Hi everyone! Welcome to another exciting edition of Oatmeal With A Fork! What do you guys think of my new look?…I was looking for a theme with three columns, and this was the winner! I kinda miss my old look, so give me some feedback if you don’t dig it.

Our weekend was spent lounging around the house, taking naps, working, and making late-night trips to Target for diapers. If you hate being in stores when a lot of people are around, try doing some shopping on a Saturday night! Target was d-e-a-d. I was able to navigate my cart effortlessly and not have a single curmudgeonly shopper get in my way. Nice.

A few recent discoveries that I want to share….

1. Bee Yummy Skin Food….anyone use this stuff? It sounds wonderful! I thought I was familiar with all the healthy skin care products, but this somehow managed to stay off my radar. Good for skin issues from acne to wrinkles to scars! I will let you know what I think when I get it!

2. Glucomannan…the next great thing? I heard about this pure soluble fiber on Dr. Oz a while back and just recently purchased some to try out. It works wonderfully well at thickening smoothies, puddings, sauces, etc.! It is also touted as an appetite suppressant. This is a great buy for me because I have a lot of difficulty digesting starches and gums, and with ten times the viscosity of cornstarch, it only takes a little to really thicken things up! Great for low carb and paleo diets as well.

3. Chestnut Flour…another recent purchase and a component of today’s recipe. This gluten-free flour is very light and pairs nicely with heavier flours, yielding a slightly sweet, nutty flavor. It’s really great for baked goods and pancakes!

On to the recipe!

My daughter, Jade, is quite discerning when it comes to what fills her belly. She doesn’t like tomatoes, but she loves pizza sauce….no overnight oats (I’ve questioned whether this is really my daughter), but blended oats are fine, and no pancakes unless they’re chock full of  blueberries…but I can’t blame her on that one.

These were definitely created out of both desire and necessity, but aside from the need, they are delicious. The chestnut flour adds a fluffiness, while the buckwheat gives them a hearty density, and everything is held together by a psyllium egg…psyllium is totally the new chia.

JADIE’S CHESTNUT FLOUR BLUEBERRY PANCAKES

1 small psyllium egg (1/2 T. psyllium + 2T. water, mixed and set aside)

1/2 c. raw buckwheat groats, ground into flour

1/4 c. chestnut flour (you could also use sweet rice or oat flour)

1/4 t. salt

1 t. baking powder

1 t. sucanat

3/4 c. milk, mixed with 1/2 t. apple cider vinegar

1/2 t. vanilla

10 drops liquid stevia

1/2 T. almond oil (coconut works as well)

1/2 c. frozen blueberries, rinsed and drained

Mix the psyllium egg in one bowl and set aside to thicken (about 5 minutes). Mix the almond milk and vinegar in another bowl and set aside to curdle (about 5-10 minutes). Mix the dry in yet another bowl (buckwheat flour, chestnut flour, salt, baking powder, and sucanat). Mix the wet ingredients (almond buttermilk, psyllium egg, vanilla, stevia, and oil). Mix all; stir in the blueberries last. This is a thick batter, so be aware, but thicker = fluffy. Melt some butter or coconut oil in a pan, and dollop 3-4 tablespoons of batter onto the pan  for each cake. Fry 3-4 minutes per side. Top as desired.

 

Jadie asks for these every morning….and I hope you will too!

Have you ever used chestnut flour?

What are your favorite kind of pancakes?

I love my banana cream protein pancakes! I seriously sit and just eat the batter some mornings…I think if I sub the eggs out for milk, I could have the perfect smoothie!

Shared with: Allergy-Friendly Fridays

 

 

 

Tagged: Breakfast, Gluten-free, Healthy, Low sugar, Low-fat, Pancakes, Vegan