Fluffy Oat & Apple Cider Pancakes with Whipped Coconut Cream (Gluten Free)
Did you know the term "flat as a pancake" has been around since 1611? And that's just the phrase. You guys... pancakes are older than my country. And now when I make them I feel like I'm getting connected to my ancestors. I just assumed pancakes were an old, early colonial-American thing. Mostly because we have a bunch of different names for them (hoe cakes, johnny cakes, flap jacks, griddle cakes, slapjacks...). But the multiplicity of names I'm sure is just a quirk of our constantly evolving language and tendency to make stuff up. Derp is a word now, if you get me.
When I think about the origins of pancakes I imagine burly men with thick sideburns wearing plaid clothing, slack pants, and big workmen's boots making their version of pancakes on a cast iron slab in their snowed-in cabins -- in great spirits, with a cup of bitter coffee in hand. But I now know that's not what really happened when pancakes were born. But, I looked it up and... well, folks, we don't really know how far back pancakes go.
People argue that early man made pancakes out of ferns and cattails (not a pancake if you ask me). And ice age dudes ate einkorn flour mixed with water cooked over a fire (closer, but not quite). Greeks and Romans sweetened their pancakes with honey (oh that's DEFINITELY a pancake!). But then when you start reading about Elizabethan pancake-making you start to wonder why we don't make pancakes like they did! Made with flour, eggs, cream, rosewater and ale or sherry with any number of spices and storage fruits mixed in. Possibly better than modern pancakes? Possibly.
Speaking of coffee (what... we weren't speaking of coffee?) did you know Scandinavia has consumed the most coffee per capita for, like, 300 years? No wonder I'm such a fiend. My people need it to survive! By the way you are required to drink it with pancakes. It's an unwritten rule, but a rule just the same.
My favorite thing about these pancakes is their light texture, which comes from folding in whipped egg whites. My second favorite thing is that sweet-but-not-too-sweet apple flavor that comes from using apple cider instead of milk as the liquid. I strongly suggest spreading a bit of honey on top and then essentially lathering them down with coconut cream.
- The Pancakes
- ghee or coconut oil for frying
- 2 cups gluten free oat flour (I grind my own from whole oats in a food processor)
- 1 cup sorghum flour
- 1/4 cup tapioca flour
- 1 tablespoon baking powder
- 2 tablespoons psyllium (whole or powdered both work)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/8 teaspoon sea salt
- 1 & 3/4 cups fresh, unfiltered apple cider
- 3 small farm fresh eggs or 2 large farm fresh eggs
- The Whipped Coconut Cream
- 1 cup coconut cream (the solid cream from one 12 oz can of Organic full fat coconut milk)
- 2 tablespoons raw honey
- Heat a griddle or cast iron pan to 250 - 300F or medium high.
- In a large mixing bowl, combine the oat flour, sorghum flour, tapioca flour, baking powder, psyllium, cinnamon, cardamom, and sea salt.
- Add the apple cider and stir to combine.
- Separate the egg yolks from the whites.
- Add the yolks to the batter, and stir to incorporate the yolks completely. Set the batter aside.
- Add the egg whites to a large bowl. Using an electric whisk, whip the egg whites to soft peaks.
- Gently fold the egg whites into the batter about 1/2 cup at a time until you can just barely so any streaks of whites left in the batter.
- Spread ghee and coconut oil over your hot frying surface (I use about a teaspoon at a time).
- Ladle out your pancakes in whatever shapes or sizes you like. I like to make 4" pancakes on my griddle.
- Flip the pancakes when the bubbles in the center begin to pop. Cook about 1 minute more after you flip. Remove from the griddle or pan and set onto a plate -- covering with a clean kitchen cloth to keep them warm. Repeat the frying process until you've used up all of your batter. Serve with maple syrup or honey and whipped coconut cream! And coffee. Always coffee.
- Using a fork, blend the coconut cream and the raw honey together.
- Cool in the fridge for 30 minutes (for a soft consistency) to 3 hours (for a thick consistency).
- Once cooled, whip with an electric whisk for 1 minute.
- Spoon out into a little bowl to serve alongside your pancakes.