Oat Flour Pancakes with Fresh Roasted Berry Syrup
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: Approx. 12 medium-sized pancakes (4 servings)
 
Ingredients
For the fresh roasted berry syrup:
  • 3 c mixed fresh berries
  • 1-2 T sugar
For the pancakes:
  • 1 c oat flour
  • 5-6 T flour (wheat, white, or a mix)
  • 1 T sugar
  • .5 t baking powder
  • .5 t baking soda
  • .5 t cinnamon
  • pinch of kosher salt
  • 1 c buttermilk (I recommend this recipe, which uses almost 1 cup of skim milk and a few teaspoons of fresh lemon juice)
  • 2 T unsalted butter, melted
  • 1 egg
Instructions
Start the fresh roasted berry syrup:
  1. Heat the oven to 350.
  2. Clean the berries and chop any large strawberries into smaller pieces.
  3. Place the berries on a rimmed cookie sheet and toss with 1-2 T sugar.
  4. Roast for about 10 minutes, until the berries soften.
For the pancakes:
  1. Combine the dry ingredients and whisk together in a medium bowl.
  2. Add the wet ingredients, and stir.
  3. Your batter may seem thin; you can add a few tablespoons of flour, or you can try it out. It is probably fine!
  4. Heat something nonstick - a griddle, or two regular non-stick skillets, like me... - over medium heat.
  5. Spray cooking spray on the pan.
  6. Using either a medium cookie scoop, or a quarter-cup measuring cup filled halfway, scoop the batter onto the hot pan.
  7. When you see bubbles on the pancake, flip it over.
  8. Oat flour pancakes with fresh roasted fruit syrup ~ by My Utensil Crock
  9. After another 30 seconds or so, the bottom will be browned and the pancake is done!
  10. Repeat, spraying with cooking spray before each new batch of batter is poured, until you are out of batter. You may find you need to reduce the heat once the pan has been going for a while.
To serve:
  1. The berries should be done about the same time you wrap up with the pancakes. Spoon the hot roasted berries over a stack of three pancakes.
Notes
I don't have a griddle, so I just use two non-stick skillets to keep the pancakes flipping!

The pancakes freeze well, the berries refrigerate well, and the whole recipe reheats very well. The pancakes will be best within 3-4 weeks, and the berries will probably last that long too, in the fridge, when sealed tight. To freeze, I put small pieces of parchment in between the pancakes. When I'm ready for them, I microwave three pancakes, and a few spoonfuls of the berries, which will have made a bit of syrup in its bowl. I microwave them separately, but simultaneously (so the syrup doesn't soak into the pancakes before I'm ready for it to!) for 90 seconds.
Freezer-friendly recipe: Oat flour pancakes with fresh roasted fruit syrup ~ by My Utensil Crock
Remove the parchment paper, pour on the fruit syrup, and enjoy your 90 second gourmet breakfast!
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2017/01/31/oat-flour-pancakes-with-fresh-roasted-berry-syrup/