Opening December 15 for the season, Bonnie’s Restaurant is one of those iconic Aspen staples - where everyone from ski bums to movie stars go to enjoy a homemade meal in a cozy, family style restaurant that is rich with local history.

Bonnie's is located mid-mountain, on Aspen Mountain and has long been a skier's favorite for breakfast. You can swing by off the groomed trails on Tourtelotte Park, or (for the hard core athletes) take an early morning skin up the mountain for a cup of coffee and a plate of their famous oatmeal pancakes to warm the soul and fuel the body.

The Oatmeal Pancakes are a breakfast fan favorite in Aspen, and we couldn’t wait to create a Tuesday Foods version. It’s simple, but nutrient dense, and we make it vegan and gluten free. So in case you’re not going to be skiing or skinning on Aspen Mountain anytime soon, we've got you covered with this crowd-pleasing pancake recipe!

BONNIE’S INSPIRED OATMEAL PANCAKES

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup almond milk (or your favorite non-dairy milk)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup + 3 tablespoons all-purpose flour (for gluten-free, use Bob’s Red Mill 1:1 Baking Flour)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

Optional Add-Ins:

• 1/4 cup fresh berries, sliced or mashed bananas, chocolate chips, or chopped nuts for extra flavor

Instructions

1. Blend the Wet Ingredients:
   In a high-speed blender, combine the oats, almond milk, maple syrup, and vanilla extract. Blend until smooth, about 20 seconds.

2. Mix the Dry Ingredients:
   In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon until well combined.

3. Combine the Batter:
   Pour the blended wet ingredients into the bowl with the dry ingredients. Whisk gently until a thick pancake batter forms. If the batter feels too thick, thin it out with 1-2 tablespoons of almond milk. It should be thick but pourable.

4. Heat the Pan:
   Preheat a pancake griddle or non-stick pan over medium-high heat. Lightly oil the surface with coconut oil or another cooking oil of your choice.

5. Cook the Pancakes:
   Scoop about 2 tablespoons of batter per pancake onto the griddle. Cook for 2-3 minutes, or until the edges start to dry. Flip the pancake carefully with a spatula and cook for another 1-2 minutes on the other side until golden brown.

6. Cool and Repeat:
   Transfer cooked pancakes to a wire rack to cool slightly while you cook the remaining batter. Repeat until all the batter is used.

7. Serve and Enjoy:
   Serve warm, topped with maple syrup, fresh berries, sliced bananas, chopped nuts, or any of your favorite toppings.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…
FROM OUR KITCHEN TO YOURS!