Oatmeal chickpea blender pancakes (GF, dairy-free)
When a friend asked me for thoughts on making over a cottage cheese blender pancake recipe that eliminated the cottage cheese/dairy, she had no idea what she was in for. As in, what kind of geeked-out, rapid, pinball firing momentum she was kicking off. Ten rambling, overly enthusiastic, stream-of-consciousness Facebook messages or so within ten minutes or less later, however, and I think I did a pretty good job of fixing that.
It feels redundant to say these pancakes are easy because, really, what kind of pancakes cooked in our own kitchens aren’t typically pretty easy? But these are really easy. You don’t even need a whisk. What’s more, like most pancake recipes , the batter is nicely forgiving, allowing for simple adjustments as you go. What’s better, they’re also really delicious.
Saturday morning, I was in the last third of my long run for the week, and beginning to tire. Thinking about possibilities for these pancakes–ingredients, quantities, substitutions–gave me a pleasant and undeniable extra spring in my step. I’m a little embarrassed to admit that, but truth is, I kind of wish I were more so. Big picture truth, I ultimately enjoyed these pancakes so much I feel like I need to divulge this odd little factoid in the pancakes’ s personal story.
While the bulk of these pancakes is the oats, the chickpea flour adds a lightly sweet, moist heartiness that makes all the difference. These pancakes don’t wilt and wither into dried-out wannabe flatbreads if not eaten in an hour. They hold up well to refrigeration, in fact. I know this because it was past lunchtime and we were all hungry when I made them, and so I stored a few in the fridge to photograph, only getting to them 3 days later (yep, still yummy!).
On Tuesday, when I got around to snapping some pics, and then eating more pancakes, the thought crossed my mind that there was something about the pancakes that tasted so comfortingly familiar. Something I really liked but couldn’t name. Then the word came to me, and it was pancakes. Without oil, wheat, sugar, or dairy, these pancakes pull off everything a pancake should be, really–hearty yet fluffy, versatile and satisfying–yet better. Hope they work for you, too!
- 1 cup oats
- 1/2 cup garbanzo bean/chickpea flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg* (or 2 flax eggs)
- 1 flax egg (1 T flax meal and 2.5 T water)
- 1/4 cup unsweetened applesauce
- 1 scant (just under) cup of almond milk or alternative of choice
- cooking spray
- Combine all ingredients in a blender. Puree, scraping down the sides once or twice if needed, until combined.
- Let the batter stand for a 2-3 minutes while heating the griddle or skillet (nonstick or coated with cooking spray) on medium heat.
- Pour approx. 1/3 cup of batter per pancake into circles onto the pan. Cook for approximately 1 minute until the pancakes look dry around the edges and begin to bubble. Flip and cook on the other side until golden brown and cooked in the middle. Serve with toppings of choice.