Whenever I have extra time in the morning I love a good pancake breakfast. Now, since those mornings are rare, I usually make a big batch and then freeze them in individual servings so I can enjoy them for the rest of the week without all the prep. Pancake weeks are the best! No matter how busy my mornings are I feel like I got to enjoy a lavish breakfast but all I had to do was defrost some pancakes, throw on chopped fruit and sour cream, and boom! Breakfast of champions!

I love experimenting with pancakes and toppings. My oatmeal pancake recipe is a tried and true recipe I’ve been making for ages so I wanted to have fun with the topping. Since I’ve never had rhubarb outside of a store-bought bakery pie (best pie of my life btw) I thought why not get creative with it. I used my usual blueberry sauce recipe and replaced the blueberries with frozen rhubarb. And that was when I discovered I’m a genius. Because it is delicious! A perfect balance of sweet and tangy.

Let’s talk about rhubarb a minute, though.  Rhubarb is actually a vegetable. It’s really sour in it’s raw form so it is usually eaten cooked and mostly found in desserts like pies. It is an excellent source of vitamin K which is important for bone health and blood coagulation – a fancy word for saying it plays a role in making sure your blood clots properly. If your blood doesn’t clot properly  you would basically bleed out anytime you got a cut. It is also a good source of fiber.

You can enjoy this Rhubarb sauce as I did, on pancakes. Or mix some into your yogurt or on some toast. Whichever way you have decide to eat it,  you’ll be sure to enjoy it!

Oatmeal Pancakes with Rhubarb Sauce

Ingredients:

Rhubarb Sauce

  • 14 oz. frozen rhubarb, defrosted
  • 1 cup water
  • ¼ cup lemon juice
  • Lemon zest from one lemon
  • ½ cup sugar
  • Dash of cinnamon
  • 2 tbsp. cornstarch
  • ¼ cup cold water

Oatmeal Pancake

  • ½ cup oat flour *
  • ½ cup white whole wheat flour
  • ½ tsp. baking soda
  • ⅛ tsp. cinnamon
  • ¾ cup milk
  • 1 egg
  • 1 tbsp. oil
  • 1 tsp. vanilla extract

Directions:

For Sauce:

  • Place rhubarb, lemon juice, lemon zest, water, sugar, and cinnamon in a small saucepan over medium heat. Allow it to come to a boil, stirring occasionally.
  • Mix together cornstarch and ¼ cup water in a separate bowl until well combined and there are no lumps. Pour into saucepan and mix until mixture thickens.
  • Remove from heat and allow it to cool 10 minutes.
  • Blend sauce mixture using a hand immersion blender until sauce is a smooth consistency.
  • Set aside and make pancakes.

For pancakes:

  • In a bowl: blend together oat flour, white whole wheat flour, baking soda, and cinnamon.
  • In a separate bowl: whisk together milk, egg, oil, and vanilla extract.
  • Pour wet ingredients into dry ingredients and mix until just blended. Let it sit 10 minutes.
  • Heat a small pan over medium heat and coat with cooking spray or butter (coat between each pancake). Pour batter, ¼ cup at a time, into heated pan. Cook 1 minute. Flip pancake and cook additional 30 seconds or until cooked through.
  • Enjoy pancakes with rhubarb sauce and sour cream or greek yogurt. Drizzle with maple syrup.

*you can make your own oat flour by placing rolled oats into a food processor or blender and pulsing until it turns into flour-like consistency.

More on the blog...

Ep 44 How Do I Eat Intuitively During Quarantine?

Ep 44 How Do I Eat Intuitively During Quarantine?

Subscribe and listen on: iTunes | Stitcher | Spotify In this episode, Rachel addresses concerns related to eating intuitively while in quarantine during this crazy COVID-19 times - including stress eating, boredom eating, food scarcity mindset and fears, food...

Ep 42 How to Handle Diet Talk

Ep 42 How to Handle Diet Talk

Subscribe and listen on: iTunes | Stitcher | Spotify   If it feels like all everyone around you can talk about is their latest diet and weight loss attempt which triggers you or its holding you back from making progress toward food freedom and body acceptance -...

Ep 40 Answering FAQs on Intuitive Eating

Ep 40 Answering FAQs on Intuitive Eating

Subscribe and listen on: iTunes | Stitcher | Spotify Can I meal plan and eat intuitively? Will I lose weight when I eat intuitively? How do I teach my kids to eat intuitively? In this episode Rachel is interviewed by Registered Dietitian Jillian Bowtel on her podcast...

Pin It on Pinterest

Share This