It was not particularly early in the morning but I was trying to sneak in just a few more minutes of dozing before leaving the comfort of my bed. I was thinking dreamily about the perfectly ripe nectarines in the kitchen and how I was going to heap them on top of a batch of sweetly spiced oatmeal. Then I began to hear not so quiet conspiratorial whispering coming from the hallway.
“Are you hungry?”
“Go tell Mom you want pancakes.”
I braced myself. Right on cue the muffled thumps of stocking clad feet running across carpet proceeded my wide awake and pajama clad toddler’s explosive entrance into my room.
He demurely approached the bed side, smiled sweetly, then loudly announced, “Mommy! I want pancakes!”
I was still in the mood for oatmeal but my craving for nectarines and spices was stronger. Stalling, I poured myself a cup of coffee, opened the refrigerator, and came up with a compromise.
Spiced Oatmeal Buttermilk Pancakes
There may come a time when all the hungry people in your household want different foods for breakfast. If the argument is between oatmeal and hearty pancakes this recipe has you covered. Softening oats in buttermilk creates a rich creamy base for these pancakes with no additional fat required. Once you fold succulent bits of a swollen late summer nectarine any further arguing with cease and only chewing will be audible.
Makes approximately 5 servings of 2 pancakes
- 1/2 cup rolled oats
- 1 cup low fat buttermilk
- 1/2 c. whole wheat flour
- 2 Tablespoons coconut palm sugar or raw cane sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 egg
- 1/4 cup water
- 1 generous cup of diced fresh nectarine
- Combine oats and buttermilk in a small non-reactive dish. Allow them to sit and soften for 30 minutes.
- When 30 minutes have passed preheat a non-stick pancake griddle to slightly above medium.
- Whisk together the dry ingredients.
- Make a well in the dry ingredients and crack the egg into it. Lightly beat the egg in the well before adding the oats and buttermilk.
- Stir gently to combine the wet and dry ingredients. While stirring add the water to thin the batter a little. Stir until just combined, avoid over mixing.
- Fold in diced nectarine pieces.
- Ladle or pour batter onto the preheated griddle about 1/4 of a cup per pancake. Cook until deeply golden on the bottom before flipping – around 4 minutes per side depending on the temperature of your griddle.
- Top with any remaining nectarine and a bit of syrup if desired.
Approximate Nutritional Information per serving: 126 calories, 2.2 g. fat, 26 g. carbs, 4 g. fiber, 6 g. protein, PP = 4