A simple, filling and delightfully tasty apple breakfast pancake. Or snack. Or dinner, if maybe you add a salad. Any way you eat it, this is an easy flourless recipe. If you can't wait for those oats to soak overnight, even just an hour or two will work fine.
This recipe came about when I was visiting my twin in Whidbey Island. My mom was with us (she of the famously delicious zucchini pancakes) and we decided to have a pancake night. We made zucchini pancakes, potato pancakes and apple pancakes. With wine. It was extremely delicious. And I ran very fast on the next morning's run likely due to the vast amount of carbs I inhaled via said pancakes. But it was all very filling and pretty nutritious. And hey, there were even some veggies snuck in there.
By the way, little tip: unsweetened applesauce tastes good on any form of pancake, whether it be savory, sweet or even a crepe. Try it!
1-1/2 cup rolled gluten-free oats
1 cup water
1/4 cup coconut milk
1/2 teaspoon fresh lemon juice
1 egg and 4 egg whites, or 3 eggs
1 tablespoon raw honey
1-1/4 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon vanilla
1. Soak oats overnight, squishing the oats down into the water as much as possible.
2. Curdle coconut milk with lemon juice to form a nondairy buttermilk.
3. Mix all ingredients together, and spoon batter onto a hot griddle, cooking on either side 3-5 minutes until golden.
Recipe yields about 12-14 medium pancakes.
|serve alone or with unsweetened applesauce|