First posted: Mar 15, 2019
Saturday Pancakes
I’m pretty sure most families have a favourite speedy pancake recipe, but this is ours and I’m extremely proud of the fact that my girls know it off by heart (because we make them so often) and can whip up a batch anytime they like (because it’s so simple). Also, the recipe is really forgiving if you want to swop in different flours, even simple oats blitzed into flour with my food processor has been duly accepted and turned into a delicious pancake stack with lashings of maple syrup. Make them soon!
And thanks to my fab friends at Le Creuset for collaborating on this recipe with me, we love #LeCreusetWeekends in our house X
Ingredients
Cooks in: Serves:Makes 8-10
- 1 cup gluten free oat flour
- 1 cup milk
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla paste
- 1 Tbsp honey
- Maple syrup
- Toasted mixed seeds and nuts
- Caramelised fruit: cook gently in a pan with a dash of butter or coconut oil and a sprinkling of sugar or honey or maple syrup until golden
What to do
1. Add all of the ingredients to a mixing bowl and whisk until well combined. 2. Heat a non-stick pan over medium-high heat and cook the pancakes in batches (using 1-2 Tbsp batter at a time). Cooko until golden (2-3 minutes) and then turn over and cook on the other side. Remove from pan and set aside and repeat with the remaining mixture. Notes:
- Blitz oats in your food processor until very fine and you have instant oat flour.
- Plant-based milks are fine as a vegan alternative.
- Instead of an egg, used 1 Tbsp chia seeds soaked in 3 Tbsp water for 5-10minutes as a vegan alternative.
Breakfast and Brunch
Gluten Free
Kids Favourites
Refined-sugar Free
