Steel Cut Oat Pancakes with Hazelnut Miso Caramel Sauce

Directions

For the Steel Cut Oats

1. Pour water into a medium-sized saucepan, and add salt. Bring water to boil
2. Pour in uncooked steel-cut oats. Reduce heat to medium and cook for 5-7 minutes
3. Let them cool completely

For the Steel Cut Oat Pancakes

1. In a bowl whisk together flour, baking soda, and salt, set aside
2. Separate 2 eggs. Add egg yolks to one bowl and into another bowl add egg whites. Beat egg whites with a handheld or stand mixer until stiff peaks are formed
3. Into a bowl with egg yolks add milk, lemon juice, Greek yogurt, egg yolks, maple syrup, coconut oil, and Vanilla Extract. Use a whisk to combine all the ingredients until well blended together
4. Fold steel-cut oats into the egg yolk mixture
5. Into the egg yolk- steel cut oats mixture gradually fold in the dry ingredient mixture alternating with egg whites, being careful not to overmix. The pancake batter will be thick and light
6. To cook pancakes heat a skillet or griddle. Add a small amount of coconut oil and heat on medium. Add 1/3 cup of the pancake batter at a time and gently spread to a 5-6 inch circle. Cook for 2 minutes, flip, and cook for an additional 1 minute. Continue cooking until you have 8-10 pancakes
7. To make the caramel, combine the chocolate hazelnut spread, dulce de leche, hazelnut oil, miso paste, heavy cream, and crushed hazelnuts
8. Plate the pancakes in a stack and top with the hazelnut miso caramel sauce, crushed hazelnuts, and a pat of butter

For the Hazelnut Miso Caramel Sauce

1. Combine all ingredients. Serve at room temperature
2. Add heavy cream as needed to adjust viscosity