Oat Flour Pancakes

Oat Flour Pancakes

It is amazing how hungry one gets when you are doing nothing. These days especially when it is raining or snowing, we do a lot of nothing, physically that is. Since my rainy day venues have been closed to casual walking and I’ll melt in the rain I fall into that trap. These days our thoughts go quickly to what’s for lunch or dinner even breakfast. I’ve always been an early riser but have extended this to 5 AM, I know half the day gone. Those early risers like me understand. Lately we have been trying to hold off on breakfast and find something that is filling and taste good. Any suggestions are welcomed.

Back in 2012 I gave into one of Lyn’s cravings and made Lyn’s Blueberry Oatmeal pancakes. They were good and on this last Saturday Lyn hinted about this recipe she had found by Julie Harrington for her weekly Sunday breakfast in bed.  It was very good and surprisingly filling making lunch a small salad. Did not suppress the “What’s For …..” you got to have something to look forward to.

Anyway

These oat flour pancakes are whole grain and gluten-free, making them a perfect fit for any pancake enthusiast!

Ingredients

  • 1 3/4 cup oat flour (see notes)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • 1 cup milk (or non-dairy milk of choice)
  • 1 teaspoon vanilla extract
  • 2 teaspoons apple cider vinegar (or white vinegar)
  • 1 tbsp canola oil
  • 2 eggs

Instructions

  1. In a large mixing bowl, combine oat flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
  2. In a medium mixing bowl, add milk, vanilla, apple cider vinegar, canola oil, and eggs; whisk together.
  3. Slowly add wet ingredients into dry ingredients and mix until it just comes together. (do not overmix)
  4. Let batter sit for 5-7 minutes. It will thicken.
  5. Lightly spray a hot griddle with cooking spray.
  6. Use a 1/2 measuring cup to scoop the pancake batter onto the griddle.
  7. Let the pancakes bubble before flipping. Cook until golden brown on both sides.
  8. I also mashed a bunch of blueberries and heated in some maple syrup.

Notes

Make your own oat flour:
Place either rolled oats or instant oats in a food processor at high speed. Process until it turns into fine oat flour.

Batter makes 6 medium-sized pancakes.

Mixed Berry Shortcake

Mixed Berry Shortcake

When midsummer rolls in just before the birds and chipmunks decide that their buffet is ready we grab what we can and make one of our old time favorite’s deserts, snack sometimes even breakfast. This has been one of our staples since 1991 the good thing is you choose the berries to change it up. I have tried nets and sprays but nothing really helps so with the berries, as with my garden the year before, I decided to share. If only they understood the concept. This year I only did a deck garden leaving the ground level for my herbs.

You can make this shortcake with any combination of fresh berries.  Use 8 cups of your favorite mixture.  10 servings

 

Ingredients

  • 2 pints strawberries
  • 1 cup plus 2 Tbsp. sugar
  • 1 pint raspberries
  • 1 pint blackberries
  • 2 1/2 cups flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • grated zest of 1 orange
  • 10 Tbsp. butter
  • 1 1/4 cups milk
  • 1 cup heavy cream

How

1.  Wash and hull strawberries.  Mash 1/4 of them with 3/4 cup of the sugar.  Cut the rest in half or quarters.  Combine mashed and cut up strawberries with raspberries and blackberries.  Set aside.

2.  Heat oven to 400 degrees.  Butter and flour baking two 9″ cake pans.  Combine flour, baking powder, salt, 1/4 cup sugar and orange zest.  Cut butter into flour mixture until it resembles a coarse meal.

3.  Stir in milk.  Divide dough in half and put into pans with floured fingers.

4.  Bake until lightly browned, about 15 minutes.  Turn out onto racks.

5.  Whip the cream with the remaining 2 Tbsp sugar until it holds soft peaks.

6.  Just before serving put one shortcake layer on a serving plate.  Top with about 3/4 of the fruit mixture, letting juice trickle down sides.  Spread with about 3/4 of the whipped cream.  Top with second layer.  Spoon remaining