The other morning when it dipped down into the 40’s here in FL, I made an oatmeal bar for the kids’ breakfast. I cooked up a large pot of whole oats and added a bit of vanilla and ground flax. The center of the table was set with a large cutting board filled with raisins, chopped dates, chopped almonds, unsweetened coconut, and honey. With all those goodies to add to the oats, there was about 2 cups of oatmeal left. I am not one to waste, so I knew I could make pancakes from them and my first shot was a success! Here is what I added…

 Leftover Oatmeal Pancakes

• 2 cups leftover oatmeal

• 1 cup organic whole wheat flour

• 1/2-3/4 cup almond milk (depending on consistency of your oatmeal)

• 1 egg, beaten

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon pumpkin pie spice

• 1/2 teaspoon cinnamon

Mix flour, baking powder and soda, cinnamon, and pumpkin pie spice together. Add in oatmeal, egg, and 1/2 cup almond milk. Stir. If too dry, add more milk a little at a time until you achieve a consistency that is think enough too pour, but not too runny. Scoop about 1/3 cup of better onto a well-oiled skillet (I used coconut oil). Cook over medium heat and flip when edges begin to dry. Turn only once and allow the other side to brown. Serve with your favorite nut butter and pure maple syrup.