Sunday Morning Oatcakes

How we make it.

*makes 8-10 smallish pancakes*

1 cup oats
1 cup milk
2 eggs
1 teaspoon vanilla
5 tablespoons butter, melted
1/2 teaspoon cinnamon
2 tablespoons raw sugar
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
Dash kosher salt

Combine oats and milk in a large bowl and let soak for 5 minutes. Then add the eggs and the rest of the wet ingredients and stir to combine. Stir in dry ingredients until just combined and let sit for 5 minutes. Fry up on your griddle in some butter over medium low heat, turning after 2-3 minutes each side. Eat warm with syrup and butter. Refrigerates and reheats well for later.

Why we make it.

I love to make breakfast for my kids. I don't sit still well in the morning and it gives me something to do besides lingering around pretending to relax until 9 a.m. The fabled pancake has always been a goal of mine to perfect. I've wanted to make big stacks of butter covered flapjacks since I saw that little pig in Charlotte's Webb slipping through a plateful in the 1970's film. But I've got two problems with the standard pancake. One, they're nutritionally bankrupt. There's just nothing of substance in them and my little dumplings need fortifying in the morning. Two, I just can't make them taste good or look good. I don't know what that's about. These oatcakes solve both those problems. They're pancakes you can feel good about giving your kids - or yourself - and they always turn out right. Flavored with cinnamon and a kiss of sugar, these oatcakes are warm and toothy and will keep you full for hours. That's why we make them!