It's no secret: Alice Waters loves pancakes. Which is why, when she and her daughter Fanny published a recipe book together in 2015 called My Pantry, there was always going to be a recipe for pancakes in its pages.
In honor of Mother's Day, here's their wholesome oat pancakes made with a freshly ground oat flour you can easily make at home in a blender! Making your own oat flour is unbelievably easy and yields a much fresher, sweeter tasting flour than any store bought variety.
1 cup rolled oats
3/4 cup milk or almond milk
1 large egg
3 tablespoons ghee, coconut oil or butter (or a combination), melted
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1/2 teaspoon baking powder
Put the oats in a blender or food processor and blend until it is a fine powder (this shouldn't take more than 20 or 30 seconds). You will have about 3/4 cups oat flour.
Beat the milk and eggs together with a fork in a medium bowl. Stir in the melted oils—a mix of ghee and coconut oil will lend the batter both a buttery and coconutty flavor. Add the oat flour, salt, baking soda, and baking powder and stir until combined. Let the batter sit for 10 minutes to thicken.
Heat a skillet over medium-high heat. Grease lightly with oil or butter and spoon on the batter, about a 1/4 cup per pancakes. Cook the pancakes until a few bubbles on top have broken, then flip them over and cook until golden on both sides.
Serve immediately with a drizzle of pure maple syrup and sliced berries.
Black & white photos by Brigitte Lacombe