Fruit'n'Cream Oatmeal Pancakes

We've chatted previously about my nostalgic need for a bowl of Fruit'n'Cream Oatmeal every now and then. Something about that sugary, fruity oatmeal pouch just gets me. In weekends past I made a pot of Peaches'n'Cream Oatmeal. Recently, I decided to riff on this oatmeal and turn it into pancakes!

My husband and I often debate about the perfect pancake texture. He makes a strong case for thin pancakes. While I make the assertion that any pancake, thick, thin or in between, is better than no pancake! Though with this recipe, there was no debate. The texture was spot on. Thin and slightly crisp edges. Oober tender pancake middle studded with juicy fruit pieces.

Since using mostly oat flour (aka ground up oats), I assume I can call this a healthy breakfast... right?

Fruit’n’Cream Oatmeal Pancakes

Ingredients

· 2 eggs

· 1 ½ cup buttermilk

· 3/4 cup milk

· 2 tbsp melted butter, cooled

· 2 tsp vanilla extract

· ½ tsp almond extract

· 1 ¼ cup oat flour

· ½ cup flour

· 2 tbsp sugar

· 2 tsp baking powder

· 1 tsp baking soda

· ½ tsp cinnamon

· ½ tsp salt

· ½ cup canned peaches, rinsed and diced

· ½ cup fresh blueberries

· Butter

· Whipped cream

· Maple syrup

In a large bowl, whisk together the eggs, buttermilk, milk, melted butter, and extracts. Sift over the oat flour, flour, sugar, baking powder, baking soda, cinnamon and salt. Whisk the dry ingredients into the wet.

Fold the peaches and blueberries into the pancake batter.

Heat a non-stick griddle or skillet over medium low heat. Lightly grease with butter. Dollop pancake batter onto the skillet using a 1/3 cup measure. Cook pancakes on one side for 2-3 minutes until bubbles begin to form on the surface and the bottoms are golden brown. Flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.

Serve the pancakes with large dollops of whipped cream and maple syrup if desired.

Makes 12 4-in pancakes

Gluten Free Friendly!

Check the nutrition label on the oat flour to ensure it is not processed in a facility along with wheat. Swap the regular flour for Cup4Cup or King Arthur’s GF blend.