Hair-rais­ing Pan­cakes

True Love - - Good Health -


2 cups rolled oats 1T ground nut­meg 1T ground cin­na­mon 1 vanilla pod, de­seeded 1 tsp bak­ing pow­der ¼ tsp bak­ing soda ½ tsp sea salt 150g roasted but­ter­nut 2 cups al­mond milk 4 large eggs Olive oil


80g smoked salmon 1 av­o­cado, sliced

½ creamy goats’ cheese 50g pump­kin seeds, chopped 1 lemon, quar­tered


1. 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. Blend ¾ cup al­mond milk with the but­ter­nut to form a purée. Add to oat mix­ture. Add eggs to the oat mix and blend again un­til well com­bined. Place the bat­ter in a bowl, cover with cling film and chill in the fridge. Bat­ter is thick, so mix in the re­main­ing al­mond milk to loosen the mix­ture. Heat a non-stick fry­ing pan and driz­zle in a lit­tle oil. Cook the pan­cakes in batches un­til golden. Set aside in the oven to keep warm. 3. Di­vide the pan­cakes among four plates. Spread the top­pings over the pan­cakes and squeeze a lit­tle lemon juice on top. Serve.

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