Wednesday, February 26, 2014


Want to have pancakes for breakfast? Ditch the sad boxed pancake mixes travesties and do what I do: make them the old-fashioned, chemical-free way in a snap! These are not just quick and easy, they're also light and just the right thickness to really enjoy them without feeling too full too fast. I love them with just maple syrup and a bit of butter, but if you still feel a void, or want a more filling pancake experience, have them with fresh fruit. Sliced berries, mango, peach, banana, pear - they're all terrific on pancakes! Chopped walnuts, almonds, pine nuts, cashews are great too.

I do poached fruit like peaches or pears (shown in the first photo) on pancakes if I have them left over from something else, but I prefer raw fruit. The concentrated flavour of cooked fruits like berries overpowers the flavour of the maple syrup and there's no point in wasting perfectly great maple syrup. Honey is a much better alternative if you want to have your pancakes with macerated fruits, compotes, preserves, etc.

Best Pancakes, Ever.
Makes: 10 - 12 pancakes

- 1 cup rolled oats
- 3/4 cups all-purpose flour (I use unbleached AP flour)
- 3-1/2 tsp. baking powder (not baking soda)
- 1 tsp. salt
- 1 tbsp. sugar
- 1 tbsp. orange zest (optional)
- 1-1/4 cups milk, at least 2% or higher fat (or nut milk of choice - I don't eat soy but you can use soy milk if you want)
- 1 egg
- 3 tbsp. butter, melted (coconut oil, or safflower/other neutral oil for dairy-free pancakes)
  1. Put the oats in a blender and process into oat flour. 
  2. Prep the dry ingredients: Mix together the oat flour, all-purpose flour, baking powder, salt, sugar, and orange zest in a large bowl. Make sure to mix everything well.
  3. Prep the wet ingredients: Break the egg into the blender jar, add the milk and melted butter. Process until everything is just mixed. 
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until everything just comes together in a smooth batter. A few small lumps are ok, but don't overmix the batter.
  5. Heat a lightly oiled skillet (or griddle or frying pan) over medium-high heat. Using a 1/4 cup measure or small ladle, pour the batter onto the hot skillet. The batter will spread to form a 6 - 7 in. pancake. After 30 - 40 seconds, flip the pancake and brown on the other side. Repeat to make more pancakes.
  6. Stack 2 pancakes on a plate and serve hot with a pat of butter and/or maple syrup.
  1. The oat flour won't be as finely milled as the AP flour, but that's fine.
  2. If the batter doesn't spread into a 6 - 7 in. pancake, add 1/8 - 1/4 cup milk to thin it.
  3. This may be obvious but... if the first pancake is dark brown or burnt, lower the heat for the rest!
  4. Store leftovers in the fridge for up to 2 days and reheat as needed.

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