Strawberry Oatmeal Pancakes

Okay so strawberries aren't exactly on theme for the Fall season. But I had a decent number of strawberries on the verge of getting mushy, and didn't want to see them go to waste. If you can't find fresh strawberries this time of year, frozen strawberries will do just fine since you're cooking them down anyways! Besides, everyone needs a little break from pumpkin-flavored everything every now and again right?

Rather than simple fold some fresh strawberries into pancake batter, I opted to boil the strawberries until very thick and saucy. This serves to concentrate the strawberry flavor because, let's face it, fresh strawberries are a bit subtle in flavor.

I really enjoy the texture oat flour brings to my pancakes... it makes for a thin crisp outside and almost custard-like inside. In may, in fact, be my favorite pancake batter base. Of course, if you prefer thick fluffy pancakes, you could use the same cooking method with the strawberries and stir them into your tried and true pancake batter. Don't let me stand in your way!

Whichever direction you take, be sure and top your stack with maple syrup and a little whipped cream.

Strawberry Oatmeal Pancakes

Ingredients

· 1lb strawberries, hulled and halved

· ¼ cup sugar

· Zest of a lemon

· 2 eggs

· 1 ½ cup buttermilk

· 3/4 cup milk

· 2 tbsp melted butter, cooled

· 2 tsp vanilla extract

· ½ tsp almond extract

· 1 ½ cup oat flour

· ½ cup flour

· 2 tsp baking powder

· 1 tsp baking soda

· ½ tsp cinnamon

· ¼ tsp cardamom

· ½ tsp salt

· Butter

· Whipped cream

· Maple syrup

Combine the strawberries and sugar in the bottom of a medium saucepot. Bring to a boil then reduce heat and simmer for about 10 minutes stirring occasionally. The strawberries should be very thick. Stir in the lemon zest off the heat. Set aside and cool to room temperature.

In a large bowl, whisk together the eggs, buttermilk, milk, melted butter, and extracts. Sift over the oat flour, flour, baking powder, baking soda, cinnamon, cardamom, and salt. Whisk the dry ingredients into the wet.

Fold the strawberries into the pancake mix.

Heat a non-stick griddle or skillet over medium low heat. Lightly grease with butter. Dollop pancake batter onto the skillet using a 1/3 cup measure. Cook pancakes on one side for 2-3 minutes until bubbles begin to form on the surface and the bottoms are golden brown. Flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.

Serve the pancakes with large dollops of whipped cream and maple syrup if desired.

Makes 16 4-in pancakes

Gluten Free Friendly!

Check the nutrition label on the oat flour to ensure it is not processed in a facility along with wheat. Swap the regular flour for Cup4Cup or King Arthur’s GF blend.