This recipe for cinnamon oat pancakes will take your breakfast to a whole new level. Don’t forget the Vermont maple syrup!
These cinnamon oat pancakes give me the chance to tell you that every once in a while I get a serious, serious pancake craving, and interestingly it is usually at dinnertime.
I am not a big breakfast eater (although I will never ever turn down poached eggs with corned beef hash), but the whole concept of breakfast for dinner appeals to the comfort food way that my brain is wired.
I generally don’t go for the whole “sweet stuff in your pancakes” approach — no blueberries or chocolate chips for me, thank you very much.
Not that there is anything wrong with that – I know there are people who enjoy a good blueberry pancake for lunch every now and again.
But I do like experimenting with the basic pancake itself, and of course there is the good old Bisquick variety. (Ah, Bisquick. I heart you.) Which is why I decided that these cinnamon oat pancakes needed to be made.
This recipe for cinnamon oat pancakes will take your breakfast to a whole new level. Don't forget the Vermont maple syrup! First of all, they feature two of my favorite taste sensations: cinnamon and oatmeal. Good and good for you.
Second, the pancakes are made in nice little rounds – only 2-3 tablespoons of batter per pancake, which is SO much easier to deal with on the griddle and they look nicer on the plate as well. So when I get a serious pancake craving, that’s when we break out the griddle.
Is all I have to say. Except for this: pancakes must always be generously covered with Vermont maple syrup.
If you happen to be running low on it, which never happens to me thanks to the fact that my Vermont relatives keep us happily supplied, here is a place you can get it: Maple Syrup from Middletown Springs, Vermont
Anyway, here’s how you make some great pancakes, and don’t skimp on the maple syrup!