This weekend was the first weekend in a while we did not have any plans, and will be the last one for a while. Let me tell you…it was wonderful. Friday night started with some homemade pizza and a movie at home, the perfect night in. Saturday morning while Ryan was out golfing I woke up slowly, sipped coffee in bed, had an easy workout, and did some recipe testing. I also went to get a pedi with a friend, something about a pedicure is just so relaxing. When Ryan got home we spent the rest of the day out and about together which included flights of beer in the sunshine and lunch at Whole Foods.
Sunday was kind of different with a little car accident involved, but everyone’s okay and thats all that matters! My poor car though. At least we started that day with a pretty damn good breakfast…
This warmer weather makes me crave citrus type flavors, even when it comes to breakfast. I LOVE when restaurants offer lemon pancakes, which are usually paired with ricotta cheese. I love me some goat cheese though, and when one or Ryan’s students brought us some from their farm I was eager to try it out. If ricotta can go in pancakes, why not goat cheese?
I did have to make these a few times before they were perfect, but man are they good. These pancakes have very few ingredients and are also flourless. They are made totally with oats. Topped with maple syrup and butter, these pancakes are the perfect mixture of sweet and savory.
These babies make any weekend morning brunch better. Or make ’em and freeze them for the weekdays. Tuesdays are a little better with pancakes, am I right?
- 1 cup rolled oats
- 2 tbsps unsalted butter
- 1/4 cup creamy goat cheese
- 1 tsp cinnamon
- 1 egg
- 2/3 cup almond milk (or whichever you prefer)
- Rind of 1 lemon
- 1 tbsp sugar
- 2 tsps baking soda
- 1/2 cup blueberries
- Maple syrup for topping
- Heat a pancake skillet or large skillet over the stove on medium high heat.
- Place all ingredients, except baking soda and blueberries, into a food processor and blend until liquified.
- Be careful not to over blend if you want the pancakes to be fluffy.
- Stir in baking soda and blueberries and let sit for a few minutes.
- Grease the skillet with butter and pour about 1/4 cup of batter on per pancake.
- Cook each side until it bubbles and is easy to flip, about 2 minutes each side.
- Serve immediately with maple syrup.
- To make these pancakes have more texture, throw in a handful of oat that haven't been blended with the blueberries and baking soda.
- These are savory pancakes, sweetened by the syrup topping. If you want them to be sweeter, add 2 more tablespoons of sugar.