Hi, friends!

Being here in Boston, yesterday was a snow day for me. We got so much snow! It was nice to have the day off, although I was a little lonely since my husband is on a business trip this week.

As soon as I knew it was going to be a snow day, I decided that also meant it needed to be a pancake breakfast kind of day. Am I right?

I usually opt for these buttermilk pancakes or my banana bread pancakes, but both of those recipes make about 10-12 pancakes. I definitely didn’t need 10 pancakes just for myself, so it was time to come up with a single serving variety.

Single Serving Whole Wheat Oat Pancakes


Makes 3 medium-sized pancakes 


  • 1/3 cup whole wheat flour
  • 2 tbsp. rolled oats
  • 2 tsp. sugar
  • 1 egg
  • 2 tbsp. yogurt (I used plain Greek)
  • 1 tsp. vanilla extract
  • 2 tbsp. water
  • a dash of cinnamon
  • 2 tbsp. of any add-in of your choice (optional)
    • chocolate (or any kind of) chips
    • blueberries
    • strawberries
    • bananas
    • nuts

Note: if using a fruit add-in, you could use a fruit yogurt of the same flavor to make it extra fruity.


1. Mix all dry ingredients together in a small bowl. Then add egg, vanilla, yogurt, and water. Blend well.

2. If using an add-in, mix that in last, folding gently if using a fresh fruit.

3. Heat a large griddle over the stove. Spray griddle pan with cooking spray or butter. Drop batter onto pan into 3 medium-sized pancakes.

4. Heat for about 2 minutes and flip. Cook another 2 minutes until done.

5. Serve with butter, syrup, jam, peanut butter, or whatever your heart desires.

I opted for mini chocolate chips as my add in & served with lots of butter & syrup.

Single Serving Whole Wheat Oat Pancakes

I’m thinking this single serving size will really come in handy when I have a craving for a “real” breakfast once baby arrives, but it’s much less work than a full recipe of pancakes. I also see this as a convenient way to make pancakes for my daughter once she starts eating solid foods – how fun!

I thought the oats might give it a gritty texture, but I hardly noticed. I love sneaking oats and whole wheat into recipes that traditionally call for white flour. It’s almost always worth the swap, in my opinion.

Single Serving Whole Wheat Oat Pancakes

This recipe made what I consider three medium size pancakes. This was definitely enough to leave me totally satisfied but not completely stuffed.

Serve with a glass or orange juice & some fruit salad and you’ve got yourself a full meal!

Questions for You: 

  • Do you love single serving recipes or what?!
  • What do you add in to your pancakes, if anything?


One of my current addictions is a simple recipe my husband made that we call jalapeno coins. I originally tried making these for my Just Eat July challenge a couple of weeks back, but I never posted the recipe.

The hubby has now perfected the batter, so I thought I’d share. If you like spicy, this is definitely for you. But – even if you’re not huge into spicy but can deal with a little bit of spice, there are a couple of ways you can modify this to your liking.

Before making these, I actually never liked eating jalapenos. I always thought they were too spicy. But once cooked and with a little creamy sauce to dip in, the flavor is definitely worth the bite of the spice.

So crispy & full of flavor!

  • 2 jalapenos, sliced into 1/8 inch thick pieces
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/8 tsp. pepper
  • 1/8 tsp. chili powder*
  • 3/4 tsp. baking powder
  • 1/8-1/4 cup cold beer of your choice*
  • Safflower or grape seed oil


1. Heat oil over medium heat to thoroughly coat entire bottom of frying pan. Make sure to use one of the two oils listed, as these are the best frying oils and good for high heat.

If you use something like olive oil, the oil actually breaks down and releases carcinogens, smokes, and burns your food.

2. Mix all the dry ingredients together, except baking powder. Slowly stir in beer until you get the consistency of thin pancake batter. Add baking powder to thicken and stir well.

3. Dip the sliced jalepenos into the batter, coating both sides well.

4. Using a fork, gently place the coins into the frying pan, working in batches of about 8 coins at a time (so you have time to flip them all). Flip over after bottoms have browned.

5. Remove after both sides have been browned. Transfer to a plate with a paper towel or two on it to absorb the oils.

6. After all the coins are done, lightly salt and enjoy with ranch, thousand island, or a sauce of your choice. Enjoy!

* Note: If you want this to be less spicy, don’t include the chili powder in the batter. Also, when selecting jalepenos, get ones that do not have lines or cracks going down the sides. Those are the extra spicy ones!

If you don’t have beer or just don’t want to use it, you can use cold water instead.

If you want to double this recipe, there should actually be plenty of batter leftover. Just add two more jalapenos.

This is definitely one of my favorite side dishes or quick appetizers. It’s one of the simplest things to make and requires very few ingredients. Something I want to try with these in the future: putting them on top of a burger! Mmm!

Questions for You: 

  • What level of spicy are you okay with? Or do you & spicy not mix altogether?
  • What’s one food you used to really hate but now enjoy so much?