AF Oat Pancakes – yummy!


 This post is dedicated to a friend who embraces a healthy lifestyle with a gusto. Naturally, nutritious food is a key element of a healthy lifestyle! Since my dear pal specially loves oats in  its pure glory and all its popular forms – granola, meuseli, oat bread and more – the main ingredient of this recipe is ‘oats’ 🙂

This recipe is completely ‘Anu-grown’ – it popped into my head today, amidst my random musings of a happier, healthier world.  And since then, I have been walking around with a goofy, pleased smile all day which became goofier once it passed the ultimate taste test – the taste buds of a 6-year old 😉

A quick caution about oats – it is technically not considered ‘gluten-free’ by the FAO (Food and Agricultural Organization of the United Nations). So, those with celiac disease or gluten allergy are advised to stay away from it. However, recent research indicates that some cultivars of oat can be a safe part of a gluten-free diet. But, that topic merits a seperate post and I promise to give it my immediate attention 🙂

To set the taste buds tingling, here is how the final mouth-watering AF (Allergy Friendly) Oat Pancakes should look like…

AF Oat Pancakes

 The proud mother must add that the perfect pumpkin was picked by my 6 year old and of course no breakfast is complete without a cup of freshly brewed coffee. Embracing fall, the colors, the apple cider, the pumpkin and more in all its glory! The cup is a gift from a dear friend who has always motivated me with her strength of character, intellect and ready smile 🙂 

The making of AF (Allergy Friendly) Oat Pancakes…

Makes 8, 6″ diameter pancakes;
Cooking time: 30 minutes

Ingredients:

1/2 cups quick oats

1 tbsp rice flour

1 carrot (peeled and shredded)

1/2 cup finely chopped spinach

Finely chopped spinach and shredded carrots.

salt to taste

3 tsp oil (any oil that you are not allergic to: corn oil, olive oil etc.)

1/2 – 2/3 cup boiling water

Method:

1) Pour the boiling water over the oats in a mixing bowl and mix thoroughly. Set aside for 5 minutes so that the oats soften and become yummiliciously gooey 🙂

2) Add the rice flour, chopped spinach, shredded carrots and salt to the oats and mix thoroughly. It should be of the consistency of thick cookie batter.

Oat Pancake batter - ooh, so healthy looking!

 

3) Place a cast iron griddle/ skillet on low flame. A non-stick skillet can also be used but I prefer staying away from non-stick.

4) When the pan is slightly heated, take a tablespoon of the batter and place it in the middle of the pan. Gently press down the batter with the back of the spoon so it spreads out to form a small pancake. You could either use the spoon used to ladle out the batter or use an oiled tablespoon so that spreading is easier and the dough does not stick to the spoon.

Notice the oil greasing the edges of the pancake...

5) Dot the edges of the pancake with approximately 1/4 tsp of oil and increase the flame to medium.

6) After 2-3 minutes, flip the pancake with a flat spatula and gently press down the pancake so it becomes thinner. Cook for 2-3 minutes on the other side too. Both sides can be cooked for 1-2 minutes longer if you desire a dark golden and crispier pancake.

And the other side cooks to golden crispness...

 

The spatula that works like a charm for making these pancakes.

7)  Serve hot with a dollop of allergy friendly butter substitute or my son and I love it as-is 🙂

Up close and personal - healthy and delicious!
A perfect start for a Fall morning...

8) An important note – before making the next pancake, reduce the flame to low again. Bundle up a paper towel and wet it a little and use it wipe the surface of the pan. Wait for a few seconds for the pan to cool down further. Now the pan is ready for the next tablespoon of batter. If the pan is too hot, the batter will start cooking the moment we put it on the skillet, making it difficult for us to spread it.

Variations:

1) If veggies is not your cup of tea, substitute the salt and veggies for a teaspoon of sugar and follow the rest of the steps as above. Serve it with syrup!

2) Other vegetables that can be used – shredded cabbage, finely sliced onions, parseley, cilantro and anything else your fertile imagination dreams up…

All my posts are close to my heart since food allergies are something that I deal with every single moment of my life. As my little one says, ‘mommy – AllergyFoodie is my dot com, right?!’ However, some posts are just a tad bit more special and this is one of them. Today marks the 1 month anniversary since I lost a cherished friendship. Yes,  ironically, on 9/11 – a poignant reminder of an even greater sadness that took hold of the world. A reminder to cherish all our relationships to the utmost because as my 15 year-old niece so sweetly puts it, ‘ I always say love you when saying bye to my parents because what if it is the last time I see them.’ 🙂

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