Tuesday, November 1, 2011

Cookies for Breakfast!

I have a love/hate relationship with running.  I really do love running, but I'm absolute rubbish at it.  I'm so slow.  I can run for a decent period of time (I ran the Monster Dash 8K in Greenville this weekend) but the only people who ran slower than me are those that are older than my parents.  I try.  I sprint, I do treadmill HITT's, I run 4-5 times a week... but it never fails for me to fall behind everyone else.  It's quite saddening.  I ran the Turkey Trot on Thanksgiving morning last year and this 70 year old guy was running beside me almost the entire time.  Then he stopped to walk.  I was estatic that I might actually beat someone.  I was wrong.  Towards the last leg of the race, he sprinted so fast... I felt like I was 80.  I had to be.  There could be NO way someone 3 times my age was beating me.  So - after completing races, where I should feel proud and accomplished - I feel lame that everyone from the age of 5 to the age of 70 has beaten me.  In comes food therapy:

Okay, I seriously have an obsession with pancakes now.  Two months ago I couldn't even make them and now I want to star on the television show The Best Thing I Ever Ate so I can tell everyone about these.   They sure did cheer me up.  Especially since it was like eating a cookie for breakfast.  My favorite cookie at that.  Oatmeal scotchies.  I devour these cookies around the holidays so quickly my parents end up making 2-3 batches by the time Christmas even rolls around.

Oatmeal Scotchies Pancakes

serves 1

- 1/3 c whole wheat flour
- 1/3 c old fashioned oats
- 1/2 tsp vanilla extract
- 1 1/4 tsp baking powder
- 1/2 c almond milk
- a generous amount of butterscotch chips

Whisk all the dry ingredients together (and make sure you break up any clumps of baking powder.  I didn't the last time I made pancakes.  And then I bit into a mound of baking powder.  Most unpleasant taste ever.)  Pour the liquid ingredients into the dry ingredients and stir until combined.  Add your desired amount of butterscotch chips.

Using a 1/4 c measuring cup, scoop the batter out onto a non-stick skillet. Cook on medium heat, flipping halfway through.  These pancakes don't run as much as original pancakes & they also take a bit longer to cook.  Be patient.  They're amazing.

I served these with maple syrup, which was good - although I'm sure there's another sauce that would go absolutely perfect with these.  Any ideas?

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