It’s Pancake Day! Shrove Tuesday, the last day before Lent, where its completely acceptable to have pancakes for breakfast, lunch and dinner.
These Oat Pancakes are a great addition to your classic recipe. Blitzing whole rolled oats in a high powered blender or processor you get this amazing rich flour which adds flavour and a little density to your fluffy pancake.
I personally love these pancakes with grilled banana and bacon, for the ultimate salty sweet hit. Served with a little bit of coconut yogurt and a drizzle of maple syrup, its a perfect pancake indulgence.
- ⅔ Cup Rolled Oats (blitzed till they form a flour)
- 1⅓ Cups Flour (Can be gluten free)
- 1½ tsp Baking Powder
- ½ tsp Baking Soda
- 30 grams browned butter
- 2 eggs
- 1½ cups milk of your choice
- Add all the dry ingredients together in a large bowl
- In a separate bowl add the milk and eggs. At this point if you want to flavour or sweeten your pancakes you could add a little maple syrup, vanilla or cinnamon.
- In the pan you're going to cook the pancakes in, add the butter and cook it until it starts to turn a nutty brown.
- Add the brown butter to the milk and eggs, whisk and combine with all the dry ingredients
- Spoon out your pancakes into the frying pan and cook on one side and flip when bubbles appear.
- To grill a banana, slice the banana in half lengthwise to create a long flat surface. Put the banana cut side down in the pan with a little butter and cook until its golden brown. Flip it over and turn off the heat. There's enough heat to cook it without turning it to mush.
- Serve with grilled bacon (Can be cooked first and kept in the oven to keep warm)