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!
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)
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.
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.