AMERICAN OAT PANCAKES: EASY LIKE A SUNDAY MORNING…
Breakfast has and will always be the most important meal of the day. It has evolved over the years from simple spreads on toast to sweet and savoury concoctions. Through the years, the trophy greasy fry up has always held its reign – most probably due to it’s proposed cure for a hangover! However, the creation of ‘weekend brunch’ is rivalling its status and I have to say, I have succumbed to this phenomenon – it has definitely become one of my favourite occasions of the week!
“Mimosas – a socially acceptable way to start partying at breakfast”
This new ‘in’ craze is of course mainly focused upon delicious food creations, but ultimately it is a social occasion bringing together friends and family. It is especially and more increasingly popular when the brunch is pimped with ‘bottomless booze’ – an event I recently hosted.
One scrumptious dish on my brunch menu included my American Oat Pancakes… don’t get me wrong, I am all for the original buttery pancake but this recipe is not only tasty, it is easy to make and I think far more satisfying than its former. I have paired them with complimentary fruits and mouth watering organic honey. Scroll down for the recipe:
American Oat Pancakes, smoked bacon, sliced banana & macerated mango, all drizzle with organic honey.
40g Plain Porridge Oats
2 beaten eggs
1 small pot of Low Fat Greek Style Natural Yoghurt
1/2 teaspoon of baking powder
Smoked Back Bacon (fat removed)
Red seedless grapes
Place the porridge oats in a pestle & mortar and grind until smooth. Mix the porridge and natural yoghurt together and leave for 10 minutes until soaked.
Grill the bacon.
Once the oats have soaked up the yoghurt, add the beaten eggs and stir. Add in the vanilla extract and baking powder and leave for a further 10 minutes.
Slice and prepare the fruit toppings. Place the mango in a shallow dish and pour over a spoonful of maple syrup and 3tbsp of water. Once infused, drain the liquid from the mangos.
Heat a frying pan on a medium heat and add a teaspoon of coconut oil. When melted, add in a tbsp of the pancake mixture. You will most probably be able to get two pancakes in at one time. When bubbles start forming on top of the pancake they are ready to flip. When golden brown on both sides, they are ready.
Serve with the toppings and drizzle with organic honey. I also like to add some dollops of natural yoghurt too.