Somehow January seems to have drifted into mid-February and it’s only just now, sitting down to write, that I’ve realised. Like the onset of that really fine rain that you don’t notice until you’ve been walking for twenty minutes and suddenly realise you’re soaked through.
Pancake day has come and gone, along with Valentine’s Day. I feel like I’ve barely had time to even think about making pancakes or how a day of forced romance and red roses makes me queazy.
The year has just jumped into full swing as if those quiet Christmas evenings sat around the tree never happened. I’m back at work, busy as ever, back commuting up to Manchester one day a week. Trying to keep on top of making packed lunches, daily stretches and exercises, mindfulness practice and getting to bed on time. Oh and I’ve missed out one thing, watching series two of Forbrydelsen aka The Killing. I’m managing (just about) although it always seems to be bedtime that slips. So now I blame myself for having a sore throat and a sniffily nose, after all there were only so many weeks elderberry tincture and echinacea tea could hold off a cold. Turns out its five.
On the upside it gave me the chance to use a newly learned phrase from my Thursday visits up north. I explained to my Yorkshire boyfriend that “I’m full of cold” whilst feeling pleased but snotty. It got me out of the Saturday morning food shop and I stayed at home in the warm reading my new favourite book, Quiet.
Truth be told, I did actually manage to whip up some pancakes on the appropriate day. However my lack of preparation and empty cupboards meant I had to make do without my favourite vegan pancake flour, buckwheat. Instead I made Oat Flour Griddle Cakes from Thug Kitchen. They make for a hefty, satisfying American pancake, not a crepe-type lemon and sugar number. So I thought I’d share my adapted recipe on the off chance your cupboard is also lacking in stoneground buckwheat flour : )
They’re the perfect answer to pancakes when the day springs itself upon you and all you have in the cupboard are oats.
Oat Flour, Apple Pancakes
125g Porridge oats
2 tbsp Ground flax seeds + 6 tbsp water
40g Porridge oats
1 1/2 tsp Baking powder
1 tbsp Coconut Sugar
1 tsp Ground cinnamon
1/4 cup Unsweetened apple sauce (or 2 small apples)
1 cup Non-dairy milk
Coconut oil for frying
- If making the apple sauce from scratch, peel and finely dice 2 small apples and place in a small saucepan with 3-4 tbsp water. Cook on a medium heat for around 15 minutes and stir regularly, adding a little extra water if necessary until the apple has broken down and you have a good consistency.
- Whisk the ground flax seed and water together with a fork in a small bowl and set aside.
- Grind 125g oats in a food processor for a few minutes until you have a fine flour.
- Mix together the ground oats and remaining dry ingredients in a large bowl.
- Put a large frying pan on to a high heat so you’re ready to start frying straight away.
- Make a well in the dry ingredients and add in the flax mixture, milk and 1/4 cup of apple sauce, leaving the remaining for topping. Mix together until just combined.
- Add 1 tsp coconut oil to the pan, then spoon in just under 1/2 cup of the batter. You should be able to fit 3 pancakes the pan at a time. Fry for a few minutes until they start to brown and then flip using a spatula and fry for another couple of minutes until brown.
- Keep warm under a grill whilst you fry the remaining pancakes.
- Serve straight away with maple syrup, apple sauce and a sprinkle of ground cinnamon.