Oat Pancakes with Stewed Vanilla Peaches


It seems our Queensland summer has been hotter and more humid than it normally is this time of year.  The windows and doors are flung wide open each day, but there is no respite from the overwhelming heat, as the house fills with warm, damp air.  This type of heat is stifling and oppressive - it drains us of our energy, and makes us irritable and uncomfortable most of the time.  The only way to escape it is to swim in the creek or pool, but of course we can't do that all day, as much as we would love to.

I have to admit that sometimes the last place I'd like to be during summer is in the kitchen, given the extremely hot weather.  The house certainly doesn't need to get any warmer!  In spite of this, we still crave comfort food, and this morning was no exception.  Traditionally we enjoy an English-style cook up on a Sunday morning for breakfast, however today we felt like something a lot lighter as the heat has eroded our appetites.  I whipped up a batch of these delicious oat pancakes, and served them alongside some stewed vanilla peaches with a dollop of Chantilly cream.  They went down a treat, and best of all I didn't raise a sweat in the process!

You will note the batter is a lot thicker than that for traditional pancakes, however the end result is still light, like little cakes.  If you feel your batter is too thick, simply add a splash more milk, but be careful not to make it too runny. 

Oat Pancake Ingredients

2 1/4 cups rolled oats
2 pinches salt
2 teaspoons baking powder
3 teaspoons ground cinnamon
2 tablespoons caster sugar
2 extra large sized eggs
250ml full cream milk
2 teaspoons vanilla bean paste

Oat Pancake Method

To make your oat flour, place the rolled oats and salt into a food processor and blend until it resembles a fine flour.  Place into a large bowl.

Add the baking powder, ground cinnamon and caster sugar to the oat flour and stir to combine.  Set aside.

In a jug, add the eggs, milk and vanilla bean paste and whisk by hand until combined.

Make a well in the centre of your flour mix and slowly pour in the liquid mixture and stir until well combined.

Heat up a griddle or non-stick frying pan over low to medium heat.  Grease the pan with a little oil and butter.

Using a 1/4 cup for a measure, scoop the mixture and create small pancakes.  Once you see little bubbles forming on the top, carefully flip them over to cook on the other side.  Each side should be slightly golden-brown.

Serve with stewed fruit and a dollop of Chantilly cream.

Stewed Vanilla Peaches Ingredients

500 grams of peaches (or any other seasonal fruit of your choice, such as rhubarb, plums, apricots or berries)
1 large vanilla bean pod
2 heaped teaspoons caster sugar, or to taste
2 tablespoons water

Method

Halve then slice your peaches into wedges and place them into a small saucepan.

Split the vanilla bean pod in half and scrape out the seeds and place them, along with the pod itself, into the saucepan with the fruit.

Add the sugar and water, pop the lid on your saucepan and cook over a medium heat.

Once the fruit has softened, remove the lid and continue to cook to allow the liquid to reduce and thicken.

Serve over your pancakes and enjoy!

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