we have a ton of beautiful fresh red raspberries in our refrigerator from when we went raspberry picking on saturday. we put some of our raspberries to good use in pancakes this weekend.
this recipe is absolutely delicious. there are ground up oats in the pancakes along with whole raspberries. then, the pancakes are topped off with additional raspberries and toasted hazelnuts!
talk about an impressive recipe. these pancakes would make such a great impression on guests if you had people over for breakfast or brunch, yet they are so incredibly easy to make. just a few simple ingredients, and they come together in no time.
these pancakes have such a great texture. they have crisp outsides with fluffy insides. pancake perfection.
they are also so delicious. the ground up oats give a great depth of flavor that works so well with the toasted hazelnuts. of course, you just can't beat fresh raspberries too. what an incredible combination of flavors. it's so decadent!
we poured warm maple syrup over our pancakes, but they would be wonderful with honey as well. if you wanted to get really crazy, i bet a few chocolate chips would be amazing too.
raspberry oat pancakes with toasted hazelnuts
prep time: 10 minutes
cooking time: 5-6 minutes
yields: 2 servings
adapted from healthy delicious
1/4 cup hazelnuts
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1 tablespoon brown sugar
1 teaspoon baking powder
3/4 cup buttermilk
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon salted butter, melted
1 cup fresh raspberries
in a large frying pan over medium heat, toast the hazelnuts. stir frequently, until lightly golden and fragrant. remove from the heat and chop. set aside. in a food processor, combine the flour, oats, sugar, and baking powder. pulse several times, until the oats are ground. in a large bowl, combine the dry ingredients with the buttermilk, egg, and vanilla. whisk until just combined. stir in the melted butter. whisk until no lumps remain. heat a lightly buttered griddle or frying pan on medium heat. pour 3 tablespoons of batter onto the griddle for medium pancakes. drop a few raspberries in each pancake. cook for 3 minutes, until small bubbles begin to form. flip the pancakes when they start to bubble, then cook for 2-3 minutes, until they are golden brown and cooked throughout. once cooked, transfer the pancakes to a baking sheet and place in a preheated 200 degree F oven to keep warm while you cook the remaining pancake batter. before serving, top with additional raspberries and chopped toasted hazelnuts. serve warm with warm maple syrup.