February 2020| The Honest Spoon

Here at Chez Honest Spoon, weekends are for breakfast. On both Saturday and Sunday I make a big breakfast for my boys- it’s our thing. They often have their special requests, they have their favorites, and they’re generally open to trying new things (like these puff pastry baked eggs).

My youngest is steadfast in his opinion that these pancakes are better than my Holy Grail Buttermilk Pancakes (those are fighting words!!). These pancakes are a direct variation of that recipe. I’ve simply changed up the flours and added some chopped pecans and BOOM- these pancakes have a whole new flavor profile.

With the addition of oats and nuts, you end up with a beautifully earthy & delightful pancake. It’s a nice update to the classic. Pair these with maple syrup and upgrade them with a little spread of goat cheese and homemade blueberry jam for a truly an elevated treat.

Oh, I forget to mention one thing. These are made in the blender. No bowls or whisks. Just pour straight from the blender to the griddle for the easiest clean up ever.

EARTHY BUTTERMILK PANCAKES [Gluten Free Option]

| makes 8-10 |

DRY INGREDIENTS:

• 1 Cup all purpose flour or Bobs Red Mill cup4cup Flour

• 1 Cup gluten free rolled oats

• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 Cups Buttermilk

• 2 eggs

• 4 tablespoons vegetable oil

• 1/2 Cup finely chopped pecans

METHOD:

1. Preheat your cooktop or electric griddle to medium/ low heat.

2. Add the dry ingredients to a blender. Blend until oats are powder.

3. Add the wet ingredients. Blend for 30-60 seconds until all ingredients are well mixed and incorporated. Add the pecans last and give the blender a quick whirl to incorporate into the batter.

4. If needed, spray griddle lightly with a nonstick cooking spray. Or, use about a teaspoon of butter.

5. Ladle about 1/3 cup of batter into circles on heated griddle. Aim for pancakes about 4 inches in diameter. Repeat for as many pancakes can fit on your griddle. Leave about one inch between pancakes so you have room to flip!

TIP: If you want to add something like blueberries (fresh or frozen), bananas, or Chocolate chips NOW is the time.

6. Cook each side about  2-3 minutes, until lightly golden brown.

7. Serve immediately or keep warm in an oven that has been preheated to 185 degrees. Keep in oven no more than 30 minutes so the pancakes don’t dry out.