The feel-good recipe for a great start to the day! The fluffy oat pancakes melt in your mouth and, together with the sweet and sour berries and hazelnuts, create a real taste sensation. These pancakes are also particularly good for children as they are made completely without sugar (like all our recipes :D). They are sweetened with fruit – so they contain fiber, vitamins and nutrients. It’s not only delicious but also nutritious!
Berry powerful fruits
Apart from herbs and spices, berries are the food with the most antioxidants. Among other things, they have anti-cancer properties that can counteract, reduce and even repair damage to our DNA caused by oxidative stress and inflammation!
Berries are therefore definitely worth integrating into your daily diet. In order to be able to enjoy berries all year round, we like to use frozen and dried berries. We fill the dried berries into jars. These are easily accessible in our kitchen where everyone can easily sprinkle a few berries over their muesli, salad or main meal.
In our cookbook you will find even more tips for a healthy diet and more interesting food facts. It’s worth taking a look!
The recipe makes 8 pancakes. If there aren’t any fresh berries you can use frozen ones. However, you should let them thaw first (I know, it’s logical, but I wanted to mention it anyway) or heat them briefly in the microwave. The berries can also be replaced with other fruits and you could add cocoa nibs for variation. The different taste possibilities are almost endless!
- 150 g whole-grain oat flour
- 2 tsp cream of tartar (baking powder)
- ½ tsp baking soda
- 1 tsp ground Ceylon cinnamon
- ¼ tsp salt
- ¼ tsp ground Bourbon vanilla
Mix in a large bowl.
- 2 tbsp hazelnut butter
- 275 ml soy milk
In a separate bowl, mix with a whisk until the hazelnut butter has dissolved.
- 2 tbsp date sugar
- 2 tbsp applesauce without added sugar
- 1 tsp apple cider vinegar
Add to the hazelnut butter and stir. Add the wet ingredients to the dry ingredients and mix to form a liquid batter. Heat a non-stick pan to two-thirds heat. Pour about 75 ml of batter per pancake (gives a diameter of 10-12 cm / 4-4,5 in) into the pan. Bake for about 1 minute per side until golden brown and small bubbles form, then flip and bake for another minute.
- 200 g berry mixture to taste
- 20 g chopped hazelnuts
Garnish pancakes with berries and hazelnuts. And as we say in Switzerland: En Guetä!
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