Oat pancakes for breakfast or dessert. Made without flour or refined sugar. Instead of flour, the batter uses finely ground oats, which absorb moisture very well, making the pancakes slightly drier in texture. What makes them truly delicious are the toppings – seasonal fruit served as a simple sauce. Summer is the perfect time to use fresh raspberries or blueberries.
Note: This recipe is gluten-free provided you use gluten-free baking powder and certified gluten-free oats.
Makes 8 pancakes.
Ingredients for the oat pancakes:
- 100 g rolled oats (not quick-cooking)
- a pinch of salt
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- 100 ml milk (oat milk also works well)
- 1 large egg
- 1 teaspoon vanilla extract or vanilla paste
- 1 teaspoon rapeseed oil, for frying
Blend the oats in a blender or food processor until they resemble flour. Add the baking powder, cinnamon and salt and stir to combine.
In a separate bowl, whisk together the milk, lightly beaten egg and vanilla. Add the dry ingredients and mix with a whisk until combined.
Cook the pancakes in a non-stick frying pan with a little rapeseed oil, frying on both sides until lightly golden. Serve with raspberries in honey syrup.
Ingredients for the raspberries in honey syrup:
- 150 g honey
- 150 g raspberries, fresh or frozen
Place both ingredients in a small saucepan and heat gently, stirring frequently, until the raspberries have thawed and softened, no longer than 3 minutes.
Enjoy!
Recipe source: Simply Nigella by Nigella Lawson.
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