Roasted Grape Oat Pancakes

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 2 cups seedless red or black grapes
• 1 1/2 cups rolled oats
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 large eggs
• 1 1/4 cups milk
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 3 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 1 tbsp neutral oil for the pan

Instructions

1. 1Preheat the oven to 400°F and line a small sheet pan with parchment.
2. 2Toss the whole grapes with a light film of oil and a few thyme leaves, then spread them in a single layer.
3. 3Roast the grapes for 12 to 15 minutes until they soften, blister slightly, and release glossy juices; set aside to cool a few minutes.
4. 4Pulse the rolled oats in a blender or food processor until they resemble coarse flour, then tip into a mixing bowl.
5. 5Whisk the oat flour with the all-purpose flour, baking powder, cinnamon, and salt until evenly combined.
6. 6In a separate bowl beat the eggs with the milk, maple syrup, and vanilla until smooth.
7. 7Pour the wet mixture into the dry ingredients and stir gently just until no dry pockets remain; a few small lumps are fine.
8. 8Melt butter in a large nonstick skillet or griddle over medium heat until it foams and smells nutty.
9. 9Scoop quarter-cup portions of batter onto the hot surface, leaving space between pancakes, and cook 2 to 3 minutes until bubbles form and edges look set.
10. 10Flip carefully and cook another 1 to 2 minutes until golden and cooked through; keep finished pancakes warm on a low oven rack.
11. 11Serve stacks topped with the warm roasted grapes and any pan juices, a final drizzle of maple if desired, and a scatter of remaining thyme.