Sunday, February 9, 2014

the Sunday Special - Oatmeal Pancakes

plus homemade Cranberry Compote and Candied Pecans

I made 2 different batches of oatmeal pancakes. The first came out pretty dense where the second was lighter/creamier. All measurements are rough estimates, as I don't actually measure the ingredients.

Candied Pecans
Toast pecans in a dry skillet on med/high. Once they are done toasting, add coconut oil and stir. Sprinkle/dust with brown sugar and stir. Spread out on wax paper to cool.

Cranberry Compote
Heat cranberries in a pan with a small amount of water to keep them from sticking. Heat until they burst or just pop them when they are soft. Stir. Add sugar or other sweet alternative if you like. I added a little agave and honey.

Batch #1: White Chocolate Cider Pancakes
1/2 cup Oatmeal
1 cup Whole Wheat Flour (substitute almond meal or coconut flour for gluten free)
2 tsp Cocoa
2 tsp Baking Powder
1/2 cup Apple Cider
1/4 cup chunky Peanut Butter
2 over ripe Bananas
1/2 cup Milk (use almond or coconut milk as an alternative)
1 Egg (this can be omitted since the bananas and pb bind the ingredients well)
handful of White Chocolate Chips
Coconut oil

Pulse the oatmeal in the blender 5 times if they are not quick oats. Combine oats, flour, cocoa, and baking powder in a bowl and mix well. Mix all other ingredients (except chips) in a separate bowl. Combine dry and wet ingredients then stir in chips.

Heat coconut oil in a skillet or griddle. Drop a bit of the batter in the oil. It is hot enough when it sizzles. When I flip them, I lay them done on an oiled spot, adding more oil if dry.

Batch#2: Cacao Nib Oatmeal Pancakes
2 cups Water
1 cup Oatmeal
2 very ripe Bananas
3 Tbsp whole Greek Yogurt (use coconut milk as an alternative)
1/2 tsp Almond extract
1 tsp Cinnamon
1/4 tsp Cacao nibs
1/3 of a Plum or 1/4 cup of other fruit
1/2 cup Whole Wheat Flour (substitute almond meal or coconut flour for gluten free)
1-2 tsp baking powder

I decided to cook the oatmeal this time. Follow the instructions that come with your oatmeal. My instructions were to heat 2 cups of water to boil. Add 1 cup oatmeal, lower heat, cover and simmer til water is absorbed.

In a blender, I added all the other ingredients except the flour and backing powder. In a bowl, I combined the cooked oatmeal and blended mixture. (This was sooo yummy. I could have just eaten this for breakfast, though it needed more oatmeal to less "sauce".) In a separate bowl, I mixed the remaining dry ingredients and then stirred it in with the rest.

Cooked them in coconut oil like the first batch.

Top with cranberry compote, candied pecans, a little light agave syrup.

The thick consistency (of the first batch especially) lends to making fun shapes. Just in time to let your sweetheart know how much you care (breakfast in bed...hello!!).