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lemon oatmeal coconut pancakes

From the recipe box late winter by Sarah Gilbert

Introduction

I’ve recently discovered coconut oil, and somewhere I came across the concept for this recipe -- rubbing the yummy fat into the flour, as in biscuits. And one morning I had the leftovers of chopping lemons for marmalade on my cutting board... and leftover oatmeal... and serendipity! Behold!

The first version I made included a little cinnamon; I couldn’t taste it in the final product so left it out of this recipe. Vanilla might be a nice addition, with the milk.

Ingredients

	¾	cup whole wheat flour
	1¼	cups white flour
	1	tsp. baking soda
	1	Tbsp. rapadura sugar (or brown sugar)
	½	tsp. salt
	1 to 2	Tbsp. coconut oil
	2	Tbsp. butter
	½	tsp. finely chopped fresh organic lemon zest
	1	cup leftover (cooked) oatmeal
	1	egg
	¾	cup whole milk yogurt
	~	a few squeezes of lemon juice
	1	cup milk

Steps

Mix the dry ingredients together well.
With your fingers, rub in the coconut oil and butter until the pieces are quite small.
Mix in the lemon zest.
Mix in the oatmeal with a wooden spoon until it’s mostly incorporated.
In a separate bowl, beat the egg briefly with a fork and mix in the yogurt and a little milk, so that the yogurt is no longer lumpy.
Pour in the egg-yogurt mixture and the milk, and squeeze in some fresh lemon juice. You want a mixture that’s very moist but not runny; you may have to add more milk (I didn’t measure at all).
Cook pancakes on a hot griddle, a few minutes a side, until done.

This content is from the late winter collection.

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