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Ever since the whole coranavirus thing happened I have had this terrible habit of watching YouTube videos to lull me to sleep.
I needed an antidote to the stress and anxiety form watching the news. So I decided that my before-bed routine would be to watch old Nigella Lawson reruns. With her British accent, feminine confidence and literary brilliance I was put right back into the everything-will-be-okay world.
So, this is one of her recipes I watched before going to bed. And of course, when I woke up the next morning I had to make it.
It is simple, healthy and comforting. I should say this recipe is more Nigella new-age with oats as the base. In her early years she would be so unapologetic. Shows would end with her eating family style bowls of pasta in bed or sneaking into the kitchen late at night to eat a piece of cake while standing in front of the fridge.
Unlike Julia Child who never proclaimed healthy eating, Nigella has been California-ized to a point and sees the beauty in eating good-for-you foods that are energizing and make you feel light. I’m sure her travels to California inspired this recipe. She talks about California a lot in her new (I don’t know how new they are really) episodes.
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Here is Nigella’s recipe:
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Gluten-Free Oatmeal Pancakes with Raspberry & Honey Sauce
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Makes 5-6 pancakes
Ingredients:
Sauce:
* 150g/about 1 cup (or fresh) raspberries
Pancakes:
* 100g/ about 1 cup rolled oats (not instant, use gluten-free oats if required)
* ¼ tsp sea salt flakes
* 1 tsp baking powder
* 1½ tsp ground cinnamon
* 100ml/½ cup oat milk, or any other sort you wish
* 1 free-range egg
* 1 tsp vanilla paste or extract
* 1 tsp sunflower oil
Directions:
1. Mix honey and raspberries together in small pot. Cook 3 minutes or just melted. Set aside off heat.

2. In a small food processor, or blender, blend the oats to a flour texture. It doesn’t have to be like fine powder, it can be a little coarse for texture.
3. To make pancakes, mix the dry ingredients together. Then in another bowl the wet (except oil). Pour the wet ingredients into the dry. Stir just to combine.



4. Heat nonstick pan with the oil. Use a ¼ cup measure to scoop batter out onto pan. Cook pancakes on medium low or until golden brown on both sides. Serve with warm raspberry-honey sauce on top.
