Cinnamon Oatmeal Pancake with Peach Compote

Cinnamon Oatmeal Pancakes with Peach Compote – When I first moved to Atlanta, I only knew one person who lived here. That was my cousin Yanz. She worked all the time (and still does) so, I had a lot of time to explore the city. The very first restaurant that I went to in Atlanta was The Flying Biscuit at Piedmont Park. Y’all, I literally went to Food Networks website and looked up Atlanta restaurants. TFB was the first one that came up, so that’s where I went. I ordered the Oatmeal Pancakes with Peach Compote. It was beyond delicious! 10+ years later, I still order it every time I go. Since covid, I haven’t been able to make it to any of their locations. (Back then they only had 1 location I believe.) So, I decided to try and make my own version for my family in their honor. Especially since one kids always wants pancakes and the other always wants oatmeal. This was a happy medium and the perfect way to start the day.

Cinnamon Oatmeal Pancakes

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• Author: Rosalynn Daniels

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Ingredients

2 cups rolled oats

2 cups nonfat buttermilk

2 large eggs, beaten

4 tablespoons butter, melted and cooled

1/2 cup almond flour

2 tablespoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Vegetable oil for pan or griddle

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Instructions

Combine oats and buttermilk in a large bowl. Cover and refrigerate for at least 1 hour or overnight. 

Add eggs and melted butter to oat/buttermilk mixture.

Sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Add to oat/buttermilk mixture.

Preheat pan or griddle on med high heat. Scoop oatmeal pancakes batter into hot oiled pan. Spread out batter into pan to desired thickness. When bubbles appear, carefully flip oatmeal pancakes and cook until golden brown, about 5-7 minutes per side.

Enjoy!

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