Picture this… You just had a leg workout followed by some grueling upper body physical therapy, so your whole body is on fire, and you’re just excited to get home and make some pancakes…
And the power to your kitchen and living room is out because your breaker is flipped off and refuses to stay flipped on. Womp womp.
Fear not, for we were in luck… The fridge, stove/oven, and microwave all still worked, and there were a couple outlets in the kitchen not attached to that pesky breaker. So, I moved one of the living room lamps into the kitchen, lit a few candles, and got to work.
The original recipe that I looked up called for a lot more oats than I had on hand… Grant and I go through oats like they’re air or something. So I decided I would improvise. I started digging around my not-often-used baking products cabinet to see what I could find. There was regular flour, which would obviously work, and then, glimmering like a diamond in the rough, I saw it…
If you’re unaware, I love cornbread. I wouldn’t consider myself a “southern girl,” but I die for good cornbread and barbecue. I mean, if we’re being honest, I love most all breads, but cornbread is reeeeeally high up there on the list of top breads. Really high. Shamefully high. I-could-eat-a-whole-pan-myself-if-I-wasn’t-careful high.
I turned to Grant and asked, “Do you like cornbread?” This was actually a ploy to verify whether or not he is in fact the man I want to marry – he said yes, so we’re still good on that front.
I decided to just say “screw it,” chuck the recipe, and improvise. Let me tell you, the result of my creative freedom did not disappoint. I know this is probably about the point in a recipe blog where you want to shake me and say, “Shut up with the storytelling and give me the recipe already,” so without further ado…
Oatmeal Cornbread Protein Pancakes Recipe
Prep time: ~10 minutes
Cook time: ~10 minutes
Serves: 2 (if you’re two really hungry people like us… Lol)
1 cup Quaker quick oats
1/2 cup Weisenberger’s cornbread mix
1 1/2 cups unsweetened vanilla cashew milk (add more incrementally as needed)
2 tsp baking soda
Vanilla (to taste)
Cinnamon (to taste)
Sea salt (a few grinds to balance the sweetness)
Mix all ingredients together until there are no lumps in the batter. You want a medium consistency, i.e. not to runny but still drips a bit when you pick the spoon up out of the batter. It was a bit runny when I first did it, so I popped it in the fridge for a few minutes to help thicken it up a bit (major key).
Heat a greased griddle to ~300F. Using a 1/4 cup measuring cup, scoop out your pancakes onto the griddle. I took a few extra spoonfulls on each pancake after using the 1/4 cup just to make them a bit bigger/thicker, but if you like smaller, more stackable pancakes, just stick with the 1/4 cup.
Let them cook on each side for about 2 minutes, or until they’re golden brown and ready to flip.
Grant came up with a really nice topping as well, so here it is:
Peanut Butter Topping
3 TBSP natural peanut butter
3 TBSP coconut oil
2 spoonfulls of Greek yogurt (we used the nonfat kind)
Cinnamon (to taste)
Mix em all together and top your pancakes with the! We also topped outs with cacao nibs and strawberry slices.
We then proceeded to move the TV + Apple TV upstairs where there was power, ate pancakes in bed, and watched New Girl. I now have Grant hooked. V proud, v proud.