hippie hotcakes

i can’t take credit for such a wonderful pancake title. i found the hippie hotcakes recipe in “Urban Pantry,” the same book where i found the almond cracker recipe. the story of how the author came up with this recipe made me chuckle – she made some pancakes for a friend and when serving them her friend asked, “what are these, hippie pancakes?” and thus she created the recipe.

sometimes people (often jokingly) call me a hippie. honestly, i’m not a huge fan of the term and i wouldn’t consider myself a hippie. maybe a granola (a modern day version of hippie-esque people), but ultimately i don’t care for such terms. so i really like food. and gardening. and i try to buy natural, organic foods whenever possible. but i also shoot my own deer, and that often cuts me out of the hippie category. labels can be over-rated and the point is i like good, healthy, made from scratch food. which happens to include hippie hotcakes!

hippie hotcakes in my grandma's baby cast iron pan. the recipe recommends cooking them in a small pan because the batter is thin and could spread out too much if cooked on a griddle or large pan.

hippie hotcakes in my grandma’s baby cast iron pan. the recipe recommends cooking them in a small pan because the batter is thin and could spread out too much if cooked on a griddle or large pan.

a stack of hippie hotcakes, complete with blackberry  pomegranate jam, huckleberry compote and agave nectar.

a stack of hippie hotcakes, complete with blackberry pomegranate jam, huckleberry compote and agave nectar.

can't forget the coffee!

can’t forget the coffee!

what’s so hippie about these hotcakes? perhaps it’s the quinoa. or the steel-cut oats. or maybe the plain yogurt. doesn’t matter to me, they were delicious! i think the ground nutmeg is the secret ingredient that gives these  hotcakes a burst of flavor.

Hippie Hotcakes taken from “Urban Pantry”

1/2 cup steel-cut oats

1/2 cup quinoa, washed and rinsed three times (until the water runs clear)

1/2 cup plain yogurt (i used greek)

1 cup water

1 teaspoon sugar

1/4 teaspoon salt

1/2 teasppon cinnamon

1/2 teaspoon nutmeg (author recommends using fresh nutmeg, i used powdered)

3 eggs

1 teaspoon baking powder

butter or coconut oil for the pan

put the steel-cut oats, quinoa, yogurt, and water in a blender, cover, and refrigerate overnight. in the morning, add the remaining ingredients. cover then blend on low to incorporate, at least 1 minute. move the setting to puree and liquefy and blend 1 minute more, until the hotcake batter is smooth.

heat a scoop of coconut oil or butter in a small skilled over medium heat. when the skillet is hot, pour in some batter until it reaches the edges of the pan (i did a little less for easy flipping). cook for 3 to 4 minutes, until golden brown and bubbles on the surface are popped. flip the hotcake and cook the other side for another 3 to 4 minutes.

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goes well with berry syrup, fruit jams, agave, maple syrup or a variety of other toppings. i made mine a stack of five hotcakes with jam in between each one. they’re pretty to eat and unlike thick, buttermilk pancakes, you can enjoy eating an entire stack and not feel like a blimp! my only critique is that cooking the hotcakes one at a time and thus waiting for an entire stack before i ate them was rough. but worth the wait.

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