Happy National Pancake Day!
A whole year since I have posted a recipe… I am so embarrassed! But of course, having celebrated the holiday for years and years now, I just had to get something up, even if it meant not getting any sleep last night. Why is it the best food holiday ever? Well… breakfast: obviously my favorite meal of the day… just check out the instagram if you had any doubt. In fact, I had so many breakfast posts I just decided to give them their own hashtag. Secondly: Pancakes! Fluffy, light, round, prepared in one food processor bowl, and best paired with fruit? No further explanation needed.
I’ve been working on this recipe for the last month or so in preparation for this holiday that I so love, but couldn’t quite nail down the pancake consistency. This morning, I’m proud to say, it’s ready for all to make and enjoy!
These pancakes sound like a heavenly indulgence, and don’t get me wrong, they ARE. But! The so-called “cream” is actually not a terribly unhealthy combination like it could be when one imagines this dish. I think you’ll find it wonderfully satisfying for a special breakfast treat without the guilt.
GF, DF, Refined sugar free, Vegetarian
- 2 C Oats
- 1 C Milk
- 1 ripe Banana
- 1 Egg
- 1 tsp Baking powder
- 1 tsp Vanilla
- 1 tsp Cinnamon
- dash of Salt
- Coconut oil (for cooking)
- 1 1/2 C chopped Strawberries
- 1 Tblsp Maple syrup
- 1/3 C Cream cheese (I use Daiya dairy free plain)
- 1 Tblsp Milk (or more depending on consistency)
- optional drizzle of Maple syrup (if you like things sweeter)
- dash of Salt
- Drop oats into a food processor and chop into a flour consistency.
- Add milk, baking powder, banana, egg, vanilla, cinnamon, and salt and mix.
- Heat 1 Tblsp of coconut oil in a skillet over medium heat.
- Drop 1/4 C of batter in skillet and cook for ~2 minutes each side, or until lightly browned.
- Remove from heat. Continue with remaining batter (*or only make a few and freeze/refrigerate leftover batter in glass jars).
- Chop strawberries into medium-size chunks and drop into a small pot over medium heat.
- Add maple syrup.
- Cook down for 10 minutes, stirring occasionally. Longer cooking times will create a thinner, more syrup-like consistency, whereas a shorter time will have more whole fruit chunks.
- Combine cold cream cheese with milk, salt, and maple syrup in a small bowl and mix using a mixer.
- The cream cheese mixture may need to constitute in the fridge for a few minutes while you’re getting everything else ready if it gets too warm and melty.
Stack pancakes as tall as your heart desires. Spread the top with cream mixture and cover with strawberry compote, letting fall over the sides. You can also choose to put the strawberries on first and then top with cream cheese, but I find that they stick better (and it is easier to eat) if you put the cream cheese on first.
I hope you enjoy these on this happy, happy holiday!