over medium heat. Lightly coat pan with a small drizzle of cooking oil or spray. Spoon about 2 1/2 tablespoons of batter for each pancake onto the pan, creating pancakes with about a 3" diameter. Flip pancakes when bubbles appear on the tops and the edges look cooked and dry. Cook until the bottom of pancakes are lightly browned. Serve immediately with your choice of toppings.
I don't have an exact recipe for the apple cinnamon topping. I started with 1/2 cup cinnamon-sugar mixture, 1 chopped apple, and 1/4 cup water. Cook everything together in a saucepan over medium heat until sauce thickens slightly and apples are soft.