Oatmeal Pancakes
This recipe has evolved from Merilee Chick, the mother of my dear friend Kris. Many years ago, the Chick family invited me to spend some time at their place on Puget Sound. Among other fond memories from that trip -- digging up sand dollars, playing a ping-pong-like sport the name of which I can't remember) -- I remember falling in love with Merilee's divine oatmeal pancakes, which I've been making ever since. Here is a gluten-free articulation - we serve them with plain yogurt or whipped cream, maple syrup, bananas, and/or pecans.
1 1/2 cups GF quick oats (or old-fashioned oats ground up a bit)
2 cup milk or buttermilk (almond, rice, or soy milk is fine)
1/4 cup melted butter
2 eggs
1/2 cup sorghum flour (or oat, brown rice, or whatever GF flour you fancy)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons honey
blueberries, sliced strawberries, or chocolate chips (optional)
Mix oats and milk, then set aside for 20 minutes or so. Add butter and whisk. Then add eggs. Mix in flour, salk, baking powder, and soda.
Scoop out batter on the griddle -- making smaller pancakes seems to work best with this batter, especially if you aren't using quick oats. Add berries or chocolate chips, if you like.
Showing posts with label oatmeal. Show all posts
Showing posts with label oatmeal. Show all posts
Saturday, May 9, 2015
Saturday, April 11, 2015
Granola
Granola
This is a riff from granola a la Gluten Free Goddess.
~4 cups GF oats (I use Bob's red mill)
~1/2 cup chopped hazelnuts
~1/2 cup chopped pecans (i put the hazelnuts and pecans in a food processor together)
~1/2 t sea salt (sometimes I leave it out)
6 tablespoons coconut oil (i use organic)
goodly dollop of peanut butter (maybe between 4 T to 1/4 cup)
1/2 cup maple syrup
1 oz unsweetened baking chocolate, chopped into small pieces(optional)
1/2 - 1 cup chopped dried cherries or apricots (optional)
Heat oven to 325. Get out large baking pan - I use 11 X 15 inches, but bigger might work even better.
Mix together dry ingredients in large bowl or baking pan. Heat coconut oil in a small skillet over medium heat. After melted, add peanut butter and maple syrup until incorporated. Mix wet ingredients into oat mixture and bake for 30 minutes. Stir once or twice while baking.
If you fancy chocolate, add it and stir well until it melts onto the granola, after it bakes. If you like, add dried fruit. I cool the granola in the baking pan.
This is a riff from granola a la Gluten Free Goddess.
~4 cups GF oats (I use Bob's red mill)
~1/2 cup chopped hazelnuts
~1/2 cup chopped pecans (i put the hazelnuts and pecans in a food processor together)
~1/2 t sea salt (sometimes I leave it out)
6 tablespoons coconut oil (i use organic)
goodly dollop of peanut butter (maybe between 4 T to 1/4 cup)
1/2 cup maple syrup
1 oz unsweetened baking chocolate, chopped into small pieces(optional)
1/2 - 1 cup chopped dried cherries or apricots (optional)
Heat oven to 325. Get out large baking pan - I use 11 X 15 inches, but bigger might work even better.
Mix together dry ingredients in large bowl or baking pan. Heat coconut oil in a small skillet over medium heat. After melted, add peanut butter and maple syrup until incorporated. Mix wet ingredients into oat mixture and bake for 30 minutes. Stir once or twice while baking.
If you fancy chocolate, add it and stir well until it melts onto the granola, after it bakes. If you like, add dried fruit. I cool the granola in the baking pan.
Subscribe to:
Posts (Atom)