Buon Natale! These fluffy pancakes taste like panettone, but they’re butter free (and perfect with maple syrup).
It’s three days ’till Christmas (gaz-wah!?) and if you’re Italian, know Italians, or just like cake, then prepare to be bombarded. Bombarded with panettoni.*
- ½ cup (50g) rolled oats
- 1 cup (120g) spelt flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs, separated
- 1 egg white
- ½ cup (120g) Greek-style vanilla yogurt
- 1 tablespoon (15mL) honey
- 1 ½ teaspoons vanilla bean paste
- 2 teaspoons orange zest
- 1 teaspoon lemon zest
- 1 cup (240mL) milk
- ⅓ cup (55g) raisins
- 3 tablespoons (35g) candied mixed peel
- Maple syrup, to serve
- Use a coffee grinder (or food processor or blender) to grind the oats into a flour. Transfer the oat flour to a medium-sized bowl.
- Add the spelt flour, baking powder, baking soda and salt. Mix until well combined.
- Whisk the egg yolks in a large bowl. Mix in the yogurt, honey, vanilla bean paste, orange zest and lemon zest. Add the milk, and mix until well combined.
- In another bowl, use electric beaters to beat the egg whites (all three of them) into firm peaks.
- Pour the dry ingredients (the flour/oats mixture) into the wet ingredients (the egg yolks/milk mixture). Mix until just combined. If the batter is lumpy, use the electric beaters to briefly beat the mixture until smooth. Don’t beat the mixture for longer than a minute. Fold in the raisins and candied mixed peel.
- Fold the egg whites into the batter. This is easiest if you fold in one tablespoon first, and then add the remainder of the egg whites.
- Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add ¼ cup of batter for each pancake (an ice-cream scoop is perfect for this). Shake the pan a little to spread the batter.
- Cook the pancakes for 2 - 3 minutes on one side (or until bubbles appear on the surface). Flip, and cook for 2 minutes on the other side. Adjust the stove heat as needed.
- Serve with maple syrup. Enjoy!
While I've only tested this recipe with spelt flour, I'm fairly certain that all purpose flour can be used instead.
You can replace the rolled oats with ½ cup of oat flour.
The yogurt doesn't need to be authentic Greek yogurt - just use something thick and creamy.