Oat Pancakes with Raspberry Chia Jam

Initially inspired by a conversation with my chum, Serena, whilst talking about our next girls night which happens to fall on Burns Night. Although neither of us is Scottish we do like a theme and any excuse to throw a little celebration. I started thinking about dishes I could cook for supper and then my mind went off on a tangent and the idea for Oat Pancakes with Raspberry Chia Jam was born. I am a huge breakfast eater. I never miss. If there is an opportunity to share my love of breakfast with friends then all the better. This recipe is perfect to share with others and makes a great weekend brunch.

Oats and raspberries are synonymous with Scotland especially in their celebratory dessert Cranachan so with that in mind my recipe was born. Isn’t it funny where your inspiration comes from?

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Oat Pancakes with Raspberry Chia Jam
Serves two generously with left over chia jam to serve on toast, with yoghurt or followed on a scone.
Course Breakfast, Dessert
Prep Time 20 minutes
Servings
2
Ingredients
Ingredients for the chia jam
  • 1 tbsp clear honey
  • 225 g raspberries
  • 1/2 tsp vanilla extract
  • 1.5 tbsp chia seeds
Ingredients for the pancakes
  • 100 g regular porridge oats not instant
  • tsp ¼sea salt flakes
  • 1 tsp baking powder
  • 1 tsp ½ground cinnamon
  • 100 ml oat milk or other
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp sunflower oil
Course Breakfast, Dessert
Prep Time 20 minutes
Servings
2
Ingredients
Ingredients for the chia jam
  • 1 tbsp clear honey
  • 225 g raspberries
  • 1/2 tsp vanilla extract
  • 1.5 tbsp chia seeds
Ingredients for the pancakes
  • 100 g regular porridge oats not instant
  • tsp ¼sea salt flakes
  • 1 tsp baking powder
  • 1 tsp ½ground cinnamon
  • 100 ml oat milk or other
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp sunflower oil
Instructions
  1. Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently. The berries need to break up. This shouldn’t take more than 2 minutes or so. Add the vanilla. Take the pan off the heat, allow to cool slightly. Add the chia seeds and leave to one side.
  2. Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour. Tip into a bowl and stir in the baking powder and cinnamon.
  3. In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. Use batter straight away. Do not let it rest.
  4. Pour a little oil into a frying pan and rub with a piece of kitchen roll to cover the whole base. Put the pan on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. When you’ve cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and make the next batch.
  5. Serve immediately with the raspberry chia jam poured on top.
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