Served with whipped cream and fresh berries, these naturally sweet, fluffy little pan-fried cakes are a perfect treat for an afternoon get-together over tea. Served with maple syrup, they're a delicious and warming breakfast on a cool summer morning……and served with all three, these vanilla oat pancakes are a delightful treat for any occasion.
Vanilla Oat PancakesIf you liked this recipe you may also enjoy:
2/3 cup rolled or steel-cut oats
1/3 cup whole fat yogurt
2/3 cup whole milk
4 eggs
1/4 teaspoon vanilla extract
1 1/3 cups unbleached white flour
2 teaspoons baking powder
1/2 teaspoon sea salt
Stir together the oats and yogurt in a medium glass or ceramic mixing bowl. Cover with a clean tea towel and let rest overnight at room temperature.
The next morning, beat the milk, eggs and vanilla extract into the oats. In another bowl, mix together the flour, baking powder and salt. Pour the oat mixture into the flour mixture and stir until just combined.
Heat a few teaspoons of oil in a non-stick or cast-iron frying pan over medium heat. When hot, drop 1/8 cup portions of the batter into the pan. Cook for roughly five minutes or until the edges are separated from the pan. Flip the pancakes and cook for another few minutes, or until both sides are golden brown. Drain on sheets of paper towel.
Serve hot or warm, dressed with whipped cream, maple syrup, fresh fruit, or any combination of the above. Makes roughly 16 small pancakes.
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