This recipe for buttermilk and oat pancakes are healthy and low GI, yet they’re a wonderful sweet treat too. Served with an orange syrup.

500ml Buttermilk
375ml Oats
60ml Self Raising flour
60ml Ground Almonds
5ml Salt
45ml Honey
1 egg and 1 egg yolk
60ml Coconut oil (melted)
Zest of 1 Orange
1 teaspoon Bi-carbonate of soda
Coconut oil for frying and non-stick spray

Orange syrup:
Orange Syrup
250ml Fresh Orange juice
Juice of 1 lemon
30ml sugar / or honey

How to
Pour the buttermilk over the oats and leave to stand for 10 minutes.

In a separate bowl:
Sift the flour and mix in the almonds.

Stir the honey, eggs, oil and zest and then add the oat mixture.

Cover and leave to rest in the fridge for an hour.

Spray a Teflon pan and then heat a thin layer of coconut oil in the pan.

Add enough of the pancake mix to cover the pan. The mixture is rather thick so you might need a spoon to spread it around.

Fry until the top makes small bubbles and is almost set.

Turn over and fry until golden brown. Keep warm and repeat with remaining mixture.

Serve with orange syrup.

Orange syrup:
Boil together until reduced by half.

I also made some orange “chips” – Thinly slice an orange. Sprinkle with a little sugar and bake at 200C until caramelized.

Recipe kindly provided by Homemade Heaven food blog.

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