Tag Archives: pancakes

Oatmeal Pancakes Revisited


I have a former post, Simply Oatmeal Pancakes, that literally only uses oats, water, and an egg. That was me mixing up my breakfast. Now, however, I have taken things a step (or a few steps) further. The other day I was randomly craving pancakes. I just made a delicious mac and cheese dish, so I didn’t want the unhealthy (albeit yummy) bready pancakes. So I wondered if I could come up with a healthier option, with fewer calories. I then wondered if I could make oatmeal pancakes, something I had thought about before but never really tried. I went online to try to find a good recipe or at least some inspiration, and was thoroughly disappointed. All the recipes I found used honey or sugar or other sweeteners, or they used flour. I wanted a clean, flourless option. So what do I do when there is no recipe available? Make my own!


Oats. Obviously, check. An egg, milk, and oil. Normal pancake ingredients, check. Cottage cheese. An interesting addition for added protein and calcium, check. Blender. The wonderful magic bullet, check. (For anyone worried about adding the cottage cheese, have no fear; I was skeptical too, at first, but wanted to try it. As you’ll find, I was not disappointed. The cottage cheese has no overwhelming effect whatsoever, likely due to the fact that it is not the “cheesiest” cheeses.)


I mixed/blended everything up, set up my frying pan, and crossed my fingers (mentally, at least) as I scooped a little batter onto the pan. A couple of minutes later I was biting into my first-ever, real, oatmeal pancake. Yum. Delicious. Success! The light and very satisfying and filling pancakes were amazing. Next time I might cut back on the oil just a tiny bit (it didn’t taste bad, but the fact that I could single out the taste made it a bit distracting). These pancakes were everything I had hoped for. Now, if you want a lighter pancake option but still want a classic, “breadier” taste, add a quarter cup or so of gluten-free flour (adjust milk/water accordingly; you should be fine with just one egg). Me? I’m fine with these guys the way they are!


Oatmeal Pancakes

(makes 11-12 3-4 inch pancakes)


  • 1 cup rolled oats
  • 1 egg
  • 1/2 c milk (or water, if you prefer)
  • 1/4 c cottage cheese
  • 1/2 tsp baking powder
  • 1/2 tbsp olive oil


  • Prep a pan with non-stick spray (I use Pam) and set aside.
  • Mix wet ingredients (including egg) separate from dry, then blend everything together (literally blend…I used a magic bullet blender)
  • Blend for a bit, then stir everything up to make sure all the mixture is being blended well.
  • Next, turn stove top on medium heat (no higher, as the oatmeal pancakes cook FAST)
  • Use a large spoon (or whatever) to scoop the batter out. (My pancakes were each 3-4 inches)
  • Cook until the edges are done, then flip. These cooked so much faster than I expected, so do not leave your station!
  • Serve immediately and enjoy!
This recipe is a total of 580 total calories, so you can easily eat half the batch, along with some fruit or something, for only about 300 calories. I put the rest of my pancakes in the fridge for tomorrow’s breakfast, but they would make great little snacks as well, I think.

Simply Oatmeal Pancakes


I have really gotten into oatmeal. It is my new favorite food and staple in the kitchen. It is my new everyday breakfast (along with some fruit). I’ve wondered what it would be like to add an egg–how it would affect the taste and texture. Then I thought that I  could try to make oatmeal pancakes. I wanted a simple recipe. Still healthy like the plain old oatmeal, but in pancake form. So I just kept it simple: oatmeal, with the only additional ingredient being an egg.

These are delicious. Amazing. My mom tried them and loved them, too. I cooked a series of mini pancakes, only about 1-2 tablespoons of batter each, so that it was easier to work with and I just love miniature things! Also, in the picture below, the back pancake has not been hyper-exposed. I tried adding a bit a cottage cheese to one, to see what it would taste like. While the flavor was okay, I preferred the plain ones, and kept cheese out of the recipe description.

This recipe makes 12-14 mini pancakes (about 1-2 inches), and would probably make 3-5 regular/larger-sized pancakes.

Oatmeal Pancakes


  • 1/4 cup oats
  • 1/4 cup 2 tbsp water
  • 1 egg


  • Cook oatmeal (oats + water) for about 1 minute (I did a minute 10 seconds).
  • Immediately after, add egg and mix until completely combined.
  • Grease a frying pan and place on medium heat.
  • Once pan is hot, add a little of the mix for each pancake.
  • These take very little time to cook, and the first one will take no more than about 30 seconds for the first side. The pancakes should be lightly browned. After the first batch, these oatmeal pancakes literally need to be flipped after about 15 seconds or so.
  • Enjoy!

