Featured Blog + Oatmeal Pancakes with Warm Peach Compote

Happy Friday, friends! Given the way my week started off, I surely thought Friday would never come but the weekend is also here, thank heavens! I’m a firm believer that weekends are best spent sleeping in, spending time with the ones you love, and having all sorts of adventures. What better way to celebrate the weekend than with a delicious breakfast?

My pick for this weekend is a scrumptious recipe for oatmeal pancakes with a warm peach compote, courtesy of Gretchen, registered dietitian, mommy and creative author of her own blog, Kumquat. What makes Gretchen’s blog so unique, aside from her fabulous photography and genuine writing style, is that all of her recipes are gluten free. For all you skeptics who doubt the deliciousness of gluten free foods, I challenge you to make these pancakes this weekend and not love them!

Seriously, guys…yum! But enough of my chattering. Let’s get on to this fantastic recipe Gretchen has so graciously shared with us!

Oatmeal Pancakes with Warm Peach Compote

2         cups gluten-free rolled oats
2         cups buttermilk

3         peaches, peeled and coarsely chopped (about 2 cups)
2         tablespoons brown sugar
2         tablespoons water
1/4      teaspoon ground cinnamon
1/4      teaspoon vanilla extract

2         large eggs, lightly beaten
4         tablespoons butter, melted and cooled
1         teaspoon vanilla
65       grams (about 1/2 cup) kumquat all-purpose flour
2         tablespoons sugar
1         teaspoon baking powder
1         teaspoon baking soda
1/2      teaspoon ground cinnamon
1/4      teaspoon salt
Cooking spray

1. Combine oats and buttermilk in a large bowl; cover and refrigerate at least 2 hours or overnight.
2. Combine peaches and next 4 ingredients in a medium saucepan. Bring mixture to a boil; reduce heat and simmer until mixture is thickened, about 8 minutes. Set aside and keep warm.
3. Add eggs, butter and vanilla to oats mixture. Combine flour and next 5 ingredients in a medium bowl. Stir flour mixture into oat mixture to combine.
4. Preheat griddle over medium-low heat. Spray lightly with cooking spray and ladle pancake batter onto griddle with 1/4-cup measuring cup. Flip pancakes with bubbles begin to appear on the surface and cook until golden brown, about 4 minutes on each side. Serve warm with peach compote mixture and warm, pure maple syrup.
Yield: 4-6 servings.
Not much of a breakfast person? Gretchen has all sorts of other delectable recipes on her blog! Her Tandoori Chicken Skewers already have me thinking about lunch!  Be sure to explore her blog and learn more about the many benefits living a gluten free life can do for you.
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