Top | late winter
lemon oatmeal coconut pancakes
(recipe, Sarah Gilbert)
I've recently discovered coconut oil, and somewhere I came across the concept for this recipe -- rubbing the yummy fat into the flour, as in biscuits. And one morning I had the leftovers of chopping lemons for marmalade on my cutting board... and leftover oatmeal... and serendipity! Behold!
The first version I made included a little cinnamon; I couldn't taste it in the final product so left it out of this recipe. Vanilla might be a nice addition, with the milk.
- ¾ cup whole wheat flour
- 1¼ cups white flour
- 1 tsp. baking soda
- 1 Tbsp. rapadura sugar (or brown sugar)
- ½ tsp. salt
- 1 to 2 Tbsp. coconut oil
- 2 Tbsp. butter
- ½ tsp. finely chopped fresh organic lemon zest
- 1 cup leftover (cooked) oatmeal
- 1 egg
- ¾ cup whole milk yogurt
- a few squeezes of lemon juice
- 1 cup milk
- Mix the dry ingredients together well.
- With your fingers, rub in the coconut oil and butter until the pieces are quite small.
- Mix in the lemon zest.
- Mix in the oatmeal with a wooden spoon until it's mostly incorporated.
- In a separate bowl, beat the egg briefly with a fork and mix in the yogurt and a little milk, so that the yogurt is no longer lumpy.
- Pour in the egg-yogurt mixture and the milk, and squeeze in some fresh lemon juice. You want a mixture that's very moist but not runny; you may have to add more milk (I didn't measure at all).
- Cook pancakes on a hot griddle, a few minutes a side, until done.