these for convenience. Ever since school started, my oldest just started kindergarten, I feel like a crazy busy woman. Weird how just one little thing can cause such a dynamic change! So we have been sticking to quick and easy, but healthy too. Well, except for maybe these this morning.
Now these are not your every day pancakes. They ARE named after a candy bar, so I wouldn't go eating them every day. But they are much better than a candy bar and not incredibly bad for you either. With whole wheat flour and oats and just a pinch of added sugar and light on the add-ins, it's only slightly more indulgent than your every day pancakes and syrup. You're going to love this easy caramel sauce too!!! Divine.
2 cups buttermilk
splash of vanilla (optional)
1/4 cup butter, melted
1 cup whole wheat flour
1/3 cup all-purpose flour
2/3 cup oats
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/4 cup mini semi-sweet chocolate chips (plus more for garnish, if desired)
1/4 cup salted, roasted peanuts, roughly chopped (plus more for garnish, if desired)
Simple caramel sauce (recipe below)
In a mixing bowl, mix buttermilk, eggs, butter and vanilla. Whisk to incorporate. Add the rest of the dry ingredients and whisk until just combined. Add chocolate chips and peanuts last and stir briefly to combine.
Let batter sit while griddle heats up. Drop batter by 1/4 cup onto griddle and cook until bubbles start to form and edges start looking dry; about 2-3 minutes. Flip and cook another minute or two. Repeat with remaining batter.
Serve warm and garnish as desired.
Simple caramel sauce
1 cup granulated sugar
2 Tbsp. water
1/3-1/2 cup heavy cream
In a saucepan combine sugar and water over medium heat. Swirl together rather than stir. Cook until light brown in color, about 10-15 minutes. Gently remove from heat and add in cream. Whisk until well incorporated. Mixture will bubble profusely the moment you add the cream so be careful, but it should settle down right away. If you have any hardened bits in the pan, just put it over the warm burner again and let it melt back into the mixture. Store in a small glass jar with a tight fitting lid in the fridge.
SOURCE: Adapted from Minimalist Baker