Oatmeal Buttermilk Pancakes

Servings: 4
Preparation Time: 45 minutes total

Ingredients:

For Pancakes:

• 1 1/2 cups quick cooking oats
• 1 cup pastry flour or einkorn all-purpose flour
• 1 teaspoon Himalayan Pink Salt
• 1 1/2 teaspoons whole cane sugar
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2 pastured eggs, lightly beaten
• 1/4 cup melted Gold Label Coconut Oil
• 2 cups buttermilk (I use buttermilk left from making raw butter.)
• 1 teaspoon vanilla extract

For Serving:

• pure maple syrup
  
• grass-fed butter

Directions:

Measure the oats into a mixing bowl, then sift the remaining dry ingredients into the bowl over the oats. Stir lightly to mix. Add the beaten eggs, melted coconut oil, vanilla extract, and buttermilk, then stir to mix. Allow batter to rest for 30 minutes. Stir gently.

Cook pancakes on a heated griddle greased with coconut oil or (for an additional layer of flavor) with pastured bacon fat. Cook until the bubbles that rise to the surface begin to break and edges begin to dry (about 3 minutes). Flip and cook another minute or so on the second side.

Serve with pastured butter and pure maple syrup.

This recipe can be mixed up the night before, refrigerated, then cooked in the morning. If there are leftovers, they freeze well between layers of wax paper. Reheat in toaster oven.

Mary from Des Moines, IA, just won $50 for this recipe and photo! Submit yours here.

Gluten-Free Pumpkin Pancakes

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup pumpkin puree (homemade or prepared)
• 1/4 cup melted coconut oil
• 1/2 cup organic brown rice flour
• 2 eggs
• 1 tablespoon honey
• 1 teaspoon baking powder
• extra coconut oil for pan and serving

Directions:

Preheat pan to medium-low heat with two spoonfuls of coconut oil.

In a bowl or blender, combine all ingredients (except extra coconut oil). When the pan is hot and a test of batter sizzles, pour the mixture onto the pan in small dollar-size pancakes and cook each side until golden. Smother with coconut oil and maple syrup.

Recipe and photo submitted by April, Las Vegas, NV.

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Tender and fluffy from the all the eggs and yogurt, lightly nutty from the whole wheat flour, and oh-so-flavorful from the cinnamon, apples, and coconut, these pancakes are a comforting and delicious fall “treat”—breakfast, brunch, breakfast for dinner…YUM!

Coconut, Apple, Walnut Pancakes

Servings: 4 (twelve 4-inch pancakes)
Preparation Time: 20 minutes

Ingredients:

• 1 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon cinnamon
• 4 soy-free eggs
• 1 cup whole milk plain yogurt
• 1/4 cup milk
• 1/4 cup chopped walnuts
• 1/4 cup shredded coconut
• 1/4 cup apple topping (recipe below)
• coconut oil

Apple topping:

• 4 medium-sized Fuji apples, diced small, but not fine
• 1–2 tablespoons whole sugar, as desired
• 1/8–1/4 teaspoons cinnamon, to taste
• 1/2 teaspoon vanilla
• 1 tablespoon water
• 1 tablespoon grass-fed butter

Directions:

Topping:

In a small saucepan, combine apples, sugar, cinnamon, and vanilla. Set aside 1/4 cup of the raw apple mixture to use in the pancakes. Add water and butter to the rest and simmer on low heat while you make the pancakes, stirring occasionally. The apples should be soft and permeated with flavor but still firm. Do not boil.

Pancakes:

Sift together first five ingredients and set aside.

Beat eggs, then blend in yogurt and milk until smooth. Add dry ingredients, stirring only until moistened. The batter will be lumpy, which is fine. Do not over stir or pancakes will not rise to be light and fluffy. Add the 1/4 cup apple topping, walnuts, and coconut and gently stir only to combine.

Preheat a cast iron skillet or griddle on medium-low heat, grease lightly with coconut oil, and ladle batter to the desired pancake size, spreading batter gently and evenly to about 1/3-inch thick. When tops start to bubble, flip to cook the other side. Flip only once and do not press or otherwise disturb while cooking. Regrease pan with more coconut oil as needed.

Enjoy warm, topped with grass-fed butter, maple syrup, and apple topping. Garnish with a bit more shredded coconut and a pinch of cinnamon, if desired.

Recipe and photo submitted by Lydia, Salem, VA.

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