If anyone’s been reading the blog regularly, it’s no secret the Three Clever Sisters love their sugar. Though we grew up with a strict rule of no sweets before lunch (at least how I remember it), the sure-fire way to get around it was breakfast. Of course we didn’t have the sugary cereals – honeynut cheerios was indeed a treat, but we were allowed to have pancakes/waffles/french toast + syrup from time to time. I have a distinct memory of eating pancakes after one of my many childhood eye surgeries and craving the syrup and wondering if that meant I was “all better.”
Granted, the syrup we had in Oklahoma was not the high quality maple syrup of the Northeast. It was Aunt Jemima, Log Cabin, corn syrup flavored with maple variety. BUT, it was sweet and that hit the spot.
My love for pancakes continues, but of late I’ve had to limit my intake. Problem being that I absolutely HAVE TO have syrup and cups of it to be satisfied with the “meal.” Pancakes get larger, and so must the syrup consumption – so much so that by midafternoon, there’s a dramatic sugar crash. As in splitting headache (rare for me), lethargy, and general crankiness. The only way to avoid such a reaction was to cut out the pancakes altogether. One small pancake with a dollop of syrup just isn’t the same, and so breakfast outings resulted in delicious scrambles with lots of veggies and feta cheese to mask the taste of eggs (don’t like eggs, love sugar, clear?).
Now, in the lovely Rose City with its self-absorbed, seemingly above it all eateries, I’ve sampled a few bites here and there (off other’s plates, natch) of heartier pancakes. This seems to serve the gluten-free set with blue corn pancakes and oatmeal pancakes. Perhaps because of the fiber involved, they don’t trigger the all-out sugar knock out as the buttermilk variety.
I took to the internet to find some recipes, but they all called for mixing up the ingredients and letting it “set” for a few hours or longer. That’s just enough time for my inspiration to melt away or for it to be lunch time rather than brunch time.
Concluding that the “set up” time was to break down the oats, I decided I’d try my hand at a pancake batter with cooked oatmeal. The result was acceptable but probably not ideal. The cooked oats were a little easier to combine with the batter but it was very very dense and difficult to flip because the oats were so very stubborn.
I persevered, however. They were quite the sweet treat and when paired with a scramble, still no headache to speak of.
2 cups of oatmeal
4 cups of water
1 cup of buttermilk
2 eggs, lightly beaten
2 TB melted butter
1 cup of flour
1 1/2 tsp of baking soda
1 1/2 tsp of baking powder
2 tsp of cinnamon
2 tsp of nutmeg
1 cup of dried cranberries
1 ripe banana, sliced
butter or oil-spray for pan
Cook the oatmeal according to directions in the four cups of water. Let it cook to room temperature.
Combine the buttermilk, eggs, and butter. Combine remaining dry ingredients of flour, soda, powder, and spices. Alternating between the cooled oatmeal and dry ingredients combine with the buttermilk mixture, beating with a hand mixer.
Once all are thoroughly combined, stir in the cranberries and the bananas. In a frying pan on medium to medium-high heat, pour 1/3 or 1/2 cup of batter into the pan.
Wait until it has set and then flip. Continue with the remaining batter. Not very pretty, but they still do taste good!
A balanced breakfast/brunch: