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!
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Oatmeal Pancakes with 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
- 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
- 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.
- 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.
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