Keri and I are still mostly avoiding wheat these days. This means wheat flour is out for pancakes. I’ve spent the last month or so perfecting my oat pancake recipe. It’s the perfect replacement if you want something gluten-free. It’s vegan too!
Blend oats and baking powder until it reaches flour consistency.
In a bowl, add the oat flour mix and water. Whisk well and let sit for 5 minutes.
As the batter sits, turn on skillet to medium-high heat.
Pour batter in 1/4 cup measurements on skillet.
Brown on each side until pancake no longer looks wet.
Serve with your choice of topping.
Cocoatcake: Add one tbsp cocoa powder and 1 tbsp sugar to oat/baking powder as it blends. Cook as usual and serve with fresh fruit and powdered sugar.Carroatcake: Add 1 small grated carrot, 1/4 cup rehydrated raisins/craisins, and 1 tsp cinnamon to the batter before portioning out. Cook as usual and serve with maple syrup.Apple Cinnamon Pecan Oatcakes: Near end of oat blending, add 1/4 cup pecans. Peel and chop one apple. Add half the apple to the batter and cook as usual. Take the other half and cook on medium high heat in skillet stirring ocassionally. Mix 1/2 cup cold water, 1 tbsp corn starch, 1 heaping tbsp brown sugar, 1/2 tsp cinnamon. When the apples have softened a bit pour in the brown sugar mix. It will thicken quickly. Coat apples well. Top the pancakes.
Soup season is getting off to a good start this year with a brand new recipe in our house. Keri and I have recently discovered the wonders of Jackfruit. This tropical fruit has the texture of chicken/pork when pan-fried or roasted and then shredded. It has a slightly sweet taste but otherwise it absorbs flavors very well. For the past week we have been trying out all kinds of recipes and today I thought we’d try making a “chicken” noodle soup.
We have not found the fruit fresh at our local markets but you can get it canned at Asian markets. It is important to pay attention to the can, as there are two kinds of jackfruit sold in cans. You want the young green jackfruit in brine to make this recipe or any other savory jackfruit dish.
The other thing you’ll need for this is a good “chicken” bouillon for the simulated flavor. The best one we have found is a vegan boullion from Edward & Sons, Not-Chick’n. You can get this at Whole Foods.
To make the “chicken” you’ll want to open and drain the can of jackfruit and add that to a bowl. Add in two cups of boiling water and one bouillon cube. Let that sit for an hour or so. The idea here is that the jackfruit soak in some of that flavor. Once you’ve let it sit for a while, then fire up the stove. In a skillet, add a couple tablespoons of oil. We use sunflower or safflower oil because their flavors are mild and won’t interfere with our seasoning. Carefully add the jackfruit and fry until each side browns. Save that broth. Once the jackfruit browns you’ll want to take a couple forks to shred it.
Once it is all shredded then add the one cup of broth to the skillet and simmer until most of the liquid is cooked off. At this point your “chicken” is ready for the soup. You can roast it in your oven to toughen up the texture a bit more if desired.
For the rest of the soup you only need to make some Mirepoix , add the “chicken” and more broth, and whatever noodles you prefer. Full recipe is below.
“Chicken” Noodle Soup
1 can of jackfruit in brine
1 medium carrot
1 stalk of celery
1 small onion
1 clove of garlic
2 bouillon cubes
1 cup dry noodles
Soak jackfruit in 2 cups boiling water with one bouillon cube for an hour.
Pan fry jackfruit in oil until brown then shred with fork.
Add 1 cup broth to shredded jackfruit and simmer until broth is reduced.
Make Mirepoix. Chop onion, celery, carrot, and garlic. Sautee in oil until onion is translucent.
Add to pot with 4 cups of water, one bouillon cube, and remaining broth from making the “chicken.”