Cottage Cheese Pancakes


I have thought about making cottage cheese pancakes in the past, and I finally have. Recently, I have started eating cottage cheese more, as a quick snack or as a lunch or dinner side. Cottage cheese pancakes are healthier than regular pancakes and are made with cheese…how can they NOT be delicious? How can I not love them? Well I wanted to try them once and for all.

This recipe makes 4-5 four-inch pancakes, and the entire batch is only a total of 145 calories, so you can eat them ALL without feeling guilty or gross. What?! Yes, you heard correct. EAT THEM ALL. These cottage cheese pancakes are also so so SO delicious! They have a great texture and taste. I was skeptical at first about the cottage cheese making lumpy pancakes, but that was not the case at all. I know people who hate cottage cheese because of its appearance and texture, but none of those things are apparent at all. The cottage cheese pancakes look exactly like normal ones…you would never know the difference unless you looked at them very closely. Anyway, great texture and taste. They are cheesy, obviously, and they taste sort of like something I have had before, but I could not figure out what it was. It’s driving me crazy! Oh well. They are soft and hold together well, while nearly melting in your mouth. They break apart seamlessly, almost like liquid, but only if you tear them intentionally. Otherwise they stay bound together beautifully. The texture is not lumpy or chunky or anything like that at all. They literally cheesy pancakes. End of story.

I made these for brunch, along with some blueberries and raspberries, as you can see above. Please also note that my earlier statement about not being able to tell the difference between regular gluten free pancakes and cottage cheese pancakes is very much ratified in the above picture. Would you ever guess that was made of cottage cheese?

Two notes on the cooking instructions: Because cottage cheese is a little lumpy, you may want to blend it. I thought about using my family’s magic bullet, but as you know, I prefer to use less in my cooking. So I decided to see how the pancakes would turn out if just mixed all the ingredients longer and vigorously. As you can see they turned out remarkably. The lumps were very small and not noticeable at all after the pancakes were cooked. Also, cottage cheese pancakes do not require much heat after the first one…they cooked in no more than 20-30 seconds on medium low heat after the first one (on medium high). Trust me, do not go higher than medium low. I was shocked at how fast they cooked and almost burned my second one.


  • 1/4 cup cottage cheese
  • 1 tbsp rice flour
  • 1 eggs


  • Mix eggs and cheese slightly in a small bowl, and then add the flour. Vigorously mix all three ingredients for about 2 minutes.
  • (Optional: Put mixture into a blender or magic bullet and blend until mixture is smooth and there are few lumps. Let batter sit for a minute or two while you prepare a frying pan.)
  • Lightly grease pan and turn stove top heat up to medium high.
  • Pour 2-3 tbsp of batter and flip once steam begins rising from pancake edges. The first one will take slightly longer to cook than the others.
  • For the remaining batter, turn heat down to medium low and cook.
  • Serve warm.

Breakfast and Flowers on Mother’s Day



Happy Mother’s Day! For mother’s day, I usually pick some flowers for my mom and make her breakfast. And a card! I like to write my mom a poem each Mother’s Day. I love picking fresh flowers from our backyard because it is so much more meaningful.

But what do I make my mom for breakfast when…

I am out of her cereal…and oatmeal, and grits, and bread, and sausage, and any sort of her favorite, normal breakfast foods? I make pancakes! Today I made some of My Favorite Pancakes, so we could all have them, and I made sure to get some pictures this time as well! I also added some delectable blackberries on the side, which were so yummy and fresh! I love pancakes because they are delicious and easy, but also because you can make cool and fun shapes with them, as you can see below. I made a heart-shaped pancake for my mom. And if you can’t tell, that was supposed to be ‘gf’ as in gluten free. I also made shapes including my own initials and “abstract blobs,” which is the best I can do to describe some of my more interesting shapes, a.k.a. the shapes that just didn’t turn out like they were supposed to. But no matter how they look, these pancakes always taste amazing in the end!


I must add, you do not have to use Arrowhead Mills pancake mix for this. The recipe is general and any pancake mix will work. Also, if you only want to make a couple of gluten free pancakes, you can just cover your bowl of batter and stick it in the fridge for the next day! Or make some leftovers while everything is still out.

