Considering it is Sunday, it’s probably not surprising that I’ve posted a pancake recipe today. I love pancakes, but during the week I don’t always have time to make them. With this being said, Sundays are my pancake days. Sometimes I make extras and freeze them for later in the week or even save them for a snack later on in the day.
I recently met a man in Whole Foods Colfax while sampling some of our tasty Lillabee treats. He was from Aspen and also loves pancakes. I began telling him about our wonderful and nutritious pancake mix, but he was not sold on the product. He told me that the only pancakes he eats are from a cafe in the heart of Aspen called Poppycock’s. He orders the same pancake every time he goes, which is quite frequent, and never tires of them. I asked him what flavor they were and why they were so great. The way he described the hot cakes literally tempted me enough to drive to Aspen just to try the Oatmeal Macadamia Nut Pancakes. The pancakes were delicious and entirely worth the drive, as they melted in my mouth.
Today, I am sharing a recipe that recreates these tasty buttermilk pancakes without the gluten or dairy. I used gluten free oats and a touch of vinegar to give it that true buttermilk flavor. I liked these Oatmeal Macadamia Nut Pancakes so much that after I finished eating them, I made another batch and froze them for this coming week! I hope I run into the gentleman who told me about these pancakes in the future so I can share with him the Lillabee version of his favorite hot cake. Happy Sunday and Happy Baking!
- 1 Cup Lillabee Perfect Pancake/Waffle Mix
- 1 Tbls Sugar
- 1/2 Cup Gluten Free Oats
- 1 tsp Vanilla Extract
- 1 Cup Milk (Rice, Almond, Cow)
- 2 tsp White Wine or Apple Cider Vinegar (adds buttermilk flavor)
- 1 Tbls Canola Oil
- 1 Egg (simply omit egg to make vegan)
- 1/3 Cup Chopped Macadamia Nuts + more to top the pancakes
Heat a large pancake skillet over medium heat and brush or spray it with oil.
In a large bowl, mix together the pancake mix, sugar and oats. In a separate bowl, combine the milk with the vinegar to make a “buttermilk.” Once the milk has thickened, put it in a large mixing bowl and add the egg, vanilla and oil and whisk to combine. Slowly add the dry mixture to the wet mixture and whisk to combine. The batter should be smooth after mixing. Fold the macadamia nuts into the batter with a spatula. Let the pancake batter rest for about 5 minutes to thicken.
Once the batter has thickened, form each pancake by dropping 1/3 cup of batter onto the prepared skillet. Cook until the edges begin to brown and small bubbles appear throughout the pancake. Flip the pancake, and continue to cook for a few more minutes on the other side. Repeat with the remaining batter. This recipe should make between 4 and 6 medium pancakes.
Top the pancakes with additional macadamia nuts and syrup! Enjoy!