Oatmeal Cookie Pancakes

• Whole Wheat Pancake Batter (enough for 8 medium pancakes)

Oatmeal Cookie Topping

• ¾ cup old-fashioned rolled oats
• ½ cup raisins
• 2 tablespoons light brown sugar (packed)
• ½ teaspoon cinnamon (ground)
• 1 pinch fine sea salt
• butter or ghee (for griddling)

Vanilla Cream Sauce

• ¾ cup heavy cream
• ½ cup whole milk
• 3 large egg yolks
• 2 tablespoons light brown sugar (packed)
• 1 tablespoon granulated sugar
• 1 tablespoon vanilla bean paste (or 1 teaspoon vanilla extract)
• ¼ teaspoon cinnamon (ground)
• 1 pinch fine sea salt

Toppings

• Whipped Peanut Butter Butter
• Whipped Cream

Garnish

• Oatmeal Raisin Granola
• raisins
• cinnamon (ground)
• powdered sugar (optional)
• maple syrup (optional)

Instructions

1. Toast the Oats: Add the rolled oats to a dry skillet over medium-low heat and toast for 3–5 minutes, stirring often, until lightly golden and fragrant. Transfer to a plate and cool slightly.¾ cup rolled oats
2. Prepare the Oatmeal Cookie Topping: In a small bowl, mix the toasted oats, raisins, brown sugar, cinnamon, and sea salt.toasted oats, ½ cup raisins, 2 tbsp brown sugar, ½ tsp cinnamon, pinch sea salt
3. Warm the Cream Base: Add the heavy cream, whole milk, brown sugar, granulated sugar, vanilla, cinnamon, and sea salt to a small saucepan. Warm over medium-low heat until steaming but not boiling.¾ cup heavy cream, ½ cup whole milk, 2 tbsp brown sugar, 1 tbsp granulated sugar, 1 tbsp vanilla bean paste, ¼ tsp cinnamon, pinch sea salt
4. Temper the Egg Yolks: In a small bowl, whisk the egg yolks until smooth. Slowly drizzle some of the warm cream mixture into the yolks while whisking constantly. Return the tempered yolks to the saucepan.3 egg yolks, warm cream mixture
5. Finish the Vanilla Cream Sauce: Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes. Do not boil. Keep warm.vanilla cream sauce
6. Heat the Griddle: Heat a griddle or large skillet over medium heat and lightly grease with butter or ghee.butter or ghee
7. Cook the Pancakes: Ladle the Whole Wheat Pancake Batter onto the griddle. While the tops are still wet, scatter the oatmeal cookie topping evenly over each pancake. Cook until bubbles form and the edges begin to set.Whole Wheat Pancake Batter, oatmeal cookie topping
8. Flip and Finish: Flip the pancakes so the oat and raisin side touches the griddle. Cook for 2–3 minutes more, until the pancakes are cooked through and the topping side is lightly toasted.oatmeal cookie pancakes
9. Plate Upside Down: Transfer the pancakes to plates topping-side up so the oats and raisins are visible.finished pancakes
10. Garnish and Serve: Spoon warm vanilla cream sauce over the pancakes. Add a scoop of Whipped Peanut Butter Butter and a dollop of Whipped Cream. Garnish with Oatmeal Raisin Granola, extra raisins, cinnamon, powdered sugar, or a light drizzle of maple syrup if desired. Serve immediately.vanilla cream sauce, Whipped Peanut Butter Butter, Whipped Cream, Oatmeal Raisin Granola, raisins, cinnamon, powdered sugar, maple syrup