Pancakes in a Pinch, Thanks to an Instant Oatmeal Packet
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Lindsey Love of Dolly and Oatmeal transforms an ordinary instant oatmeal packet into a hits-the-spot pancake breakfast.
Photo: Lindsey Love
My normal go-to breakfast is boring by most standards: a pack of instant oatmeal, with a half spoonful of honey, some cinnamon, and berries. But as my wedding approached I began craving things I normally don’t eat but once in a blue moon (take pancakes for instance). This one particular morning I couldn’t fathom the thought of gumming oats, and chewing berries that were lodged inside the pasty oatmeal, and for whatever reason I thought: “I must have PANCAKES!”
I didn’t have my usual flours I work with, so my options were limited to the oatmeal pack. So I substituted the ½ cup of water I usually use for almond milk and an egg, and added some salt that was on hand. I added my usual amount of honey, cinnamon, and berries, and cooked one large pancake in a skillet. I smothered it with some extra honey on top, dug in, and shared it with my dad. It was a good morning.
Instant Oatmeal Pancake
Makes 1 very large pancake or 2 medium pancakes
1 egg (or 1 tablespoon ground flax plus 3 tablespoons water)
1 packet instant oatmeal (I use Whole Foods brand)
¼ teaspoon fine grain sea salt (adjust the salt if your instant oatmeal contains sodium)
Cinnamon to taste
¼ cup unsweetened almond milk
½ teaspoon honey, plus more for serving
Handful of blueberries
Nub of coconut oil, for cooking
If substituting flax for egg, combine the ground flax with water, stir to combine — let rest for 5 minutes or until the consistency is that of an egg.
In a medium bowl, combine the instant oats with the salt and a few sprinkles of cinnamon and mix. Add the milk, flax mixture, honey, and berries. Stir to combine
Heat a small skillet on medium. When the skillet is hot, add the coconut oil. Either use entire batter to make 1 large pancake, or split the batter to make 2 pancakes. Use the back of a spoon or a spatula to flatten the pancake/s.
Cook for roughly 2-4 minutes on each side, depending on the size of your pancake/s. Remove from heat and slather with honey.
More pancake delights:
Fresh Raspberry-Quinoa Pancakes from ‘The Quinoa [Keen-Wah] Cookbook’
Strawberry Cream Pancakes from ‘Lookbook Cookbook’
Cake of the Day: Black-and-White Pancake Cake
