Pancakes. Flapjacks. Hotcakes.
Whatever you want to call them, good old-fashioned pancakes are delicious. My traditional birthday breakfast has always consisted of pancakes with strawberries and bananas, drizzled with maple syrup. Lately I’ve been experimenting with my own batter, because I like to use whole foods as much as possible and to try different combinations of flavors. I already have a favorite basic pancake recipe that uses oats, but after whipping up so many flourless oat muffins I got to wondering if I could do the same with pancakes. This morning, I landed on a winner…so good, I just had to share!
I started with rolled oats. Frequent readers will realize by now that I am obsessed with oats. I often use them as a base rather than gluten-free flours, simply because I’m not a big fan of rice flour and many of the others use nuts as a base or additive, and I’m also nut-free. The good news is, they work great as a base for pancakes. I almost called these oatcakes, but there is already a food called oatcakes (very popular in the UK!) and that would be confusing. So I decided on Saucy Cinna-cakes, because the next ingredients to go in the bowl were applesauce and cinnamon, one of my favorite flavors (similar to my Caramel Apple Cinnamuffins). From there, I figured out the rest, and after a failed first flip, the rest of the batch came out hot, creamy, cake-y and delicious!
1/2 cup gluten-free rolled oats (here, I abandoned my usual Country Choice in favor of Chex quick-cook rolled oats, because I didn’t want to bust out a blender and the slightly broken-down consistency is better for the batter. Up to you to try your favorite brand!)
1/3 cup unsweetened applesauce
1/3 cup vanilla Greek yogurt (you can also use one of the seasonal apple flavors – Dannon Greek Caramel Apple is scrumptious, as is the Chobani 2% Apple Cinnamon)
1 large egg OR 2 egg whites
2-3 tsp cinnamon
1-2 tsp stevia or other sweetener (to taste)
1/2 tsp baking powder
1/2 cup chopped apples
1-2 tbsp maple syrup
Olive oil, butter, or cooking spray (to grease the pan)
Optional: berries, powdered sugar, or any other preferred pancake toppings.
Batter = light and frothy and bubbly
1. In a small bowl, mix the oats, applesauce, yogurt, egg, cinnamon, sweetener, and baking powder. Beat until batter is light and frothy.
2. Bring a nonstick pan to medium heat and coat well with oil or butter.
3. Measure out just under 1/4 cup of batter and pour into pan. You can usually fit two cinna-cakes in the pan at a time.
4. Let cook for 2 minutes, watching to ensure there is no burning. Carefully flip each cake (this can be tricky!) and let cook another 1-2 minutes.
5. Transfer cinna-cakes to plate and repeat with the rest of the batter. It should yield 4-5 small cinna-cakes.
Cinnacakes cooking (pre-flip!)
6. Chop 1/2 a small apple and toss with cinnamon. Ensure the pan is still greased well, and toss apples in to cook for 5-10 minutes (the exact time will vary based on how thoroughly you like your apples cooked, I like them with a little bit of crunch!)
7. Pour maple syrup over the cinna-cakes. Top with the apples and fresh berries.
Saucy Cinna-cakes with scrambled eggs and fresh blueberries!
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