pancakes

revelatory oat pancakes w/ pomegranate yogurt (gluten + dairy free) /  by Lindsey | Dolly and Oatmeal

it's been a good 4 years since i've been able to confidently (and easily) whip a batch of fluffy pancakes. since changing my diet then i had sworn off making pancakes (the gluten-free variety), because each venture to do so, wound up in a gooey, messy, disappointing disaster.  i tried the gluten-free pancake method of binding the flour with banana or applesauce, i tried whipping egg whites into stiff peaks and gently folding them into the batter.  there were times where i just said 'eff it and threw the runny batter into the waffle maker (because, let's face it, waffle makers can save just about anything), but then there was a magical morning where i read this Food 52 article, where Alice Mendrich explained that replacing wheat flour with equal amounts of brown rice, buckwheat, oat, chestnut, corn, or sorghum flour would work in just about any pancake situation - pancake-life saved!  as i can be a bit pessimistic, i wasn't totally sure that this substitute would work in my favor - given my tumultuous past with GF pancakes - but to my surprise they were just as good as their non gluten-free counterparts, if not better!  

oat flour is one of my favorite flours to utilize in baking, given its sweet, nutty flavor, and its light texture.  so to use it here was a no brainer.  i paired them with my favorite yogurt (Anita's coconut yogurt, this is seriously the most on-point plant based yogurt i've ever had!), along with some tart, juicy pom seeds.  all-in-all, a lightly sweet, but definitely wholesome breakfast meal.  

i'm looking forward to experimenting more with the list of flours above in pancake recipes, but in the mean time, i would love to hear what kinds of gluten free flours work best for you!? i feel like this revelation has opened my eyes to a whole new world of pancake possibility!  thanks, friends! xo

oat pancakes w/ pomegranate yogurt (gluten + dairy free)

the recipe below uses coconut yogurt to replace half of the almond milk, feel free to use any other plant-based yogurt here, or substitute it with 1/2 cup unsweetened almond milk.  this recipe can also be doubled easily for a total of about 20 pancakes.

| makes 10 pancakes |

ingredients

  • 1 1/4 cups gluten-free oat flour 
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon natural cane sugar
  • 1 large free range egg
  • 2 tablespoons almond oil (or oil of choice)
  • 1/2 cup unsweetened almond milk
  • 1/2 cup plain coconut yogurt (or plant-based yogurt of choice)
  • 1/4 teaspoon pure vanilla extract 
  • coconut oil for cooking

pomegranate yogurt

  • 1 cup plain coconut yogurt (or plant-based yogurt of choice)
  • 1/2 pomegranate, seeds removed
  • 2 teaspoons grade B maple syrup
  • 1/4 cup chopped toasted hazelnuts

instructions

  • in a large mixing bowl, combine the dry ingredients with a whisk.  in medium sized mixing bowl, whisk the wet ingredients thoroughly.  add the wet to the dry and mix until no lumps remain.  let batter rest
  • preheat oven to warm and place a baking sheet fitted with parchment paper inside.  heat a 10 inch skillet over medium heat.  test pan with a splash of water before adding the oil; if the water sizzles and evaporates, it's ready. brush the skillet with some coconut oil and pour about 1 1/2-2 tablespoons worth of batter (i fit about 3 pancakes each batch); wait until you see bubbles appear on surface and edges of pancakes - about 1-2 minutes - then flip and cook the other side for another minute or so, until pancakes are golden brown.  place cooked pancakes in preheated oven.  re-oil pan before each batch of pancakes until no batter remains
  • while last batch of pancakes are cooking, mix the yogurt, pomegranates, and maple syrup in a small serving bowl.  set aside
  • serve pancakes with a side of pomegranate yogurt and chopped hazelnuts 

enjoy!

pancakes in a pinch /  by Lindsey | Dolly and Oatmeal

first of all, it feels great to be back.  the last few weeks have been the some of the most memorable and cherished times i have ever had.  we had an incredible wedding, and a very relaxing, yet adventurous honeymoon.  however, as dorothy gayle once so eloquently said, "There's no place like home."  and that is exactly how i am feeling.  frank and i are back as husband and wife in our little space we call our home, surrounded by the things we've collected, bought, and shared memories with, and nothing feels better.  home is truly a wonderful thing.  

i'm a little ashamed of this "recipe" if you will.  it was thought up and conceived out of fear and anxiety.  not of whether making instant oats into pancakes would work, but out of wedding nerves.  my normal go-to breakfast is boring by most standards: a pack of instant oatmeal, with a half spoonful of honey, some cinnamon, and berries.  as our wedding approached i began craving things i normally don't eat but once in a blue (take pancakes for instance).  this one particular morning i couldn't fathom the thought of gumming oats, and chewing berries that were lodged inside the pasty oatmeal, and for whatever reason i thought: i must have PANCAKES!  these random ideas usually do run through my mind, and when they're food ideas i often latch onto them until i make them as good as i think they can be.  much to my surprise, this particular idea worked the first time.  because we were in a rental house, i didn't have my usual flours i work with, so my options were limited to the oatmeal pack.  i substituted the 1/2 cup of water i usually use, for almond milk and an egg (in the recipe below i used ground flax with the same results), and added some salt that was on hand. i added my usual amount of honey, cinnamon and berries, and cooked one large pancake in a skillet.  i smothered some extra honey on top, dug in, and shared it with my dad.  it was a good morning.

i decided to share this "recipe"  because if you've been living out of a suitcase for almost a month like i have, and you're not in your home kitchen with everything that is familiar to you, this is a great little recipe to have and whip up in a pinch.  whether you're using sugar in lieu of honey, or dairy milk instead of almond milk, it's all good.  similarly, add different spices, or make it a savory pancake for dinner - options have no end.

 

instant oatmeal pancakes

| makes 1 very large pancake, or 2 medium pancakes |

ingredients: 

  • 1 packet instant oatmeal (i use Whole Foods brand)
  • 1/4 teaspoon fine grain sea salt (adjust the salt if your instant oatmeal contains sodium)
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon ground flax + 3 tablespoons water (or 1 egg) 
  • 1/2 teaspoon honey, plus more for serving
  • cinnamon to taste
  • a handful of blueberries
  • a nub of coconut oil, for cooking

instructions

  • in a small bowl prepare your flax.  combine the ground flax with water, stir to combine - let rest for 5 minutes or until the consistency is that of an egg
  • in a medium bowl, combine the instant oats with the salt and a few sprinkles of cinnamon - mix.  add the milk, flax mixture, honey, and berries - stir to combine
  • heat a small skillet on medium, when the skillet is hot, add the coconut oil.  either use entire batter to make 1 large pancake, or split the batter to make 2 pancakes.  use the back of a spoon or a spatula to flatten the pancake/s
  • cook for roughly 2-4 minutes on each side, depending on the size of your pancake/s
  • remove from heat and slather with honey

enjoy!