I always get really excited about Shrove Tuesday, and this year I’m going to be skiing with the kids, and I’m going to eat the biggest one we can find! We usually throw a little party at home where my husband makes a huge batch and everyone gets to choose their chosen toppings, we asked Daylesford for some of their top recipes, and if healthy eating’s on your mind, then these healthy oat pancakes have got to be one to try.
- 2 cups organic porridge oats
- 1/2 cup 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 1/2 cups buttermilk
- 2 large organic eggs
- 1/4 cup unsalted butter, gently melted
- 2 tsp vanilla extract or 1 tsp paste
- additional melted butter (for brushing pan)
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. 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.