I tend to be a creature of habit when it comes to making my own breakfast, especially when I am in a hurry in the morning or have to be somewhere early and just don’t have time to make a fuss. My typical go to breakfast is a green juice/smoothie I make in my Vitamix every morning. I pour it into mason jars and take it with me. Sometimes if I know I have to go somewhere super early, I will make it the night before and have it ready to go for when I leave in the morning.
But like most people, I get bored of my routine and sometimes I want something heartier…like pancakes. Who doesn’t love pancakes? My love of pancake goes all the way back to childhood. I remember going to International House of Pancakes ( I think it was still called that back when I was little?) with my parents once in awhile, and my favorite thing was the buttermilk pancakes that they would make into a Mickey Mouse face…anyone remember those? They would do whipped cream and berries for the face?
Anyhow, times have changed…and pancakes are not considered healthy anymore…or are they? Of course if you end up at the Griddle on Sunset Boulevard , each pancake is the size of your head and usually covered in some sort of caramel and ice cream confection. So no, that is not going to work for a healthy lifestyle. Or the waffles at Beach 26 near Marina Del Rey smothered in peanut butter and chocolate sauce? Hmmm…not so much. Not to say that these indulgences should not be shared with a friend once in awhile, but I wanted to stay realistic and came up with something that you could legitimately eat every day if you wanted.
You could also put this pancake in tupperware and take it with you to work. I actually had a busy day when I created this and had to go somewhere right after I made this pancake. I didn’t want to waste it so I put it in tupperware and ate it about an hour later. It was fine. Though I do not recommend topping the pancake with frozen berries if you are taking it somewhere, because they will make the pancake very mushy. Put those in a separate tupperware if you want to have them.
This recipe is for one person, but you could definitely make it for two people. I also only made ONE big pancake, and you could make 2-4 small ones. Berries are optional, but I did like the added sweetness they gave the pancake. feel free to use fresh ones. When I created this I did not have any fresh ones in my refrigerator, so I used frozen.
Berry Topped Oat Nut Butter Pancake
non-stick cooking oil spray
1/4 to 1/2 cup of rolled oats
2 egg whites
1 tsp. coconut oil
1 heaping spoonful of almond butter ( you can use peanut to cashew butter if you desire)
1 tbsp. raw organic honey
cinnamon, if you desire
1/4 cup of fresh or frozen berries
Put all the ingredients, minus the berries and spray, into a high powered blender or food processor first and blend until the texture is batter-like.
Take a cooking skillet/saute pan and spray in with the non-stick cooking oil spray. Turn your stove on to a medium heat level ( you don’t want them to cook too fast or you may burn them!) and pour the batter on. The batter may be pretty thick so you might have to spoon it onto the pan. There is no set time for how long you cook the pancakes, I would say roughly 2 minutes on each side.
After the pancake is cooked, set it aside and add the berries. If you use frozen berries, heat them in the microwave or on the stove for about 1-2 minutes and the pour them over the top of the pancake.