Saturday, January 3, 2015
Overnight Oatmeal Pancakes (with a dark chocolate orange variation)
My aunt and uncle gave DH and I a new griddle for Christmas, for which I am very appreciative. Our old was a wedding gift for DH's parents... 30 years ago. It smelled, the coating was coming off, it took up valuable real estate in our kitchen, it just needed to go. My aunt got us a stove-top version that takes up just one burner, the right size for two people.
To break it in, I wanted oatmeal pancakes. But not just any oatmeal pancakes, I had a craving for one of the chocolate oranges but with less of a calorie load and more orange. DH wasn't sure of the orange with the syrup, I would try honey if you're the kind who think that orange and maple don't go together.
This is a very soft pancake, it takes a little finessing to flip them. Keep your griddle on medium-low and don't force your flipper.
2 T flour
1/2 C Buttermilk(I used almond milk and ACV)
136 g banana (1 8", very ripe)
1 egg (or flax egg)
1/2 t vanilla extract
1 t baking powder
1 T oil
1 t cinnamon
1/4 t ginger
1/2 t baking soda
dark chocolate chips (opt)
1 T orange zest (opt)
1/2 t orange extract (opt)
1/3 cup very thick or baked oatmeal (opt. keep an eye on liquid level if using oatmeal)
1. Soak oats in buttermilk overnight
2. In a separate bowl combine the banana (mashed), extract(s), oil, egg, and if using, zest and oatmeal - let sit overnight.
3. Combine remaining dry ingredients.
4. Combine all ingredients, allow some lumps to remain
5. Cook on medium-low, with additional oil brushed on the surface if desired, flip when the edges look cooked and the bubbles pop (there won't be many)
Note: This makes 2 servings of smaller pancakes. You could make larger ones, I'm just not sure how they would flip.