Saturday mornings in my childhood home had a distinct pattern: the dual sounds of my Dad grinding coffee in his hand-powered mill while blasting Dixieland jazz; my Mom at the dining room table, hidden behind mountains of cookbooks, making her weekly menu and shopping lists; the Bugs Bunny & Roadrunner show; and big breakfasts.
The big breakfasts were almost always one of the following options: pancakes, homemade honey-nut waffles, crepes (always with sugar and lemons from our Meyer lemon tree out back), crumb coffeecake (recipe from the back of the Bisquick box), or currant scones. Scrambled eggs and bacon (regular or Canadian) made occasional appearances, but it was mostly carbohydrate heaven. My brother, sister and I all swam for the local swim team, and the hearty breakfast typically fueled us well beyond lunchtime.
- 1 cup oat flour (purchased, or grind oats in food processor)--GF, if needed
- 1 cup old-fashioned or quick-cooking oats--GF, if needed
- ⅓ cup natural cane sugar or coconut sugar
- 2-1/4 tsp baking powder
- 1 tsp ground cardamom
- ¼ tsp fine sea salt
- ⅓ cup solid coconut oil, cut into chunks
- 1 large egg (see vegan option below)
- 2 tbsp milk (dairy or nondairy)
- 1-1/4 cups chopped fresh pears (peeled or unpeeled--not too fine!)