Scrambled Pancakes


This recipe is based off of my pancake crepes, which actually mentioned this idea. Well, while it seemed like it wouldn’t work, I have decided to give it a shot, because I love the pancake taste and would love not having to try to keep my crepe or pancake intact when I flip it. In fact, this recipe does not require any special flipping skills at all. It’s just like cooking scrambled eggs, where you turn the eggs to cook them all the way through. Same thing here.

These were a fantastic, delicious success, and a recipe I will definitely make again soon! I loved the texture and taste, of course. Arrowhead Mills Pancake mix is a great product, and one that I will continue to purchase through the years. There is a reason that another pancake recipe post of mine that uses Arrowhead Mills pancake mix is called My Favorite Pancakes. They are simply SO delicious! The scrambled pancakes were so easy and I didn’t have to be overly cautious or careful with how I cooked them. I was running a little behind this morning when I made these, so I just covered the bowl of batter with tin foil and stuck it in the fridge for tomorrow morning. I can’t wait to indulge in some of these again!


  • 1/2 cup Arrowhead Mills pancake mix
  • 1/2 cup milk
  • 1 egg
  • 1/2 tbsp olive oil


  • Mix all ingredients together well (with whisk) in a small bowl until totally blended/combined.
  • Lightly grease a medium non-stick pan (olive oil, Pam, etc-do not over-grease) and pre-heat over medium heat.
  • Pour 3-4 tbsp of batter into pan OFF THE STOVE, swirling around for a few seconds.
  • Then, using a fork, “scramble” the pancake mix like you would an egg, making sure that it doesn’t stick and you cook all sides (flip scrambled pancakes over to completely cook). They should take about 1-2 minutes to cook.
  • Slide scrambled pancakes onto a plate and enjoy, OR make more to add to the first batch.
  • These can be eaten with your normal pancake additives and I prefer them fresh.

If you only want one serving, cover bowl with tin foil and stick it in the fridge for later or the next day. To prepare in the future, just mix/stir the batter up a little before cooking.

Quick Pancakes and Eggs


Lazy Pancakes

Today I was exhausted and did not feel like cooking or making anything. In my state of tiredness I decided to make some quick pancakes, or “Lazy Pancakes,” as I thought of them. The only ingredients I used were Pamela’s Pancake and Baking Mix and milk. So lazy.

This quick pancake “recipe” is a tablespoon for tablespoon ratio (I just tried these out in small amounts, as a quick snack). The first time, I used water, and the pancake actually tasted great. The second try, I used milk to see if there was any noticeable difference. There wasn’t much, but maybe the milk was a little better.

Now, the first lazy step for quick, lazy pancakes: measure out 2 tbsp of mix and milk and combine until smooth/no clumps remain. Step two: Microwave for 1 minute. Step Three: Serve immediately and enjoy. How easy was that? This is a great quick thing to make in the mornings to have with a scrambled egg, fruit, or whatever you enjoy in the mornings. It’s a delicious mini side. Having said that, I want to try using 1/2 a cup or maybe even an entire cup (a larger amount than 1 or 2 tbsp) to see if this could become a quick pancake replacement recipe if I need it.

Anyway, enjoy this recipe’s simplicity and deliciousness!

UPDATE: I have just realized that quick pancakes can become quick biscuits (possibly) by adding a bit of melted butter! Because, after all, the only ingredients in Pamela’s biscuits are the mix, milk, and butter. I will try this in the morning!

Quick Eggs

Quick pancakes, now quick eggs. Like I have said, sometimes you are running behind and just need a quick solution. Do you not have the time to go through the whole process of making a scrambled egg, plus washing all the cookware involved? Well, I have a simple solution that I use all the time.

Grab a coffee mug (or any microwavable cup/bowl), an egg (or 2), some milk, and salt. Mix the egg, milk, and salt in the cup, then put in the microwave and heat for about 30-45 seconds. Let cool for a minute and serve. You can also add things to the egg just like you would an omelette or regular scrambled egg. I like to just add lots of cheese to mine.

Pancakes From Scratch


I am so pleased to say that I have really been getting more into creating my own recipes. I hope to post a bunch of them soon.

