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With blitzed oats and toasted flakes of crunchy almonds, these are not your typical Sunday morning pancakes. While they sound impressive, they are super simple to prepare and will have your crew lining up at the frying pan for more.
Preheat the oven to 100 °C.
Place the oats, flour, brown sugar, cinnamon and bicarb soda in a food processor and blitz to finely chop the oats. Transfer into a medium bowl. In a separate bowl, beat the eggs, milk, vanilla and lemon juice together. Add the wet ingredients to the dry ingredients and stir to combine. Melt the butter and stir into the batter. Cover and stand at room temperature for 15 minutes.
Preheat a large non-stick frying pan over low-medium heat. Wipe the pan with some paper towel dipped in butter, to lightly grease. Scatter flaked almonds at intervals in the frying pan, to make approximately 10 cm discs. You should be able to fit three in a large frying pan. Arrange three to four strawberry slices (depending on the size of your strawberries) onto each disc. Pour ¼ cup (60 ml) of the batter over each almond and strawberry dish, spreading to cover the almonds and strawberries. Lay more strawberry slices on top and scatter with flaked almonds. Cook for 2 minutes, or until bubbles appear and begin to pop on the surface and the edges start to cook and lose their sheen. Using a spatula, flip and cook for 1-2 minutes on the other side, until golden brown. Once cooked place pancakes on a baking tray in a single layer and keep warm in the oven, while you cook the remaining pancakes.
Serve dusted with icing sugar, a dollop of vanilla yoghurt and a few extra strawberry slices. Drizzle with a little maple syrup, if desired.
1 cup (100 g) rolled oats
¾ cup (110 g) self-raising flour
1½ tablespoons brown sugar
½ teaspoon ground cinnamon
¼ teaspoon bicarbonate of soda
¾ cup (180 ml) milk
2 teaspoons pure vanilla extract
2 teaspoons lemon juice
1 tablespoon unsalted butter, plus extra for greasing
¾ cup (80 g) flaked almonds
2 x 250 g punnets (500 g) Driscoll’s strawberries, hulled & sliced
icing sugar, for dusting
pure maple syrup, to serve (optional)
1 cup (250 g) natural/coconut yoghurt
2 teaspoons pure maple syrup
1 teaspoon pure vanilla extract