Welcome to week one of The Pancake Project! Each Friday, I’ll be posting a different pancake recipe to get you geared up for a relaxing pancake weekend. When given the opportunity, I enjoy making big healthful breakfasts on slow weekend mornings while drinking my weight in coffee. Pancake weekends are my favorite weekends and now I’m sharing them with you!
These aren’t going to be any ol’ pancakes. I will be using various flours and nut meals to create a magnificent array of flavors, textures and health benefits. If you have never tried your hand at a coconut flour or almond meal pancake, you are in the exact spot you need to be. If you have been holding yourself back from taking your favorite coffee shop by storm and ordering up a breakfast pastry the size of a cargo ship, my pancakes will be your sponsor. You can call them up any hour any day and tell them you’re about to fall off the wagon. They’ll listen. They’ll talk you off of your pastry cliff. You can New Year’s Resolution your face off with my pancakes.
When it comes to project-ing, it’s best to be prepared. Here’s what you’ll need for The Pancake Project:
- A grocery store with a natural food section where you can find a variety of flours/meals (such as Bob’s Red Mill or Trader Joe’s)
- Time on your side (cheers to the freakin weekend)
- Love in your heart and health on the mind
ToleranceWillingness to share with others
First up: Oat flour. Orange. Cranberry. Zesty, Tangy, Naturally sweet. It’s a fiesta in your mouth. Oat flour can help lower your cholesterol and also regulate your blood sugar. Oats are a complex carbohydrate, which means they’re slow burning – you won’t be hungry 5 seconds after eating these bad boys as they will provide you sustained energy. You can keep your pastry leash on while enjoying a plate of the Pancake Project.
Cranberry Orange Oat Flour Pancakes
Heat water in a tea kettle until boiling.
Put the dried cranberries in a small bowl and pour boiling water on top of them. Allow them to sit for 10 minutes until softened and puffy.
Strain the water from the cranberries and set cranberries aside.
In a mixing bowl, lightly beat the egg and add the almond milk, grapeseed oil, orange juice, orange zest and vanilla extract. Stir until combined.
Add the oat flour, salt and baking powder to the wet mixture and mix just until combined. Careful not to over-mix as over-mixing oat flour can make the pancakes very dense.
Add the blanched cranberries and mix.
Heat a large non-stick skillet just above medium heat. Add a couple teaspoons of oil to the skillet.
Measure ¼ cup of the pancake batter and pour it into the skillet. (My skillet fit three pancakes at a time).
Cook until edges firm up, about 2 minutes, then flip to the other side. Cook until golden brown on each side.
Repeat with all of the batter.
Serve with honey!
*Note: if you have a gluten-intolerance, proceed with caution. While oats are gluten-free by nature, often times oat producers grow wheat along-side oats, which causes some wheat to get into the oats. If you have a gluten-intolerance, make your own oat flour by blending Bob’s Red Mill Gluten-Free Oats in a food processor or blender.*