Healthy, gluten-free and dairy-free oat pancakes. There’s no refined sugar, and the batter’s made in a blender!
Unless you’re psychic or know me in the strange offline world, you wouldn’t this: I currently work in the digital section of a newspaper. By that I mean I turn up two days a week as an ‘editorial assistant’ (what that means is beyond me). This is the latest in odd jobs I’ve picked up while studying.
If it weren’t for the unusual hours – my shift ends at 9pm, which isn’t ideal for someone who’s brain turns to mush after six – I’d say it was a reasonable job. Except for one other thing: magically disappearing supplies.
Now there are certain things that are bound to go missing – pens, notepads, cookies (I happen to know the office cookie stash was moved to a locked filing cabinet). And since it’s all hot-desking in the digital section, I figured things were likely to vanish.
So I wasn’t surprised when my mousepad disappeared. I was surprised when one day someone came up to me and insisted I relinquish my mousepad to them, but that’s another matter.
The week later my chair disappeared. Kind of rude, but still not surprising.
Then this week we hit a new low: not only was the mousepad missing, but the whole freaking mouse was gone.
Not cool, man.
When I asked around for advice, the only suggestion offered was to take someone else’s. Why not steal a mouse from one of the editors? (Yeah, I wasn’t about to do that).
Luckily, someone noticed an empty desk with two mice, so I ‘repossessed’ one of them. Success!
Anyway, that little story had nothing to do with this recipe. Except that when you’ve been mystified by the case of the missing mouse, there’s nothing better to do than think about – and eventually make – some pancakes.
This pancake batter is ridiculously simple to make. No electric beaters. No fear of over-mixing. Just throw some ingredients into a blender, and blitz away. Then stir in the mix-ins, and the batter’s done.
However, this is one thing I need to warn you about: you have to let the batter sit. Yes, I know – the waiting is the hardest part. But it’s 300% necessary. As the batter rests, the oats absorb some of the liquid, which (a) means the pancakes hold together better; and (b) they look less grainy.
While you wait, why not make some cream cheese frosting for the pancakes? I’ve included my go-to simple maple cream cheese frosting below – it’s literally just spreadable cream cheese and maple syrup whisked together. With a fork, because that’s how I roll at the end of the week.
Regardless of what anyone says, I maintain that weird work weeks call for pancakes. Just like good weeks call for pancakes. Same goes with nothing-really-happened-this-week weeks.
And you know what? Tomorrow is Monday. Monday’s call for pancakes (pancake dinner, anyone?)
- For the pancakes
- 1⅓ cups (135g) rolled oats (divided)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 tablespoon maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon blackstrap molasses
- 1 teaspoon lemon juice
- ¼ cup almond milk (or dairy milk)
- 2 eggs
- 1 cup (100g) finely grated carrot
- ⅓ cup (90g) canned crushed pineapple
- 3 - 4 tablespoons shredded coconut
- 2 - 3 tablespoons raisins
- Simple Maple Cream Cheese Frosting (recipe follows)
- Maple syrup
- Chopped walnuts
- In a blender, combine 1 cup (105g) of rolled oats, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, maple syrup, vanilla extract, blackstrap molasses, lemon juice, almond milk and eggs. Blend until smooth.
- Stir in the grated carrot, crushed pineapple, shredded coconut, raisins and remaining ⅓ cup (30g) of rolled oats.
- Refrigerate the batter for 10 minutes. The pancake batter should be reasonably thick, but thinner than muffin batter. If the batter has become too thick, gradually stir in some extra almond milk (or dairy milk).
- Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add a scant ¼ cup of batter for each pancake. If necessary, use the back of a spoon to shape the pancakes into circles.
- Cook the pancakes for about 3 minutes, or until they have puffed up and bubbles appear on the surface. Flip, and cook for 1 ½ - 2 minutes on the other side. Adjust the stove heat as needed.
- Serve the pancakes with some walnuts, maple syrup and/or Simple Maple Cream Cheese Frosting. Enjoy!
Don't have blackstrap molasses? Replace it with about 2 tablespoons of brown sugar.
If cooking the pancakes in batches, you may find the batter becomes thicker while it sits. If necessary, thin out the batter with more almond milk.
- 2 tablespoons spreadable cream cheese
- 1 tablespoon maple syrup
- In a small bowl, use a fork to whisk together the softened cream cheese and maple syrup until smooth. This will take a few minutes.
- If the frosting is too thick, whisk in more maple syrup or almond milk. If the frosting isn’t sweet enough, add more maple syrup or powdered sugar (note that the maple syrup will make the frosting thinner, while powdered sugar will thicken it).
- If making the frosting in advance, store it in the fridge until needed.