7 Oatmeal Pancakes and 1 High Fever

This past weekend was to put it bluntly… BAD. After booking a trip to Scotland with my best friend over a month ago, I woke up on Friday morning with a horrible fever and could barely stand up. Suffice to say, I did not go to Edinburgh and had to watch my friends enjoy the trip I planned while I shivered in my twin bed. Not fun.

But! Not all was lost, because I woke up feeling much better on Saturday morning and was craving pancakes. Though I had to take a slightly feverish journey to the supermarket across the street to get some ingredients, I set out to make syrupy oatmeal pancakes and boy did I succeed.

The recipe (adapted from The Kitchn):

Combine a cup of gluten free oats and dairy free milk in a medium bowl and let soak for 5 minutes. Melt a tablespoon of butter and add to the mixture, followed by 2 whole eggs, 3/4 of a cup of gluten free flour, a tablespoon of maple syrup and a teaspoon of cinnamon. Mix, mix, mix. Heat a skillet with butter and spoon the batter onto the pan until it bubbles. Flip and enjoy with lots of syrup and fresh berries! I got about 7 good sized cakes out of one batch.

Let me add here that the original recipe calls for baking powder and sugar, but due to me not speaking danish and being unable to find both of those ingredients, I had to adapt. Thankfully, the recipe still worked quite well and I didn’t find the lack of baking powder to be problematic. You can also add a pinch of salt to offset the sweetness, though I highly recommend avoiding flaky salt (which was the only salt I had on hand). Getting one big bite of salt in a otherwise perfect pancake is never ideal.

Here’s to pretty awful weekends becoming a whole lot better with golden crispy pancakes filled with oaty goodness. I won’t blame you if they only last you 24 hours, they’re that yummy!