Breakfast Oat Pancakes

Breakfast Oat Pancakes

A quick and tasty alternatives to the sugar-laden commercial breakfast cereals.

Using oats instead of flour produces a nice pancake with some texture. Make them as small drop scone like pancakes rather than crepe sized as they are a little more delicate. You could add a tablespoon or two of ground almonds to the batter to add some bulk and protein.

Ingedients
  • 1 ½ mugs porridge oats (preferably gluten free).
  • ¼ teaspoon salt.
  • ½ teaspoon gluten free baking powder.
  • 1 teaspoon ground cinnamon.
  • 1 egg.
  • 1 mug milk substitute.
  • 1 teaspoon vanilla extract.
  • Butter or coconut oil for frying.
Method
  1. Put oats in a food processor and whizz to a flour like consistency.
  2. Transfer to a bowl and add all other dry ingredients.
  3. Mix wet ingredients together.
  4. Combine dry ingredients and wet until all dry lumps are mixed in.
  5. Heat a large frying pan or griddle pan with oil.
  6. Cook large spoonfuls of batter and flip once until coloured both sides.
Notes

Serve with fruit or bacon or sugar free preserve like St Dalfour.

A quick and tasty alternatives to the sugar-laden commercial breakfast cereals.

Using oats instead of flour produces a nice pancake with some texture. Make them as small drop scone like pancakes rather than crepe sized as they are a little more delicate. You could add a tablespoon or two of ground almonds to the batter to add some bulk and protein.