I love pancakes. Unfortunately, making them from scratch takes time. Since I stick to a pretty strict morning routine to get some things done before work, I don’t usually have time to make pancakes for breakfast. Oatmeal or peanut butter toast are more my style.

So I usually make them for dinner. This is way more fun anyway. It feels like breaking all the adult rules for what you “have to” have for dinner. It feels like being a kid again.

Often when I whip up a batch of dinner pancakes, I opt for buckwheat pancakes (using this recipe). They’re super tasty, and buckwheat is seriously good for you, which dissipates some of the guilt of eating a sugary dinner.

Right now I have no buckwheat flour but tons of oatmeal, so I’ve been making these magical oatmeal pancakes.

Oatmeal Pancakes

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Adapted from Geniuskitchen.com

Author: Weaver's Orchard
Prep Time: 10 mins
Total Time: 10 mins
Yield: 10 1x

Ingredients

Scale

2 cups almond milk
2 cups old fashioned rolled oats (not instant)
2 eggs, beaten
1/4 cup oil
3/4 cup flour
2 tablespoons honey
2 1/2 teaspoons baking powder

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Instructions

Combine almond milk and oats. Let sit for at least ten minutes, until oats have absorbed milk.
Add eggs, honey and oil. Mix well.
Add remaining ingredients and mix.
Heat a griddle and brush with oil.
Add a ladle full of batter, cook until bubbles form, then flip and remove from heat.

Today I topped these pancakes with apples and cinnamon sauce (it’s somewhat caramel-y, but cinnamon flavored). With this topping, these pancakes don’t just taste like a fun dinner, they also taste like autumn.

Cinnamon Apple Topping