These seriously taste like an oatmeal cookie (my personal favorite), but with the instant gratification of a pancake.
2 cups quick cooking or steel cut oats – GF
3 tsp. baking powder
1/4 tsp. salt
1/2-1 T. sugar (depending on how sweet you want yours)
1/4 tsp. cinnamon
2 eggs
1 1/4 cups almond milk
1/2 cup dried cranberries
Turn on food processor. Pour oats through the food chute until it forms an oat flour. Add remaining ingredients and mix until combined.
Since there’s no wheat in this recipe, you don’t have to worry about over-mixing, which is big for me because I love to mix things. I derive great pleasure from stirring food. So does Tim — it was one of the signs that we were meant to be together. That, and frequent hand washing. Hey, you have your things, we have ours.
Back to the food. Now that everything is combined, well combined, simply fry on a skillet greased with butter like normal pancakes. You’ll know it’s time to flip when the edges start to lose their sheen and take on the texture of an undercooked oatmeal cookie. Serve with syrup, or eat straight up.
Can these be made vegan?
The answer, so far as I can tell, is kinda. I tried it today using whole quick cooking oats (my food processor was dirty) and used mashed bananas and applesauce as my binder instead of the eggs. The batter was extremely hard to flip and cooked very unevenly. The result was more like hot oatmeal cereal that could be eaten with a fork than a true pancake. Still tasty, but not quite what I was going for. Because it didn’t contain raw eggs, though, you could also eat the batter as a cold oatmeal, which we did — also a nice treat.
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