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.

Granola “Muffin” Bars

Granola “Muffin” Bars

Make your own high-protein energy bars at home with this easy, delicious recipe. The dried fruits, seeds, and whole grains in this homemade energy bar can power you through a workout, commute, or a flagging afternoon.

We use these as a snack, in yogurt, with icecream………….

Ingredients

  • 2 cups rolled oats
  • ½ cup sunflower seeds
  • ½ cup sliced almonds
  • ½ cup roughly chopped unsalted roasted peanuts
  • 2 teaspoons flaxseed, ground
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ¼ cup dried blueberries
  • ¼ cup roughly chopped dried Bing cherries
  • ¼ teaspoon salt
  • ½ cup maple syrup
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • Muffin paper cups

 

Nutrition Facts

Per serving: 228 calories, 11 g fat (1 g saturated), 26 g carbohydrates, 6 g protein, 4 g fiber, 52 mg sodium (2% Daily Value).

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How:

1. Preheat oven to 350˚F.

2. Line muffin tin with paper cups.

3. Spread the oats, sunflower seeds, and almonds on baking sheet and toast in oven for 10 minutes, stirring occasionally. Remove from oven and place in a large bowl.

4. Reduce heat to 325˚F.

5. Add peanuts, flaxseed, cinnamon, ground ginger, dried fruit, and salt to the oat mixture. Stir to combine.

6. In a small bowl whisk the maple syrup, canola oil, and vanilla extract together. Add to oat mixture and stir to combine.

7. Fill each muffin cup to the top and press down with the back of a spoon to compress the mixture.

8. Bake for approximately 25 to 30 minutes until slightly brown. Remove from oven and allow to cool completely before removing from muffin tin. Store in an airtight container for up to a week. –

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See more at: http://www.naturalhealthmag.com

Steel-Cut Oatmeal With Fruit

Steel-Cut Oatmeal With Fruit

 

So many kinds so many questionsI used to be a Quick Cook Oats and even tried those instant packages (yuck) thanks to Lyn I am a Old Fashion Oats guy, while she is a Rolled or Steel Oats gal. Hey everyone has their own taste and who’s to say you are right or wrong.  Joe and my wife both cook a weeks worth Lyn has it all set in the frig in individual servings while I use my cook what I eat method every morning. I have been known to wander over to her side from time to time.

Old Fashioned Oats, Steel Cut Oats and Quick Cooking Oats

Old Fashioned Oats, Steel Cut Oats and Quick Cooking Oats

Steel-Cut Oats – We get steel-cut oats when the whole groat is split into several pieces. Simmered with water, steel-cut oats retain much of their shape and make a chewy, nutty-tasting porridge. Substitute: Whole Oat Groats

Rolled Oats – Whole grains of oats can also be steamed to make them soft and pliable, and then pressed between rollers and dried. The resulting “rolled oats” re-absorb water and cook much more quickly than whole groats or steel-cut oats. When a recipe calls for “rolled oats” or the packaging mentions it, they generally mean the thickest rolled oat, which retains its shape fairly well during cooking. Substitute: Quick oats can be substituted, but the texture will be lost

Old-Fashioned Oats – The source of much confusion, old-fashioned oats are actually the same as rolled oats. You’ll usually see them called “Old-Fashioned Rolled Oats” on packaging.

Quick Cook Oats

Quick Cook Oats

Quick or Quick-Cooking Oats – These are oats that have been pressed slightly thinner than rolled oats. They cook more quickly, but retain less of their texture. Substitute: Rolled Oats or Instant Oats

 

Instant oatmeal

Instant oatmeal

 

Instant Oats – Pressed even thinner than quick oats, instant oats often break into a coarse powder. They cook the quickest of all and make a very soft and uniform mush (erm…for lack of a better description). Substitute: Quick Oats

Hotel Morning Oats – Then there was the oatmeal at the hotel in Minnesota last trip, I think you could have put up wall paper with it, talk about stick to your ribs Joe.

Joe P. Whitney Jr.
“This is what I make Tony and I every week for breakfast. I double the batch and add 16 dates, 1/3 c raisins, 1/3 c of walnuts, cinnamon, and vanilla. It’s so amazing!! It sticks to your ribs. Don’t really get hungry till about ten. Try it!!”

Steel-Cut Oatmeal With Fruit

Joe's oatmeal

Ingredients:

  • 2 cups water
  • 2 cups low-fat milk
  • 1/4 teaspoon salt (or to taste)
  • 1 cup steel-cut oats
  • 1 teaspoon unsalted butter (optional)
  • 2 to 4 tablespoons dried fruit, such as raisins, chopped dried apricots, dried cranberries
  • 1 to 2 teaspoons maple syrup, agave syrup, honey or brown sugar (more to taste)
  • Fresh fruit (such as diced apples and pears, optional)

How:

1. Combine the water, milk and salt in a large, heavy saucepan, and bring to a boil. Slowly add the oats, stirring constantly. Reduce the heat to low, cover and simmer 15 minutes, stirring occasionally with a wooden spoon. Stir in the butter, dried fruit and sweetener. Cover, and continue to simmer for another 10 to 15 minutes, stirring often to prevent the cereal from sticking to the bottom of the pan, until the oats are soft and the mixture is creamy. Serve, with added fruit stirred in if desired, or refrigerate and reheat as desired. Or freeze as follows:

2. Line ice cube trays with plastic wrap. Fill each cube with oatmeal, cover with plastic wrap and freeze. Once frozen solid, remove the cubes from the ice tray and freeze in a plastic bag. For each portion, thaw three or four cubes in a microwave on the defrost setting. Add additional warm milk if desired.

Yield: Four servings.

Advance preparation: Cooked steel-cut oats will keep for five days in the refrigerator and can be reheated atop the stove or in the microwave.

Note: Although my steel-cut oats come in a container with directions for cooking them in the microwave, I don’t find the results satisfactory. The oatmeal doesn’t have the time it needs to swell and release its starch into the liquid, so the liquid never gets creamy and the oatmeal doesn’t soften properly. A better way to save time is to soak the oats overnight. Bring 2 cups water to a boil. Combine the oats and salt in a bowl, and pour on the water. Leave overnight. In the morning, bring the milk to a simmer in a large saucepan, and stir in the oats and any liquid remaining in the bowl. Add the remaining ingredients, and simmer 15 minutes, until creamy, stirring often.

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             Blueberry Bread

Mornin Oatmeal

Mornin Oatmeal

I guess the older one gets the more set in their ways they become. Look around everyone has their quirks from the same breakfast routine to one who has to enter office from a certain door, drive a certain route, getting ready for bed……. Routines they are there with us all the time once set are hard to break you can chuckle at them they are kind of funny. What are a few of your routines? One of my many is my mornings, I come down stairs around 5 AM have my juice and daily supplements, turn on the coffee maker, go to the living room and do my 33.5 minutes of Qi Gong, then I make my oatmeal and coffee sit and watch the news until I see the weather (heh I am getting older for some reason it has become important), then I write my “morning” email to my family, get ready for work and leave. That was one long sentence I told you I am a flow of thought writer.

Ingredients

½ cup organic rolled oats

1 cup water

Pinch or 2 of ground cinnamon

Small hand full of raisins

Small hand full of whole raw unsalted almonds

Morin Oatmeal

How

Combine all ingredients in small pot simmer to desired thickness.

You can serve with cut up banana, apple whatever I like it without.

You can prepare with walnuts

You can use milk if you like

I’m just telling you my routine