“What the hell are these? Some sort of hippie pancakes?” That’s affirmative…
They’re full of wholesome whole grains – not ‘psychedelic’, so relax… or be disappointed; up to you!
There is something fitting about living North of the Bay and dabbling in hippie pancakes. I imagine Ken Kesey and Jerry Garcia soaking up the morning San Francisco sunrise with coffee in hand and hippie hotcakes on their forks.
I own a lot of cookbooks, and many have pancake recipes. But ‘hippie hotcakes’ from Amy Pennington’s Urban Pantry Cookbook is a new one for me.
I stumbled upon this recipe and had the gumption to try it; it’s hard wrapping my head around a flour-less pancake.
The results were interesting. Not bad interesting, good interesting… When you hear ‘interesting,’ one never knows…
The whole grains replace the standard flour in a pancake recipe. Grains are soaked overnight with water and plain yogurt.
Come morning; add the remaining ingredients and puree right before skillet time.
Pour the liquid batter into a hot oiled skillet, pick a small skillet, the pancake batter will spread to the edges. This is a one-pancake-at-a-time affair.
I was pleasantly surprised. I made a few tweaks to the recipe, because I didn’t have coconut oil on hand, so I went with sunflower oil; added a bit more sugar because I’ve got more of a sweet tooth than Amy. To ‘survive’ on a teaspoon of sugar would leave me jonesin’ man.
These pancakes are hearty, not your usual fluffy affair, so they can stand up to lots of toppings. Just imagine a pile of seasonal berries and a dollop of fresh whip cream, or slices of bananas topped with a warm maple syrup.
If you’re going to top with maple syrup, may I suggest Grade B Maple Syrup, which is high in Zinc.
Hippie Hotcakes (Serves 2-4)
1/2 cup steel cut oats
1/2 cup quinoa, washed and rinsed three times (until water runs clear)
1/2 cup plain yogurt (non or full fat is fine)
1 cup water
2-3 tablespoons evaporated cane juice sugar
1/4 teaspoon fine grain sea salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking powder
2 tablespoons sunflower oil, or melted unsalted butter, plus more for pan.
1. Put the steel cut oats, quinoa, water and yogurt in a blender, cover and refrigerate overnight. In the morning add the remaining ingredients. Cover and blend on low to incorporate, at least 1 minute. Move the setting to puree or liquefy and blend 1 minute more, until the hotcake batter is smooth.
Heat oil or butter in small skillet over medium heat. When the skillet is hot, pour in some batter until it reaches the edges, and cook for 3 or 4 minutes, until golden brown and bubbles on the surface are popped. Flip the hotcake and cook the other side for another couple of minutes, until brown and cooked through.
Garnish with your topping of choice; settle in to dig in.
Pantry Note: Leftover hotcakes can be cooled, kept in a plastic bag in the freezer for four to six weeks. When reheating the hotcakes, pop them in a toaster or under the broiler for a few minutes on each side. Dig it?