Of course, I love my pancake recipes, and I recently decided to try and make up a pancake recipe of my own from scratch. It was actually pretty easy now that I have been making my own recipes more (a have quite a few I’m anxious to make/post about, because I have the recipe, but I need to make them still). I’ve learned that my brown rice flour – and tapioca flour – combined with cornstarch usually make good recipes (like my Scratch Biscuits). Once I had the quantity of flour I was going to use, the rest was no problem. Like any pancake recipe, these are quick and easy and…DELICIOUS. These turned out so well, and I hope to make them again soon!

Now the big question you may be asking is, were these better than my normal Arrowhead Mills pancakes. Honestly, these were incredible, much to my surprise. I have to say I like the two recipes equally. They are quite different, too. I will definitely make these pancakes again. This recipe makes a few more, because there is more mix, and I have a ton of left overs that I am so excited for!


  • 1 cup rice flour
  • 3/4 cup cornstarch
  • 1 tbsp baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 2 eggs
  • 1 tbsp vegetable oil
  • 1 1/4 cup milk


  • Mix all dry ingredients together (with whisk).
  • Whisk in eggs, oil, and 1 cup milk and stir until all ingredients are nearly completely blended.
  • Add rest of the milk and continue stirring until batter is smooth with few lumps (can have some small ones – don’t want to over mix batter).
  • Grease a frying pan and preheat on medium heat. Scoop batter onto pan. Flip after about a minute or two (bottom is firm and batter has set slightly).
  • Serve warm with any desired toppings.

NOTE: I am sorry for awful picture quality; I had to use my cell phone because, unfortunately, my camera is still broken and I thought these pictures would be better than nothing.

My Favorite Pancakes


While I’m in the pancake zone, I may as well post my most favorite pancake recipe. I use Arrowhead Mills for this one, and they are SO wonderful! I usually put whipped cream and fruit on my pancakes, if I have it, but you can use any toppings you desire. Pancakes are a nice, simple recipe that are perfect for any sort of morning (unless your late for work or school) and that almost everyone enjoys. I love Arrowhead Mills because the texture is great and not too grainy, the taste is superb, and it is so easy to use. I tried multiple pancake mixes before I discovered Arrowhead Mills (and also Pamela’s, later on) and I am so grateful I did. While Pamela’s Pancake and Baking Mix is one of my favorite mixes to cook with, its pancakes aren’t quite as good as Arrowhead’s (but just by a hair or two). They are both so amazing, but this post is about my absolute favorites, Arrowhead mills.

NOTE: I plan on trying a new, original pancake recipe in the near-future, made from scratch. Look for it in the coming week or two!


  •  1 cup Arrowhead Mills pancake mix
  • 2/3 cup milk
  • 1 tbsp vegetable oil
  • 1 egg


  • Mix all ingredients until well blended, smooth, and there are no dry bits
  • Either heat a waffle/pancake maker or set up a frying pan on medium-medium high heat (grease both)
  • For maker: Pour batter and cook for 2-5 minutes (check them every so often once they are cooked enough)
  • For pan: Pour batter to preferred size (doesn’t matter as long as you can flip it!) and let cook for a minute or two. When small bubbles begin to form and steam starts rising from the pancake’s sides, flip the pancake and cook for an additional minute or so (or until golden brown)
  • Serve warm with any desired toppings

Pancake Popovers


Recently, I have begun working on my own popover recipe. I have also been going through a pancake crave. I have made regular pancakes and created my pancake crepes, and I thought about the idea of a pancake popover. So, to clarify, this post is not for my regular popovers (I will post that very soon, I hope), it is for my original Pancake Popovers.

I just sort of combined my popover recipe with a pancake recipe. So I have flour, milk, eggs, butter (not oil like in pancakes, but butter like in a roll or popover), and salt. I omitted any xanthan gum so the popovers would have a more pancake-like effect. Then, at the last second, I threw in a teaspoon of cornstarch. Also, do not look at the 2 eggs skeptically–these are pancake popovers, which are supposed to be a little more eggy than just rolls.

I will be honest, when these were finished, I spent more time getting the things out of the pan than I spent eating them. Moral of this story: be generous when greasing your pan! Still, when I took my first bite, I went to heaven. They were actually incredible. They are soft and easy to bite into; they melted in my mouth. Mmm! The taste was sort of like that of a pancake, so mission accomplished. But I also feel the need to compare the taste to what I immediately thought of: one of my favorite foods, spoon bread. It was great, tasting two great foods at once.

The only downside to these (which I was sort of expecting anyway) was that, despite the name, these were not popovers. As soon as they left the oven, they started to deflate. But they were still so good!

