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Oat spelt pancakes

These oat spelt pancakes are a healthier version. You can make them with normal milk, if preferred. The extra egg white makes the pancakes more fluffy, but you can exclude it. Also, they can be served as a savoury snack (with toppings such as paté, cheese, roasted veggies , etc) or as a sweet treat with fruit compote, whipped cream, jam or maple syrup.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 egg
  • 1 egg white optional
  • 1 ½ cup oart
  • 1 cup spelt flour
  • 1 tsp baking powder
  • 1 cup oat milk
  • 1 tsp vanilla extract optional
  • ½ tsp cinnamon
  • 1 tsp vegetable oil

Method
 

  1. Put all ingredients, except the egg white, into a food processor and whiz until you get a thick batter but still easily pourable.
  2. Whisk the extra egg white in a small bowl, then fold into the batter.
  3. Lightly oil then heat a pancake pan over medium heat. Add about 3 dollops of the batter, letting them out into circle shapes (or use silicon pancake moulds).
  4. Cook for a minute or so, until the surface no longer looks wet, then flip them over and cook for another minute or so, until golden.
  5. Transfer them to a plate and repeat with the remaining batter.
  6. Serve the pancakes warm or at room temperature with toppings of your choice.