I went through a really awkward phase in high school (but everyone does, right?)
I didn’t like normal breakfast food (you may remember me mentioning that here). I never wanted to eat cereal or toast. You would never see with eggs. I wasn’t really into biscuits (or gravy). Oatmeal? Yeah… no.
So instead of flipping out a giant stack of pancakes or toasting up a Pop Tart, I ate dinner for breakfast. Every. Single. Morning.
I would eat lasagne and cheese cannelloni. Sometimes I would go a little wild and eat a cheesy panini or chicken noodle soup. On occasion I’d go south of the border and eat rice and beans. And I would do all of this in a car, putting on makeup, and doing homework. At least I wasn’t driving the car myself.
See, like I told you, awkward.
Fortunately I am “cured” of my completely weird breakfast habits. I now enjoy eggs and oatmeal (not together, though) and cereal and yogurt parfaits. Sometimes I’ll make a smoothie or toast up a muffin.
But when I’m feeing totally out of control I make pancakes (I think the italics really bring out the craziness that goes down in my kitchen when pancakes are made).
This recipe is adapted from Joy the Baker’s new cookbook which is filled to the brim with amazing recipes. She calls it the Single Lady Pancake because it’s meant to be made as one single pancake and eaten by one single lady (or lady who just doesn’t want to share).
The recipe makes the perfect size pancake (or pancakes if you want to make smaller ones) for any hungry gal (or guy) and you can basically throw in whatever mix-in you like. I chose chocolate chips and strawberries which I thought were pretty fabulous.
Now do you understand why I’m italicizing pancakes? Yeah, I actually don’t understand why I’m doing it either.
Chocolate Chip and Strawberry Pancake(s) adapted from the Joy the Baker Cookbook
Makes 1 large pancake or 3 small pancakes
- 1/3 cup all-purpose flour
- 2 tablespoons old fashioned oats
- 1 tablespoon flax meal (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoons agave nectar
- 4 teaspoons apple sauce
- 1 teaspoon vegetable or canola oil, plus more for pan
- dash of pure vanilla extract
- 1/4 cup plus 2 tablespoons buttermilk
- 1 tablespoon mini chocolate chips
- 2 tablespoons diced strawberries
1. In a medium-small bowl, whisk together the flour, oats, flax meal, baking powder, baking soda, and salt; set aside. In another small bowl, whisk together the agave, apple sauce, oil, vanilla, and buttermilk. Add the wet ingredients to the dry ingredients. Stir until just combined (be careful not to overmix). The mixture will be thick. Fold in chocolate chips and strawberries.
2. Heat a large pan or skillet over medium heat. Add enough oil to coat the pan (about 1-2 teaspoons). If making one large pancake, pour the whole mixture into the pan and spread with a spoon. Cook until tiny bubbles begin to form on the top and then flip (it’s a little difficult with the size of the pancake, but you can do it!!!). If making smaller pancakes (which are a bit easier to flip), pour mixture into skillet in three dollops. Cook just as you did the larger one.
3. Cook until golden brown. Serve immediately with extra strawberries and chocolate chips and a little sprinkling of powdered sugar. Enjoy!
Related Recipe: Whole Wheat Blueberry and Lemon Pancakes