Get A Bigger Wagon
Get A Bigger Wagon
Make this recipe gluten free by using gluten free oat products.
Dry Ingredients:
2 cups oat flour (or all-purpose flour)
¼ cup of brown sugar
1 tablespoon of baking powder
1 teaspoon of salt
½ teaspoon of cinnamon
2 cups of quick oats (not instant)
Wet Ingredients:
2 cups of milk
2 large eggs
¼ cup of vegetable oil and more for the grill
Method:
In a medium-sized bowl, mix flour, oats, baking powder, salt, brown sugar, and cinnamon. Whisk until uniform in texture.
In another bowl, whisk eggs until smooth, then add milk and oil.
Add the wet mixture to the flour mixture and stir until moistened.
Heat the grill or fry pan. Oil the surface lightly. When using a grill, set the temperature between 325° and 350° F. Pour batter by ⅓ cup measure, onto the hot grill. Cook for about 4 minutes per side.
These pancakes freeze well. Before freezing, separate the cakes with wax paper.
I love creative breakfasts and snacks. Here are some fun ideas.
1. Make some of these cakes smaller, for carrying in your tote, to feed hungry children. These cakes are great to eat on the run because they don’t crumble. It’s a bonus that they aren’t sticky. They taste like oatmeal cookies, but they are full of fibre and protein.
2. Create an apple-pie pancake for breakfast. Thaw a frozen pancake for about 40 seconds in your microwave oven. Top the almost warmed pancake with grated cheese. Melt in the microwave, for another 30 seconds. Top the melted cheese with applesauce and cinnamon. Voila - apple pie pancake! Exciting!
3. Try making a pancake sandwich for your packed lunch. Spread pancakes with your favourite preserves while they are still frozen. This keeps everything chilled for the entire morning. Apricot marmalade is particularly delicious between these pancakes, or you can spread a little peanut butter and honey. I love a slice of cheddar or mozzarella between the pancakes. Use your imagination. Maybe a little flavoured cream cheese would be good.
4. Of course, you can make wonderful pancake faces by cooking the eyes and mouth for a minute before pouring more batter over top. This batter gets very thick. The features will always surprise you.
My oldest grandson first made these with me in August of 2010. I adapted the recipe from a Martha Stewart magazine; made this way, everyone in my family can eat them, even The Boy.
20.01.2016
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Comments (6)
Bev Gardner January 22, 2016 at 06:48 am
These sound and look wonderful Maureen! I'm not usually a cooked breakfast eater, but I may try these!!
Regina's comments are interesting! Different countries, different products and processing.... My husband loves porridge oats, and his favorite is a brand called Coach's Oats, the 5 minute or quick oats as we call them. He can find them in Costco, but not in Canada any more, so he was ecstatic to find them in Costco in Mexico!
So we have the right oats and I will use all purpose flour - thanks Maureen!
Regina Prince January 21, 2016 at 04:45 am
How fabulous! I am in the mood to treat the family to oaty treats and voila! here's a recipe from trusted chef Maureen.
I'll have to do a little homework though as I'm unclear on the ingredients: QUICK OATS, OAT FLOUR and OATMEAL (maybe that's rolled oats here in the UK?)
Wiki says ... "Oatmeal is made of oat groats (i.e. grains) that have either been ground, crushed, steel-cut, or rolled. Ground oats are also called "white oats". Steel-cut oats are known as "coarse oatmeal" or "Irish oatmeal" or "pinhead oats". The term "oatmeal" is also used in the U.S. and parts of Canada to mean oat porridge. Quaker oats, with its distinctive Quaker man logo, is a brand commonly associated with oatmeal."
Phew, Quaker Breakfast Oats, that'll do!
QUICK OATS? Now there's the thing, same pages and info as on oatmeal.
So, do I get OAT FLOUR by whizzing Quaker oats in the food processor? And QUICK OATS could be finely ground oats... Ready to experiment but any advice most welcome!!!
Pearl hipkin January 20, 2016 at 07:55 pm
Thanks for this recipie.Always looking for high protein and high fibre snack.
The Boy January 20, 2016 at 01:12 pm
Yum, yum.....make me some!
The Boy!
Nicole Kozar January 20, 2016 at 10:12 am
Unfortunately, I just had breakfast. Now, I want to press rewind and make these! Thank you for sharing this adapted version with your readers.
I don't know if your subscribers realize how much easier you made this recipe for them! The initial version had people grinding their own flour!
These pancakes are so satisfying, filling, and good for you that you will make them regularly! Yummy!!!!
My kids, and my husband, approve of this recipe! That is rare!!!
Thanks Mom!
Marion Murawsky January 20, 2016 at 09:35 am
Now I am craving pancakes!!!!!!
Let us know what you think