Sunday, May 16, 2010

Oatmeal buttermilk pancakes with balsamic strawberries or juicy peaches

A weekend tradition in our house is to have pancakes for brunch. Even before being gluten-free I worked weekly at perfecting the ultimate pancake recipe, and currently this is my favorite, the key being oatmeal. Our little family gobbles these up.

I like to serve them with fresh fruit and I tend use what I happen to have in my kitchen. Last week, I made these with juicy peaches. I sliced up 4 peaches and then added a tablespoon of brown sugar and a 1/2 teaspoon of vanilla and let these sit while I was making the pancakes. This resulted in very juicy peaches in their own syrup, so yummy!

Today, I sliced up a pint of strawberries and added a teaspoon of white balsamic vinegar and 2 teaspoons of raw sugar. The result was like having strawberry shortcake for breakfast.

In the winter sometimes I slice up bananas and then sauté them with some butter and brown sugar for a thick warm banana sauce to add on top.

And if you want to make these and you don't eat gluten-free, just use regular oats and whatever flour you would normally use to make pancakes.

For my basic oatmeal buttermilk pancakes that I use weekly:

1 cup gluten-free oats
1 1/2 cup buttermilk
1 teaspoon vanilla
4 tablespoons vegetable oil (I use grapeseed oil)
2 eggs
1 cup gluten-free flour (I used Pamela's Baking & Pancake Mix)
2 tablespoon raw sugar
1 teaspoon baking powder
1/2 teaspoon baking soda

Combine the oats with the buttermilk and let sit for at least an hour, or do the night before and leave overnight.

After sitting, blend in the eggs, vanilla and oil.

Add the sugar, flour, baking soda and baking powder. Mix until combined.

Let batter sit for 15 minutes.

Heat a lightly oiled griddle or frying pan over medium high heat. Ladle the batter onto the griddle, using approximately 1/4 cup for each pancake. Lightly brown on both sides and serve warm.

I like to keep the pancakes warm in the oven at 150' while I am finishing the batter.

Happy breakfast!