Oatmeal Buttermilk Cinnamon Pancakes

Oatmeal Buttermilk Cinnamon Pancakes for my birthday!!!
makes 20 pancakes
(recipe found on Kitchen Daily.com)

My husband made me bday pancakes!! So good!!

Let me tell you...these pancakes are a little taste of heaven. OMG! It was my bday this week and Karl got up extra early (which tells me a lot because this guy loves to sleep) and made me pancakes.

AND not just ANY pancakes...semi-healthy pancakes!! What a guy. I'm one lucky gal! Oh, and they kept us full for hours!


2 cups rolled oats
3 cups buttermilk
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 teaspoon sea salt
2 large free-range organic eggs
1/4 cup maple syrup
melted butter for brushing griddle
additional maple syrup for drizzling (umm, we used Nutella, flaxseed, whip cream and fresh raspberries for our toppings!!!)

1. Stir oats into 2 cups buttermilk in a medium bowl and let stand, overnight, covered and chilled.

2. Preheat oven to 225 F

3. Whisk together flours, baking powder, baking soda, cinnamon and salt until combined well. Stir in remaining 1 cup buttermilk, eggs, and maple syrup into oat mixture, until just combined. Stir in dry ingredients until just blended but still lumpy.

4. Brush a large non-stick skillet or cast iron griddle with a little butter and heat over moderately high heat until droplets of water scatter over the griddle. Pour the batter onto the griddle by 1/4-cup measures and cook pancakes for 1 to 2 minutes on each side, or until golden, brushing the griddle with some of the melted butter as necessary.

5. Transfer pancakes as they are cooked to a sheet pan and keep warm in the preheated oven. Serve pancakes topped with real maple syrup.

Only 170 calories every two pancakes!!! 7 grams of protein too!

Karl's reaction: "Whoa! Whoa! Whoa!" *chews* "Damn...these are good."

My reaction: Holy cow!!! These are awesome!! These seem like they should be naughty!! Oh man...feed me more!

Best husband of the year award goes to Karlos Koester!! See pic below. Isn't he cute?

Karl slaving over pancakes before 7 a.m.

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Tomato Couscous

Tomato Couscous
serves 4
(recipe found in Good Housekeeping May 2011)

Tomato Couscous

1/4 c. sun-dried tomatoes (not oil-packed), finely chopped
12 oz. green beans, trimmed
1 c. Israeli (pearl) couscous
1 pt. grape tomatoes
1/2 c. pitted Kalamata olives
1/2 c. packed fresh flat-leaf parsley leaves
1 lemon
2 TBS Champagne vinegar
1 TBS extra virgin olive oil
1 tsp sugar
salt and pepper
1 can (15 oz) no-salt-added pinto beans, rinsed, drained

1. In a small bowl, cover sun-dried tomatoes with hot water. Let stand.

2. Heat large covered saucepot of water to boiling on high. Fill large bowl with ice and water. Add green beans to boiling water. Cook 4 to 5 minutes or until crisp-tender; transfer to ice water. When cool, drain well. Cut into 1-in. pieces.

3. Cook couscous as label directs. Drain, rinse with cold water, and drain again.

4. Meanwhile, cut grape tomatoes in half and chop olives and parsley.

5. Into large bowl, from lemon, grate 1 teaspoon peel; squeeze 2 tablespoons juice. Stir in vinegar, oil, sugar, and 1/4 teaspoon each salt and freshly ground pepper. Drain sun-dried tomatoes well; stir into mixture. Add beans, couscous, grape tomatoes, olives, parsley, and 1/4 tsp each salt and freshly ground black pepper. Stir until well mixed.

6. Obviously you can see I used edamame beans instead of the green beans...cuz, I accidently ate all the green beans the day before. So I have a bit of an obession with them. I don't know what it is... ANYWAY, I really thought the edamames were great in the mix and would cook it this way again!

Karl's reaction: "Wow! I really like this babe. Nice! Real nice."

My take: This is one of my faves for sure. And I will be making this again.

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