These healthy oat pancakes are a delicious alternative to recipes that use plain white flour. They can be gluten-free if you use gluten-free oats. Just the perfect breakfast for a lazy morning.
Image: The Handle Bar, Oxford
180g organic porridge oats
60g ground almonds or gluten-free flour or spelt flour
3 tbsp coconut nectar or raw sugar
1 tsp baking powder
2 large pinches of salt (these help the pancakes rise)
2 large organic eggs
60g unsalted butter, gently melted
2 tsp vanilla extract or 1 tsp paste
melted butter (for brushing pan)
Put the organic porridge oats in a food processor and blitz to a powder.
Heat butter on a low flame, when half melted, turn off heat to avoid burning.
Add all the dry ingredients to a bowl, mix well until combined, then make a well in the centre.
Mix the eggs, buttermilk and melted butter together. Make sure the butter has cooled a little, or it will scramble the eggs.
Combine roughly with a fork, tip into the middle of the dry ingredients and continue to mix.
Let the mixture rest for at least an hour in the fridge so that the buttermilk and rising agents can get to work, and the oats can soak and soften. The mixture is ready when it is the consistency of runny paint or single cream. If it has thickened too much, add more buttermilk, plain milk, or for a lighter pancake, filtered water.
Cook in a little butter (smear the pan with butter between pancakes) and keep warm in the oven or eat straight out of the pan.
Recipe notes by Claire Foster
These healthy oat pancakes are very simple to make, and I make this for my boys quite often. Preparing the batter in a food processor makes it that much easier. These pancakes also freeze well.
You can also make the batter the night before, refrigerate it overnight, and proceed with the recipe the next morning. This will allow the mixture the rising agents to get to work, and the oats to soak and soften.