Everyone knows porridge oats make the best breakfast due to their slow releasing energy. But everyone wants to eat pancakes for breakfast! So this recipe is the perfect combination of healthy and yummy, containing just oats, eggs and milk. The pancakes taste almost identical to the regular version and are great with both savory and sweet toppings.
You will need a blender or something to mill the oats into a flour. I used the milling blade of a Nutribullet (my favourite kitchen gadget!) to do this.
Oats are naturally gluten-free, however they do contain a very similar protein that some people with a gluten allergy may react to.
Oh! and one more thing: If you like sweet pancakes and are a banana fan, try mashing up a banana and mix it through the batter.
- 3 free-range eggs
- 130 g oats
- 300 mL milk
Mill the oats into a fine powder.
Slowly beat in the eggs and milk until you form a nice smooth batter.
Lightly oil a pan on a medium to high heat. Pour in 2 tablespoons of pancake batter and turn the pan to spread the batter into a thin layer. After 1-2 min the edges of the pancake will begin to turn up. Flip the pancake at this stage, and cook for another minute on the other side.
Tag @thecorkfork on Instagram to show me your oaty pancake creations!