OATY PANCAKES
This pancake day celebrate with a delicious stack of oaty pancakes, perfect for the whole family. Top with a warm berry compote (see below), a drizzle of maple syrup, and crushed pistachios.
This recipe is taken from our ‘Oats 5 Ways’ plan. For more oaty inspiration, join the family and download the plan today.
Recipe
Time to create: 25 minutes
Servings: Makes approximately 10 pancakes
Ingredients
80 g Old-Fashioned Rolled Oats
240 ml oat milk
1 tsp maple syrup
1 tsp vanilla extract
80g spelt flour
1 tbsp baking powder
1/2 tsp ground cinnamon
Pinch of salt
Coconut oil for cooking
Topping inspiration: fresh berry compote (see top tips), your choice of nuts or seeds (toast for extra flavour), edible flowers, sliced banana, an extra drizzle of maple syrup or your choice of nut butter!
Method
Place the oats, oat milk, maple syrup and vanilla essence in a high speed blender and blitz until smooth.
Add the flour, baking powder, ground cinnamon and salt into a mixing bowl and stir until well combined. Add the wet mixture and whisk to form a pancake batter. If too thick, add 1-2 additional tbsp of oat milk.
Warm a frying pan over a medium heat and add 1/2 tsp coconut oil. Add 2 tbsp of batter per pancake into the pan. Cook for 2-3 minutes on one side, when the edges are starting to dry and bubbles form on the top, carefully flip before cooking for an extra 1-2 minutes. Continue cooking until you have used all of the mixture.
Top Tip: To make a warm fruit compote add 2 handfuls of fresh or frozen berries to a pan over a medium heat. Add 2 tbsp of water and a squeeze of lemon juice. Cook for 10-12 minutes, until the fruit has broken down or has reached your desired consistency. Make a little sweeter by adding maple syrup or honey. You could also make it into a jam by adding a tbsp of chia seeds, stir and leave to set for 5 minutes.
