Breakfast
Oat pancakes
Toasted oats, brown butter and Greek yoghurt – like dessert, still breakfast
- Hands on
- 30 minutes
- Total time
- 30 minutes
- Makes
- 2 portions
I love eating a mountain of pancakes with butter and syrup on a Sunday morning. The problem is that if I have them for breakfast, I can't get any work done for hours. If you want to eat healthily you're supposed to have oats for breakfast, but who wants porridge every day? Swapping the flour and milk for oats and yoghurt, and adding a few more eggs, makes it feel better – not just psychologically, you also skip the carb coma that so easily follows a mountain of pancakes.
Ingredients
- Rolled oats100 g
- Eggs2
- Greek yoghurt150 g
- Milk50 ml
- Butter, for the batter20 g
- Honey or maple syrup1 tsp
- Vanilla sugar1 tsp
- Baking powder1 tsp
- Cinnamon1 tsp
- Salta generous pinch
- Butter, for frying1 tbsp
Method
- Toast the oats: Dry-toast 100 g oats in a dry frying pan over medium heat, stirring, until they smell nutty and have taken on a little colour. It tastes better, but it isn't a must.
- Brown the butter: Melt 20 g butter in a small saucepan and let it sizzle until it turns nut-brown and smells of toffee. Take it off the heat straight away.
- Blend the batter: Blend the oats with 2 eggs, 150 g Greek yoghurt, 50 ml milk, the brown butter, 1 tsp honey or maple syrup, 1 tsp vanilla sugar, 1 tsp baking powder, 1 tsp cinnamon and a generous pinch of salt until smooth.
- Let it rest: Leave the batter to rest so the oats swell and it thickens.
- Fry: Just like regular pancakes: fry in butter for a minute or so per side.
One thing that helps. To serve: I like to warm up some frozen blueberries in a saucepan and stir in a little honey once they're done and off the heat. Another option is fresh blueberries, topped with a spoonful of Greek yoghurt and a little honey. Tip: toast a bigger batch of oats ahead of time and keep it in a jar – that makes mornings quick.