Cardamom apricot oatmeal pancakes

While cruising the New York Times the other day, I was very excited to see a post by Mark Bittman all about pancakes. I love pancakes, and always love to try new variations. I made a very lightly adapted version of the cardamom apricot oatmeal pancakes on Saturday morning, thinking that E and I would probably enjoy them, but that O would likely have little interest. As it turned out, I was way off the mark on that one. She couldn’t have gobbled her pancake any faster! My feelings were mixed—I love that she loved them, but now I have to share the leftovers. Doh!

Cardamom apricot oatmeal pancakes

Ingredients

• 1/2 cup oat flour (put 1/2 cup of rolled oats in a food processor or blender)
• 1/4 cup rolled oats
• 1/3 cup chopped almonds
• 1 teaspoon baking powder
• 1 teaspoon ground cardamom
• 3/4 teaspoon salt
• 1 egg
• 1 cup soy milk
• 2 cups cooked oatmeal
• 1/3 cup chopped dried apricots (I find it easiest to cut them with scissors.)

Method

1. Make your oatmeal: add 1 cup of rolled oats and 1 1/2 cups of water to a saucepan. Cook on medium for 10 minutes. The water should have been absorbed, leaving the oatmeal thick and not at all runny.
2. Now mix the dry ingredients in a bowl.
3. In a separate bowl, whisk the egg with the milk, before stirring in the cooked oatmeal and apricots.
4. Add the dry ingredients to the oatmeal apricot mix and stir until just combined. Add more milk if necessary—the batter should be fairly thick, but not so thick that you can’t easily spoon it into the skillet.
5. Cook your pancakes as you would any other pancakes (we always use coconut oil for pancakes).
6. We usually eat these topped with crushed almonds, bananas and maple syrup.

Tags: Easy-to-double, Freezer-friendly, Gluten-free