Pancake Day! 


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Today is Shrove Tuesday, which means pancakes for dinner! When I lived in NY, I attended an Episcopal church for a while and was introduced to many wonderful religious traditions. I grew up in a church where I had never even heard of Lent, much less Shrove Tuesday! If you're in that same category, here's a very brief explanation.


Shrove means to confess, and the Tuesday before Ash Wednesday (when Lent begins) took on that name, as a time to prepare for the season of Lent and repentance. Often, rich foods like sugar, eggs and dairy were (and still are) given up during Lent. And, pancakes were a great way to use up these ingredients.


As you prepare your heart for this season of reflection and repentance, think about ways you can sacrifice a comfort, be it food, time, money, etc. for the 40 days before Easter. Each time you think about or crave the thing you've given up, be reminded of the great love God has for you. Offer up a prayer of thanksgiving.


And in the meantime, enjoy these delicious yet healthy pancakes! (Scroll down for a gluten-free version.)


PUMPKIN-OAT PANCAKES

Adapted by Bobbi Mullins from Jane Brody’s Good Food Cookbook


1/2 cup rolled oats (or other flakes like spelt or barley)

1-1/4 cup buttermilk (or add 1 T. lemon juice to milk to make your own-let sit a few minutes to thicken)

2 eggs

1 T. oil

1 cup pumpkin puree

2 T. maple syrup

1 cup whole wheat flour (or mix half whole wheat and half white for fluffier pancakes)

1 t. baking powder

1/2 t. baking soda

1 t. cinnamon

1/2 t. ground ginger


Combine oats and buttermilk and let sit for at least 15 minutes to soften. Add next 4 “wet” ingredients. Mix remaining ingredients then add to wet mixture. You can add a little extra milk if the batter is too thick.


Spoon out onto griddle and cook on each side until brown. 


Good topped with chopped nuts and a little more maple syrup. These are also delicious with nothing on them at all!


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* * * *   GLUTEN-FREE VERSION   * * * *


I've made this using a gluten-free pancake mix, and they are equally delicious!


GLUTEN FREE PUMPKIN OAT PANCAKES


1/2 cup plain yogurt

3/4 cup water

1/3 cup rolled oats (or grind a bit in a processor if you prefer)

Mix the yogurt and water, then add the oats to soak for about 10-15 minutes.

Stir together:

1 lightly beaten egg

1/2 cup pumpkin purée

1 T. oil

1/2 t. cinnamon

1/2 t. ginger

Add yogurt-oat mixture and then stir in:

1 cup Pamela Baking and Pancake Mix.

Heat some butter or coconut oil at a medium heat in a griddle or skillet and use about 1/4 cup of the batter for each pancake. Turn over when bubbles pop on the top and the underside is appropriately browned.

Serve with maple syrup and walnuts if desired.


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© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™