Oat pancakes have been all the rage these past few months. With springtime in our midst, I felt I would add some fun flavors to the typical oat pancake recipe. Lavender & Lemon are two delicious flavors that compliment each other so well. Lavender Pancakes is just the perfect springtime breakfast that the whole family will enjoy! The lemon cream adds the perfect sweet tartness to the dish! These are sure to be a family springtime morning favorite!
How to make your own Oat Flour:
Making your own oat flour is super easy and wayyyy cheaper than buying it already made at the store. Sometimes it can be hard to find as well. So to make oat flour simply place oats in a blender or food processor and blend it up. For this recipe about 2 1/4 cups of oats will make about 1 3/4 cup oat flour.
Where do I buy edible lavender?
Edible lavender is hard to find in your standard grocery store. You can probably find it in a more specialty grocery store like Whole Foods. I buy mine off amazon and it comes in a large bag and it lasts forever! I bought a bag 6 months ago and I’ve made over 30 recipes with it and I still have half the bag left!
Why strain the lavender?
This step is crucial because the lavender is extremely bitter. You want the essence of the flavor of lavender in your pancakes, but if you leave the flowers and stems in the buttermilk when you put it in the pancakes, your pancakes will be too bitter. Don’t skip this step.
Making these pancakes is simple & delicious! It’s just enough effort for a fun extra special breakfast that seems fancy, but it isn’t super challenging!
Supplies:
- Food Processor or Blender (If making your own Oat Flour)
- Stand Mixer
- Frying Pan
- Saucepan
- Strainer
- Bowl
Ingredients:
- Buttermilk
- Lavender
- Honey
- Oat Flour (See above to make your own)
- Monk Fruit Sugar
- Baking Powder
- Vanilla
- Eggs
- Coconut Oil
- Heavy Cream
- Juice of a Lemon
Step 1: Infuse the Buttermilk
In a saucepan, combine buttermilk, lavender, and 1 tbsp honey. Cook over medium high heat until it reaches a boil, then take off the heat and allow the mixture to cool. Once it has cooled, pour the mixture through a strainer to strain out all of the lavender. Do not skip the straining step, as the lavender flowers are extremely bitter.
Step 2: Make your Batter
In a medium bowl, combine oat flour (to make your own oat flour-see above), monk fruit sugar, and baking powder. Whisk until this mixture is well combined. In another medium bowl, combine buttermilk mixture, vanilla, and eggs. Whisk until this mixture is well combined and slowly pour this mixture into the dry oat flour mixture. Whisk until the batter forms.
Step 3: Cook
Preheat a medium frying pan over medium heat with coconut oil. Pour 1/6 of the batter in at a time to cook the pancakes. Cook for 3-5 minutes on each side.
Step 4: Make the Cream
While the pancakes are cooking, pour the heavy cream, lemon juice, and 1 tbsp of honey into a stand mixer. Mix on a medium speed for 5-8 minutes or until stiff peaks form.
Step 5: Assemble
When the pancakes are done cooking, top them with the lemon cream and your favorite maple syrup!
Lavender Pancakes with Lemon Cream
Notes
Oat Flour: If you can’t find oat flour, you can make your own easily. Just pulse oats in a blender or food processor until a flour forms.
Ingredients
- 1 cup Buttermilk
- 1 tbsp Lavender
- 2 tbsp Honey, divided
- 1 3/4 cups Oat Flour (see note)
- 2 tbsp Monk Fruit Sugar
- 2 tbsp Baking Powder
- 1 tbsp Vanilla
- 2 Eggs
- 2 tbsp Coconut Oil
- 1 cup Heavy Cream
- Juice of Half a Lemon
Instructions
- In a saucepan, combine buttermilk, lavender, and 1 tbsp honey. Cook over medium high heat until it reaches a boil, then take off the heat and allow the mixture to cool. Once it has cooled, pour the mixture through a strainer to strain out all of the lavender.
- In a medium bowl, combine oat flour, monk fruit sugar, and baking powder. Whisk until this mixture is well combined.
- In another medium bowl, combine buttermilk mixture, vanilla, and eggs. Whisk until this mixture is well combined and slowly pour this mixture into the dry oat flour mixture. Whisk until the batter forms.
- Preheat a medium frying pan over medium heat with coconut oil. Pour 1/6 of the batter in at a time to cook the pancakes. Cook for 3-5 minutes on each side.
- While the pancakes are cooking, pour the heavy cream, lemon juice, and 1 tbsp of honey into a stand mixer. Mix on a medium speed for 5-8 minutes or until stiff peaks form.
- When the pancakes are done cooking, top them with the lemon cream and your favorite maple syrup!
Nutrition Facts
Lavender Pancakes with Lemon Cream
Serves: 6
|
Amount Per Serving: 1 Pancake
|
||
|---|---|---|
| Calories | 416 | |
| % Daily Value* | ||
| Total Fat 22.6 g | 34.8% | |
| Saturated Fat 15.2 g | 76% | |
| Trans Fat 0 g | ||
| Cholesterol 116 mg | 38.7% | |
| Sodium 567.6 mg | 23.7% | |
| Total Carbohydrate 41.2 g | 13.7% | |
| Dietary Fiber 0.3 g | 1.2% | |
| Sugars 9.3 g | ||
| Protein 3.5 g | ||
| Vitamin A 2.3% | Vitamin C 9.2% | |
| Calcium 276.4% | Iron 2.2% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
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