Babies don’t sleep late on weekends. If I had to wait for my friends to wake up for brunch before I ate on Saturday mornings, I would be one grumpy, hungry girl. To solve the ‘problem,’ Ryan and I have gotten into the habit of making breakfast first thing in the morning as an appetizer of sorts to a later brunch with friends. Usually it’s Trader Joes pancake batter that does the trick, but occasionally I feel guilty and try to make a healthier version (See earlier post on pumpkin pancakes.)
A few weeks ago I opted for whole-wheat oatmeal pancakes. It’s a bit of extra work but if you start at 6 a.m., you’ll have plenty of time!
Soak ¾ cup quick-cooking oats in ¾ cup buttermilk while you prepare everything else (about 10 minutes). Whisk together ¾ cup whole-wheat flour, 1 1/2 teaspoons baking powder, ¾ teaspoon baking soda, 1 teaspoon cinnamon, and a pinch of nutmeg and salt in a large bowl. Stir in a lightly beaten egg, 2 tablespoons melted butter, 1 tablespoon brown sugar, a little over ¾ cup buttermilk and the now soggy oat mixture. Cook like you would regular pancakes. Eat. And wait another 6 hours for brunch.
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