Ingredients: (makes 6)

  • 1/2 cup milk, room temperature
  • 1/2 cup gluten free flour (I used Bob’s Red Mill Brown Rice Flour)
  • 1 tsp cornstarch
  • 2 large eggs, room temperature
  • 1/4 stick butter, melted
  • 1 pinch salt


  • Preheat oven to 400 degrees
  • Grease 1 muffin tin very well
  • Whisk milk, flour, butter, and salt vigorously until smooth and totally blended
  • Pour batter into greased muffin tin so that they are no more than 3/4 full
  • Bake for 15-20 minutes
  • Let them cool for a minute or two (no longer) before removing them from the muffin tin
  • Serve immediately with any desired toppings

Pancake Crepes…NOT Scrambled Eggs


Have you ever set out to do one thing, and then gone and done something entirely different? I do that sort of thing all the time. I sort of like incidents like that. I like the strange, small coincidences and circumstances. I am extremely into art, and this sort of occurrence is all too common with my work. I will set out with a perfect image in my mind, but as I begin and delve further into the piece, I find it taking a completely different form. I find something unexpectedly wonderful.

This morning I was very much in the mood to try my amazing crepe recipe again. Instead of reaching for the cornstarch, however, I grabbed my Arrowhead Mills pancake mix. I just thought, Hmm…I wonder if a crepe recipe would work with any mix. So I decided to try to come up with a recipe using my favorite pancake mix–Arrowhead Mills. I thought it would work because it is a very fine mix. Usually when I make pancakes, I use about 1 cup of the mix, so I decided to use 1 cup of…ingredients for the crepes. I know that there would need to be much more milk than mix, so I tried 1/3 and 2/3. When I set out to try this recipe, I just decided to go about it like I would if I were just making pancakes, except for the pancake mix/milk ratio. I also used a little less oil than normal because I knew there wouldn’t be as much dry mix to absorb it. Lastly, I threw in a pinch of salt because many recipes call for it. Keep in mind, I was experimenting…and it was a perfect shot. I will be making this recipe again using the same ingredients and amounts.

These were delicious delicious delicious! They were literally just super thin pancakes…but better, in my opinion. They were the tiniest bit chewy, and the edges were thinner and crispy, nearly dissolving on my mouth. I didn’t use any toppings or fillings with these crepes, but then again, I don’t use any toppings on my normal pancakes (except whipped cream and fruit, but we were out of whipped cream and I had fruit on the side).

So, the first crepe I made, while delicious, was a little…off. Luckily, I know what I did wrong; I used too much oil when I first greased my pan, so the batter kept swirling and sliding around. I had to let it set on the stove for almost a minute for it to stick and cook. By the time it was finished cooking, it looked like a scrambled egg, hence my post title. That sort of got me thinking, however. I think next time I might try to do something like that: scrambled pancakes. It sounds cheesy and odd, but to me all I thought was how fun and interesting it would be to try it out!

After the first crepe, I had a number of perfect pancake crepes! They were very easy to work with. Although, once I got down to my last two crepes (the oil had just about worn off and the pan was heating up fast), I had to work really fast. The batter started cooking so fast I had to use 4 tbsp to actually make a crepe. Next time I will not heat it as much toward the end.

Now, one last note: You do need to stir the batter right before pouring it onto the pan each time because the pancake mix becomes thick and forms together in one area (but not clumps). Just stir for a few seconds until the batter becomes smooth and is no longer thick.



  • 1/3 cup Arrowhead Mills pancake mix
  • 2/3 cup milk
  • 1 egg
  • 1/2 tbsp olive oil
  • A pinch or two of salt


  • Mix all ingredients together well (with whisk) until totally blended/combined
  • Lightly cover a medium non-stick pan with olive oil and pre-heat over medium heat (do not over-grease)
  • Pour 3 tbsp of batter into pan and swirl batter around pan OFF THE STOVE until there is no excess batter to swirl
  • Continue cooking for about 15-30 seconds (back on the stove top) or until steam is coming up from sides
  • Quickly and carefully flip the crepe and cook an additional 10-15 seconds.
  • Stir batter until smooth before pouring next crepe onto pan.
  • Either continue until all batter is used (You may have to re-apply oil–I did so every 4-5crepes) or save some for later/the next day.
  • Serve warm with choice of fillings/toppings (syrup, cheese, berries or fresh fruit, cream cheese, butter, scrambled eggs, etc)