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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Chia Mango Oatmeal

A feel-good breakfast favorite whether we’re somewhere tropical, or just wishing we were!

Serves 3-4

Ingredients:

  • 1 cup Steel cut oats

  • 1 mango

  • ⅛ cup chia seeds

  • ¼ cup maple syrup

  • ½ tsp salt

  • Shredded coconut and hemp for garnish

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What to do:

  • Soak chia seeds with ¾ cup water. Should form a gel after 5-10 min.

  • Prepare steel cut oats. Bring 3 cups water to a boil. Add ½ tsp salt and  cup oats. Reduce heat to simmer. Cook 10-20 minutes, stirring occationally. If you’re like me you will overflow the oats everytime. I hardly even aspire not to anymore, and drive Joe crazy messing up the stove top. If you leave uncovered, or only partially covered, have a good low simmer setting, and keep a close eye you may be able to keep things clean!

  • Meanwhile, cut up your mango into cubes.. Also a messy endeavor!

  • Plate oats, then chia seed gel, then mango.

  • Pour maple syrup over and top with coconut or hemp seeds

  • Enjoy!

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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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