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Oatmeal Pancakes

Best served with fresh fruit and pure maple syrup, these pancakes will wow them at the breakfast table, and keep you running all morning…

2 cups rolled oats (NOT quick/instant oats)
1 ¾ milk (non-fat, low-fat, almond, rice or soy)
¼ cup orange juice (freshly-squeezed if you’ve got it)
2 eggs, lightly beaten
4 Tbl. butter or soy margarine (soy margarine can be found at Trader Joe’s)
½ cup unbleached or whole-wheat flour
1 Tbl. sugar
2 tsp. freshly grated orange zest
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
pinch nutmeg
pinch salt
1 cup finely diced fresh peaches, apples, pears, strawberries or blueberries
walnut oil for brushing the griddle

In a large bowl, combine the oats, milk, and orange juice. Set aside for 15 minutes. Add the eggs and melted butter or margarine and beat about 30 seconds to combine well. Add the flour, sugar, orange zest, baking powder, baking soda, cinnamon, nutmeg, and salt; stir to mix well. Gently fold in the fruit.

Heat a nonstick griddle or skillet over medium heat. Brush lightly with walnut oil. Pour the batter in 1/a cupfuls onto the heated grill, leaving space in between for turning. Cook until golden brown (air holes will start to form), about 2 minutes, then flip gently and cook the other side until golden brown, about 2 minutes.

From Claire’s, the best vegetarian restaurant in New Haven, CT (and possibly all of New England).