Oat Pancakes With Cranberries And Pecans Food

OAT PANCAKES

Steps:

• To make the compote, put the orange juice, berries and apple in a small saucepan and gently simmer over a medium heat for 10-12 mins until the berries begin to burst and the apple has softened. Remove from the heat and leave to cool a little. Add a splash of water to loosen, if you like.
• Blitz the oats in a food processor to form a coarse flour consistency, then tip into a mixing bowl. Add the baking powder, cinnamon and orange zest and stir well. Whisk together the oat milk and egg in a jug, then pour into the dry ingredients and combine to create a thick batter.
• Heat a little of the oil in a non-stick frying pan, then pour in 2 tbsp of the batter to make a small pancake. Cook over a medium heat for 2 mins, or until small bubbles start to appear on the surface. Flip the pancake over and cook on the other side for 1 min, then transfer to a plate. Repeat with the remaining oil and batter (you should end up with six pancakes). Stack the pancakes on two warm plates, spoon over the compote and top with a dollop of the Greek yogurt.

CARDAMOM-SCENTED OATMEAL PANCAKES WITH APRICOTS AND ALMONDS

Steps:

• Heat the oven to 200 degrees. Combine the flours, oats, almonds, baking powder, cardamom and salt in a large bowl.
• In a separate bowl, whisk together the egg and milk; stir in the cooked oatmeal and the apricots until just incorporated. Add the oatmeal mixture to the dry ingredients and stir gently; don't overmix. The consistency should be that of thick pancake batter; add a little more milk or whole-wheat flour as needed.
• Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they're browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey.

OAT BRAN PECAN PANCAKES

Steps:

• Mix together the flour, oat bran, baking powder and cinnamon in a large bowl.
• It's best to do this with a fork because it turns out a bit more like it was sifted, resulting in a fluffier and lighter end product.
• In another bowl beat together the egg, milk/soymilk, butter/oil, vanilla and brown sugar until smooth.
• Add the wet ingredients (eg the second bowl) to the dry ingredients (eg the first bowl) and mix gently until completely, but just combined.
• Fold in the pecans.
• Lightly grease a hot griddle or frying pan over medium-high heat.
• Spoon the batter onto the griddle (in about 1/4 cup increments) and cook until pancake appears to look more solid around the edges and bubbles form in the centers.
• Each side should be golden or golden brown.
• Serve hot with maple syrup.

OATMEAL PANCAKES WITH CRANBERRY SYRUP

Steps:

• Syrup:.
• In a heavy saucepan, combine the cranberries and water; simmer 10-15 minutes (or until the berries have burst), stirring occasionally.
• Strain the mixture through a sieve into a saucepan, pressing hard on the solids.
• Stir in in the sugar and corn syrup and boil for 2 minutes, skimming off the foam. Let the syrup cool slightly before serving. (The syrup keeps for 1 month; cover and chill).
• Pancakes:.
• In a large bowl, stir together the oats, flour, sugar, baking powder, and baking soda.
• In a medium bowl, whisk together the buttermilk and eggs. Whisk the egg mixture into the flour mixture until combined well. Allow the batter to stand at room temperature for 1 hour or chilled overnight.
• Heat a griddle over medium heat. Brush with oil or butter.
• Drop the batter by 1/4-cup measures onto the griddle; cook pancakes for about 2 minutes on each side, or until they are golden brown. Serve with the syrup.

OAT PANCAKES WITH CRANBERRIES AND PECANS

Steps:

• Combine the dry ingredients in a bowl except the white flour.
• In a seperate bowl combine the wet ingredients.
• Pour the wet ingredients into the dry and mix briefly, add the cranberries and pecans - mix until combined.
• Check the batter consistency, if it is too runny add two tablespoons of white flour to bind.
• Pour 1/3 cup of the mix on a hot lightly oiled griddle or skillet, turn when bubbles begin to appear and cook back side till golden
• The recipe will make about 20 pancakes. They freeze extremely well if you can't eat them all.