Merry Christmas!
And this is the ideal recipe for my annual Christmas morning breakfast!
Last year, I made these Christmas Morning Gingerbread Brussels Waffles, which I really loved, but I have to admit, I’m stepping it up this year with these Oatmeal Cookie Pancakes with Whipped Maple Butter. Who doesn’t love cookie for breakfast?
Now I have to say that these pancakes are a real treat. However, the butter is actually not butter; I used Earth Balance buttery spread (which is 100% vegan) to make the whipped maple butter. I honestly think regular unsalted butter is too heavy to top pancakes with unless you are just adding a little pad.
And with that being said, Merry Christmas to all and to all a good night! 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Oatmeal Cookie Pancakes with Whipped Maple Butter.
Whipped Maple Butter
- 1/2 cup unsalted butter or vegan butter, softened to room temperature
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
Oatmeal Cookie Pancakes
- 1 large egg
- 1 cup milk ((any type))
- 1/2 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup whole wheat or all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup raisins ((optional))
- 2 tablespoons coconut or canola oil
- To make whipped maple butter, combine all maple butter ingredients in a small bowl. Set aside.
- In a large bowl, whisk together egg, milk, Greek yogurt, and vanilla. Fold in flour, oats, cinnamon, nutmeg, baking powder, and salt. Mix until well combined, but be careful not to over mix! Fold in raisins (optional).
- Preheat coconut oil a large skillet over medium-low heat. Spoon about 1/2 cup of pancake batter on top of heated oil. Flip once bubbles start forming on edges. Cook pancake for about 2-3 minutes on each side. Serve warm with the maple butter and additional maple syrup. Merry Christmas!
