In the nearly four years that we’ve written this blog, we have never made a pancake recipe (shocking, I know!). But actually, we’re simple breakfast people: me with my whole grain English muffin and PB, and Alex with his wait-until-I-get-hungry-then-eat-massive-amounts-of-yogurt-and-granola.
One of my complaints about pancakes has always been that they are not filling enough: when I do eat them, I carbo-load and then go into a sugar-induced coma, after which I crash, hungry just a few hours later. So, my goal with this recipe was to create a hearty pancake: filling, yet still light and fluffy, as well as gluten-free, since it is the most versatile way to cover a variety of dietary needs.
8 to 10 trial runs later, here’s the recipe! (We’re not sure whether it was 8 or 10, we lost count after a while…) Like this bean burger, we went into major trial and error mode: first the pancakes were too thin, then too thick, then not lemony enough, then not sweet enough. We found the trick is using oat flour (which you can make yourself using a food processor) and combining it with just a bit of gluten-free flour (or wheat flour, if you’re not gluten-free) to keep the cakes light and fluffy.
These cakes would be lovely for a special brunch (especially in mini-version, if serving for a crowd). In fact, we developed the recipe in honor of Fair Trade USA, who is celebrating Mother’s Day this year by hosting brunch recipe contest. If you’re so inclined, would you navigate over to the Fair Trade Brunch Pinboard and vote for our recipe by pinning it? The voting period is May 1-11; only re-pins from Fair Trade’s board will be counted. Thank you so much!
This recipe uses two Fair Trade ingredients: Nutiva Coconut Oil and India Tree Dark Muscovado Sugar. Check out our giveaway with these ingredients and many more from Fair Trade USA!
- 1½ cups old-fashioned oats or oat flour
- ½ cup gluten-free flour (or whole wheat flour)
- ¼ cup cornstarch
- 2 teaspoons baking powder
- 2 tablespoons poppy seeds
- 1 teaspoon salt
- 2 tablespoons dark muscovado (or brown) sugar (or 2½ tablespoons maple syrup)
- 2 eggs
- 2 teaspoons vanilla
- 1 large lemon (zest + 3 tablespoons fresh lemon juice)
- 3 tablespoons melted coconut oil (or butter)
- ¾ to 1 cup milk
- If using oats, make oat flour by placing 1½ cup oats in a food processor and processing until finely ground.
- In a medium bowl, combine the dry ingredients: 1½ cups oat flour, ½ cup gluten-free or whole-wheat flour, ¼ cup cornstarch, 2 teaspoons baking powder, 2 tablespoons poppy seeds, 1 teaspoon salt, and 2 tablespoons sugar (if using maple syrup, omit sugar and add 2 ½ tablespoons maple syrup with the eggs in the next step).
- In a medium bowl, whisk together 2 eggs, 2 teaspoons vanilla, 3 tablespoons lemon juice and the zest of one lemon. Pour into the dry ingredients, then the melted coconut oil. Pour in 1 cup milk (¾ if using maple syrup instead of sugar), and stir everything to combine. Batter should be thick but just pourable. If not pourable, add a small bit of milk to lighten the batter and stir to combine.
- Lightly grease a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium heat.
- Pour batter into small circles and fry pancakes until the bubbles pop on the top. Then flip them and cook until done.
- Serve warm with maple syrup.