Pancakes!
At the moment as the weather in the UK is very cold (-5c this morning) then porridge is generally my go to breakfast. I serve it with fruit, yogurt, a sprinkle of mixed spice and cocoa and often a splash of milk. Sometimes though, it is really nice to switch things up a bit and as I still wanted to use oats, I had a play and created this great recipe! You can serve these oat based pancakes with anything you like, but they still work well with fruit, yogurt and mixed spice. You could go with a nut butter, or a chocolate based spread, jam, biscoff, or just a drizzle of syrup (or lemon if you really must)!
The oat pancake recipe
This recipe is quite different to a regular pancake recipe but if that’s what you’d rather, you can find those by using the search bar and typing ‘pancake‘. This recipe is created using oats ground into a flour, with linseeds and apple puree acting as egg replacers. You can use pureed banana instead of apple, or indeed, use an egg if that’s your thing! Rather than milk, I have used oat milk powder, but you can use milk if it’s easier.
Pancakes made with ground oats.
- 100 g oats
- 1 tablespoon ground linseed
- 20 g oat milk powder
- 50 g apple puree
- 150 ml water
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Put the oats and ground linseeds in a small blender and pulse until you have a fine floury powder.
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Add the oat milk powder (if using) and pulse again to mix.
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If your blender takes liquid, you can add the apple puree and water and blend to mix in, otherwise, transfer to a jug and whisk in by hand.
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Leave your mix to stand for a few minutes to naturally thicken.
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Heat a non-stick pan (use a bit of oil if you need to) and pour or ladle a small amount of batter into the pan. Swirl the mixture around to spread it and level it out. Allow to cook until you see small holes appear and the batter begin to firm up.
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If you want to make mini pancakes, use a teaspoon and dot 4 or 5 teaspoonfuls around the pan. When you turn them over, they will only need a few seconds on the other side.
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Using a fish slice, flip the pancake over onto the other side, and allow to cook for a few minutes.
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Remove from the pan and repeat with the remining batter. Either eat immediately or keep warm in the oven until needed.
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Serve & Enjoy!
What do I need?
Here are a few items I think would help you create this recipe. However, as Amazon have updated their links, I’m still working on creating more links for you -please bear with me until I sort them out! Please note, as an Amazon Associate I earn from qualifying purchases. Thanks for supporting this site!
Serving
What are your favourite pancake toppings? Do you eat them one by one or create a pancake stack? Do you eat each one with the same toppings or do you change the toppings each time? Do you like very sweet with syrup or chocolate, slightly sweet with fruit and cream, or a bit more savoury with peanut butter or just butter (apparently that’s a thing)?
Storing
If you can resist eating these all in one go, they can be stored in the fridge (ready cooked) for a few days. To reheat, just pop in the toaster on the lowest setting, or reheat gently in a pan. You could also freeze these once cooked. As always, remember to portion, label and date, and allow to defrost in the fridge for half an hour or so.
Sharing
Are you making pancakes just for you or are you sharing with friends? family? children?
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
