Healthy Oat Pancakes
Weekends in our house often mean pancakes, with more time it is my moment to cook slightly more complex breakfasts, which I might not manage pre-the nursery and school runs. However, this recipe is so fast even I could manage this one on a weekday morning. It is also really easy to remember, as there are just 3 ingredients ~ then you blitz.
Flour is replaced with oats, for slow releasing energy, extra nutrition and added fibre. You can also opt for gluten free oats, if needed.
ingredients ~
80g oats
200ml milk
1 medium banana
vegetable oil, for cooking
small handful of blueberries, to serve
to make the pancakes ~
Blend the oats in a blender until you have oat-flour: add the milk and the banana, then blend until combined.
Heat some oil in a frying pan: add one ladle of batter at a time to the pan, to make scotch size pancakes (you don’t want them to be too thick, so the pancakes cook through).
Cook for a couple of minutes until bubbles appear on the surface of the
pancakes, they are now ready to turn. Turn and cook on the reverse side. Once both sides are cooked and golden, remove from the pan and set aside
ready to serve.
Repeat until you’ve used up all the batter, adding more oil to the pan as needed, wiping away any excess oil.
Serve the pancakes, with fresh blueberries and for smaller children you can cut the pancakes into easy-to-grip sticks.