Mountain Apple-Oat Pancakes

If this sounds familiar, I shared it a few years ago. It was what came to mind Saturday morning while looking at the bright snow outside. Weekend mornings have more time to fuss with breakfast, or maybe your breakfast comes later in the day.

These are hardy, flavorful pancakes. The cardamom gives it an extra touch. If you don't have any and would like to try the recipe, let me know. I have plenty.

Peanut butter or no peanut butter? I didn't realize that pancakes could be controversial! Of course, peanut butter. Growing up, I remember sometimes we had a soft egg between pancakes. Dad would use leftover bacon grease to fry them and float the eggs in it!! Even today, I want to put oil on my pancake griddle, not that spray on stuff.

There are many varieties of making pancakes, as well as the toppings. I like them for dinner as well. My problem is they are filling and I can't eat as many as I would like.

INGREDIENTS:

½ c. rolled oats (not instant)**

2 c. pancake mix (we use the Snoqualmie brand)***

2 Tbsp sugar or honey

½ tsp cinnamon

½ tsp cardamom, ground

2 c. water

½ c. apple, shredded

DIRECTIONS:

Combine apple and water in blender to chop/shred quickly. In medium bowl, combine rolled oats, pancake mix, sugar, and spices. (I would think if you are going to use honey, it should go in the blender with apples and water). Add ingredients together and stir until all above are mixed well.

Notes: ***We have used a pancake mix called Kodiak, it's a little heavier. Either is great.

**We have used regular oatmeal with no problem.

The recipe suggests heat to be 325 degrees and to cook approximately 2 minutes or until bubbles break the surface, turn and cook other side until browned. Cook slowly as the sugar in the mix may cause it to burn easily.

MY NOTES:

We have enough for one more breakfast. Joe will put them in the toaster oven to heat them up, me, in the microwave because it keep them soft!!

ENJOY-and stay healthy!

By Timberline Lodge