Do you remember the post about my oatmeal adventures?
Well, those cookies did not mark the last of my oat flour experiments!
“What is that?” you ask, “It looks a little weird.”
PANCAKES! RASIN PANCAKES!
Or, shall I say, beauty and the beast pancakes.
See, the batter looks kinda gross, but when you cook them into pancakes, they transform into something beautiful….
Beauty and the Beast Pancakes
gluten & dairy free
2 cups oat flour (to make your own, visit my oat flour post.)
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cup milk of choice (I used coconut milk, but you can use any other dairy free milk)
4 tablespoons apple cider vinegar (you can also use white vinegar, depending on what you have)
2/4 cup applesauce
4 tablespoons coconut oil, melted
1 teaspoon vanilla extract
fruit of choice (I used dried raisins, but you can use cherries, strawberries, blueberries, or whatever kind of fruit you happen to have on hand)
1. Combine milk with vinegar and in a medium bowl and set aside to “sour”
2. Mix oat flour, baking powder and baking soda in a small mixing bowl. Combine applesauce and melted coconut oil into “soured” milk. Pour the flour mixture into the wet ingredients and mix until the lumps are gone.
3. Heat a large skillet over medium heat and coat it with a thin layer of coconut oil, about 1 tablespoon. If using a smaller skillet, use less coconut oil. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the surface. Flip with a spatula, and cool until browned on either side. Serve hot. Refrigerate or freeze leftovers in a ziplock bag.
It sure looks like my little brother enjoyed them 🙂
If you’re wondering why I put apple cider vinegar, it acts as a rising agent to cause the pancakes to become fluffy. Without it, I think the pancakes might be a little flat. On an unrelated note, raisins and chocolate go together rather well, judging by this picture…
Methinks they may go well together on pancakes, as illustrated in this picture below 😉