Crunchy Peanut Butter Oatmeal Pancakes

 

When I sit down to write a blog post, sometimes I know exactly what to write and the words flow out naturally.

Other times, I really struggle with it. It becomes a war of incomplete sentences, misspelled words and run-on ideas that just turns into so much garble that I have to close my browser, step away from the keyboard and leave it alone for a few hours....or a few days.

Recently, I've come to also realize that I'm one of those people who, when stuck in a boring situation like waiting for a bus, starting to form blog posts in my head.

"So when I talk about the pancakes and how the napkin I used as a colour-pop is yellow, I should mention that I was inspired by the fact that up until the day I made them, I was tired, grouchy, and had not seen the sun in exactly six days......."

Yeah, I'm not so smooth in my head either.

Rather than give you a unnecessary cold open (sorry, don't mind the production talk), I will instead gush on and on about how fantastic these chewy, crunchy pancakes made my morning. After a week of early alarm clocks, rain clouds and boring breakfast cereal, I arrived at last Saturday, where I was able to sleep in, witness the sun emerge from the stormy rain clouds and enjoy the nutty goodness of these pancakes.

Adding a little spoonful of homemade blueberry jam didn't hurt either. The combination of peanut butter and jam should always be mandatory for breakfast.

Crunchy Peanut Butter Oatmeal Pancakes

1 cup of flour
1/2 cup rolled oats
1 tbsp white sugar
1 1/2 tbsp baking powder
Dash of salt
1 cup of almond milk or water
4 tbsp crunchy peanut butter
1 tbsp vegetable oil

Optional/Mandatory: Homemade jam as a topping

Preheat your pan to medium heat.

In a large bowl, whisk together flour, rolled oats, white sugar, baking powder and salt. Add almond milk/water, crunchy peanut butter and vegetable oil and mix until smooth.

Note: When I made these, the batter was a little thick. Add a little bit of almond milk or water to thin out the batter and ensure a quicker cooking time.

Scoop about 1/4 cup of batter onto the heated pan and flip when the batter bubbles in the middle and the edges look tough

Makes about 6 - 8 pancakes, enough for two people.