Steel Cut Oatmeal Pancakes with Berries & Meyer Lemon Whipped Cream

Steel Cut Pancakes - Title
I’ve heard from many women that they had never been healthier than when they were pregnant. I can’t think of better motivation to eat healthily than growing a human within your body. That said, I must eat something sweet every day. Every. Day. And sometimes undecorated fruit just doesn’t cut it.

In the great waffle versus pancake debate, I’ve always been Team Waffle. My mother was a fantastic cook and baker, but pancakes were the one thing she couldn’t do well. She used a mix that had the same consistency as wet cement, and she almost always burned them.

But I’m pregnant, so my cravings are allowed to defy all logic. This weekend I needed pancakes. Hence, these fluffy, made-from-scratch beauties, adapted from The Newlywed Cookbook by Sarah Copeland. Best part: only 2 tablespoons of sugar in the whole batch of batter.
Cooked steel cut oats and Greek yogurt add moisture a pleasant texture, while slightly sweetened berries replace the need for sugary syrup. I incorporated Meyer lemon sugar from this recipe into both the pancake batter and the whipped cream topping for a bright freshness to each bite of this perfect Sunday morning breakfast.

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TO MAKE PANCAKES (Ingredients at end of post):
Follow cooking instructions for steel cut oats. I used Quick Cook Steel Cut Oats from Trader Joe’s.

2015-05-09 09.49.00Whisk together dry ingredients with cooked oatmeal in a large bowl. Mixture should look like small crumbles. In a separate bowl, whisk together wet ingredients (Greek yogurt, milk, melted butter, and eggs).

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Make a well in the dry ingredients and slowly incorporate wet ingredients with whisk.

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Heat a cast-iron skillet over medium heat, and brush with melted butter. A 12-inch skillet should accommodate three pancakes at a time. Drop about 1/3 c. batter onto one side of the pan, then repeat twice more, leaving about half and inch between cakes. Cook batter until the edges appear cooked and bubbles appear on the surface, about 2-3 minutes.

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Flip the pancakes with a flexible spatula, and cook on the other side about 2 minutes.

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Meanwhile, slice strawberries, or add whole raspberries or blackberries to agave nectar in a small mixing bowl. In a separate mixing bowl, mix chilled whipping cream and Meyer lemon sugar with a hand blender until stiff peaks form, about 3 minutes.

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To serve, pile pancakes high on a plate, and top with generous portions of berries and whipped cream. Enjoy your Sunday!

Steel Cut Oatmeal Pancakes with Berries and Meyer Lemon Whipped Cream
1 2/3 c. all purpose flour
2/3 c. cooked steel cut oats
2 tbsp. granulated sugar, or Meyer lemon sugar
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1 c. plain Greek yogurt
1 c. lowfat milk
4 tbsp. unsalted butter, melted
2 large eggs

2 c sliced strawberries, raspberries, and/or blackberries
2-4 tbsp agave nectar

1 pint chilled whipping cream
2 tbsp Meyer lemon sugar


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