Oat & Flax Pancakes with Maple Rhubarb Sauce

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!

When I harvest, I bring it in, wash it and slice it yup, then freeze it on a cookie tray. Once frozen, I bag it up and off to the deep freezer. Something about the tartness come February!

Go dream of a Sunday morning and enjoy these gluten-free and vegan pancakes 🙂

Oat & Flax Pancakes

Ingredients:

• 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

Directions:

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.

Notes:

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

Ingredients:

1 pound rhubarb, sliced

1 cup pure maple syrup

Pinch fine sea salt

Directions:

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.

Note:

Frozen works fine, will need the longest cooking time. Fresh may only need 5 to 10 minutes.