Very hungry pregnant lady here.
Today I learned that hungry+pregnant+grocery shopping = $40 over budget. Oh well, it was totally worth it. I loaded up on lots of veggies, fruit, tofu, and lots of other healthy foods as well as some not so healthy items (vegan ice cream, ramen, etc.)
My grocery run/shopping spree was fueled by a delicious breakfast I made this morning. Way back in the day, I used to go out to brunch with friends a couple of times a month. We frequented this (what we considered) fancy place is Wellesley (of course everything is fancy in Wellesley). Anyways, this spot had an awesome brunch menu. This was before my vegan days so I indulged in almost every meatless option on the menu. The other night their oatmeal stuffed pancakes popped into my head through the magic of Facebook.
Pregnant Sarah loves pancakes. Non pregnant Sarah liked to subject her family to tofu scrambles and tater tots (and mimosas for the 21+ crowd), but non pregnant Sarah has a sweet tooth. I haven’t heard any complaints…
I tried my best with these pancakes, the whole “stuffed” factor was the trickiest part, but if I can do it you can too, trust me. If the “stuffing” proves too difficult you can always make the oatmeal pancakes and top them with the fruit of your choice, but come on, take the risk.
- 1 1/2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon oil
- 3/4 cup old fashion oats
- 1/2 cup almond milk
- 1 1/4 cup water
For the filling
- 1 1/5 cup fruit of your choice (fresh or frozen)
- 2 tablespoons sugar
First I mixed together my oats and almond milk and set it aside. Next mix together flour, sugar, baking powder, and salt in a large bowl. Add water, oil, and soaked oats to your bowl and stir together.
In a sauce pan over medium heat add fruit and sugar and let the fruit cook down. I used a frozen berry mix we had on hand. I thought it came out pretty good. I think this could be great with fresh blueberries or strawberries. If my husband wasn’t so grossed out by bananas I would give those a shot too.
I used my cast iron skillet and coconut oil for cooking our pancakes. I dished out about 1/4 of a cup of pancake batter onto the skilled and let that sit until I could see bubbles in the bater. Next I added a spoonful of my fruit filling and topped the pancake with some more batter enough so that it covered the filling. I let that cook slightly longer then flipped the pancake. It took a couple of minutes to cook each pancake, use your best judgment. The nice part about vegan pancakes is that you don’t need to worry about raw egg! It’s important not to let your pancake cook too long before you add the filling and top it off or else your pancake will be very uneven.
I topped these off with some maple syrup and powdered sugar. I loved this breakfast, I think the oats added a nice texture and richness to the pancake. I will be making these again for sure. Anyone want to come over for brunch?