Blender Soaked Oatmeal Pancakes

I LOVE these pancakes!  So much so that I could eat them everyday.  We don't but we definitely could.  These are good for you and yummy too!  Not sure where they originated from, but we were introduced to them during our Sunday Brunch club.  Thank you Cara Tobe for not only introducing us to these yummy pancakes, but also sharing the recipe for them!

1 3/4 C buttermilk (or use milk with 2 T or so of vinegar)
3 eggs
2 T fat (butter or coconut oil)
1 t vanilla
2 C rolled oats
2 T sucanat
1/2 t salt
1/2 t baking soda
2 t baking powder

Soak buttermilk, butter and rolled oats overnight in your blender (pulse to incorporate).  Add the rest of the ingredients in the morning.  Fry pancakes in butter or coconut oil.  Serve with maple syrup and butter.  To make fluffier pancakes, separate the yolk from the eggs, add the eggs to the batter, whip the whites and gently fold into the batter.

Multigrain Pancakes

I tend to get made fun of for my pancakes.  Not by my kids, but by my loving husband.  He eats them, but claims they are too thick to be called pancakes.  Forgive me for not making the flapjacks you'll find in most restaurants.  For those who know me, you know I am going to cram as much nutrition into every bite I can.  Nutrient dense foods are the only way to go.  You never know what the kids will choose to eat sometimes.  So, I intend to make the most of each bite.  Besides, I think they taste better too.  We all benefit from it!  Pancakes are just one example where I have shunned the mixes in order to add my own healthier (okay, fiber rich) ingredients.  We use pancakes for both breakfast and dinner (when we have breakfast for dinner nights).  I usually couple them with heated frozen fruit that I mash up a bit as an alternative to maple syrup.  Once in a while, the kids will go for it.  If I know the fruit "syrup" will be a harder sell, I will also serve fresh fruit as a tray so there are many choices from which to choose.  They will ALWAYS go for that!

Before the pumpkin pancakes (which has finally given me a way to get some vitamin A sources back into the baby diet again) this was my favorite pancake recipe.  It's time to preserve it, as the printout I have is getting harder and harder to read!  I found it, once again, on allrecipes.com.

• 1/4 cup whole wheat flour
• 1/4 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup cornmeal
• 2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)--(I use regular sugar)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 2 egg whites-- (I use one whole egg)
• 2 tablespoons plain nonfat yogurt
• 2 tablespoons skim milk
• 2 tablespoons water

1. In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
2. Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.

Spaghetti Squash Pancakes

I know what you must be thinking... Seriously?  Vegetables in a pancake?  Absolutely!  I haven't made them in a really long time, but everyone (and I mean everyone) gobbled these up!  I served them with a soup, if I remember correctly.  I honestly don't remember much about the preparation or anything, but I do remember their taste.  Delicious, especially with plain yogurt or sour cream topping!  I have no idea how I stumbled upon this recipe, or the website from where it came.  But, here it is from Mollie Katzen Online:

2 cups cooked spaghetti squash
1 cup onion, minced
1/4 cup unbleached all-purpose flour or rice flour
1/2 teaspoon salt (scant measure)
4 large eggs
Black pepper to taste
Nonstick spray and/or butter for the pan
Sour cream or yogurt for the top
Salsa for the top, too (but not too spicy--these are delicate)

1. Place the squash in a medium-sized bowl and separate the strands a little with a fork. Use the fork to mix in the onion, flour, and salt, and then to beat in the eggs.
2. Place a skillet or griddle over medium heat. When the pan is hot, spray it with nonstick spray, and, if you like, melt in a little butter. Add the batter in 1/4-cup amounts to make 2 1/2-inch pancakes.
3. Cook the pancakes cook until golden on both sides. Unlike cakier pancakes which toughen when turned from side to side, these can be turned more than once. Get them really well-done on the outside. They will still be tender and light, kind of chewy-crisp. So cook them for a good 20 minutes, minimum!
4. Serve hot, with or without toppings.

Pumpkin Pancakes

Oh my goodness! These were so delicious. I sometimes have a hard time getting the kids to eat pancakes, but these are like eating muffins or maybe cake! YUM!! No topping necessary for these scrumptious flat cakes! A big thank you to Julia for posting these and the tag couldn't be more accurate... they are kid-tastic!

1 cup flour
3 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 egg
1 cup plain low-fat yogurt
1/4 cup canned pumpkin puree
2 tbsp butter, melted and cooled, plus 1 tbsp for the skillet

1. Preheat a large nonstick skillet on medium-high heat. In a bowl, stir together all the dry ingredients.
2. In a large bowl, beat the egg for 30 seconds. Add yogurt, pumpkin puree, and 2 tbsp melted butter and beat well.
3. Stir in dry ingredients and beat just until combined.
4. Grease skillet lightly with butter. Pour 1/4 cup batter per pancake; flip with spatula when tops bubble and edges are slightly dry. Cook until other side is golden brown, 23 mins per side.

Note 1: I didn't this time, but would definitely add ground flax seeds to the flour mixture. They'll never know!!

Note 2: I ended up using what was left over from the can of pumpkin I used when I made the Pasta with Creamy Pumpkin Sauce-- it was a perfect amount!