Until recently, Nigella was used as a byword for pure heart-palpitating over-indulgence (think butter, cream, booze, cream, chocolate, cream etc etc) but many of the recipes in her Simply Nigella series are not only good for you but suitable for those with special dietary requirements too. Today I opted to start my day with her oat pancake recipe. I think the idea of whizzing oats up into a ‘flour’ is genius and a seriously easy, cheap and convenient way of making a wholemeal gluten-free version of these fluffy breakfast favourites.
I have added the link to Nigella’s recipe above, but will also explain what I did below. Hers are topped with raspberries and honey, whereas I went for apples, flaked almonds and maple syrup which felt more seasonally appropriate and made use of what I already had in the cupboard. You can follow one method or the other – or take elements of both depending on what suits you.
Makes 8 small pancakes (serves 2):
Ingredients for pancakes:
- 100g porridge oats
- 1/4 tsp salt
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 100-150ml milk (dairy or non-dairy)
- 1 free-range egg, beaten
- 1 tsp vanilla extract
- 1 tsp sunflower oil
- 1 red apple, cored and sliced
- a few tbsp flaked almonds
- 1/2 tsp ground cinnamon
- maple syrup
- Place a plate in a low oven for keeping the batches of pancakes warm.
- Heat a flat griddle pan or frying pan to a medium heat.
- Measure oats into a food processor and whizz up into a rough ‘flour’.
- Add the rest of the pancake ingredients, finishing with 100ml of milk but adding more if the mix needs loosening (it ought to be thicker than standard pancake mix, but not too much).
- Grease the griddle with a little oil and use a serving spoon to transfer portions of the mix onto it.
- When bubbles appear on the surface, each pancake can be flipped over to finish cooking on the other side. Place cooked pancakes in the oven to stay warm while the rest of the batch is done.
- Add 1 tsp of unsalted butter to the griddle and add the slices of apple in a single layer. Sprinkle with the cinnamon, then turn to cook on the other side.
- Serve the pancakes topped with the slices of cooked apple, a sprinkling of flaked almonds and a drizzle of maple syrup.