BLENDER BANANA OAT PANCAKES + BERRY COMPOTE

Let’s face it, most recipes that substitute white flour with other options almost always turn out dodgy at best. At least for me they do. Processed-the-heck-out-of flour provides that aerated, light quality that its whole-wheat counterpart or other gluten-free options just cannot seem to compete with.

Buckwheat tart shells, rice flour cakes, amaranth flour cookies, teff flour, almond flour, sorghum flour, you name a grain/nut and there’s a good chance you’re too late to the party; it’s already been flour-ed. Personally, I’m a fan. Of using unprocessed and whole-grain flours in any way possible. A lot of the recipes taste great no doubt—almond meal features solidly in a lot of my baking solely for flavour—but that’s not always the case. Sure, that whole wheat banana bread tastes nice, but how much better would it be with good ol’ white flour? Croissants – let’s not even go there. Unfortunate but true.

My relationship with pancakes can be split into two parts: before and after I ate oat pancakes. All-flour pancakes have always been a favourite breakfast treat. An indulgence that I’d allow myself every month or so. That is, until I started making them with oat flour. I wouldn’t go so far as to say they’re better than regular pancakes, but they are just as good. And that’s saying something.

Oat flour is basically instant oats blended up to a flour. They have a slight nutty flavour, but so subtle that it almost appears neutral. These pancakes have been making a weekly appearance on our table, so it made sense to blend a big batch of oat flour to keep and use at short notice. If not, just blend as and when required. Other ingredients remain the same and I like to throw a banana in for flavour (leave out if you prefer).