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That said, I think it’s important to reward subscribers with something other than just an introductory freebie (hopefully you got yours?) of an ebook or something, so I’m sending you an exclusive recipe a week that does not appear on the website!
I am not a morning person. Morning to me is from 10am onwards, right about the time that my stomach starts growling at me to feed it.
Most mornings, in truth, I prepare something quick and easy like toast or porridge, and I would delay Huevos Rancheros for Brunch or even Lunch.
I think, however, that I could just about manage these overnight pancakes.
This is my riff on an old-fashioned Betty Crocker recipe winner, taking the idea of mixing oatmeal and cornmeal into pancakes. Just to turn it to eleven, I've added vanilla and chia Seeds and replaced the vegetable oil with coconut oil.
Consider this your reminder to make overnight pancakes for the weekend!
If you are intolerant to oatmeal, just use Buckwheat or Quinoa Flakes instead.
Overnight Chia Oatmeal Pancakes with Fruit Butter
serves 4
Pancake Mixture
½ cup (70g) Sorghum Flour*
1/8 cup (25g) Cornmeal
¼ cup (25g) Oatmeal**
1 tsp Baking Powder
pinch Sea Salt
1 tbsp Sugar
¾ cup (180ml) Vegan Yogurt
1 tbsp Coconut Oil
1 tsp Vanilla Extract
4 tbsp vegan Milk or Water
2 tbsp Chia Seeds
1/3 cup (160ml) Soy Milk
*You can replace the Sorghum with plain, rice, millet, coconut flour
**You can use Buckwheat or Quinoa Flakes instead
Raspberry Peach Butter
¼ cup (55g) Vegan Butter
¼ cup (60g) Fresh Raspberries
1 tbsp Peach Jam
Method
Pancakes
In a large bowl, sift the flour, cornmeal, baking powder and sea salt.
Stir in the oatmeal.
In a blender, whizz together the sugar, yogurt, coconut oil (doesn't need to be melted), vanilla extract, milk or water and chia seeds until smooth.
Mix into the dry ingredients until just mixed. Cover and refrigerate overnight or for at least a couple of hours.
The next morning add up to a 1/3 cup of milk to the batter and whisk well. It should be the thickness of yogurt.
Heat a little knob of butter in a large frying pan or griddle.
Drop a little bit of batter into the pan. If it sizzles, it is ready.
Ladle a portion of the batter into the centre of the pan.
Tilt pan as needed to form a uniform circle of batter.
Wait until bubbles begin to form on the surface of the batter.
Carefully and gently flip the pancake over.
Do not press down on the pancake or try to move around in the pan.
Lift an edge of the pancake after 45 seconds to check for browning.
Remove from pan when both sides appear uniform.
Raspberry/Peach butter
To make the Raspberry/Peach Butter, place all ingredients in a bowl and, using a hand-whisk, blend until the butter is streaked through pinkly.
Spoon into a small serving bowl and refrigerate.
Serve dotted on hot pancakes.
Alternatively, serve with some homemade chia jam, here’s my recipe
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