First time I tried pancake batter, I nearly choked myself to death. Whatever goop hung on the whisk was overly bitter, grainy, and salty. All together, just the worst possible combinations of flavors that sandpaper sounded tasty in comparison. Question is, why on Earth am I dedicating an entire recipe to a flavor that I can’t even stand?
What’s the answer? Oatmeal elevates everything to new heights.
Hate cinnamon? Oatmeal. Can’t stomach spirulina? Oatmeal. Despise spinach? Oatmeal (savory, of course). Don’t like the taste of pancake batter (me)? You know the drill.
The flavor itself can be toyed around to your liking. Whether you want to add chocolate chips, a sh*t ton of cinnamon, banana slices, or lemon juice and blueberries is up to you. The secret to acing this oatmeal recipe lies in the texture. Thickness in any batter generally comes from the flour combined with some sort of fat and liquid.
Given that oatmeal is made with a whole grain rather than a flour substance, one part of the trick is adding a few tablespoons of coconut flour to soak and emulsify the grains and the remaining liquid. Wait a minute–if I’ve mentioned that coconut flour is an amazing thickener for porridge, and have used it as a mandatory ingredient in the past three oatmeal posts, then how come I delayed emphasizing this trick until now? There’s another key ingredient, my friends: cooking the oats for longer than usual.
Leave your oatmeal simmering in the saucepan or pot and go make your bed. Yep, I know that you didn’t do it this morning. Clean your desk. Answer an e-mail or two. Just anything productive that will take maybe less than eight to ten minutes. You may have to run back and give the oatmeal a good stir, but otherwise, you’ll be surprised as to how much you can get done if you promptly complete everything before the oatmeal gets a chance to burn! Besides, it will relieve your stress that much.
In short, here’s the math equation: Patience + Coconut Flour = pancake batter for breakfast, all made from oatmeal.
Yeah, patience is a much harder ingredient for me to find. But I always found something productive to do as a college student whilst making this recipe!
Okay, I could have titled this oatmeal recipe “The Cakiest Oatmeal of All Time”, but honestly, doesn’t Pancake Batter Oatmeal have a better ring to it? If I’m going to be totally real, this hack transforms your soppy bowl of oatmeal into a legitimate cake. No microwave or oven necessary. While you garnish everything, the entire composition–especially the top–will harden and solidify to become a pancake “cake”, if that makes any sense. It’s magic in the kitchen!
RECIPE (serves 1, but I like to double the recipe)
- 1/2 cup of rolled oats
- 1-2 TBSP coconut flour
- 1/2 tsp cinnamon
- 1/8 tsp sea salt
- 1-1 1/4 cup liquid of choice
- 1 TBSP maple syrup; I like Lakanto Monkfruit Maple Syrup
- 1/2 tsp vanilla extract
- Sweetener to taste; I like using Stevia drops or Monkfruit
- In a saucepan, bring the liquid to a boil over medium heat.
- When the liquid boils, add the oats and salt and immediately bring the heat to low.
- Stir the oats around evenly.
- Add the vanilla extract and maple syrup evenly.
- Allow the oats to thicken and expand as the liquid evaporates.
- When the oats are completely cooked and most of the liquid has absorbed, remove the oats from the heat, stir in the coconut flour, sweetener, and optional ingredients.
- Garnish as desired and serve warm.