Sunday, August 3, 2014

Basic Oatmeal Pancakes

Sorry for my absence, I've been busy the last couple o' days, and I haven't had time to sit down at my computer at all, let alone write a post. But I'm back now, so s'all good, right?

Anyhow, I'd just like to say that I HAVE FINALLY PERFECTED MY OATMEAL PANCAKE RECIPE!!!! *maniacal evil laugh while raising clawed hand slowly in the air* *chokes on own spittle and coughs* Ahem. Well, as I was saying, the pancake recipe? Definitely a success. Sometimes when I have tried making pancakes in the past, they left me feeling all greasy and slightly nauseated (ever get that feeling???), but these ones just made me feel bouncy and nicely full (not super stuffed and gross). Plus they are made out of oatmeal, so they are healthy as can be, yet they have a fluffy buttermilk pancake-esque texture. Yup, Pancake Sunday is definitely going to become a tradition now that I have the recipe down pat, so expect variations coming soon!!! ^-^

Basic Oatmeal Pancakes with layered with sliced banana, and topped with a healthy chocolate sauce, strawberries, mulberries, and cacao nibs.

Basic Oatmeal Pancakes
-heaping 1/3 c old fashioned oats
-2 tbsp coconut flour
-1-2 tbsp coconut sugar (to taste. 1 tbsp leaves the pancake very lightly sweetened)
-1/2 tsp baking powder
-pinch baking soda
-1 egg (you could probably use a flax/chia egg, but I have not tested it)
-1/2 c milk of choice
-1/2 tsp apple cider vinegar
-1/2 tsp vanilla extract
-spices/extracts/mix-ins of choice (i.e. cinnamon, cacao, chocolate chips, nuts, super foods (maca, mesquite, etc.), etc.)
-oil for cooking (I used coconut oil)

In a small blender/coffee grinder/food processor, grind your oats into a flour. Transfer the oat flour into a large bowl and add the coconut flour, coconut sugar, baking soda, and baking powder. Stir until well combined, then set aside. In a medium bowl, combine your milk and apple cider vinegar. Let sit for a minute or two, then add your egg and vanilla extract. Whisk until well combined. Now would be a good time to start heating up a pan. Returning to the bowl of dry ingredients, make a well in the center, and slowly pour in the wet ingredients, mixing as you go. Make sure not to over mix because it will become gummy. I recommend using a rubber spatula and using large folding movements. Once everything is combined (it's ok if there are little clumps here and there) set aside. 

Add a little bit of oil to your pan (I used coconut oil), and spread it around using a napkin. If you don't have a non-stick pan, this method might not work as well for you, so use what you think is the right amount. To check to see if your pan is hot enough, sprinkle a drop of water on, and it should sizzle and jump around. Drop about 2 tbsp batter onto the pan at a time, and wait for bubbles to appear at the top before flipping. The pancakes should flip easily, so that is when you know they re ready. If you do not see bubbles after a couple of minutes, check the bottom of the pancake. If it is golden brown and lifts fairly easily, you may have just missed the bubbles, so you can go ahead and flip. Cook for a couple more minutes on this side, then press on the top. It should be firm. Set aside the pancake and spread some more oil. Repeat until all the batter has been used up. I got 4-ish pancakes out of the recipe, but it may vary depending on how big you make yours. Stack your pancakes up, add your toppings of choice and enjoy!

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