Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 16 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
16
- 2teaspoons baking powder
- 1 cup milk
- 40grams butter, melted (plus extra to fry)
- 2teaspoons vanilla extract
- 250grams strawberries (to serve)
- 1/2teaspoons ground cinnamon
- 1teaspoons bicarbonate of soda
- 2/3 cup maple syrup (to serve)
- 2 cup spelt flour
- 1 cup fresh ricotta
- 1 cup steel cut oats
- 2 eggs
Nutrition per serving
856kJ / 205Cal
856 Kilojoules or 205 Calories
10% of daily energy intake*
Protein
5.9grams
Fat
5.9grams
Carbs
31.1grams
Sugars
13.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine oats and 2 cups of boiling water in a bowl. Refrigerate overnight to allow oats to soften
Step 2 of 4
Sift flour, baking powder, bicarbonate of soda and cinnamon into a bowl. Whisk eggs with milk, butter and vanilla. Stir flour and milk mixtures into oats.
Step 3 of 4
Preheat oven to 150°C. Heat a large non-stick frying pan over medium heat. Add a little butter and when sizzling, add 1/3cup batter. Cook for 2-3 minutes each side or until golden. Keep warm in oven. Repeat with remaining batter to make a total of 16 pancakes.
Step 4 of 4
Serve pancakes with ricotta and strawberries, drizzled with maple syrup.
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