Oats pancakes with purple cabbage
Rolled oats are mixed with spelt flour and runny buttermilk. Spin this up for your next weekend breakfast, serve it with some ketchup for the kids and a robust hot sauce for the adults.
Servings: 8 pancakes
Equipment
- Small wok or fry pan
Ingredients
- 2 cups Rolled Oats
- 2 cups Buttermilk
- 1 cup Spelt flour
- 1 cups Purple Cabbage finely chopped
- 1 tsp Ginger grated
- 1 tbsp Cilantro finely chopped
- 1 sprig Curry leaves torn roughly
- 1 Jalapeno finely chopped
- 1 tsp Baking Soda
- Salt
Instructions
- Mix the oats with spelt flour, salt and buttermilk; let it sit for 20 minutes
- Add water to dilute it to a dropping consistency
- Add the purple cabbage and all the seasonings and mix well
- Sprinkle baking soda on top and mix lightly, you will see it lightly bubbling on top
- Heat a small wok and pour 2-3 scoops of the mixture, drizzle oil around the pancake; put a lid on and cook until bottom is lightly brown and crisp
- Turn the pancake over and cook without a lid until both sides are well done
- Remove; serve hot with hot sauce or ketchup