My family and I wanted a festive way to end the Thanksgiving holiday that didn’t involve wheat or a ton of saturated fat, especially after all of the heavy, inflammatory food and drink of the holidays. Also, there was a bag of flax in the fridge that I wanted to use up as flax, unlike chia, is very perishable and should not be used more than a few months after it’s been purchased. These old stand-bys are wheat-free (and gluten-free if you use gluten-free oat flour) and full of fiber and omegas, thanks to the ground flaxseed and nutrient-rich oil, and so they called my name.
Alone, these pancakes have a slightly nutty taste, which makes them a tasty canvas for adding different toppings according to the seasons. To add an autumnal twist, I whipped up a spiced apple compote, which was perfect.
If the apple compote alone is not sweet enough for your pancakes, a drizzle of grade B maple syrup, which is more nutrient-dense and flavorful than grade A, is a good way to sweeten things up. I also suggest swapping out the saturated fat for protein by using a creamy dollop of 2% Greek yogurt in place of butter.
I hope you enjoy this decadent, yet healthful way to end the fall!
For the Spiced Apple Compote:
3 apples, cored and chopped
1 tablespoon lemon juice or cider vinegar
1/4 cup water
2 teaspoons cinnamon
5 whole cloves
1/2 teaspoon kosher salt
2 tablespoons raisins
2 tablespoons maple syrup, preferably grade B
What to do:
Place all ingredients in a small-medium pot, cover and bring to a gentle boil. Once bubbling, reduce heat to low and tilt lid. Continue to simmer for 20-30 minutes, until apples are soft and liquid has reduced to a syrup.
While the apples simmer, prepare the pancakes:
For the Oat and Flax Pancakes:
1 cup oat flour (preferably gluten-free)
1/2 cup cold milled flaxseed
1/2 cup potato starch
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
3 large eggs
2 tablespoons turbinado sugar
1/4 cup flax, olive or grapeseed oil
2 cups buttermilk (or 2 cups almond milk with 1 tsp lemon juice)
butter or avocado oil, for cooking
2% Greek yogurt, to serve
grade B maple syrup, to serve
What to do:
In a medium bowl, whisk together oat flour, ground flaxseed, potato starch, baking powder, and cinnamon.
In a separate large bowl, beat eggs with whisk. Next, add sugar and oil and whisk well to make fluffy. Finally, add buttermilk or almond milk-lemon mixture. Whisk until frothy.
Pour dry ingredients into the large bowl with the wet ingredients and mix until just combined (do NOT overmix- a few flour clumps are fine). Don’t worry if the batter seems thin.
Heat a large pan or skillet over medium heat for five minutes (yes, five minutes) to ensure thorough heating. In the meantime, let the batter stand. The ground flaxseed will congeal and cause the batter to thicken a bit.
Pour 1 teaspoon grapeseed oil in the pan and swirl to cover. Grab a 1/4 cup measure or ladle and use it to scoop drops of batter into the pan. Once each drop of batter is bubbling (about 2 minutes), flip and cook for another minute or two.
Serve pancakes immediately or place in a 200F degree oven on a cooling rack placed on top of a baking sheet. Top pancakes with apple compote, yogurt and a drizzle of maple syrup.