Yesterday morning I had a craving for something “oaty.” I can tolerate oat flour (certified gluten free oat flour, just like we need our oats to be certified gluten free) far better than I can tolerate oats themselves, so I indulge in something “oaty” from time to time. I thought of making one of my 3-Minute Microwave Chocolate Cakes just subbing in oat flour for the flour required. But because I had just made Ali’s (Whole Life Nutrition Kitchen) fantastic flourless Chocolate Walnut Brownies, which are sweetened with maple syrup, heavenly maple syrup was still on my brain. Well, it didn’t take much for me to go from maple syrup and oat flour to creating a mug “pancake.”
My very first attempt with two tablespoons of butter created a great texture and pancake taste, but I was aiming for a slightly lighter pancake. My second attempt made with another tablespoon of butter added and a wee bit more baking soda was a winner as far as a lighter, slightly spongier pancake, but interestingly enough, it didn’t rise as high as the first version. I guess that was because of the additional weight of the butter. However, both versions are winners!
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