Peanut Butter Oatmeal Pancakes

I've been working on putting together a resume for a special project that I'm trying out for, and I admit I've been hating the process all the way through. It's one of those tasks that just does not seem to jive with my brain, and I really wish I could just throw all my experience and hobbies and accomplishments and skills into a big sack and pass them on to someone a bit more left-brained to deal with and return to me on paper.

The frustrating thing is that, up until this time last year, I could whip up a resume with no trouble. But that was back when my career path was a touch more straightforward. Now I joke that my current occupation is "slasher," because I'm a food writer/blogger/cooking teacher/entrepreneur/on camera host/event planner/recipe developer/caterer etc. It's awesome and I love it, but I wish I didn't have to express it all on one neat sheet of paper.

As one of those slashes, I've worked with an awesome company called Peanut Butter & Co. to create recipes for their website featuring their peanut butter (which I loved and bought long before they hired me). I did this last year, creating recipes like phyllo-wrapped shrimp and this maple peanut butter challah bread.

This year, they came to me and asked if I would like to be part of a contest they were running in conjunction with Bob's Red Mill--yet another brand that I'm a little bit obsessed with and purchase regularly. The idea was to create a breakfast recipe combining peanut butter and oats into one delicious dish.  I would be competing against five other bloggers for a prize of $1000, and the winner would be determined by readers (like you!) who vote for their favorite.

For my recipe, I created Peanut Butter Oatmeal Pancakes using Peanut Butter & Co.'s Old Fashioned Smooth peanut butter (my favorite as the only ingredients are peanuts & salt) and Bob's Red Mill Extra Thick Rolled Oats. That's the pancakes in the photo up there, and can I just say that they are AMAZING! Eugene, who is pancake obsessed, ate about 11 "test" pancakes in one sitting. I have no idea why that man is not very, very fat.

UPDATE: I won! Thank you all for your votes and support. My recipe came in first place.

At the very least, do pop on over there so you can check out and download the yummy recipes created by the other ridiculously talented bloggers including including Eat the Love, An Edible Mosaic, So Good and Tasty, Lemons and Lavender and Thyme in our Kitchen.

Thanks so much, you guys! I really appreciate it!

xoxo

Alejandra

Peanut Butter Oatmeal Pancakes 

Ingredients
1 cup rolled oats (I used Bob’s Red Mill® Extra Thick)
1 cup whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
3 tablespoons granulate sugar
2 teaspoons peanut oil (from the top of the peanut butter in the jar)
1/4 cup peanut butter (I used Peanut Butter & Co. Old Fashioned Smooth)
2 large eggs
1 teaspoon vanilla extract
3 cups buttermilk
4 tablespoons butter, melted and cooled for brushing on skillet

Butter and warm real maple syrup, for serving (optional)

Directions
In a food processor or spice grinder, pulse the rolled oats until coarsely ground and flour-like. Combine the ground oats in a large bowl with the whole wheat pastry flour, baking soda, baking powder, salt, and granulated sugar. Whisk together to evenly distribute.

In a separate bowl, use a fork to combine the peanut oil (taken from the layer that separates off the peanut butter) and the 1/4 cup of peanut butter, using the back of the fork to break it down.

Add the two eggs and vanilla extract, and continue to whisk until a smooth paste forms. Add the egg and peanut butter mixture to the dry ingredients, and pour in the buttermilk.

Use a spatula to gently mix the wet and dry ingredients just until everything is combined. Use a gentle hand and know that the remaining batter will still have a few lumps, which is desired.

Preheat a griddle to 375ºF or heat a cast iron or other heavy-bottom skillet over medium heat. Brush your griddle with some of the melted butter and pour the batter 1/4 cup at a time, making sure to keep pancakes about 2 inches apart.

Cook about one to two minutes, or until small bubble start to form and the edges appear set and dry. Flip, and use a spatula to tuck in any batter that escapes along the sides. Let cook for an additional minute or two before removing to a serving platter.

Repeat with the rest of the batter. Serve topped with additional pats of butter and warm maple syrup.