Steel Cut Oat Pancakes
Steel Cut Oat Pancakes
Directions
- In a bowl whisk together flour, baking soda, and salt, set aside.
- Separate 2 eggs. Add egg yolks to one bowl and into another bowl add egg whites. Beat egg whites with a handheld or stand mixer until stiff peaks are formed.
- Into a bowl with egg yolks add milk, lemon juice, Greek yogurt, egg yolks, maple syrup, coconut oil, and Vanilla Extract. Use a whisk to combine all the ingredients until well blended together.
- Fold steel-cut oats into the egg yolk mixture. Into the egg yolk- steel cut oats mixture gradually fold in the dry ingredient mixture alternating with egg whites, being careful not to overmix. The pancake batter will be thick and light.
- To cook pancakes, heat a skillet or griddle. Add a small amount of coconut oil and heat on medium. Add 1/3 cup of the pancake batter at a time and gently spread to a 5-6 inch circle. Cook for 2 minutes, flip, and cook for an additional 1 minute. Continue cooking until you have 8-10 pancakes.
- To make the caramel, combine the chocolate hazelnut spread, dulce de leche, hazelnut oil, miso paste, heavy cream, and crushed hazelnuts.
- Plate the pancakes in a stack and top with the hazelnut miso caramel sauce, crushed hazelnuts, and a pat of butter.
Ingredients
- 1 cup Roland® Quick & Easy Steel-Cut Oats, cooked
- 1 tbsp Roland® Organic Virgin Coconut Oil, (melted in the microwave), plus more to cook pancakes
- 3 tbsp Roland Maple Syrup
- 1 1/2 cups flour, all-purpose
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2/3 cup Milk
- 1/3 cup yogurt, Greek
- 2 egg(s), separated egg yolks and egg whites
- 3 tsp lemon juice
- 1/2 tsp vanilla extract
- pat of butter, to top
- Hazelnuts, whole and crushed, to garnish
Steel Cut Oats
Directions
- Pour water into a medium-sized saucepan and add salt. Bring water to boil.
- Pour in uncooked steel-cut oats. Reduce heat to medium and cook for 5-7 minutes.
- Let them cool completely.
Ingredients
- 1 cup Roland® Quick & Easy Steel-Cut Oats
- 3 cups water
- 1/2 tsp salt
Hazelnut Miso Caramel Sauce
Directions
- Combine all ingredients. Serve at room temperature.
- Add heavy cream as needed to adjust viscosity.
Ingredients
- 1/4 cup Roland® Dulce de Leche
- 1 tbsp Roland® White Miso Paste
- 1 tbsp Roland® Roasted Hazelnut Oil
- 1/4 cup hazelnut spread, chocolate
- 1/2 cup cream, heavy, plus more as needed
- 1/4 cup Hazelnuts, toasted and crushed, plus more to garnish