Gluten Free Oatmeal Blackberry Pancakes
Hi Bakers,
If you love a big bowl of oats in the morning but are tired of the same old thing, you need to make these pancakes. Gluten-free Blackberry Oatmeal Pancakes are mostly wholegrain
and totally delicious! I am a huge fan of oats and love their unique chew and sweet taste. These pancakes start out like overnight oats with a long soak but, end up becoming hearty berry-studded pancakes instead. They are lightly sweetened and can be a healthier or a less healthy breakfast depending on what you decide to top them with. If you want less sugar and more protein, Greek yogurt, chopped nuts, and a honey drizzle is a delicious alternative to the syrup topping. The fresh blackberry syrup and an easier version of berry syrup recipes are included below. Enjoy ~Carolyn
Gluten-free Blackberry Oatmeal Pancakes
Adapted from Bon Appetit
Oat Soak
2 cups Old Fashioned Oats
2 cups buttermilk
Dry Ingredients
1/2 cup Cup4Cup Multi-purpose Flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sweet rice flour
1/2 teaspoon salt
Optional 1/4 teaspoon cinnamon
Wet Ingredients
2 large eggs
1/4 cup butter, melted
2 tablespoons applesauce, unsweetened
2 cups fresh blackberries
Blackberry Syrup* or syrup of your choice
In a medium-sized bowl, stir together oats and buttermilk. Let the mixture soak in the refrigerator overnight or until the oats have absorbed all the buttermilk.
Whisk dry ingredients together in a small bowl and set aside.
In a small mixing bowl combine eggs, melted butter, and applesauce. Add the egg mixture to the soaked oats and stir until completely mixed. This will be really thick and more like dough than a batter. Stir in the dry ingredients until just mixed. Heat the griddle and grease generously with butter or oil. Scoop about 1/2 cup batter onto the griddle and press a few blackberries into the dough. Cook at least three minutes on each side. I like to press them down after I turn them for more even cooking. Serve with fresh blackberries, syrup, and a pat of butter for the most decadent whole-grain pancake ever.
Fresh Blackberry Syrup
6 ounces of fresh blackberries
1 1/2 cups sugar
1/2 cup water
2 tablespoons lemon juice
zest of one lemon
Combine all ingredients in a small saucepan and cook over medium heat until the berries soften and the sugar dissolves. Smash the berries and continue cooking until the liquid is syrup consistency. Remove from heat and use immediately. Store unused portion in the refrigerator for up to a week. The cooled syrup will be thick but once heated it will liquify again.
Easier Berry Syrup
1 cup maple syrup
1/2-3/4 cup berry jam
Heat syrup and jam until jam mixes completely into the liquid. Use immediately.