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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Cranberry Lemon Scones

Today, the boyfriend and I had the same day off.  This almost never happens, so to celebrate, I made us a special breakfast.  This is my grandpa’s buttermilk scone recipe that is quick, easy and they turn out every time I make them.  My grandpa is a great baker, and I look forward to the giant box of Christmas cookies that he sends us every year.  My favorites include the candied pecans and the coconut macaroons.

But, about those scones.  Scones are really just biscuits, with sugar added to the dough.  They’re made the same way, by rubbing cold butter into the dry ingredients and then moistening the dough with some type of liquid, in this case, buttermilk.  The butter flakes separate the flour into layers, creating an airy scone that is well deserving of a celebratory morning!  Make sure to add the lemon zest too; it makes all the difference in the world in the taste of the scone.

 

Cranberry Lemon Scones

Ingredients:

3 cups all purpose flour

1/3 cup sugar

2.5 teaspoons baking powder

1/2 teaspoons baking soda

1/2 teaspoons salt

1 tablespoon lemon zest

1.5 sticks unsalted butter

2/3 cup dried and sweetened cranberries

1 cup buttermilk

2- 3 tablespoon buttermilk

sugar for sprinkling

M.O.P.

1. Preheat the oven to 400° F.

2. Combine flour, sugar, baking powder and soda, salt and lemon zest in a bowl.

3.  Cut sticks of butter in to pieces and add cold butter.  Rub butter and flour together, until butter pieces are the size of nickels.  Add cranberries.

4.  Add buttermilk and stir until dough forms.  Knead very briefly and cut in half.  Shape each half into 8 pieces.  My grandpa and mom always cut them into triangles, but for some reason, I felt like making circles this morning.

5. Brush scones with buttermilk and sprinkle with sugar.  Bake for 10 – 15 minutes, until tops are golden brown.

 

It’s weird having a day off when most people’s weeks are just starting.  It doesn’t matter what days of the week I have off, as long I have two of them off!  Enjoy the week!

Chocolate Chip Cookies

I realize I said I love oatmeal raisin cookies because of their absence of chocolate.  What can I say, I’m a huge hypocrite.  Oatmeal raisin are still my number one favorite cookie, but every once in a while, I enjoy a chocolate chip.  This is the second week in a row I’ve made cookies, which is a little out of the ordinary.  No one’s complaining, but it sure does make the apartment hot.

My mom used to make chocolate chip cookies every once in a blue moon.  This was always a monumental occasion in our house, with its absence of sugary desserts.  We’d have cookies for days though, because her cookie recipe seemed like it made hundreds of cookies.  There’d be paper bags with cookies cooling on them all over the kitchen, leaving little butter circles as evidence of their four sticks of butter.  The butter is probably the reason my mom made them so infrequently, but also the reason why they were so, so delicious.

I think that’s why I like making cookies so much; because they feel like a really special treat to me.  I very rarely make desserts at home, mainly because I will eat them all!  I don’t need dessert every night either.  My favorite part of the cookie is not really the cookie itself, but the creaming of the butter and sugar to start them.  There’s something very soothing about creaming butter and sugar together.  I also really, really like to eat the cookie dough.  My mom would always scoop out a big hunk of cookie dough and give us each a taste.  Salmonella be damned!  I made Alton Brown’s “The Chewy” recipe last night and we both enjoyed the cookies very much.  They are a little flatter than what I’m used to, but they do not suffer in taste.  Rich with butter, eggs and sugar, just the way a cookie should be.

Will you make me some chocolate chip cookies the next time I come home, Mom?  xoxo