I have a “helper” in the kitchen when I am whipping up most of my culinary masterpieces. He is about 2 feet tall, has blue eyes, blond hair, a killer smile and he’s been known to throw a measuring cup full of almond milk across the kitchen in a fit of rage. No I am not talking about a mini-Gordon Ramsey – it’s my feisty and adorable 2 year old son.
Most of the time I enjoy his “help” and the way he loves to stir every batter, pour every ingredient and lick every spoon (not so keen to try my muffins now are you?) but sometimes he truly drives me nuts. Like the time he dumped an entire bowl of flour all over the floor. Or the time he spilled beet juice on my marble island. Or the aforementioned “almond milk incident”.
But I know all too soon he will be skipping off to school with his brother and sister and I will be alone in my kitchen missing his company and longing for the days when he was so eager to pull up his chair and assist me in any foodie endeavor.
My little helper definitely has some strong opinions about my cooking and baking (beet salad = “that tastes terrible mommy”) but his very favourite thing of all to make has gotta be pancakes. Since I am on Day 19 of my Kathy Freston cleanse, I decided to enlist the help of my assistant in whipping up a batch of pancakes that would be tasty and still adhere to my requirements of no gluten, sugar or animal products.
I started by making a fruit puree to use as a topping on my pancakes (the kids and my hubby just stuck to maple syrup). Then my helper and I ground up our own GF oats to make the flour, stirred in some milk and coconut oil and in no time at all we had whipped up a delicious meal. These pancakes are yummy but they are actually more like a big oatmeal cookie when you cook them – crispy on the outside and soft in the middle.
These giant cookie/pancakes make a delicious breakfast and a fun dinner that the whole family will love. And if you are interested giving them a try and you’d like to enlist the help of an eager toddler smack dab in the middle of his terrible twos- give me a call ; )
Oat Flour Pancakes with Fruit Puree
1 1/2 cups oat flour (I ground my own GF oats in a food processor but you could simply buy oat flour)
1/2 cup barley flour
2 flax eggs (2 tbsp. of flax meal mixed with 1/2 cup of water – let stand to get goopy)
2 cups of almond milk
1/2 cup coconut oil, melted
1 tbsp. baking powder
1/2 tsp sea salt
1 tsp vanilla
Combine all ingredients in a medium bowl and stir. Heat a frying pan over medium high heat and grease with earth balance or organic butter. Pour 1/2 cup circles of batter on the frying pan and cook until bubbles form. Flip cakes and press down with the spatula to flatten slightly. Cook until golden brown on both sides. Serve with fruit puree and/or syrup, fresh fruit and chopped pecans.
2 cups pitted medjool dates
2 apples, peeled and chopped
1/2 cup blueberries (fresh or frozen)
1 tbsp. vanilla extract
1 tsp cinnamon
Put all ingredients in a saucepan and simmer on low heat for 25-30 minutes. Remove from heat and let cool. When cool, place in a high-powered blender or food processor and puree.