gluten-free, dairy-free, egg-free, vegan, soy-free, cane sugar-free
Independence. Breakfast independence. The freedom to choose to eat whatever one would like for breakfast… and not even CONSIDER traditional breakfast foods. That is the highest degree of independence for a kid.
Yes, at one point in my life I did want to pour myself a bowl of chocolate chips before school and eat them with a spoon. So what? Did I do it? Um, no. Because I was bound by my Cream of Wheat shackles. Ach! How I longed to partake in the morning chitchat among my scrunchie-wearing classmates in which they exchanged tales of this mysterious “Cookie Crunch” and the ever-elusive “Strawberry Poptart.”
When my freshman year at college came along, I fell off the wholesome-and-traditional-breakfast-food train, and I fell hard. Not only did I eat “Lucky Charms” for breakfast every morning… but I used just about every single meal time as an excuse to eat them. I confess I saw every trip to the dining hall as an opportunity to consume more “Lucky Charms.” What can I say? They are a culinary fusion of marshmallows and Ireland. Two of my favorite things. I just couldn’t resist the aptly named cereal’s charm. Plus, I suppose I might have been acting on a subconscious need to make up for the lack of garbage disguised as “food” consumed during my childhood.
Now, I am proud to say, I am amidst a new chapter of my breakfast evolvement. I still exercise my breakfast independence, but I practice a harmonious amalgamation of the two extremes: the often sweet-tooth-satisfying unconventional and the nutritious, body-fueling essential.
Today, that perfect balance culminated in the form of pancookies. Yes, pancookies. They may appear to be what most of us know as “pancakes,” thank you, I am aware. However, I have dubbed thee(se) “pancookies” for a good reason: They are more reminiscent of an oatmeal cookie than a cake (in other words: SUPERNATURALLY delicious).
So, exercise your own right to self-crafting your first meal of the day and whip up a batch of pancookies with warm maple syrup. Or don’t… That is, after all, the beauty of breakfast independence.
Oatmeal Pancookies (about 10, 4″-5″ in diameter)
1 1/4 cup gf oat flour (I grind my own in my Vita-mix with 1 1/4 cups of gluten-free oats)
3/4 cup gf rolled oats
1 tsp baking powder
1/2 tsp baking soda
1 large pinch xanthan gum
1 1/2 cups vanilla hemp or almond milk
1/2 tsp sea salt
1 heaping Tbsp flax meal mixed with 3 Tbsp hot water
1 Tbsp maple syrup
2 Tbsp coconut palm sugar
2 Tbsp applesauce, refined coconut oil, or grapeseed oil
1 tsp vanilla
1/2 tsp cinnamon
1. Place gf rolled oats in hemp/almond milk in separate bowl. Set aside. Let soak 15-20 minutes.
2. Meanwhile, mix remaining dry ingredients: flour, baking powder, baking soda, xanthan gum, salt.
3. Once flax meal/hot water mixture has sat for a few minutes and is thick, add this and remaining wet ingredients to dry ingredients.
4. Once oats/milk mixture has sat 15-20 minutes, add this to the rest. Mix well with spoon.
3. Spray grapeseed oil liberally in large skillet over low-medium heat.
4. Ladle batter onto skillet. Batter should sizzle!
5. Pancakes will form little bubbles. When bubbles pop, flip pancakes to other side and cook till done.