Can anyone say “Breakfast for Dinner?” I think pancakes might be one of my favorite meals, and I always (for some reason) end up craving it in the evening – long after breakfast or brunch has passed. So a few nights ago, I decided to switch things up and make these oatmeal sunflower pancakes and roasted potatoes for dinner.
I was inspired by a recipe from Vegetarian Times (which I can no longer find online!) But this pancake recipe was topped with bananas and chocolate chips, but still managed to be healthy. Brunch for dinner that looks like a dessert, but is actually good for you? Sign me up!
I was worried my husband wouldn’t be a huge fan because he’s used to the classic buttermilk pancake, but he was open to the idea of trying these. I’d say they are more like oatmeal cakes vs. true pancakes – because they’re a lot more dense than regular pancakes because of the ingredient mix. That said, they had a nice, nutty, mild flavor – the perfect base for creative toppings. We of course, topped them with bananas, chocolate chips and maple syrup, but I also tried them with almond butter & honey (yum!) and peanut butter & blueberry preserves (double yum!).
I’m sure there are a bunch of other ways you can dress these up (e.g. fresh fruit and a bit of fresh whipped cream) – and what you end up with is a protein & fiber packed meal that’s super satisfying. I decided to make these “pancakes” with my Roasted Rosemary Potatoes – which the whole family loved! Ayan kept saying “mmmmmm” when he took a bite, and Layla asked for these every day for a week! 😂🙌
Kitchen Tools I Used for This Recipe:
- An awesome food processor. I like this one from Hamilton Beach. It’s super affordable, easy to use, holds 12 cups, has a tons of attachments, and has staying power (I’ve had mine for a few years with no issues!)
- An electric griddle – I love this one from Presto, or a great pancake skillet like this one from Calphalon.
- A good set of measuring cups & spoons
Makes 4 pancakes
- 1 cup rolled oats
- 4 Tbs low fat cottage cheese
- 2 eggs
- 2 tsp vanilla extract
- 4 tsp sunflower seeds
- Toppings: Sliced banana & 1 tsp mini chocolate chips per pancake + 2 tsp real maple syrup, 2 tsp almond butter & a drizzle of honey, fresh fruit & a drizzle of honey, etc.
- Serve with roasted rosemary potatoes
Step 1: In a food processor, combine rolled oats, low-fat cottage cheese, eggs and vanilla extract; blend until smooth.
Step 2: Stir in sunflower seeds.
Step 3: Pour batter into skillet misted with cooking spray to form four 4-inch pancakes; cook 3 minutes on each side.
Step 4: Top with sliced banana and 2 tsp. chocolate chips (for 2 pancakes) – or top with any toppings of your choice!
This was the perfect “breakfast for dinner,” but it’s also a great recipe for brunch – especially for the long weekend. Everyone (husband and kids included!) was happy and satisfied after this meal – and my husband especially was surprised that these oatmeal sunflower pancakes were “actually good!” Definitely try this brunch, breakfast or dinner recipe if you get a chance – I promise you won’t be disappointed!
Oatmeal Sunflower Pancakes
- In a food processor, combine rolled oats, low-fat cottage cheese, eggs and vanilla extract; blend until smooth.
- Stir in sunflower seeds. Pour batter into skillet misted with cooking spray to form four 4-inch pancakes; cook 3 minutes on each side.
- Top with sliced banana and 2 tsp. chocolate chips (for 2 pancakes) – or top with any toppings of your choice!