- Krista A. Parr
Spiced Oat Pancakes with Maple Chèvre
Updated: Feb 2, 2020
Looking for a fancy breakfast to serve during the holidays? I love pancakes on a lazy morning, but they have to have some depth to them. The super-sweet, fluffy restaurant variety are not filling or satisfying enough for me. I've experimented with A LOT of different gluten-free pancakes and these ones, hands down, are tastiest and easiest to make. This recipe is inspired by and adapted from these ones on the Mountain Mama Cooks blog. Gluten-free, sugar-free, and filling without being too dense.
The maple chèvre was a happy accident, actually, I prefer my pancakes with yogurt and fruit but didn't have any yogurt, so this lovely, protein-rich spread was created, and it is amazing!
Whatever you eat for breakfast over the Christmas holidays, may you enjoy every bite and savour your time sharing meals with friends and family. Merry Christmas everyone!
1 1/4 cups goat milk, or other milk of choice
1 large ripe, banana
1 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
3 teaspoons baking powder
2 cups old fashioned oats
1 large egg
Approx. 1-2 tablespoons coconut oil for frying pancakes
Maple chèvre ingredients:
140g (1 small tube) soft, unripened goat cheese
Approx. 1/3 cup goat kefir, or milk of choice
2 tablespoons pure maple syrup
Except for the egg, place everything in a blender in the order listed above. Blend until smooth, then add egg to incorporate.
Heat pan over medium-high heat and melt coconut oil, spreading around to cover the whole pan. Then lower heat to medium and scoop about ¼ cup of batter for each pancake. Cook until golden, about 4 minutes each side. I had to lower my heat to med-low as I went along since my ceramic pan seems to get hotter and hotter.
Keep pancakes in a casserole dish in a warm oven or toaster oven while you finish cooking the batch.
For the maple chèvre, combine all 3 ingredients in a small dish until smooth. Start with a little less than 1/3 cup kefir and add more if you need it. It should be a similar consistency to yogurt.
Spread maple chèvre on pancakes and top with fresh fruit, and more maple syrup, if desired.