I know pancakes are thought of as weekend food, but they were exactly what the doctor ordered on Tuesday after a rather wild New Years party. They were easy to make and tasted amazing…the hardest part was probably the noise from the food processor–mama had a bit of a headache. Oops.
I only made half of the recipe (as listed below) but apparently that amount should serve 3. I might as well admit to this now, but I definitely ate the entire batch myself and don’t regret it in the least bit. I like to cut the pancakes into strips and dunk them in maple syrup…you can blame that naughty habit sheer stroke of genius on my grandmother.
I feel I should comment on the texture of these pancakes. Hot off of the stove they’re rather gummy and seem not quite done, but give them 5 minutes to cool and they become perfect. This also allows them to cool so you can make them into ‘soldiers’ for dipping as I like to do. (Note: Many gluten free/vegan baked goods are much better texturally once they cool.)
Gluten-Free Oatmeal Pancakes
Adapted from Pamela Salzman
½ cup oat flour (made my own by throwing ½ cup gf oats into a food processor)
½ cup buckwheat flour
½ tsp sea salt
1 tsp baking powder
½ tsp baking soda
1 cup dairy free ‘buttermilk’ (Mix 1 cup almond/soy/rice milk with 1 tbsp vinegar)
1 flax egg (1 tbsp flax mixed with 3 tbsp water)
1 teaspoon pure vanilla extract
1 tbsp 100% pure maple syrup
1 tbsp coconut sugar (I accidentally added 2 tbsp)
½ cup COOKED oatmeal (apparently steel cut is best, but I used rolled oats)
2 tbsp coconut oil, melted
Unrefined coconut oil for brushing the griddle
Preheat a frying pan to medium heat. (If using a griddle approximately 350-400 degrees.)
- Combine Flax and water and set aside for 3-5 minutes to gel. If making your own dairy free ‘buttermilk’ combine the milk and vinegar and set aside for 3-5 minutes to allow milk to ‘sour’.
- Combine the flour, salt, baking powder, baking soda and coconut sugar in a large mixing bowl.
- In a separate bowl, whisk together the buttermilk, flax egg, vanilla, maple syrup, melted coconut oil, and oatmeal until well blended.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Brush the pan or griddle with coconut oil and spoon about ¼ cup of batter to form each pancake. Add fruit or chocolate chips if desired.
- When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until done.