Solo Oat Pancake

DSC03860

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!

Oatmeal Pancakes

DSC03849

My favorite cookbook growing up was Cooking From Quilt Country, Hearty Recipes from Amish & Mennonite Kitchens.  Yes, I definitely had favorite cookbooks when I was little.  The thing that made this one particularly special was the pictures in it, in addition to the recipes.  Every few pages or so, there are beautiful, full page pictures of women, men and children living their lives on their farms and cooking.  My favorite picture was of a girl that was probably 10 or 11.  She was standing in a wagon, filled with hay bales and was directing her horse to move forward.  Her lips were pursed, making a kissing noise, reins gathered in her hands and her wispy blond hair escaped from her white bonnet.  She stood there, tall and defiant on those hay bales and it made me want to drive a horse around on a wagon.  I wanted to stand tall on hay bales and cook the food this girl was eating.

My family loves this cookbook; it’s the cookbook that’s stained on our favorite recipe’s pages and the spine is cracked so it automatically opens to the most used recipes.  The oatmeal pancakes are one of the first things we made out of there, and I still request these when I go home.  They are perfectly fluffy and rise tall and proud on the griddle.  Oats make these pancakes hearty.  Buttermilk adds a nice tang.  Have lots of syrup on hand when you make these; they soak up a lot of it!

DSC03850

Oatmeal Pancakes

recipe from Cooking From Quilt Country

Ingredients:

2 cups rolled oats

2 cups buttermilk

½ cup all purpose flour

½ whole wheat flour

2 teaspoons granulated sugar

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs

2 tablespoons unsalted butter, melted

Heat a large, flat pan, or a griddle over medium heat.

Combine oats and buttermilk and let sit for as long as possible.  The original directions say to let these sit overnight, but we never had the foresight to do that.  A good 15 or 20 minutes while you prepare the rest of the ingredients should suffice.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt.  Combine the wet ingredients in a separate bowl, eggs, butter.  Add the oat and butter milk mixture to the eggs and butter and stir.  When fully combined, add wet ingredients to flour mixture.  Stir until well combined.

Lightly grease your preheated griddle.  Drop spoonfuls, 3/4 to 1 cup of pancake batter on hot griddle.  Flip when the underside turns golden brown.  Repeat with the remaining batter.  Serve with maple syrup and a steaming cup of coffee.

DSC03853

The High Protein Pancake

IMG_1085

I decided to try out the high protein pancake yesterday morning after seeing Anne eat them a few times.  I was pretty skeptical; is it really a pancake if there’s no flour in it?  I’ll leave the exact definition pancake for you to figure out, but whatever you want to call this, it was actually really delicious!  It’s a relatively quick and easy week day breakfast (mine’s cooking right now as I type this) and none of the ingredients aren’t that obscure.

High Protein Pancake

1 banana

1 tablespoon of chia seeds

sprinkle of cinnamon and nutmeg

2 eggs

  • Mash up the banana in a bowl.  Add the remaining ingredients and stir to combine really well.
  • Heat a pan over low heat and spray lightly with oil.  Pour batter into the pan and wait about 7-10 minutes.  This pancake has to cook for a while before it’s ready to flip.
  • Serve with your favorite toppings and enjoy!

Notes: 

  • You really do have to wait a while to flip the pancake.  Go make some coffee or pack your lunch while it sets.  I’ve also found that covering the pancake with a lid while it cooks helps set the top too.
  • I used chia seeds because it’s what I had.  Anne’s original recipe calls for ground flax seeds, which might be a little easier to find.
  • This pancake is pretty low in calories, so toppings like nut butter, cottage cheese, yogurt, more fruit etc will help the pancake satiate you longer.

I’m off to go eat mine with almond butter and some Crofter’s Blood Orange jam.  Happy Friday!

IMG_1087

Lazy Girl’s Pancakes

Pancakes aren’t difficult to make.  They are a pretty easy mix of flour, eggs, oil or butter, sugar and some type of milk.  This being said, sometimes using a mix isn’t the worst thing in the world.  I’ve only got a couple of hours until I have to be at work and I when I woke up this morning, I wanted pancakes.  Instantly.

I really like this pancake mix because it’s got good ingredients.  The first ingredient is whole wheat flour and the second is oat bran, giving these more staying power that a traditional white flour pancake.  That’s the thing with pancakes; I can mow down like six of them, and then be hungry 20 minutes later.  I find that these last a little longer.

 

I also added banana slices to one side of the pancakes. They turn caramely and sweet when you add them like this.

I sort of followed the directions on the package.  I omitted the sugar and the oil, since I’m going to douse mine with maple syrup and I sprayed the pan with oil.  I also used buttermilk in place of soy milk.  I had leftover buttermilk from making scones on Monday.  It also helps to add closer to a cup of milk to get the correct batter consistency.

Happy Saturday, all!  Off to work and then I have two days off.  I have to start planning the meal I’m going to make my family in Wisconsin.  I want to show off some of my skills I learned!

Saturday Pancakes: Coconut Flour Blueberry

Weekends are for sleeping in.  Weekends are for relaxing.  Weekends are for breakfasts you don’t have time to make during the week.  The bf got us a container of blueberries at the store and this snowy morning called for a breakfast treat: Blueberry Pancakes.  I replaced some of the white flour with coconut flour to make these pancakes a little different than your average pancake.  I like adding a little bit of coconut flour to things, but not all coconut flour.  All coconut flour goods don’t rise the way goods made with wheat flour do.  Using all coconut flour requires using extra eggs as well, and I only have two eggs.  I think this version turned out pretty well.  Happy Saturday!

 

Coconut Flour Blueberry Pancakes

Makes 6 big pancakes and 1 tiny pancake

Ingredients:

1 cup all purpose flour

1/4 cup coconut flour

2 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

1 teaspoon cinnamon

1 egg

1.5 cups milk of your choice.  (I did a combo of cow and almond milk)

2 generous handfuls of blueberries

Method:

1. Preheat a griddle on the stove on medium heat.

2. Combine flours, sugar, baking powder, salt, and cinnamon in a bowl.

3. Add egg and milk and stir to combine.

4. Fold in blueberries.

5. Spray griddle with non-stick spray.  Pour batter in 1/4 -1/2 cup spoonfuls on your hot griddle.  Flip when underside is golden brown.  Transfer cooked pancakes to your plate and eat them with glee, because it’s Saturday!

 

 

The coconut flour added a subtle sweetness to the background of these pancakes and the blueberry’s earthy, tart juice runs all over the pancakes.  Top it with the goodies of your choice and some maple syrup.  Maple syrup is essential to pancakes; I don’t understand people who only put yogurt and fruit on their pancakes.  You could certainly make these pancakes with only all purpose flour or a combination of wheat and coconut flour.  I think the bf gets sick of me experiment with baked goods, so I tried to make these as close to “normal” pancakes as possible.  And, it’s the weekend!  A little white flour won’t kill you.  So, have yourself some pancakes, with your hot morning beverage of choice and a person you love.  What a great way to start the weekend!

 

Topped with almond butter, chia seeds and coconut flakes. Side of maple syrup.

 

What, you don’t dip your pancakes into maple syrup?  I hate pouring it directly onto my pancakes/waffles/anything the requires maple syrup because it makes them soggy.  I like the crispy exterior of pancakes to stay that way while I’m eating it.  The maple syrup also sinks into the pancake and disappears and then I feel like I have to add more.  I know I’m totally weird.

Be well & happy eating!