September 2, 2009

The Tweet-Out is the New Shout-Out....holla!

How ironic was it that I purchased a "new-to-me" gluten free product just a couple weeks ago and then get an email advertisement for that very item earlier this week? Even more so that I baked with it the day before?!

Beth Armour, Co-President over at Cream Hill Estates, sent out a friendly little back-to-school email to the Celiac Listserv advertising her company's gluten free oats. I agree that with the cooler days of September, a warm bowl of oatmeal would make for a tasty breakfast. Even more tastier? Blueberry pancakes made with oat flour.

I had to let Beth know how much I love the oat flour, so I sent her an email back and not only did she send me a sweet response, she even tweeted about me! Be sure to follow her @creamhill

Loving to cook and being an avid fan of the tv show, The Biggest Loser, naturally I would have their cookbooks! The first Biggest Loser Cookbook has a recipe for blueberry pancakes created by Chef Devin Alexander. It already is gluten free in that it uses oat flour! No alterations needed!

I whipped up a batch with my new box of certified gluten free oat flour this past weekend. Only difference: I did not have buttermilk so I used fat free milk and I ran out of vanilla extract so I used almond extract. Um...blueberry ALMOND pancakes?! All I have to say is watch out, IHOP!

Here's the recipe. It's also listed on the Prevention website for easier printing.

Better Blueberry Pancakes

Makes 2 (4-pancake) servings

1/2 cup reduced-fat buttermilk
1/2 cup whole-grain oat flour
1 large egg white, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon vanilla extract
1/4 teaspoon salt
I Can’t Believe It’s Not Butter! spray
1/2 cup fresh or frozen (not thawed) blueberries
Sugar-free, low-calorie pancake syrup (optional)
100% fruit orange marmalade spread (optional)

Preheat the oven to 200°F.

In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10 minutes.

Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with I Can’t Believe It’s Not Butter! cooking spray. Return the pan to the heat.

Pour the batter in 1/8-cup dollops onto the skillet to form 3 or 4 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Transfer to an oven-proof plate. Cover with aluminum foil. Place in the oven to keep warm. Repeat with cooking spray and the remaining batter to make 8 pancakes total.

Place 4 pancakes on each of 2 serving plates. Serve your blueberry pancakes immediately with I Can’t Believe It’s Not Butter! spray, syrup, and/or fruit spread, if desired.

Nutrition at a Glance
Per serving: 140 calories, 8 g protein, 20 g carbohydrates, 3 g fat (less than 1 g saturated), 5 mg cholesterol, 3 g fiber, 687 mg sodium

Recipe excerpted from The Biggest Loser Cookbook (Rodale, 2006).

These pancakes were so moist and delicious, I didn't even need syrup!


Christopher And Tia said...

Yumm! I make my own oat flour (and rice flours) in my vita mix. Well, when I'm not being lazy, haha. I might try making these pancakes this weekend, they look goood.

Jenn Sutherland said...

Hi Betsy - Just found your blog after reading Lisa's plugs for both of our blogs - yours is fantastic! Just wanted to spread the GF love - I'm hosting a little Rick Bayless Fest for a few other local food bloggers @ mi casa on Oct. 3 - not all are GF, but will be that evening! Let me know if you'd like to join the fun - Lisa will be there too!

mrsmckracken said...

Oh, you go, Betsy. Those look so good. I can't wait to try this recipe for Sunday Morning pancacke day!