Ever have an overabundance of oats and not really keen to making another bowl of oatmeal again? If only there was a cookbook that was filled with over 100 recipes with unique and creative ways to teach you how to cook with oats that don’t require a bowl. Oh wait, there is! Have your peepers caught vision of OATrageous Oatmeals yet? From homemade milks, to sliders and burgers, sugar scrubs, and even to treats for the puppies, this cookbook meets everyone’s needs. So what does a girl make first up from this cookbook? Gluten-free lemon blueberry pancakes, but of course! And not just any pancakes but silly face-bordering-on-the-line-of-spooky pancakes. Best part is that the options and possibilities for said silly faces are endless. Why, you can eat pancakes every day with a new face on your plate. Sounds like great motivation to get up early in the morning to me.
The recipe in the cookbook is actually for Belgian Waffles but since my waffle maker is put away for the time-being, I used Kathy’s tip for making pancakes. Packed with flavor and the perfect bite, your kiddos (or you) will never believe that these lemon blueberry pancakes are actually gluten-free and vegan. Just take some sliced fruit and nuts and get to silly face-making.
- 3/4 cup (69 g) finely ground rolled oats or oat flour
- 1/2 cup (48 g) rolled oats
- 1/4 cup (39.5 g) rice flour
- 1/4 cup (37.5 g) almond flour
- 1/2 teaspoon baking powder
- pinch of salt
- 1 cup (148 g) blueberries (fresh or frozen)
- 3/4 cup (180 g) nondairy milk
- 1/2 cup (127.5 g) applesauce
- 2 Tablespoons (14 g) ground flax mixed with 4 Tablespoons (59 g) warm water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (or 1/4 teaspoon lemon oil)
- Maple syrup
- nondairy butter, optional
- Mix the dry ingredients together in a large bowl until well combined. In a different bowl, combine the wet ingredients and mix well. Then pout the wet into the dry and mix thoroughly.
- Set the batter aside for 10 minutes to let the rolled oats soften. Please note that this batter is very thick. Preheat your waffle iron at medium-high temperature if you have that option. The waffle iron should be hot once the batter is ready.
- I suggest spraying the top and bottom plates with some spray oil, but you can making it oil-free by just relying on the nonstick coating. If you choose to use no additional oil, make sure the waffle is completely cooked. If any of the outside is not crispy, the waffle will tear, stick and generally make a mess.
- Place about 1/3 cup (80 ml) of batter in the middle of the waffle iron and spread into a circle with a wooden spoon or silicone spatula. When you place the top down, the batter will spread. If your mixture gets too thick to spread, add a little nondairy milk to loosen it up.
- Cook according to your waffle iron instructions, about 5-8 minutes. With my waffle iron, the first waffle takes 8 minutes. As you make additional waffles, the process gets a little faster until it takes 5 minutes for each waffle.
Don’t have a waffle iron? Add 1/4 to 1/2 cup (60-120 ml) of extra nondairy milk to loosen up the batter and make pancakes instead!
***This recipe has been reprinted from OATrageous Oatmeals cookbook by Kathy Hester with permission from Page Street Publishing Co.
I’m a bit astounded by the creativity behind this cookbook. When I received it in the mail, I was anticipating how Kathy would create an entire book on oatmeal recipes. I mean, how many different ways can one cook the grain? Well, she has proven me wrong (which is why she wrote the book and I didn’t)! The selection will blow your fuzzy socks off:
Kathy Hester is the author of OATrageous Oatmeals cookbook. You can purchase it here, you won’t be disappointed! You can find Kathy over at her site Healthy Slow Cooking and if you want to follow her on social media, you can find her on:
The OATrageous Oatmeals cookbook was provided for me free of compensation by Page Street Publishing, however my review and opinions are my own.