Buttermilk, oats and orange pancakes

Our recipe is a great alternative to regular pancakes as it contains ingredients with GI-lowering properties and high nutritional values.

SERVES: 8

- 500 ml buttermilk
- 375 ml oats
- 125 ml self-raising flour
- Ground cinnamon, to taste
- 5 ml salt
- 45 ml honey
- 1 egg and 1 egg yolk
- 60 ml olive oil
- Zest of 1 orange
- Olive oil, for frying
- Honey, to serve

1. Pour the buttermilk over the oats and allow to soak for 10 minutes.
2. Sift the self-raising flour, cinnamon and salt together.
3. Stir the honey, egg, egg yolk, olive oil and zest through the oat mixture.
4. Add the oat mixture to the dry ingredients and mix through. Cover and leave in the fridge to rest for at least 1 hour.
5. Heat a thin layer of olive oil in a small frying pan over medium heat. Add enough of the pancake mixture to the pan to cover it in a thin layer. The mixture is quite stiff, so you might need a spoon to spread the mixture around to cover the pan. Fry until the top makes small bubbles and is almost set. Turn over and fry until golden brown. Keep the pancake warm and repeat with the rest of the mixture.
6. Serve warm with honey.

Notes on the side
Pancakes are regarded as high-GI, fatty treats, but our recipe is a great alternative as it contains ingredients with GI-lowering properties and high nutritional values. Oats contain more soluble fibre than any other grain, resulting in slower digestion, so you feel fuller for longer.

Nutritional Information