Coffee Oatmeal Pancakes
Twelve 1 1/2-inch pancakes
Morning miniatures with huge flavor. Delicious, healthy, and energizing.
1/2 cup plus 2 tablespoons all-purpose flour
1/4 cup raw oatmeal (rolled oats)
2 tablespoons raisins, finely chopped
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon freeze-dried or granulated instant coffee
6 tablespoons milk
1 tablespoon butter, melted
1. In a small bowl place flour, oatmeal, raisins, brown sugar, baking powder, cinnamon, and salt. Mix with a fork.
2. Add the coffee to the milk and mix. Pour into the flour mixture with the egg and melted butter. Mix gently with the fork again until the dry ingredients have been moistened.
3. Place a 6-inch nonstick pan over medium-low heat. Spray with nonstick spray.
4. Pour 1/3 cup of mixture on the pan and cook until golden brown, 1 to 1 1/2 minutes, turn and cook for 20 seconds, until golden on the second side. The second side takes less time.
5. Place on each plate and serve.
Patricia McCausland-Gallo is a nutritionist, pastry chef, and coffee enthusiast born in the Caribbean town of Barranquilla. She is a graduate of Louisiana State University in Baton Rouge, the American Institute of Baking in Kansas, as well as Ecole Lenôtre in Paris. She is a food writer and a manager and owner of bakeries in Barranquilla and Cali. She now resides in Panama City, Panama.
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