Oatmeal Raisin Cookie Pancakes

Folks have tendency to snub the classic oatmeal raisin cookie. I'm one of those folks. If I'm going to have a cookie I prefer to go all out with chocolate chip or peanut butter or preferably both. Saturday mornings in our house are happy ones, especially today as our house is surrounded by snow and the fire is going.

I love making pancakes because we never eat them all so I freeze some and pull them out on other mornings as quick breakfasts for the warrior princess. She likes things she can grip in her mitts and feed herself. She also loves raisins.

This recipe is a play on oatmeal raisin cookies. It is a simple recipe to make wheat-free by subbing in soy flour for the small amount of flour in the recipe. It was a hit in our house- although my husband did request the addition of walnuts next time. There is no butter or oil in the recipe and you don't even miss it.

Oatmeal Raisin Cookie Pancakes (makes roughly 16 medium-large pancakes)

1 cup quick oats, pulverized in food processor
1/2 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
2 tablespoons brown sugar
1 egg
1 1/4 cups milk
1/2 - 3/4 cup raisins (We use closer to 3/4 cup.)

1. In a food processor pulverize the quick oats to a powder of medium coarseness. I use oatmeal as a substitute for flour a bit so sometimes I pulverize extra and put it in tupperware to save this step later.

2. Put all dry ingredients (including pulverized oats) in a bowl.

3. Add the egg and milk. There is nothing fancy about this recipe. Just throw it all in there, it'll whisk together. 

4. Whisk the ingredients together until blended. 

5. Add the raisins and whisk again. 

6. Heat a skillet on the stove over medium heat and spray with cooking spray. Dose out pancakes onto warm skillet. I use a 1/4 cup measure to dose. Make sure that as you dose you use scrape along the bottom of the bowl a bit as the raisins have a tendency to settle. 

7. After about 2 minutes flip the pancakes over and cook for another minute. 

In between batches I store the cooked pancakes in a bowl with one of our plates over it to keep them warm. 

8. Serve warm with maple syrup (the real stuff- preferably from Vermont). 

These freeze really well. If you have any leftover put them on a plate in the freezer for about half an hour. Flip them and put them back in for 15 minutes, then take them off the plate and put them into tupperware or a plastic bag. Freezing them on the plate first helps them to not stick to each other in the bag or get freezer burn. 

Enjoy!