Taste these pancakes once and you’ll be wondering why you haven’t already been eating them for breakfast every day of your life.
Overnight oat & chia pancakes with honey-roasted grapes
Begin this recipe 1 day ahead.
(Makes 10 pancakes)
1 tbs black chia seeds
1/2 cup (45g) rolled oats
1 cup (150g) self-raising flour, sifted
4 eggs, separated
1/2 cup (125ml) runny honey
50g unsalted butter, cut into 10 pieces
150g small black grapes (we used champagne grapes)
Sour cream, to serve
Place the chia, oats, flour, egg yolks, 1/4 cup (60ml) honey, buttermilk and a pinch of salt in a bowl and whisk to combine. Place eggwhites in a separate bowl and whisk to soft peaks. Fold through the buttermilk mixture, cover and chill overnight.
When ready to cook, melt 1 piece of butter in a 22cm non-stick frypan over medium-low heat. Add 1/2 cup batter and tilt to coat the base. Cook for 8-10 minutes, flipping halfway, or until golden and cooked through. Remove from pan and keep warm. Repeat with remaining butter and batter to make 10 pancakes.
Meanwhile, preheat the oven to 180°C. Line a small baking tray with baking paper. Place grapes and remaining 65ml honey on prepared tray and toss to combine. Roast for 15 minutes or until soft.
Divide warm pancakes among serving plates and spread with sour cream. Top with honey-roasted grapes, fold over and serve.
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Posted on November 9, 2017 by Larissa