Oatmeal Pancakes with Walnut Butter

These are the best pancakes ever!! Slightly adapted from the recipe used by Morning Glory restaurant in Oregon. As a bonus they can be easily be modified to be gluten free, dairy free or vegan with the modifications below (see *) without detracting whatsoever!

Serves: 4

Total Time: 30 minutes: 15 prep (night before), 15 cook time

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Ingredients:

Pancake mix:

  • 2 cups uncooked oatmeal (*gluten free oats if needed)

  • 2 cups almond milk (*any milk substitute will work but I like the sweetness of almond)

  • 2 eggs lightly beaten (*can substitute with 2 tablespoons chia seeds for vegan)

  • 3 tablespoons melted butter (*can reduce or substitute for coconut oil)

  • 1/2 cup flour (*gluten free if needed)

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/4 cup brown sugar

Walnut butter:

  • 1/2 cup butter (*can substitute with coconut oil)

  • 1 tablespoon brown sugar

  • 1/4 cup toasted and chopped walnuts (*could substitute with pecan or cashew nuts if allergic)

What to do:

The night before…

  1. Mix the dry ingredients (sugar, flour, oatmeal, baking soda, baking powder, salt)

  2. Mix the wet ingredients (eggs, milk, melted butter, sugar)

  3. Stir to combine

  4. Mix walnut butter ingredients together

  5. Let pancake batter and nut butter sit in fridge overnight in closed containers

The morning of…

  1. Preheat oven to 200 degrees to warm pancakes as you finish

  2. Heat up griddle or nonstick frying pan to medium heat

  3. Spray with non stick oil or butter

  4. Pour batter onto griddle in ~1/4 cup spoonfulls and let sit until golden brown on bottom

  5. Flip and cook until finish- note the oatmeal will take longer to cook than normal pancakes so just be patient and don’t get the griddle too hot.

  6. Warm pancakes in oven until finished flipping

  7. Stack em’ up and top with real maple syrup (ideally Papa Kutschenreuter’s) and enjoy! If you don’t use all the batter, refrigerate for tomorrow’s breakfast.

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Sesame Peanut Zoodles

This is one of my favorite zoodle (aka zucchini noodle) preparations and a go to filling yet healthy feel good lunch!

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Ingredients:

  • 2-3 large zucchinis

  • 1/4 cup peanut butter- creamy preferred, but chunky works too!

  • 2 tablespoons rice wine vinegar

  • 2 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • ~1 tablespoon chili garlic paste (more or less depending on your spicy preferences)

  • 1/2 teaspoon salt

  • chopped green onions, cilantro, and/or sesame seeds for garnish

What to do:

  • Spiralize your zoodles! Some have fancier spiralizers or mandolins, but this $5 spiralizer works great if you don’t have on already! This recipe doesn’t require cooking the zoodles, they are consumed raw and prepared cold.

  • Whisk together remaining ingredients (everything except zoodles and garnish). Taste test and adjust to your tastes! Not spicy enough? Add more chili garlic paste. Not salty enough? Add more soy sauce, etc.

  • Add zoodles to bowl and toss together.

  • Chop cilantro and green onion and garnish, along with sesame seeds.

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Poached Egg Avocado Toast

Try this delicious and filling addition to avocado toast! The key to this recipe is getting everything prepped and organized ahead of the actual poaching so that you don’t get distracted and over-cook your eggs.

Serves 1 (multiply ingredients by how many servings you need)

Ingredients:

  • 1/2 Avocado, pitted and sliced

  • 2 eggs

  • 2 slices bread

  • Salt and pepper to taste

What to do:

  • Boil water to poach eggs in a medium saucepan

  • Cut bread for toast, slice avocado

  • Toast bread and place avocado on top

  • Once boiling, add a splash of white vinegar (few teaspoons) to the water to help the egg coagulate

  • Reduce the water to a simmer and whirlpool the water with a spoon

  • Crack your egg into a soup ladle to more easily transfer it smoothly into the middle of the whirlpool. Tip the egg into the whirlpool and set a timer for 3 minutes.

  • Remove the egg with a slotted spoon, drain water, and set atop avocado. 

  • Season with salt and pepper and serve

 

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