When colder weather sets in, my usual smoothie alone has a harder time of satisfying me at breakfast time. I want something bready, something warm. On weekends I’ve been making waffles. They’re easy, but it’s still a bit more effort/cleaning than I’d like on a weekday.
Enter these pancakes. The original recipe is called “Pancakes for One”, but I halved the recipe, so I’m calling them “Pancakes for Half a Person”. The amount was perfect for me when eaten with a slightly smaller smoothie (with the other 1/2 of a banana). I divided the batter into 3 little pancakes.
From start to finish this took less than 15 minutes. In other words, you can totally make this happen before work/school :) No excuses. Heat your frying pan while making the batter, and, if you want a smoothie too, blend it while the pancakes cook. Et voilà.
Recipe adapted from Top With Cinnamon
1/4 cup old-fashioned oats (certified gluten free, if necessary)
1/4 teaspoon baking powder (make sure it’s gluten free)
1/8+ teaspoon cinnamon (be generous)
1/8 teaspoon vanilla
1/8 cup milk (I used almond)
1 tablespoon chocolate chips (again, be generous)
Coconut oil (or butter), for frying
Place a frying pan over medium heat. Put all of the ingredients minus the chocolate chips into the food processor. Blend until smooth-ish. Stir in the chocolate chips.
Melt a thin layer of coconut oil in the pan. Scoop 3 little pancakes into the pan and flatten out slightly. Cook until golden on one side, then flip. Cook the other side until golden. You can top the pancakes with more chocolate chips if you’d like, or I guess you could do maple syrup… I’m kind of a plain pancake person :)
P.S. Have you ever seen a recipe with more parentheses? Ha!