Pink Ribbon Cooking: Recipe for Maple Brown Sugar Oatmeal Pancakes (Gluten Free)


Pink Ribbon Cooking LLC Copyright 2013

Pink Ribbon Cooking LLC Copyright 2013

Chef Curtiss Hemm is the founder and Executive Director of Pink Ribbon Cooking, LLC.

Chef Curtiss Hemm is the founder and Executive Director of Pink Ribbon Cooking, LLC.

Join Chef Curtiss Hemm at the 16th Annual Vermont Cancer Center Breast Cancer Conference on October 4, 2013. Chef Curtiss will lead a series of cooking demos as well as a session titled “Recipe for Breast Health: Understanding How Diet and Weight Affect Prevention, Survivorship and Caregiving,” which he will lead with Jen May, RD, CD. Register here. 

Intimately touched by his wife’s breast cancer diagnosis and the loss of her mother to lung cancer, Curtiss now channels his professional skills and time toward raising awareness and supporting organizations that are on the frontline in the fight against cancer.  

From Chef Curtiss: This recipe is one I have been thinking about for a long time. I love pancakes, but do not like the excessive sugar rush and the lack of nutrients in the regular recipe, using all purpose white flour. By pureeing the oatmeal mixture in a blender and folding in whipped egg whites just before the griddle, we can achieve a light and fluffy pancake. These can be gluten free only if you buy gluten free oatmeal, meaning that the oatmeal is processed in a separate facility than items that contain gluten.

Maple Brown Sugar Oatmeal Pancakes (Gluten Free)

Makes Six Servings

Ingredients

  • 2 cups rolled oats
  • 1 ½ cups water
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1 dash salt
  • 2 egg whites, whipped to stiff peaks
  • ¼ cup maple syrup (as topping)

Instructions

  1. Place the oats, brown sugar, syrup, eggs, cinnamon, salt in a blender add 2/3 of the water and puree, adding the remaining 1/3 of water slowly until the mixture is smooth smooth (you may not need all the water or just a touch more depending on the consistency). Let stand a few minutes
  2. Whip the 2 egg whites until they form semi staff peaks. To the egg whites add 1/2 of the batter and fold in, gently bringing the bottom over the top. repeat with the remaining batter.
  3. Place a medium skillet or griddle over medium heat. Pour pancakes onto surface and cook until bubbles appear on the top side and the edges have set. Flip and cook until golden brown on the bottom.
  4. Serve with a drizzle of 100% real maple syrup and if you like some fresh blueberries.

Nutrition Facts

  • Servings: 6
  • Amount Per Serving:
 2 pancakes
  • Calories: 323
  • Total Fat: 4.54g
  • Cholesterol: 62mg
  • Sodium: 73mg
  • Total Carbs: 58.53g
  • Dietary Fiber: 5.74g
  • Sugars: 21.88g
  • Protein: 12.11g

Chef Curtiss Hemm is the founder and Executive Director of Pink Ribbon Cooking, LLC. He is the author of Garde Manger: The Cold Kitchen, a contemporary culinary textbook. He currently sits on the Vermont Hope Lodge Advisory Committee Council 2013 and the Vermonters Taking Action Against Cancer (www.vtaac.org) Quality of Life Work Group. Learn more at www.pinkribboncooking.com.

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2 Responses to Pink Ribbon Cooking: Recipe for Maple Brown Sugar Oatmeal Pancakes (Gluten Free)

  1. Kim says:

    Be sure to buy Gluten Free oats if you plan to make this recipe the real GF way as regular oats often contain traces of wheat flour or processed with other products containing wheat etc. Bob’s Red Mill is a good brand!

  2. Curtiss Hemm says:

    Great point Kim. While oats are GF they may be processed in plants that process products with gluten, allowing for contamination.

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