Oat pancakes, literally the first thoughts that entered my head when I woke up the other morning. Honestly. For those that question my love of food? Yes, it occupies my every waking moment! I have many recipes on my blog for pancakes- from the French crepe to the american style fluffy pile of lightness. But for these I wanted to achieve a “reasonably” healthy alternative to the american pancake. And although NOT sponsored by Flahavan’s Organic Porridge oats, I feel I should be- we go through kilos of it a year, it is both a staple for breakfast and in my baking.
Why oats? Apart from them being a relatively cheap ingredient, they are high in fibre and protein compared to other grains, and have that magical – slow energy release- which is the aim of all diets. Whole oats are the only source of a unique group of antioxidants called avenanthramides, believed to have protective effects against heart disease.They are also easy to cook with, as they require no soaking or any other faffing around for this recipe.
Jen’s Oat Pancakes
150g of plain flour
50g porridge oats (I like to use the Flahavan’s Jumbo oats)
2 teaspoons of baking powder
1 egg, whisked
125ml of milk
1 tablespoon of melted butter, plus extra for frying
Pinch of salt
Mix all the dry ingredients together in one large bowl, in a separate bowl, mix the wet ingredients.
Add the wet to the dry ingredients, and mix until combined. A wooden spoon is easiest for this, a whisk soon gets clogged with the oat flakes.
This can sit for a while before cooking, but you may need to add a drop more milk to give a dropping consistency if left for too long.
Add a knob of butter to your best pancake frying pan and let this melt over a medium heat.
Add two tablespoons of the oat pancake batter to the pan and swirl it to make a nice even round shape in the pan.
Cook until you see bubbles appearing through the pancake, flip it over carefully and leave until nicely golden on both sides.
Remove to a plate and keep warm until they are all cooked and ready to devour.
I, personally, like mine with maple syrup and streaky bacon,but the choice is yours;
blueberries, raspberries, bananas, or just plain with a dollop of greek yoghurt and some runny honey.