June 29 is National Waffle Iron Day!
Although it was not my intention, it has been the year of weird ingredients. January started with oatmeal-coated chicken, and February progressed to chocolate hummus. You were skeptical about my powdered-peanut-frosting, and now I bring you something even more unusual.
January is National Oatmeal Month
My mom loves coffee, and I don’t mean frilly frappes with sugary syrups. I mean a dark mug of steaming joe. No cream. No sugar. Just hot black coffee.
Occasionally, when I was in elementary, we would visit a local coffee shop in the morning before school. Mom would order the mandatory java; I would savor a homemade oatmeal cream pie.
Although a soft, sweet oatmeal cookie isn’t the most balanced breakfast, my grades never suffered from the sugar overload. Now that I am older and (supposedly) smarter, I desire to eat (slightly) more nutritious morning meals.
So, to start off the National Oatmeal Month celebrations, we are making Oatmeal Cream Pie Pancakes (using Blind Spot Nutbutter of course). Stay tuned all month for more amazing oatmeal recipes!
Oatmeal Cream Pie Pancakes
- 1/3 cup rolled oats
- 1/4 cup milk of choice
- 2 tbs. Oatmeal Raisin Cookie blended nut butter
- 1/4 tsp vanilla extract
- rounded 1/4 tsp baking powder
- dash of cinnamon
- pinch of salt
- vanilla yogurt for topping
- Grind all ingredients (besides the yogurt) in a food processor until it is the consistency of pancake batter (or paint).
- Heat a griddle or frying pan over high heat. Lightly spray with nonstick cooking spray.
- Drop spoonfuls onto heated pan. Once bubbles begin to form on the top, flip the pancakes.
- Cook for an additional 1-3 minutes.
- Stack pancakes on a plate, layering with vanilla yogurt (pancake, yogurt, pancake, yogurt, pancake, etc.)
- Top with raisins, banana slices, syrup, chocolate chips, sprinkles, or whatever pancake toppings you like.
- Eat and enjoy!
Pink has been my go-to color since childhood, and it always pairs nicely with contrasting blacks and whites. This Aeropostale shirt has been in my wardrobe since middle school, and I received the skirt as a hand-me-down over Christmas break.
To continue the polka-dot motif from my belt, I made Lemon Poppy Seed Oatcakes (this one isn’t completely original; I adapted it from theoatmealartist.com). I topped the fluffy circles with yogurt and cranberries to continue the pink theme. Here’s my take on the single-serve recipe:
Lemon Poppy Seed Oatcakes
- 1/2 cup oats
- 1/2 cup milk
- 1/2 banana
- 1.5 tsp lemon juice
- 1/2 tsp baking powder
- 1 tsp poppy seeds
- 1 tbsp. honey
- Combine and blend all ingredients in a blender.
- Transfer mixture to a sealable bowl and let sit overnight. It will thicken to the proper consistency.
- In the morning, heat a griddle or frying pan. (I also added a little more lemon juice at this time.)
- Pour batter in small portions onto greased, hot pan (Be sure to spray the pan well–these have a tendency to stick!). Flip each pancake when the top is covered with bubbles.
- Serve with fruit, honey, yogurt, syrup, or any other desired toppings!