Ok so we eat a lot of oatmeal here at our place. I mean there are five of us eating it almost every day. And despite our best efforts we usually have leftover oatmeal after almost every breakfast. Not sure how this happens each time, no matter how much we make!. Its like Murphy’s law over here, if we decrease the amount we do make someone wants more! So by the weekend we usually have a cup or two of it in our fridge.
Now if you have been following along for a while you know I hate food waste. So I knew I had to get creative with these leftovers… mostly because I’m a princess when it comes to my oats and I HATE leftover oatmeal. It never tastes the same to me! So this morning I decided to try adding some to a pancake recipe. I was super inspired by the plantiful chef! Helen is amazing and has the most delicious looking recipes. She actually has a few pancakes recipes and after looking thru them I decided to let her pancake wisdom inspire me to create my own. I also found some Chinese 5 spice in our pantry a few days ago and I want to use it before it expires. Never heard of 5-spiced pancakes but why not. I also had some hazelnuts lying around which I decided to make into milk, have you ever tired hazelnut milk? Next level good, so nutty and sweet!. You would never know it but buckwheat flour, hazelnut and 5 spice are a amazing combination! These pancakes turned out fluffy and moist and just so so good. So I jumped on here to share them because I just couldn’t keep them all to myself! lol. So once again my ‘winging’ it attitude was a winner… all this good luck in the kitchen makes me feel like some fails are coming hahaha or maybe I’m just learning more then I realize.
Remember don’t fear the kitchen! You never know your potential until you try, fail and then try again. That is my story anyways!
Ok So now on to what your really here for.. the recipe!
- 3/4 cup leftover oatmeal
- 1 ripe banana
- 2/3 hazelnut milk
- 1 tbs maple syrup
- 3/4 cups buckwheat flour
- 1/2 tsp baking powder
- 1/4 tsp Chinese 5 spice or use cinnamon and nutmeg
- dash of salt
- In a medium mixing bowl smash the banana and oatmeal with a fork. Add in milk and syrup and mix. Then mix in the rest of the dry ingredients. You can mix in a separate bowl first but I find the results never vary much. Just make sure to mix well. The batter should be thick but still wet. Add more milk if your oatmeal absorbs to much of it.
- Heat a frying pan over medium heat with a bit of vegan butter or oil. Add a dollop (about 1/4 cup) of the batter to the pan. Once the batter starts to bubble flip and cook for an additional 2 minutes.
- Serve with nut butter and syrup and don't forget to top with your favorite berry.