Recipes

Apple n’ Oatmeal Pancakes

Apple n' Oatmeal Pancakes

Sundays are my happy days. I try to sleep as late as possible, I usually have the apartment to myself, I let myself page through magazines for way too many hours, and I typically also try to cook something to have for dinner for the rest of the week. That time spent alone in the kitchen is, I think, pretty much what keeps me sane. Usually, I’ll skip breakfast on these days in favor of nibbling on whatever I’m cooking throughout the day. But then there are those Sunday mornings I just really want to settle on my couch with a big café au lait and a hearty breakfast. Last Sunday was one of those days.

Having to avoid gluten, brunch foods are pretty limited: eggs, oatmeal, yogurt. But on this day, I was sick of all the standbys. I wanted something heartier, something a bit more special. So I decided to create a little twist on the classic oatmeal. Voila — oat pancakes. Maybe this was just an excuse for me to smother oatmeal ingredients with butter, but regardless, they came out great and will definitely be on my Sunday brunch rotation regularly from here on out. I used apples here, but you can very well use any other fruit you like — I think pears, mango, banana, blueberries, peach would all work very well!

Maybe I’ll tackle one of the soup recipes from that Bon Appétit next…

Apple n’ Oatmeal Pancakes

Apple n' Oatmeal Pancakes_doubleServes 2 (3 small-ish cakes each)

What You’ll Need: 

2 cups oat flour (you can make this at home by throwing 2 cups rolled oats in a blender or food processor)
1/4 teaspoon baking powder
Pinch of salt
2 eggs
1 teaspoon cinnamon
1-2 teaspoons honey
1/4 cup milk
1 apple, cored and diced small
Butter, for cooking
Extra apple slices and honey  or maple syrup for serving

What to Do:

In a mixing bowl, combine oat flour, baking powder, salt, eggs, cinnamon, honey, and milk.

Stir until evenly combined.

Add in the apple chunks, and stir again to incorporate.

Heat a skillet over medium heat, and add butter to melt.

Once skillet is hot and butter is melted, cook the cakes in batches, 2-3 minutes per side, or until nicely browned and cooked through. You’ll want to add a little more butter before each batch. (Note: If you have a cast iron skillet, use it! That’s the best way to get those perfect crispy edges!)

To serve, stack, spread with butter, top with apple slices, and drizzle with honey or maple syrup and a little sprinkle of cinnamon. Voila!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s