Oat & Buttermilk Pancakes
This is Maggie's healthy take on pancakes, filled with the goodness of oats and buttermilk. It may be just the thing to add to your repertoire for breakfast!
Makes 100 pancakes
- 1550ml buttermilk
- 2.5 cups rolled oats
- ¾ tsp sea salt
- 3 1/3 cups spelt flour
- 5 teaspoons baking powder
- 2.5 teaspoons bi-carb soda
- 10 tablespoon brown sugar
- 10 eggs
- 10 egg whites
- 10 tablespoons Extra Virgin Olive Oil
- 2 small lemons zested
- 2.5 teaspoons vanilla bean paste or essence
Pour buttermilk over oats and leave for 10 minutes.
In a fresh bowl, combine the flour, baking powder, bicarb and sugar, stir into the oat mix.
In a separate bowl whisk together the eggs, whites, oil, vanilla and lemon until light. Add to oat mix.
Place a drizzle of olive oil in a pan and allow to sizzle.
Pour tablespoons of pancake mix into pan and cook until golden golden brown on first side and then flip over and repeat.
Allow to cool a little and serve with your favourite topping.
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