This came out of our garden winding down towards fall. Slowly, one by one, the plants are being laid to rest and I am tidying up everything. My rhubarb has astounded me. I planted 6 new plants in late spring, and I had read up that one shouldn’t harvest it first year. Well…I have harvested it TWICE so far. It has grown like crazy in the sunny/dry spots I plunked them into. And if it doesn’t freeze any time soon at night, I could get a third harvest in. Very happy with that purchase!
Go dream of a Sunday morning and enjoy these gluten-free and vegan pancakes 🙂
Oat & Flax Pancakes
- 1 cup unsweetened coconut milk
- ½ cup orange juice
- 1 large banana, mashed
- 6 Tbsp flaxseed meal
- 4 tsp coconut oil, melted + more for cooking
- 1 cup oat flour, gluten-free if needed (see notes)
- 1 cup unsweetened coconut, small flakes or shredded
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
Heat a large non-stick skillet over medium.
Meanwhile, whisk milk though coconut oil in a large mixing bowl, let rest for 5 minutes.
Whisk oat flour through salt in a small bowl, add dry to wet, whisk until just mixed.
Drizzle an additional 2 teaspoon coconut oil in skillet, drop ¼ cup of batter for each pancake, 3 to 4 per batch. Flatten tops gently a bit. Cook for 6 minutes, flip over and cook for 6 minutes more. Repeat until done.
Makes about 12 pancakes.
To make oat flour, run 1¼ cups old-fashioned oats through a mini-food chopper or blender, until finely ground. Measure and use. If you have small children, run coconut also through chopper to make smaller pieces.
Maple Rhubarb Sauce
1 pound rhubarb, sliced
1 cup pure maple syrup
Pinch fine sea salt
Heat rhubarb, maple syrup and salt in a medium sauce[an, over medium. Let simmer, lowering heat as needed, until rhubarb breaks down and becomes a thick sauce, about 10 to 15 minutes total.
Frozen works fine, will need the longest cooking time. Fresh may only need 5 to 10 minutes.