I love when I make something new and the first bite makes me stop and say; “Oh my God this is so delicious!” This does not happen to me enough. Last Sunday morning, I made Alice Waters’ Oat Pancakes. I stewed fresh organic blueberries along with a few strawberries to go on top. Of course, first I smeared the pancakes with grass fed butter. It was SO Delicious!
Here is the recipe which is in Alice’s book My Pantry.
Oat Pancakes (makes 8-3″ pancakes)
1 cup rolled oats. (I have been substituting buckwheat flour instead of oats. So good.)
3/4 cup milk or almond milk
1 large egg
3 tablespoons ghee, coconut oil or butter (or a combination), melted
1/2 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder
Put the oats in a blender and blend 20 to 30 seconds until it is a fine powder. You will have 3/4 cups of oat flour.
Beat the milk and egg together in a medium bowl. Stir in the melted oils. (I used a combination of butter and coconut oil.) Add the dry ingredients and stir until just combined. Let the batter sit for 10 minutes to thicken. ( I didn’t do that and they came out fine. Who can wait that long for pancakes?)
Heat the griddle over medium high heat. Grease lightly with oil or butter and spoon on the batter about 1/4 cup. Cook the pancakes.
I use only organic ingredients. I buy my eggs from a local farmer. I don’t eat many grains, but these were worth it, and a better substitute than white flour. Alice Waters’ oat pancakes were the perfect Sunday breakfast.
“Homemade Ingredients that Make Simple Meals Your Own.”