Oatmeal Pancakes

Pictured: Egg-free version

What do Pancakes have to do with Mexico you may ask. Well nothing and everything. You see, here in Mexico there are no "diners". Most restaurants use pre-made mixes which Americans, who are used to really good pancakes either from diners or at home, will not appreciate (then again, shame on you if you travel to Mexico for vacation and order pancakes, lol). But after living here for a while, you just crave pancakes once and a while.

This recipe is not only delicious, but also healthy and versatile. The main ingredient is oatmeal, it's wheat free (gluten free if you use certified ingredients), vegetarian (vegan optional) and can be nut free if you use hulled pumpkin or sunflower seeds instead of almonds. Plus there are no added starches.

The person who originally gave me this recipe a few years ago was my Mexican great grandma (who just turned 90 by the way). I've modified it a bit since then. Of course traditional pancakes are made with wheat flour, but you will have a hard time telling the difference. They are husband approved (my pickiest of critics)...

Oatmeal Pancakes
Makes about 15 ~ 2.5in pancakes

> Read thoroughly before starting.

Note: IMHO, the texture of the pancakes with egg is better ~ More chewy and they hold up better. The vegan route, while still taste good are a little softer. I usually make two versions, the one without eggs or nuts for my daughters and one with egg and nuts for myself and my hubby.

place the following in a blender

• 98 grams or 1 cup of quick cooking oats, uncooked (certified gluten free for celiac or allergies)
• 208 grams or 3/4 cup + 3 scant tbsp milk (non dairy is fine)
• 1 egg (for vegan, leave out egg and 1/4 cup more milk for a total 264 grams)
• 30 grams of carrot or green apple, roughly chopped (about 1/2 of a small apple or carrot)
• 24 grams or a handful of either sliced almonds, pumpkin seed or sun flower seeds
• 30 grams or small handful of raisins or 5 pitted dates
• 1 tsp vanilla
• 1/8 to 1/4 tsp salt 
• ONE of the following.
• heaping 1/8 tsp ascorbic acid (vitamin C) this is what I use
• or
• 1 tsp vinegar
• or
• 1 tsp lime juice

blend until smooth

blend - the texture should be a bit like a milk shake

pour into a bowl - Let it sit for about 5 minutes. Now would be a good time to turn on your griddle if you haven't already done so. After about 5 minutes, the batter should have thickened. To test for thickness dip in a spoon. If the batter drips easily but is not runny or watery, you're good. If the batter needs encouragement to drip, then it's too thick ~ add a tad of liquid. If it's too thin, dump back into the blender and add a little more oatmeal. Do this before the next step.

>>> then, with a spoon, quickly mix in

• 1/2 tsp baking soda (vegan add 3/4 tsp baking soda)

Once it is well mixed, don't mix it again. Or you will lose your precious air bubbles. Especially if you are going the vegan route. 

Grease your hot pan and ladle in some mix. Bubble should start forming. Once the edge starts to change color, flip the pancake.

Repeat. Enjoy.

Serving suggestions: I serve the pancakes with real maple syrup, a dollop of butter and some blue berries. I am lucky to have a Costco nearby, 1 liter of 100% maple syrup is only $160 pesos (around $15 USD). The supermarket has an 8 ounce jug for $250 pesos - yikes! (1 liter is 33 ounces). When I don't have maple syrup on hand, I use jelly a low-sugar jam such as Smuckers, as I refuse to use artificial maple syrup.

Mexico gluten free notes. I have been unable to find certified gluten free oats, so I just use Quaker Oats. Luckily my girls are only sensitive to wheat and are not Celiacs, so they tolerate it without any side effects (no itchies).