Let's talk breakfast: Oatmeal Pancakes & Zucchini Scramble

It is not often that we eat a big breakfast considering we drink Shakeology for breakfast on a daily basis and Eliza usually has a waffle, banana, and milk--she is a creature of habit like us!  But when we do, or on the odd night we decide to have breakfast for dinner (aka "brinner"), we always turn to this recipe: vegan oatmeal pancakes.  Now, before you let the word vegan scare you, know that you don't have to make them vegan, depending on the type of milk you use.  It is an egg-less pancake and you can choose to use regular milk or almond milk, like we prefer to do.  The original recipe (which I will link below) also gives suggestions to use gluten-free flour, which means this is a great option for those with food allergies.

While I love standard pancakes, and my brother can make a mean pancake, these are such a nice change.  There is no sugar and the maple and cinnamon flavors combine to make a perfect taste of breakfast.

This recipe is adapted from Chocolate Covered Katie.  Her pictures are way better than mine, but here I'll walk you how we make pancakes in our kitchen.  

Vegan (optional) Oatmeal Pancakes, serves 4 (adapted from Chocolate Covered Katie)

3/4 cup plus 1 tbsp whole wheat white all purpose flour
6 tbsp rolled oats 
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
3 tbsp pure maple syrup
scant 1 cup almond milk (or regular milk if preferred)

2 tbsp oil
2 tsp pure vanilla extract

Grab your favorite helper.  Combine dry ingredients into small bowl.

I can't remember where we got this flour, a standard supermarket I believe, but it is great for all-purpose baking.  I love the resealable bag feature!

Combine wet ingredients in larger bowl, then begin adding dry ingredients to the wet.  Stir until well blended.  If the batter seems too thin, add a little flour.  If it seems too thick, add a touch of milk.

I like to use a nonstick skillet for pancakes, but use your vessel of choice.  I wipe it down with canola oil (we still haven't replaced our broken oil spritzer) and heat over medium-low heat.  Spoon your pancake batter into skillet, as big or small as you like!  

When I was little and would visit my Grandma Troutman, we'd often make breakfast.  My favorite was French toast, but my sister loved pancakes.  I've never forgotten her concoction for French toast batter or her tip for knowing when to flip a pancake.  You have to wait until the wet top starts bubbling.  The thickness of this batter with the oatmeal sometimes prevents big time bubbles, but you can see them here! 

Can you also see how the outer edge looks set and not so liquidy?  That's how you know it's time to flip.

For me, it doesn't usually take as long on the flip side, but it might--I honestly never set a timer but just stand there and wait about 2 minutes and check.  When appropriately golden, remove from pan.  Before cooking my next one, I wipe the pan down with oil again (I dip a paper towel into the oil).

Topped with Brummel & Brown yogurt based butter and some more syrup (ended up with more than pictured here!).

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While I cook pancakes, Gary usually cooks our sides.  Turkey sausage is a standard accompaniment, and also eggs.  Our pancakes may be vegan, but our meal isn't!  On this particular night, we had a zucchini left to be used up.  Gary found a simple and yummy way to combine the two ingredients.

Shredded Zucchini Scramble

1 zucchini

3 eggs

1/2 TB olive oil

salt

pepper

fresh Parmesan cheese

Shred zucchini--we have a food processor attachment that makes this a breeze.  If you don't have one, cut thin matchsticks as described in our zucchini salad post.  Go as thin as you can.  Put in paper towel and squeeze out excess moisture Saute zucchini  in olive oil over medium heat for 4 to 5 minutes stirring regularly.  

Whisk three eggs in bowl.  Pour over zucchini and reduce heat.  

Let sit for 2 minutes before beginning to scramble.  

To scramble, Gary pulls a section of egg back from the edge of the pan and tilts the pan so raw/liquid egg fills the newly created space.  Repeat this process around the edge of the pan.  Continue this process until there is no liquid left and then continue to stir eggs until fully cooked.  Properly scrambled eggs, according to Michael Ruhlman, should glisten and not be completely dry. 

Salt and pepper eggs to taste.  We then grated a little fresh Parmesan cheese--but not too much--to deepen the flavor.

Whether you enjoy breakfast, brunch, or dinner, I think you will enjoy these recipes!