These American-style pancakes are great breakfast for kids, providing sustained energy. For a weekend treat, mix part of the batter on Friday night so the flour can soak and break down the phytic acid, and then on Saturday morning, finish the batter off and you’re ready to roll.
Overnight Wholegrain Pancakes
Prep: 10 minutes, plus overnight soaking
Cook: 8–12 minutes
100g/3½ oz/1 cup rough oats (or millet, barley or buckwheat flakes)
120g/4¼ oz/1 cup wholegrain spelt flour
240ml/8fl oz/1 cup warm water
1 tbsp plain yogurt, kefir or lemon juice
¼ tsp fine sea salt
1 tsp bicarbonate of soda (baking soda)
50g/1¾ oz/scant 1⁄2 cup blueberries
lemon and organic sugar or butter and maple syrup, to serve
fruit such as raspberries, blackberries or chopped strawberries, bananas,
peaches or nectarines; soaked nuts such as pecans, walnuts, almonds or
shredded coconut; seeds like milled linseeds or soaked sunflower seeds
Mix the oats or flakes, flour, water, yogurt, kefir or lemon juice and salt in a medium bowl.
Leave to soak, covered, overnight at room temperature.
Add the bicarbonate of soda (baking soda) and mix well.
Add the egg and mix well. Add the blueberries and/or nuts and/or seeds, if using, Heat a griddle pan (or frying pan with oil) over a medium–low heat and cook for 2–3 minutes on each side until lightly browned. Serve in a stack with your favourite toppings – butter and a little sugar, maple syrup or lemon and sugar.
The featured recipe is from Super Grains, Nuts & Seeds by Renee Elliott.