I’ve been making variations on these pancakes for years, and the basic batter can be adapted with the addition of all sorts of ingredients such as nuts, seeds, chocolate, and berries. Store-bought oat flour can be used here, but I normally blend up oats in a food processor until they are a fine consistency.
- 1 1/4 cups oat flour (oats blended in food processor)
- 1 teaspoon gluten-free baking powder
- 1 tablespoon chia seeds, flaxseeds, or ground pumpkin seeds
- Pinch of fine sea salt
- 7 tablespoons milk
- 2 large free-range eggs, separated
- 1 cup blueberries
- 1 tablespoon coconut oil
- 1 large ripe banana, peeled and sliced
- Honey, coconut yogurt, and bee pollen, to serve
1. Place all the dry ingredients in a large mixing bowl, mix to combine, and then make a well in the center. Pour the milk into a separate bowl and add the egg yolks. Whisk lightly to combine. Add to the dry ingredients and mix until blended.
2. In a clean bowl, whisk the egg whites until they hold soft peaks. Fold gently into the batter until combined. Add a handful of the blueberries to the batter, if you want, and fold them in.
3. To cook the pancakes, melt the coconut oil in a large frying pan over medium heat and add a small ladleful of the mixture to the hot pan. Cook for about 2 to 3 minutes on each side, or until the pancakes are golden brown. Serve the pancakes on warm plates with banana slices, blueberries, a drizzle of honey, yogurt, and bee pollen.
Reprinted from “Fresh” by Donal Skehan. Published by Sterling Epicure.