One of my favourite moments of the week has got to be Sunday breakfast. There is something about starting the day off by sitting down at a table loaded with delicious food. For me, Sundays aren't complete without a Zopf, a traditional Swiss Sunday bread. This braided bread belongs on every Swiss Sunday breakfast table and tastes amazing along with honey and homemade jam. However, when there is no Zopf around, pancakes come in second place on my "what's best for Sunday breakfast"-list. Today I woke up thinking, I would really like some pancakes. So I made some. A quick look into my fridge gave me the idea of going for a healthier option of Sunday pancakes containing almond milk and rolled oats. So that's what I did. Along with some fresh fruit such as berries, mango or apple, these oatmeal pancakes taste amazing! And you don't have to worry about eating too much of them as long as you don't go overboard with the nutella on top...
I'd love to see your recreations, so don't forget to share a picture with me on Twitter or Instagram!
Happy Baking!
- Kathrin.
P.S: As always you can substitute plain flour with whole meal flour, almond milk with any other milk, and sunflower oil with coconut oil!
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- 85g or 3/4 cup flour
- 22g or 1/4 cup rolled oats
- 1 tsp baking powder
- 1 sachet (8g) vanilla sugar
- 1 egg
- 175ml or 3/4 cup almond milk
- 1 tsp sunflower oil
Optional ingredients:
- chocolate chips
- chopped nuts
- finely chopped apple and cinnamon
- blueberries
2. In a separate bowl, whisk together milk, oil and egg.
3. Add the wet ingredients to the dry ingredients and blend well, but don't overmix. (Add your optional ingredients at this point.)
4. Heat your pan over medium-high heat and slightly grease it with butter, vegetable oil, coconut oil or whatever you prefer.
5. Add a large spoon of the pancake batter and slightly spread it out into a circle of about 10cm in diameter.
Cook time: 15 minutes
Total time: 25 minutes
Yields: 8 pancakes
Oatmeal Pancakes
by BakingKate
Ingredients
Pancakes:- 85g or 3/4 cup flour
- 22g or 1/4 cup rolled oats
- 1 tsp baking powder
- 1 sachet (8g) vanilla sugar
- 1 egg
- 175ml or 3/4 cup almond milk
- 1 tsp sunflower oil
Optional ingredients:
- chocolate chips
- chopped nuts
- finely chopped apple and cinnamon
- blueberries
Method
1. In a large bowl, combine all dry ingredients.2. In a separate bowl, whisk together milk, oil and egg.
3. Add the wet ingredients to the dry ingredients and blend well, but don't overmix. (Add your optional ingredients at this point.)
4. Heat your pan over medium-high heat and slightly grease it with butter, vegetable oil, coconut oil or whatever you prefer.
5. Add a large spoon of the pancake batter and slightly spread it out into a circle of about 10cm in diameter.
6. Flip the pancake once bubbles appear on the top and the edges look cooked.
7. Serve pancakes with fresh fruit, maple syrup, honey etc.
Details
Prep time: 10 minsCook time: 15 minutes
Total time: 25 minutes
Yields: 8 pancakes
