Cinnamon Oat Pancakes

It's almost the weekend and it's time to make a wonderful breakfast.

Recently MGG and I took a little day trip and started off going up the coast, stopping along the way for breakfast and one of our favorite places.  A quaint little house that's been turned into an outstanding eatery, has people lined up to taste their breakfast specialties.  

 
One of my favorite breakfast items are pancakes.  I remember when I was young I used to always get dollar pancakes.  I felt so special with all those little bitty cute pancakes on my plate staring back at me!  I still love them.  Unfortunately, you don't see them often, but I still love regular pancakes too!

So I decided on pancakes, he had a monstrous omelet.  The special pancake on the menu was a Cinnamon Oat Pancake.  HEAVEN!  I love oatmeal in my pancakes.  It makes them so tender and moist. If you haven't had an oatmeal pancake you have to try one...really!

These were just perfect little brown pancakes with cinnamon mixed in.  HEAVEN again!  I was in love.  I tell you,  i n  l o v e .

These are my version of this fabulous pancake.  And if I do say so myself they are the bomb!  Just as good as the little house pancake breakfast!  So make some for your family this weekend.  You don't need a celebration for pancakes.  The weekend is celebration enough!


 


Cinnamon Oat Pancakes

Makes 8 4” pancakes

1 cup all-purpose flour

2 T packed brown sugar or 1 T Splenda brown sugar blend

1 ½ t baking powder

½ t salt

¼ t ground cinnamon

1 cup quick cooking oats

1 cup milk

1 large eggs

2 T canola oil

In a medium bowl combine flour, sugar, baking powder, salt, cinnamon, and oats.  In another bowl, whisk together milk, eggs, and oil.   Add to dry ingredients and whisk just until moistened. 

Heat a large cast iron skillet (or nonstick) or griddle over medium heat.  Place a pat of butter on the griddle and spread to cover.   Pour batter by scant ¼ cup-fulls on griddle and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more butter (if needed) and batter.

Easy Minestrone

Phew is it hot here.  We have 100 degree weather today.  Isn't it supposed to be Spring still?

I know I'm not ready for summer...I've barely put my sweaters away! 

Even though it's boiling hot, I still find myself eating a bowl of soup.  Especially if it is a quick and easy soup that I can prepare on a weeknight.  I don't know about you, but sometimes I don't have that much time to cook, not to mention the gumption to do so!

This soup is done from start to finish in 30 minutes flat!  With help from some canned items you may already have in your pantry this soup is easy to put together.  This variation of a rich Italian Minestrone soup is so delicious.  I used to think that you need to cook soup all day to get that rich flavor.  Not true!  By using highly flavored ingredients they allow you to build flavorful layers quickly.  

 
There are many variations of this soup out there.  Most use kidney beans as a base.  This one uses garbanzo beans, which lend a nice subtle flavor and pack plenty of protein.  Yellow bell pepper lends a nice bite along with some crunch, and the spinach is a good way to get some greens in to your dish.  They all blend together so well.  Top this with some ricotta salata if you choose, or a couple of croutons would be fabulous.

Serve it with a nice Italian Garden salad and a piece of crusty bread and you are set.  The family will love it!

How easy was that?
 

Easy Minestrone

Adapted from BHG

Serves: 4
Time: 30 mins

2 14.5 oz cans of diced tomatoes
2 cups water
1 14 - 15 oz can garbanzo beans (chickpeas), rinsed and drained
1 14.oz can of low sodium chicken broth
¾ c yellow sweet bell pepper, chopped
3 t Italian seasoning
1 c dry penne pasta
2 - 3 cups baby spinach
Ricotta Salata (optional)

In a Dutch oven combine the tomatoes, water, beans, broth, sweet pepper, seasoning, and pasta. Bring to boiling over high heat. Reduce heat to medium. Cook, covered, for 10 minutes, stirring occasionally, just until pasta is barely tender.

Stir in spinach. Allow to wilt for several minutes. Ladle into soup bowls. Top with Ricotta Salata cheese.