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Overnight Wholegrain Pancakes by Renée Elliott

GUEST RECIPE / BREAKFAST AND BRUNCH / SWEET / SPRING / SUMMER / AUTUMN / WINTER

INGREDIENTS

(serves 4)

Pancakes

  • 100g/3½ oz/1 cup rough oats (or millet, barley or buckwheat flakes)
  • 120g/4¼ oz/1 cup wholegrain spelt flour
  • 240ml/8fl oz/1 cup warm water
  • 1 tbsp plain yogurt, milk kefir or lemon juice
  • ¼ tsp fine sea salt
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 egg
  • 50g/1¾ oz/scant 1⁄2 cup blueberries
  • lemon and organic sugar or butter and maple syrup, to serve

Optional toppings

  • fruit such as raspberries, blackberries or chopped strawberries, bananas, peaches or nectarines; soaked nuts such as pecans, walnuts, almonds or shredded coconut; seeds like milled linseeds or soaked sunflower seeds

Renée Elliott shared this recipe when we caught up with her for a quick chat.

These American-style pancakes are great breakfast for kids, providing sustained energy. For a weekend treat, mix part of the batter on Friday night so the flour can soak and break down the phytic acid, and then on Saturday morning, finish the batter off and you’re ready to roll.

METHOD

DIFFICULTY: Easy 8 MINS

Mix the oats or flakes, flour, water, yogurt, kefir or lemon juice and salt in a medium bowl. Leave to soak, covered, overnight at room temperature.

Add the bicarbonate of soda (baking soda) and mix well.

Add the egg and mix well. Add the blueberries and/or nuts and/or seeds, if using, Heat a griddle pan (or frying pan with oil) over a medium–low heat and cook for 2–3 minutes on each side until lightly browned. Serve in a stack with your favourite toppings – butter and a little sugar, maple syrup or lemon and sugar.

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