Lumberjack Pancakes
These are not light-and-dainty, brunch-at-grandma’s pancakes. These are not silver-dollar dandies, waiting to be sprinkled with powdered sugar or drizzled with Mrs. Flutterworth. No. These are the real stick-to-your-ribs deal. These are lumberjack pancakes.
These protein-packed flapjacks are suitable for mornings when you’re about to chop down a tree or till the back forty behind an ox. These are the pancakes you want in your digestive corner on days when you might have to fight a grizzly bear using only your bare hands and a spatula. (Note from Legal: H&F does not recommend fighting grizzly bears with a spatula.)
Now, our deliciously hearty lumberjack cakes may remind you, a bit, of a certain brand of pancake mix available in stores. Both involve oats. The store-bought variety also involves a cool, rugged, seemingly eco-friendly, brown box. We don’t want to get any notes from Legal for running afoul of trademarks, so we won’t say their name here, but we’re fairly confident that — should you choose to opt for the goat milk option below — you will be quite free to call our version “Goatiak Cakes” within the privacy of your own home. (Note from Legal: H&F is not confident that you will be free to call our version Goatiak Cakes within the privacy of your own home.) In any case, trust us: ours are better. And try this for an eco-friendly box: no box.
The best part? You can enjoy them for a fraction of the cost of store-bought options. The other best part? They take only seven minutes to mix up, blend, and cook. We timed it. So if your tree chopping is scheduled for eight minutes from now (allowing one minute to eat) you’ll be just fine. The best best part? Probably that grizzly bear thing.
We hope you enjoy.
What You Need
Ingredients:
• 1 cup rolled oats
• 1 cup milk (use goat milk if you want, for a bit of extra kick)
• ⅔ cups all-purpose flour
• 2 large eggs
• 1 tablespoon unsalted butter
• 1 tablespoon brown sugar
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• 2 tablespoon coconut or other oil for cooking
What You Do
1. Combine all ingredients except the coconut oil in a blender. Having the wet ingredients on the bottom makes for easier blending.
2, Blend on high for one minute. You will have to stop after thirty seconds or so to scrape any stray ingredients that cling onto the walls of the blender back into the mixture. Blend until you have a semi-smooth consistency.
3. Melt a small bit of coconut oil in the bottom of a skillet over medium-high heat so that the pan has a thin layer. Add pancake batter, about a quarter cup per pancake, though this can vary depending on what size of pancake you desire.
4. Cook the first side of the pancake until bubbles begin to form on top and the edges begin to brown. Then flip and cook for about a minute longer. Remove from heat and store on a plate covered by a clean towel to preserve the heat and moisture.
5. Serve as soon as possible. Top with butter, maple syrup, fruit, etcetera if you desire. If unable to serve immediately, place pancakes on a plate, cover them in tinfoil, and put them in the oven at 200 degrees F until ready to serve.
