Oat Pancakes
Ingredients for Pancakes:
½ cup oat groats
1 tbl flax seeds
½ cup almond milk
½ cup water
½ tbl baking powder
2 medjool dates, pitted
A pinch of salt (optional)
Chef Note: If you happen to be obsessed like me and you save the soaking water from making date paste (in previous recipes), then use sweetened date water, instead of tap.
If you have doubts that your pan may not be seasoned well, and pancakes will stick, try this method: Pour 1 tps of oil in hot pan, rub entire surface with a paper towel to remove all oil, leaving no trace. You will only need to season pan once, at the beginning of cooking process, not in between batches of pancake making.
Directions:
• Grind the oat groats and flax seeds in high speed blender and pour into a large bowl.
• Add baking powder and pinch of salt (if using).
• In blender mix water, almond milk, dates.
• Using a spatula, combine liquids with dry ingredients. Do not over mix.
• Heat a non-stick skillet, over medium high heat.
• Pour batter into 3” diameter pancakes, at this point you can add frozen or fresh blueberries.
Cook until bubbles begin to form and flip pancakes and cook for another few minutes
until brown.
Ingredients for Quick Fruit Sauce:
2 cups of any frozen or fresh fruit (cherries, blueberries, raspberries)
1 orange, juiced plus 1 tsp zest
1 tsp arrowroot plus ¼ cup water
A combination of any of these spices: cinnamon, nutmeg ginger, cardamom.
Directions:
• Place fruit and juice of an orange in a small sauce pan over medium to low-heat.
• To the pan add zest and a small amount ¼ to ½ tsp of any of the spices listed above.
• When sauce begins to bubble, lower heat and simmer for a few minutes.
• In a small bowl, combine the arrowroot with ¼ cup water until dissolved add to fruit sauce.
Stir as sauce will begin to thicken, add more water if you need to adjust consistency.
• Serve fruit sauce over pancakes with additional fruit.