Applesauce-oatmeal Pancakes (Dairy-free, Gluten-free)

These did not begin life in an attempt to be either gluten-free or dairy-free, it just turned out that way. They were an attempt at oatmeal pancakes that I considered edible, an attempt at an autumnal version of my favorite food.

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.)

Overnight Whole-grain Waffles

Overnight whole-grain waffles topped with yogurt and rhubarb jam

You want to sleep in. The kids do not. Hold on. This recipe may make that possible.

Alas, I have promised too much. Only time will make that possible. But this recipe is delicious, and when we fit it into our weekend routine, we may get extra sleep. Our routine:

1. Make this recipe Friday night.
2. Set out cereal.
3. Remind our children of the lovely lives hobbits lead and how they too can be hobbitish by eating first breakfast and second breakfast.
4. Try to sleep through the clanging of cereal bowls and spoons and slurping of milk.
5. Finally admit that there is no more sleep to be had with hobbits around, and get up.
6. Fire up the waffle irons and enjoy second breakfast (hoping that no dwarves show up).

Overnight Whole-grain Waffles

Adapted from "Overnight Waffles" by Mark Bittman in How to Cook Everything

Dry stuff:

1/2 teaspoon yeast

2 cups whole wheat pastry flour (*see note below)

2 tablespoons brown sugar

1/2 teaspoon salt

Wet stuff:

2 cups milk

2 tablespoons butter, melted (or more, up to 8, as your conscience allows)

1/2 teaspoon vanilla extract

The next morning stuff:

2 eggs

1. Mix the dry stuff.

2. Mix the wet stuff.

3. Add the wet stuff to the dry stuff. This will be a thin batter.

4. Cover bowl and leave it out overnight at room temperature. (The milk will not go sour, but if you are a microbiology major your conscience may force you to refrigerate this. I understand. Add another 1/2 teaspoon of yeast and sleep well.)

5. The next morning, brush your waffle iron lightly with oil and then heat it.

6. Separate eggs. Plop yolks into batter and stir. Beat egg whites to soft peak stage. Fold them into the batter. A bit of egg white will still be visible.

7. Bake waffles. My waffle iron requires 1 cup of batter and 2 minutes. 

8. Enjoy. 

*Note on whole wheat pastry flour: This is amazing flour and worth getting, in my opinion, from your local health food store (or, as we do--grind soft white wheat in our wheat grinder). You could also use all-purpose flour or 1 cup all purpose, 1 cup whole wheat. I also really enjoy replacing 1/2 cup of the flour with 1/2 cup cornmeal. Experiment! Enjoy!