(Almost) Guilt Free Oatmeal Pancakes


We love pancakes over here.  Sometimes for breakfast, often for dinner, and maybe lunch too.  Made from scratch or out of a box or bag – they’re practically foolproof.  Especially with a thick(ish) slab of butter and a drizzle of warm maple syrup, who can resist? I definitely can’t, yet I always have a tinge of regret because pancakes have SUGAR, which isn’t something I always want to have at breakfast or dinner.  These pancakes are amazing because they only have 1 tablespoon of sugar and oatmeal! I don’t feel guilty eating them or serving them to my family – everybody wins!  Make them this weekend, and you won’t regret it either 🙂


Recipe adapted from pancakes, crepes, waffles & french toast by Hannah Miles


  • 1/2 cup oats + a small sprinkle of sugar if desired
  • 1 1/2 cups milk (almond or 2% are what I’ve used and work fine)
  • 1 1/2 cups self-rising flour
  • 2 teaspoons baking powder
  • 1 egg
  • pinch of salt
  • 1 tablespoon sugar
  • 3 tablespoons melted butter


  1. First, you must make the oat mixture.  Put the oats (with a super light dusting of sugar – about a quarter tablespoon, if desired) on a pan over medium heat to toast the oats.  About 3 minutes, and remove from heat.  Allow to cool and put the oats in one cup of milk.  Allow the oats to soak 20 minutes.
  2. To make the batter, put the flour, baking powder, egg, salt, sugar, and milk-soaked oats mixture in a large mixing bowl and whisk until combined.
  3. Add the melted butter, and whisk until fully mixed.
  4. Slowly whisk the remaining half cup of milk, making sure the batter does not become too thin.  If the batter does get too thin, simply stop adding milk.
  5. To cook the pancakes, put a little butter on a large pan over medium heat so that it lightly coats the pan.  Then pour about a quarter to a third cup of batter for each pancake.  Cook until the underside of the pancake is golden brown and some bubbles start to form on the top – about 3 minutes.  Flip with a spatula until the other side cooks – another 3 minutes.   Keep an eye on them!

We don’t have a warmer drawer, so I put the oven at 200 degrees and stack the pancakes in there to keep warm until they’re all done and ready to serve!


I love adding fresh berries – strawberries, blueberries, raspberries, blackberries to my pancakes. Its a fresh and delicious way to add extra fiber and a little sweetness 😉





Rice Krispie Heart Treats (for Valentines Day)


Guess what? I had never made rice krispie treats before.  Lame, right? They’re so easy and a huge crowd pleaser.  I’ve been considering signing up my oldest for soccer, and can’t help but reminisce about my own soccer days.  Soccer was always so much fun: practice during the week, games on the weekends, sometimes weekend long tournaments.  I looooved soccer weekends! After games, the mom’s rotated bringing snacks and we’d always have orange slices, capri suns or gatorade, and so often  we’d have RICE KRISPIE TREATS! These were always the best – and I’m not talking the store bought kind.  I’m talking the mom melted the marshmallows and added the rice krispies, cut them out into little squares – real, homemade rice krispie treats.  Does anyone else remember this?!

With three out of four kids in soccer at the same time, my mom would make these so often during soccer season.  As I stood over the stove with my little ones watching the marshmallows slowly melt and taking in that sweet sticky smell, I couldn’t help but feel nostalgic for those old days.

However, these rice krispie treats took a different turn as we used a heart cookie cutter to punch out hearts – for valentine’s day, of course. You welcome :





  • 3 tablespoons unsalted butter
  • 2 tablespoons milk
  • 1 10oz bag of marshmallows
  • 6 cups of Rice Krispies
  • 8 oz white chocolate
  • your choice of sprinkles!


Rice Krispie Treats:

  1. In a pan, melt the butter over medium-low heat.  Add milk and marshmallows. Allow the marshmallows to melt over low heat.  You don’t want the pan to get too hot, because you don’t want burnt marshmallows! Let them melt slow and easy.
  2. While they melt, prepare a 9×13 inch baking dish with parchment paper along the bottom.
  3. Once the marshmallows are melted, remove from heat and mix in the rice krispies.
  4. Pour the marshmallow/rice krispie mix into the prepared baking dish and spread out in an even layer.
  5. Put them into the refrigerator for 30 minutes to cool and set.
  6. Use a cookie cutter to cut out “hearts” from the rice krispie treats – much like you would do when making sugar cookies!

Chocolate “Sauce”:

  1. If you don’t have a double boiler, put a little water in a pot and place a heat proof bowl on top of it.  Bring the water to a simmer, and add the white chocolate.  Allow to melt.
  2. Once melted, remove the bowl from the heat.
  3. With the help of a spoon pour white chocolate over the rice krispie treats however you like, and finish off with some sprinkles!



This little one having her first taste of a rice krispie treat!