Two breakfast favorites come together in harmony with fresh fruits and your favorite syrup. Yummilicious!
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Preparation Time 12 hours
Cooking Time 20 minutes
Difficulty Rating 1
- 3 cups / 720 ml milk, preferably organic pastured or vegan
- 1 cup / 150 g steel-cut/whole oats, uncooked
- 3 eggs, preferably organic omega-3 or pastured, well beaten or 1½ Tbsp. flour-based egg-replacer whisked with 6 Tbsp. water
- ¼ cup / 30 g quinoa flour, lightly toasted
- Dash of salt
- 1½ tsp. / 7½ g baking powder, aluminum-free
- 1 Tbsp. / 15 ml macadamia nut oil or organic canola or low-erucic rapeseed oil
- 2 cups / 330 g berries, preferably organic
- 1 tsp. / 5 ml Stevia or monk fruit sweetener
- Your choice of syrup (optional)
- Butter or vegan buttery spread (optional)
- Sprinkle the liquid sweetener on the berries, and let steep.
- In a large bowl, stir the milk into the oats; steep the oats in milk for 12 hours.
- When the oats are soft, mix in the eggs/replacer with the quinoa flour, oil, salt, and baking powder.
- Heat a griddle, brushed lightly with oil, over medium-high heat.
- Pour half a cup of batter on the center of the griddle. Cook until air bubbles appear.
- Flip the pancake and cook for about a minute more.
- Serve with fresh berries.
Top with butter or buttery spread (1 tsp. / 5 g = 1 fat serving) and/or syrup (1 Tbsp. / 15 ml = 1 carb serving), if desired. Serving Size:
ֲ1 pancake Exchanges per Serving: 1
Carb, 1 Protein
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