The problem with oatmeal is it has no gluten. You don't want too much gluten in pancakes, of course, but if you don't have any gluten, nothing will hold them together and nothing will hold the air bubbles. The pancakes will fall apart and will be gluey. You should put them back into the bowl and eat them with a spoon. I tried cooking the oatmeal first, letting it soak overnight, and including wheat flour. Finally I settled on soft-whipped egg whites and applesauce.
I originally intended the applesauce to give the pancakes an apple flavor, but it didn't. Any apple flavor cooks right out of the pancakes. Now, normally applesauce is used in baking as a pectin, often as a substitute for fat. Here I'm using it not to replace fat but to replace liquid and starch. I'm not sure why it works (for an intro to the chemistry of cooking with applesauce, look here), but it does. The pancakes have a great texture and flavor: definitely a keeper. Cat says she prefers them to my regular pancakes. I say don't be ridiculous. But they are good enough for weekday fare.
They take longer to cook than regular pancakes--maybe 4 minutes a side instead of 2. Just something to watch out for. Cat also says she think the cast iron is essential, since you want a good browning on the outside to contrast with the soft interior.
Applesauce-Oatmeal Pancakes
Good enough for weekday fare.
ingredients
2 cups rolled oats
1/2 tsp salt
1/2 tsp baking soda
3 cups applesauce
3 eggs, separated
3 T liquid fat (we usually use coconut oil, but be aware that it has a strong flavor)
instructions
0. Fire up your stove and put on the cast iron to get hot.
1. Throw everything but the egg whites into a blender or food processor. Mix it all up.
2. Whip the egg whites into soft peaks.
3. Fold the whites into the batter.
4. Cook on a griddle.
5. Enjoy! Cat likes powdered sugar and cinnamon; the owl-cats like applesauce; I like apple-buttermilk-cinnamon syrup. (Recipe forthcoming.)
