RECIPESNOVEMBER 4, 2011

sunday morning pancakes

Years ago, when I moved into my first apartment, I splurged on a double griddle pan from Crate & Barrel. It fit snuggly over two burners on my tiny, old, New York City stove; despite filling the kitchen with smoke and sounding the fire alarm with each use, the pan was well loved. I would use the grill side for vegetables, fish, and burgers, and the griddle for Sunday morning pancakes.

In the past 7 years or so, I have experimented on my trusty griddle with a variety of pancake recipes: whole wheat, gluten-free, ricotta, peanut butter, banana, coconut, and more. The recipe below is a tried and true favorite. I have found that oat is my preferred whole-grain flour as it yield more tender product then wheat or other varieties. If you would like to make them gluten-free, Bobs Red Mill makes a gluten-free oat flour. Or, feel free to use any flour you prefer.

You can also experiment with flavors; sometimes I will add cinnamon, cardamom, or cacao to the dry ingredients: you can also add in fruits or nuts of your choosing. This weekend I plan on making a pumpkin variety.

I store leftover pancakes in my fridge and will top them with almond butter and bananas for a quick snack. Or if they last long enough, reheat them Monday morning to start your week off right.

Whole-Grain Pancakes

Ingredients:

1 cup oat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
1 cup milk (can use dairy or non-dairy. I use coconut milk)
1 teaspoon vanilla extract
1 tablespoon honey (or maple syrup)
1 tablespoon coconut oil (or melted butter) + additional for pan

Procedure:

Whisk together flour, baking powder, soda and salt in a large bowl; set aside.

In a medium bowl, whisk egg and add in milk, vanilla, honey, and coconut oil. Add to the dry ingredients and whisk until smooth.

Heat a large skillet or cast-iron pan, and add a thin layer coconut oil (or butter). Using a scant quarter cup, ladle the batter onto the hot pan. (At this point, you have the option to ‘fill’ the pancakes with sliced bananas, frozen blueberries, chopped nuts, or chocolate chips.) Cook until bubbles appear on the surface and the edges are set; about 45-60 seconds. Flip, and cook a remaining 45-60 seconds.

Transfer pancakes to a platter and continue to cook remaining batter.

Serve with maple syrup, yogurt, fruit, and/or nut butter.

Yield: 10-12 pancakes

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