It’s been a long time since I’ve posted a pancake recipe here because I’m slightly partial to the savory, but in my flour explorations I happened upon a truly winning combination. These pancakes are nuanced, nutty, oaty, but have a slight tang from the yogurt with the brightness of lemon seeping through in each bite. They’re highly customizable, egg free if you choose, and naturally sweetened. My husband said these might be the best pancakes I’ve ever made. I’d have to agree with him.
I think my exploration into new flours and thinking outside of the box is starting to pay off. I’ve stumbled upon a bunch of recipes I can’t wait to share and spring light is making me want to play with my camera a lot more. My desire to pick up the pen and get back to short stories is bubbling too. Is this what spring is? It seems like there is so much to do when the well of creativity starts to trickle in. If each day just had a few more hours I could go to work, then the gym, spend the day reading about photography, experiment with recipes and write. Maybe I can do a little of each. I’m so fearful of writing sometimes because it’s such a powerful tool, but maybe…just maybe a few paragraphs at night and a locked file?
I’ve been traveling around the internets a little bit in search of some next level inspiration towards everything and I’m constantly astounded at how evolved and savvy people become when life pushes them and they push themselves in turn. In the links section below I share a little of what’s been inspiring me lately. Happy Hump Day! Make these pancakes!
- Heritage follows some of the country’s most brilliant chefs. You learn the personal stories behind chefs and what drives them, the flavors that inspire them, and the dreams they continue to work for. It’s basically like “Chef’s Table” but you don’t need Netflix and these aren’t chef’s that have reached deity status, even if they deserve it.
- I thought my NYC kitchen was tiny and crooked, but this show is amazing. It’s silly and fun, yet sort of inspiring. You could really eat anything when scaled down like this.
- I’ve also discovered Laura Miller, who is just so funny, but watching her forage with this team makes me want to know the natural world around me better. I need to learn to forage.
- I’ve been binge listening to these podcasts while on my way to work and each guest is more interesting than the next. I think it’s the honesty in the conversation that’s disarming.
- My husband and I often play tennis together. Sometimes we’ll play doubles with my coworkers or singles by ourselves. On a good day we’ll have dumplings and udon noodles in Flushing afterwards and talk about how fun that was. A dear friend of ours (and amazing chef) once said to her husband who sometimes plays with us “I wish we could play tennis together like they do” he shut that down immediately with an, “Um no. It sounds more fun in theory.” He’d been witness to our ridiculously competitive natures and all out battles on the court. Sometimes it’s in good fun and sometimes it’s not. I’m a notorious sore loser. I’m kind of a sore winner too, but I’m an even worse loser when the winner gloats. These aren’t tennis matches, they’re tennis battles. So when I found this article on how hiring a personal trainer together strengthened their marriage, I wondered if it would have the opposite effect on ours. We took tennis lessons together a few times and it was fun so maybe we need a common enemy, aka the person pushing us. Just kidding, Justyna. We love you. And a beer with scallion pancakes will usually be the end of it. Until next time.
- I’d be remiss not to mention how excited I am that Game of Thrones is back on too. Such great storytelling. (I know that wasn’t a link)
- Finally, maybe all these goals can be achieved by actually doing something, 30 seconds of something each day toward the interests and then they will become more than just intention.
GLUTEN-FREE BLUEBERRY, LEMON, YOGURT, OAT PANCAKES
- 6 oz yogurt*
- zest of 1 small lemon
- juice of 1 small lemon
- 1 teaspoon real maple syrup (or honey)
- 2 eggs (I used 2 chia eggs here)**
- 1/2 cup almond milk
- 1 cup oat flour***
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup blueberries
In a small-ish bowl, stir together the yogurt, lemon zest, lemon juice and maple syrup. Beat in the (chia) eggs. Add the almond milk.
In a medium bowl, whisk together the oat flour, baking soda, salt and cinnamon.
Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes! Fold in the blueberries.
Let the batter sit for 10 minutes. Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with butter or cooking spray.
Once the surface of the pan is hot enough that a drop of water sizzles on it, add about 4 tablespoons of the batter to the pan for each pancake. Let the pancake cook for about 3 to 4 minutes, until the top edges of the pancakes are more matte than shiny and the underside is golden.
Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
*I used non-fat blueberry Siggi’s yogurt, but any fat content, Icelandic or Greek yogurt will do.
** To make a chia egg combine 1 tbsp of chia seed (either whole or ground) with 3 tbs of water and wait 5 minutes. For two chia eggs, double the ratio.
***To make oat flour out of old-fashioned oats, simply pour one cup of oats into a food processor and process until it is ground well. One cup before and after grinding measures just about the same.