This Muslim Girl Bakes: Cinnamon Oat Pancakes with Raspberry Honey Sauce.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

The prettiest summer breakfast!

And, one of my new favourite pancake recipes. I made them a few times back in the spring and have been dreaming of them ever since.

They're made with oats, flavoured with cinnamon and served with a raspberry honey sauce and whipped cream. A breakfast-take on the classic Scottish dessert, cranachan.

Oats are blended in a food processor to make flour and then mixed with the usual suspects to make pancakes. We're talking eggs, milk, vanilla and a whole lot of cinnamon.

The pancakes are cooked before being drowned in the easiest raspberry honey sauce. More raspberries on top along with a few dollops of whipped cream and the prettiest summer breakfast is ready.

Pancakes, previously: gingerbread pancakes // british pancakes // american pancakes

A Simple List of Ingredients:

1. Fresh or Frozen Raspberries
2. Honey
3. Porridge Oats
4. Salt
5. Baking Powder
6. Ground Cinnamon
7. An Egg
8. Vanilla Essence
9. Milk

Bismillah, let's begin!

We'll make our honey raspberry sauce first so that we can use it to drown our pancakes when they are done.

Into a saucepan, place 100 grams Raspberries. You can use fresh or frozen.

Pour in 100 grams Honey. A simple acacia will do here.

Grab your pan.

And, pop it over a medium heat.

Give it a stir and watch as the honey begins to loosen up and the raspberries start to break down. This should take a few minutes.

Let it bubble for a few seconds.

Before turning off the heat. Let it cool slightly - about 10 minutes.

I prefer my raspberry sauce to be seedless and so decided to pass it through a sieve.

Until all I was left with was a smooth sauce.

Our honey raspberry sauce is ready and can be set aside until needed.

For the cinnamon oat pancakes, take a bowl.

And, add 100 grams Porridge Oats. We are going to blend our oats to make a quick oat flour.

I used a grinder.

But a food processor will work too.

Blend the oats until you get a coarse flour. Also, if you want to make these for breakfast, blend the oats the night before to make life easier in the morning.

Place the flour back into the bowl. Also, if you didn't want to do the oat thing, feel free to substitute them with plain flour.

And, add a Pinch of Salt.

Along with 1 teaspoon Baking Powder.

And, because these are cinnamon pancakes, we'll be throwing in 1 and 1/2 teaspoons Ground Cinnamon.

You can play around with the spices in these pancakes. Maybe even making a gingerbread version?

Grab a whisk and whisk everything up.

Our dry ingredients are done and now we can work on our wet.

For which we'll need a jug.

Crack 1 large Egg.

Add the egg to the jug.

So pretty!

Next, vanilla!

Add in 2 teaspoons Vanilla Essence.

Finally, in goes 100 ml Milk. Any will do but I used semi-skimmed.

Whisk it up!

And, our wet ingredients are ready.

Pour the wet into the dry.

Grab the whisk.

Whisk until combined.

Our cinnamon oat pancake batter is ready to be cooked.

Heat a frying pan or flat griddle over a medium heat. Add a little Vegetable Oil / Coconut Oil / Butter.

I used a 1/4 cup measure to dollop out my pancakes.

Scoop up the batter and drop it in circles onto the hot pan.

Like so!

Let them cook for a few minutes over a medium heat until the bottoms begin to brown.

Then, grab a spatula.

And, flip!

Cook on the second side for a few minutes.

Once golden on both sides, remove them from the pan.

To serve, place your pancakes onto a plate or platter.

I love the colour of these beauties. Golden brown from the pan and from all that cinnamon.

To serve with the pancakes, I like vanilla whipped cream. You can see how to make it here or you can even use some vanilla yoghurt! <-- that would be really yum!

I also love having more fresh raspberries on the side.

And of course, our raspberry honey sauce.

Which we will pour all over the pancakes.

There is no sugar in the pancakes so the sauce is what will give our breakfast its sweetness. The pancakes soak up all the syrup - so good!

Next, let's put on some fresh raspberries.

Finally, dollop on the vanilla whipped cream.

Ready to eat!

The sweetest, prettiest summer breakfast. Enjoy!

Full Written Recipe:

Cinnamon Oat Pancakes with Raspberry Honey Sauce.

Prep Time: About 15 minutes.

Cook Time: About 10 minutes.

Serves: Makes 8 medium pancakes.

Ingredients

For the Raspberry Honey Sauce

100 grams Frozen / Fresh Raspberries

100 grams Honey

For the Cinnamon Oat Pancakes

100 grams Porridge Oats

A pinch of Salt

1 teaspoon Baking Powder

1 and ½ teaspoons Ground Cinnamon

1 large Egg

2 teaspoons Vanilla Essence

100 ml Milk

To Cook

Vegetable Oil / Butter / Coconut Oil

To Serve

Fresh Raspberries

Whipped Cream

Method

To make the raspberry honey sauce, place the raspberries and honey into a saucepan. Place over a medium heat and let the honey melt and the raspberries begin to break down. Let it bubble for a few seconds before removing from the heat.

Let the sauce cool a little and strain, if you prefer. Set aside until needed.

To make the pancakes, blend or grind the oats in a food processor. Place into a mixing bowl with the salt, baking powder and cinnamon. Whisk and set aside.

Into a jug, place the egg, vanilla and milk. Whisk.

Pour the wet ingredients into the dry and whisk to combine.

Heat a frying pan or griddle over a medium heat. Add a little oil or butter. Once hot, using a ¼ cup measure, dollop the pancakes on.

Let them cook for a minute or two until you can see they are brown underneath. Flip and cook for a few minutes more.

To serve, drizzle the pancakes with the raspberry honey sauce. Dollop on some whipped cream and enjoy with more fresh raspberries.

{Adapted from Simply Nigella}

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