Wednesday, July 20, 2011
Blender Pancakes with Berry Syrup
Hello, again! Long time no see. I've been family reunioning and recuperating from family reunioning for the last several weeks. As you will no doubt have realized, I haven't been posting anything. I thought about going in and typing up several posts and fiddling with the posting dates so it would LOOK as though I had been posting things, but I decided that I just couldn't stoop to that kind of subterfuge. Besides, that would mean that I would have to type up lots of recipes, and I just wasn't feeling it. So instead I'm just going to say: "Vacation was fun!" and start working on being reliable again.
This is a recipe that my mother-in-law makes with whole wheat. When we got home I tried it with gluten free whole oats (also knows as oat groats), and they were just as yummy. Let me know what you think!
2 c. milk
1 1/3 c. whole oats*
3/4 c. oil
2 Tbs. sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/4 tsp. xanthan gum
Place oats and milk in a blender. Blend on medium high speed for 4 minutes. Add the rest of the ingredients and blend on high speed until combined. Bake on a 350 degree griddle. Serve with Berry Syrup and whipped cream.**
*I have used gluten free rolled oats instead, but the texture wasn't quite the same. They baked differently. I'm going to keep experimenting, though, because the gf rolled oats are much easier to find than the whole oats.
**I actually use cool whip 'cause it's faster.
2 c. frozen berries (I used a Triple Berry Blend from Costco)
1 Tbs. lemon juice
2 Tbs. water
2 Tbs. sugar
1 dash cinnamon
Combine all ingredients in a small saucepan. Bring to a boil over medium high heat, stirring occasionally. Remove from heat. Blend with a stick blender or regular blender.