Picture me sitting at my computer for 10 minutes brainstorming a name for these pancakes. I decided to list the ingredients because I often google my own recipes when I need them in a pinch, and I won’t forget that this recipe has sour cream and oatmeal in it. I’m pretty sure I keep at least a half a dozen pancake recipes to cycle through and this is just the latest. You can never have enough pancake recipes, right?
To kick off our New Year I figured we should start with a big breakfast and pancakes are always a kid favorite here. I like making a double batch so I can use the leftover pancakes during the school week for Vaida’s lunches.* (Christmas break is over and that means packing school lunches again. )
These pancakes are refined sugar free and are made in the blender – my favorite kind of batter! They are heavily inspired from Pinch of Yum’s recipe. The best part of making these was that I got to break in one of my favorite Christmas presents this year. Behold my beautiful cast iron griddle for my stovetop:
Isn’t she a beauty? Did anyone else get fun kitchen “toys” this Christmas? Pretty much all of my gifts were kitchen themed this year so you can look forward to more posts on that. 😉
*Cold pancakes for lunch? I know it is a bit odd but Vaida loves them spread with cream cheese & strawberry jam.
- ½ c unsweetened vanilla almond milk (or any milk)
- 1 c sour cream
- 3 eggs
- ½ c + 3 Tbls whole wheat flour
- ½ c rolled oats
- ½ tsp baking soda
- ½ tsp cinnamon
- Place all ingredients in a blender and blend until smooth. Pour pancakes on a greased, hot griddle and cook until bubbles form. Flip and continue to cook other side until golden brown.
- That's it - so easy!