By day the LORD directs his love,
at night his song is with me—
a prayer to the God of my life.
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I discovered this pancake recipe a while ago and found it makes delicious, heartier-than-normal pancakes that keep me riding for many miles. It’s almost like oatmeal in pancake form — truly a cyclist’s dream breakfast.
1 C. milk
3/4 C. quick-cooking rolled oats (My note: I use Vermont Morning for this – mmm, hearty, slightly crunchy still, all-round fabulous, delicious, and wonderful oatmeal for normal oatmeal eating*, cookies, or in pancakes as described below)
3/4 C. all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
2 beaten eggs
1 tablespoon cooking oil
1. In small sauce pan, heat milk until warm. Stir in oats; let stand, covered, for 5 minutes.
2. Meanwhile, in a mixing bowl combine flour, brown sugar, baking powder, salt, and baking soda. Stir in the oat mixture.
3. In a separate container, stir together beaten eggs and cooking oil; add all at once to the flour-oat mixture. Stir mixture just until blended but still slightly lumpy.
4. For each pancake, pour about 1/4 C. of the batter onto a hot, lightly-greased griddle or heavy skillet and let spread to about 4-inch circle.
4.a. My note: Sprinkle freshly-poured pancake with blueberries, chocolate chips, sliced apples and walnuts, or other deliciousness to add a little more flavor.
5. Cook pancakes until they are golden brown, turning to cook the second side when the pancakes have a bubbly surface and slightly dry edges. My note: these tend to burn easily. Cook slowly at medium-low or they will end up dark brown or burned rather than golden brown.
Serve with real maple syrup, buttered with powdered sugar, topped with fresh-sliced fruit or microwaved frozen fruit. I find just two of these pancakes gives me enough energy to ride 20 or 30 miles easily. Cool any extra pancakes on a cookie cooling rack and store in a ziploc baggie (refrigerated if >1 day). Reheat in the microwave or eat cold as a quick, hearty snack.
* Vermont Morning Cyclist’s Breakfast
1/2 C. Vermont Morning
3/4 C. milk
1/2 C. vanilla or plain yogurt (or 1 small container of fruit-flavored yogurt)
1 teaspoon cinnamon
1/4 C. brown sugar (or to taste)
1/4 C. raisins, frozen/fresh blueberries, fresh raspberries, or fresh sliced strawberries
Combine Vermont Morning and milk in a deep microwavable bowl. Microwave on medium for 6 minutes (note: High will cause massive overflowing unless the bowl is very deep indeed). Gingerly remove bowl; combine remaining ingredients to taste. Enjoy hot.