Such a nutritious breakfast, these pancakes are great with savoury toppings like avo and smoked salmon plus a little goat's cheese (optional). It's also a great way to use leftover butternut.
This recipe of mine was featured in the September issue of Women's Health South Africa magazine.
Make them the night before!
Photo credit: Sean Calitz
Ingredients:
2 cups rolled oats
1 tsp ground nutmeg
1 tsp ground cinnamon
1 vanilla pod, deseeded
1 tsp baking powder
¼ tsp baking soda
½ tsp sea salt
150g roasted butternut
¾ cup almond milk,
plus 1 cup extra
4 large free-
range eggs
Olive oil, for frying
TOPPINGS:
80g smoked salmon
1 avocado, sliced
½ log soft creamy
goat’s cheese
50g pumpkin seeds, chopped
1 lemon, quartered
1/ Perfect for Sunday brunch, start making the batter the night before, so that the oats have time to soak up all the flavours. Place oats, nutmeg, cinnamon, vanilla, baking powder, baking soda and salt into a food processor and blitz to combine.
2/ Mash the butternut
in a bowl, then, using
a hand-blender, blend
¾ cup almond milk with the butternut to form a purée. Add to oat mixture.
3/ Crack the eggs into
the oat mixture and
blend again until well combined. Place the
batter in a bowl, cover
with cling film and place
in the fridge overnight.
4/ Come morning,
the batter would have thickened quite a bit. Mix in the remaining cup almond milk to loosen the mixture.
5/ Heat a non-stick frying pan and drizzle in a little
oil if necessary. Cook the pancakes in batches until golden. Set aside in the oven to keep warm. Don’t pile on top of one another
as the pancakes may stick. You should get 12 thick pancakes out of the mixture (about 10
to 15cm in diameter).
6/ Divide the pancakes among four plates. Divide the toppings over the pancakes and squeeze
a little lemon juice on top.
Serves 4. Per serving (322g): 2 131kJ, 26g fat (5g sat), 39g carbs, 470mg sodium, 10g fibre, 32g protein
This recipe of mine was featured in the September issue of Women's Health South Africa magazine.
Make them the night before!
Photo credit: Sean Calitz
Ingredients:
2 cups rolled oats
1 tsp ground nutmeg
1 tsp ground cinnamon
1 vanilla pod, deseeded
1 tsp baking powder
¼ tsp baking soda
½ tsp sea salt
150g roasted butternut
¾ cup almond milk,
plus 1 cup extra
4 large free-
range eggs
Olive oil, for frying
TOPPINGS:
80g smoked salmon
1 avocado, sliced
½ log soft creamy
goat’s cheese
50g pumpkin seeds, chopped
1 lemon, quartered
1/ Perfect for Sunday brunch, start making the batter the night before, so that the oats have time to soak up all the flavours. Place oats, nutmeg, cinnamon, vanilla, baking powder, baking soda and salt into a food processor and blitz to combine.
2/ Mash the butternut
in a bowl, then, using
a hand-blender, blend
¾ cup almond milk with the butternut to form a purée. Add to oat mixture.
3/ Crack the eggs into
the oat mixture and
blend again until well combined. Place the
batter in a bowl, cover
with cling film and place
in the fridge overnight.
4/ Come morning,
the batter would have thickened quite a bit. Mix in the remaining cup almond milk to loosen the mixture.
5/ Heat a non-stick frying pan and drizzle in a little
oil if necessary. Cook the pancakes in batches until golden. Set aside in the oven to keep warm. Don’t pile on top of one another
as the pancakes may stick. You should get 12 thick pancakes out of the mixture (about 10
to 15cm in diameter).
6/ Divide the pancakes among four plates. Divide the toppings over the pancakes and squeeze
a little lemon juice on top.
Serves 4. Per serving (322g): 2 131kJ, 26g fat (5g sat), 39g carbs, 470mg sodium, 10g fibre, 32g protein
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