Solo Oat Pancake

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I think I’m not alone when a week day rolls around and pancakes sound great for breakfast.  I think I’m also not alone in my time being precious in the morning.  Who has time to whip up a batch of pancakes during the week?  Between getting ready for work, packing my lunch, trying not to trip over the cat as I feed him, I’m pretty happy if I get some peanut butter and jelly toast for breakfast.

Joy’s got the solution for that midweek pancake craving though, with her Single Lady Pancake.  I mix up the dry ingredients the night before and then in the morning, all I do is add the wet ingredients.  A quick cook in a pan and I’m eating a pancake for a weekday breakfast.  For health reasons, I’ve been trying to limit gluten as much as possible in my diet, so I modified the “Single Lady Pancake” to be gluten free.  It’s worth noting that Bob’s  Redmill All Purpose Gluten Free Baking Flour is amazing.  Almost every time I’ve used it, I’ve had great results with the final product.  It has almost the same consistency as a glutenous product and it tastes good too.

Solo Oat Pancake

Ingredients:

1/3 cup Bob’s Redmill All Purpose Gluten Free Baking Flour

2 tablespoons rolled oats

½ teaspoon baking powder

¼ teaspoon baking soda

pinch of sea salt

a sprinkle of cinnamon

1 tablespoon + 2 teaspoons of unrefined coconut oil

¼ cup + 2 teaspoons unsweetened almond milk

1 medium banana

Preheat a small pan over medium heat.

Combine the dry ingredients, flour, oats, baking powder, baking soda, and sea salt in a bowl.  Whisk the wet ingredients together in another bowl, coconut oil and almond milk.  Add wet ingredients to dry and stir to combine throughly.  Slice banana into thin slices.  Reserve about a third of the slices for topping the pancake.  Add the remaining slices to the batter.

Add about a teaspoon of oil to your preheated pan.  Add pancake batter and spread out with the back of a spoon.  When the surface starts to form bubbles, and a quick peak underneath the pancake shows a golden brown color, flip with a spatula.  Cook until other side is golden brown as well.

Sprinkle pancake with remaining banana slices, as well as any other toppings you like.  I’m partial to maple syrup, blueberries and slivered almonds.DSC03861

If I had buttermilk like Joy calls for in the original recipe, I totally would have used it.  This pancake is perfectly light and fluffy, chewy from the oats and just all around a delicious treat.  Happy Thursday!

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