Oat Pancakes with Raspberries & Honey is quick and easy recipe produces a lovely wheat-free pancake topped with a raspberry and honey syrup. The recipe is one I saw on BBC Food, by Nigella Lawson.
I immediately wanted to try such a simple recipe. Particularly as I love oats, having porridge most mornings, for breakfast. Pancakes in oat form are a great alternative. However, in making the recipe I discovered a couple of things that make it work better. So I will include those in the written instructions below. Of course, the pancakes aren’t exclusively for breakfast. You can enjoy them at anytime.
The inclusion of a raspberries and honey syrup sets off the pancakes so well. So we end up with lovely oaty pancakes, topped with the sweet, yet sharp syrup of honey with raspberries. That seems like perfection.
For those who are unable to eat pancakes made with flour these are a great alternative.
Ingredients for Oat Pancakes with Raspberries & Honey.
There aren’t too many ingredients. The first is oats, of course, but they need some processing.
Rolled Oats – These are processed into a fine flour, using a food processor. A few little husks or flakes in the flour are ok. I actually processed mine in a spice grinder which quickly created a very fine flour. Of course you can always buy oat flour but that tends to be more expensive than making your own.
Milk – this is the main liquid for the batter. Cows milk, whole or sem-skimmed is fine. However alternatives, such as oat, soya, almond, coconut are all great too. I use a combination of almond and a thin coconut milk.
Baking Powder – this gives a little rise to the pancakes during cooking.
Salt – Just a little to draw out the flavours.
Egg – to give a richness to the batter and to help bind the pancakes.
Vanilla Extract – for flavour.
Ground Cinnamon – this gives a great flavour, going so well with oats. But you can use other spices, such as allspice, or even have no spices at all. It is a matter of personal preference.
Oil – just enough to rub over the griddle or frying pan before cooking the pancakes.
Raspberries – I use frozen raspberries since during heating they release lots of juice into the honey.
Honey – For sweetness, as it is the only sweetener in the recipe.
Process
As we think about the process let me say that I vary the recipe instructions slightly. The processed oats are very absorbent. So as soon as you mix the batter it is important to cook the pancakes. To that end I detail heating the griddle or frying pan as you create the batter. If you leave the batter to sit it will thicken up rather too much.
The first step is to create the syrup by heating the honey and raspberries in a saucepan for a few minutes, stirring as they heat. If using frozen raspberries by the time they have thawed the syrup is ready. Set is aside until you serve the pancakes.
Rub about half a teaspoon of oil over the griddle plate or frying pan, using paper towel, to create the thinnest of layers. Then place the pan on medium heat.
Mix the flour, salt, baking powder and cinnamon together in a large bowl.
Whisk the egg, milk and vanilla together. Then pour that into the bowl and mix to combine everything into a thick batter.
Spoon about 40 ml, a scant 3 tablespoons of batter into the pan, repeating with more for further pancakes. Leave them to cook for a couple of minutes. A little hole or two, should appear on the top. After two minutes the underside will be set so flip the pancakes over and cook for another two minutes.
Transfer to a tray and keep covered as you cook more, if you have batter left.
Serve the pancakes warm with the raspberry & honey syrup drizzled over the top.
My Pancakes
My batter thickened up a little, since I didn’t heat the griddle pan in advance. But it was still fine. I could have added a little milk to loosen it but didn’t bother. Having spooned the batter onto the griddle they cooked very quickly.
I got 5 pancakes, I could have made 6 I think. But 5 was fine. I served them immediately with lots of the raspberry and honey syrup. What a treat they were too. With the earthy oat flavour complemented by the cinnamon, and that lovely syrup they were so good.
Another lovely pancake recipe is Scotch Pancakes – Drop Scones, With Bananas & Buttescotch Sauce.
Oat Pancakes With Raspberries & Honey
4
servings30
minutes40
minutes300
kcalKeep the screen of your device on
Ingredients
150g(1 1/4 cups) rolled oats, processed into a flour
4g(1 tsp) baking powder
1.5g(1/4 tsp) salt
3g(1 1/2 tsp) ground cinnamon
100ml(6 tbsp + 2 tsp) milk – of choice
1 medium egg(large in USA)
5ml(1 tsp) vanilla extract
5ml(1 tsp) oil, for the pan
150g(5 1/4 oz) raspberries
150g(7 tbsp) honey
Directions
- Place the raspberries and honey into a saucepan.
- Place the saucepan onto a gentle heat, stirring, for a few minutes until a juicy syrup. Then set aside.
- In a large frying pan or on a griddle plate rub a little oil over the surface with paper towel.
- Place the pan onto a medium heat.
- Mix the flour, salt, baking powder and cinnamon together, in a large bowl.
- Whisk the milk, egg and vanilla together.
- Pour the liquid into flour and stir it all together until combined.
- Spoon a scant 3 tablespoons of the batter, immediately, onto the heated pan, repeating to create more pancakes in the same pan.
- Cook the pancakes on the first side for about two minutes, until the underside is set and maybe a hole or two appears on the surface.
- Flip the pancakes over and cook for another two minutes.
- Transfer to a plate and cover them as you cook any further pancakes with remainign batter.
- Drizzle the raspberries and honey syrup over the pancakes and serve immediately.