I love breakfasts. It’s the most creative meal of the day. You can mix savoury and sweet. You can stay with a simple piece of toast or dare bake some crepes, pancakes or even scones. Drink a plain white coffee or orange juice, or delight in an exotic fruit smoothie. Eat a healthy mix of cereal with milk, or go full english, with eggs, ham, bacon, sausage!
Unlike many, I always wake-up hungry as a wolf, and because I’m lucky enough to work from home, I use the time I’d waste commuting for a calm start of the day in my sun-bathed kitchen, cooking and enjoying proper breakfast. Bur even those who are forced to start the day rushing and just swallow something quickly on their way to work can take a bit longer and try something special on weekends.
This is an oven pancake. I usually do it in a large cast iron skillet, with metal handles that can go into the oven, and use it on the stove top to melt the butter and get it buttered in one go. But it can be made in any round cake tin.
As for the oat flour, it can be bought in any good heathy food shop, but it can also be made at home, by processing regular oat flakes to a fine powder. It’s gluten-free and very healthy, specially for breakfast.
For the topping, the sky is the limit. Instead of oat flakes, you can use any other cereal, sunflower, pumpkin or sesame seeds, flaked almonds, dried apricots, raisins… The base of the pancake isn’s sweet at all, so if you have a sweet tooth, you might want to up the honey dose a little bit.
Golden Oat Pancake
- 1 egg
- 4 tablespoons oat flour
- 50ml milk (or soy milk)
- 1 tablespoon butter
- 1pinch of salt
Para o topping:
- 1 tablespoon oat meal flakes
- 1/2 teaspoon poppy seeds
- 1 teaspoon liquid honey
- 2 teaspoons lemon juice
Turn the oven on at 250ºC
Melt the butter and use a little bit to butter the bottom of a round 20-24 cm cake tin.
Beat the egg with the oat flour and then add the rest of the melted butter, the milk and the salt. Mix well and add it to the buttered pan.
Spread the cereal and seeds over the batter. In a small cup, dilute the honey with the lemon juice, and then drizzle it evenly on top of the pancake with a spoon.
Pop it into the oven for about 10 minutes, or until it’s nicely golden and crispy.
You can garnish it with a good spoonful of greek yogurt and an extra drizzle of honey, or dare a little pat of butter. And if you’re making this for dessert, or an afternoon snack, you can even have it with a scoop of vanilla ice-cream or just some whipped cream.
Note: Although pure oats contain no glúten, but instead a similar protein called Avenin, it’s not considered safe for strict gluten-free diets, as it’s very likely to be contaminated with residual amounts of other cereals.