Here's another weekend breakfast that's not exactly points-friendly. Well, it is if you are like me and don't eat breakfast until noon and you typically have a few extra flex points left over.
I got these from Everyday with Rachael Ray, but they're adapted from the Flying Biscuit Cafe in Atlanta. I've heard good things about the restaurant and the boyfriend loves oatmeal. I've also been challenging myself to cook from my pantry and freezer and I had some frozen peaches leftover from a pork dish I'll get around to blogging about one of these days.
The Oatmeal Pancakes with Peach Compote were really dense and thick. Not exactly fluffy. I don't know if this was the recipe or human error.
"They a little like an oatmeal cookie," the boyfriend says.
Which is a good thing in his book. The compote was delicious and would go over waffles or any kind of pancakes really. I liked the dish overall, although I like a lighter pancake. If someone makes them please let me know if the denseness is just me.
Nutritional Info: 720 calories, 15 grams of fat, 8 grams of fiber
1 comment:
You are correct. The peach compote is sticky sweet and very light for something with all that brown sugar.
The pancakes are dense by design because the oatmeal is so think. This is just one of those "either you love em or hate em" kind of items. A special note about the organic oatmeal- and it must be the big flakes, not the regular stuff from Quaker, is that they have to sit in the batter for a minimum of 8 hours in order to fully "bloom" as we like to call it at the Biscuit. Also they should be cooked at a lower temp than normal at around 325 degrees about 6-7 minutes per side. That will help with the gooey center fluffing up a bit. Thanks for trying the recipe!
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