Sweetheart Oat Pancakes
2
- Prep Time5 mins
- Total Time17 mins
- Makes4 Servings
Andrew Grinton
Make these sweetheart oat pancakes for someone you love.
Ingredients
1 cup all-purpose flour
3/4 cups oat flour
1/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
2 large eggs
2 cups buttermilk, well shaken
3 tbsp unsalted butter, melted
1 tbsp honey
Berry Syrup
1 cup maple syrup
2 cups frozen blueberries, or raspberries
Instructions
Combine flours, baking soda and salt in a large bowl and whisk until fully mixed.
Combine eggs, buttermilk, butter and honey in a bowl and whisk until uniform.
Pour buttermilk mixture over flour mixture and whisk until all dry ingredients are absorbed (do not over-mix). Batter should be just a little lumpy.
Heat a non-stick griddle or large frying pan on medium heat. Use a turkey baster or a squeeze bottle to suck up batter and squeeze out to make heart-shaped pancakes in the pan. Remember that the first designs you make will be the darkest, and you can use a spoonful of batter to fill in the middles.
After about 2 min (or when bubbles appear in the batter), flip pancakes and cook about 1 min longer. Serve with Berry Syrup.
Nutrition (per serving)
Calories 427, Protein 16g, Carbohydrates 55g, Fat 16g, Fibre 3g, Sodium 744mg.
Berry Syrup
PREP: 1 MIN COOK: 3 MIN
1 cup maple syrup 2 cups frozen blueberries or raspberries
1. Combine maple syrup and berries in a pot over medium-low heat and cook gently for 3 min or until fruit is warmed through and syrup is coloured with berry juices. Leftover syrup will keep refrigerated for a week.
MAKES 8 ADULT-SIZED SERVINGS. IN A SERVING: CALORIES 124; PROTEIN 0 G; CARBS 31 G; FAT 0 G; FIBRE 1 G; IRON 1 MG; SODIUM 5 MG
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