Overnight wholegrain pancakes

These hearty, American-style pancakes brim with the goodness of whole grains and a touch of natural sweetness from organic blueberries. A simple overnight soak unlocks the full potential of the grains, enhancing their flavour. 

A quick mix and a few minutes on the hob the following day yields a stack of golden pancakes that are nourishing and delicious and provide sustained energy beyond breakfast.

Prep: 10 minutes, plus overnight soaking

Cook: 4-6 minutes per batch

Serves: 4

Ingredients

100g  giant oat flakes  (or millet, barley or buckwheat flakes)

120g  wholegrain spelt flour

240ml warm water

2 tbsp plain yogurt, kefir or lemon juice

1 tsp bicarbonate of soda (baking soda)

¼ tsp fine sea salt

1 egg, beaten with a fork

50g Low Sizergh Barn’s frozen organic blueberries

extra virgin olive oil, for cooking

lemon and organic sugar or butter

Method

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

The next morning, add the bicarbonate of soda and salt and mix well. Add the egg and mix well. Add the blueberries and/or nuts and/or seeds, if using.

Heat a frying pan with a light coating of olive oil over a medium-low heat and drop in 2 tablespoons of batter for each pancake. 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.

Notes:

Recipe adapted from Super Grains, Nuts & Seeds by Renee Elliott on the bookshelves of the gallery at Low Sizergh Barn

Photo credit: Pavilion Books