1 cup Oatmeal Flour
1 tbs Honey
1/2 ts Baking Powder
1/2 cup Almond or coconut milk
1 tbs Oil
tbs = tablespoon
ts = teaspoon
Mix the liquids and the solids separately in two bowls, i.e., flour and yeast in a bowl, the egg, honey and milk in another.
After everything is well blended, pour the liquid mixture over the flour mixture mixing vigorously with a wire whisk. Set aside for half an hour covered with a cloth.
Grease a large pan with a few drops of oil (with a brush, if possible). Heat the pan in strong heat and slowly pour the pancake dough in the center of the pan, so that mixture gradually creates a round shape.
Lower the heat and flip it when the down side is cooked. Cook for another minute always taking care not to burn.
The size of the pancakes depends on the amount of dough that is placed in the center. The pancakes’ round shape only works if the dough is not too liquid. Its size can be perceived when the dough is poured in the pan. With these amounts you can make six small and three large pancakes.
Pumpkin Chutney with Cinnamon and Anise
3 tbs Brown Sugar
1 tbs Honey
1/2 cup Water
1 Cinnamon Stick
1 Star Anise
1 tbs Coconut Oil
Peel the pumpkin, remove all the seeds and chop it into small cubes. Heat the pan and add the coconut oil (can replaced with oil, but coconut oil is considered healthier when cooked in high temperatures). Add the pumpkin and saute it on high heat until it starts to lose its rigid consistency.
Sprinkle with brown sugar and mix well. When the pumpkin starts to caramelize sprinkle with a pinch of salt, add the water, the honey, the cinnamon stick and the star anise. Mix everything gently and place over low heat.
Let it cook slowly until the water is totally reduced (10 to 15 minutes). Stir slowly until a rough puree is created. Taste it and add more honey if you prefer it sweeter.
We like it like this to contrast with the pancake dough.