Oatmeal Pancakes
These pancakes are a really good source of fibre. They are healthy, fluffy and delicious.
Equipment
- 1 30cm Nonstick frying pan
- 1 Blender or food processor
- 1 Roaster (to keep pancakes warm) Get here: https://shop.andiswaskitchen.com/product/roaster/
- 1 Kitchen Scale
Ingredients
- 1 Cup Rolled Oats not Instant
- 3 Tablespoons Desiccated Coconut
- 1 Teaspoon Baking Powder
- 1 Egg
- 2 Teaspoons Brown Sugar
- 1/2 Cup Milk
- 1 Teaspoon Avocado Oil For greasing the pan
- 1 Banana
- Pinch of Salt Himalayan Pink Salt
Toppings
- Blackberries
- Raspberries
- Blueberries
- Plain Yoghurt
- Maple Syrup or Honey
Instructions
- Add oats, coconut, sugar and baking powder into a blender, then blitz, until it’s fine, or there are very few kernels. See video below.
- Chop one banana and add, then add milk, vanilla essence and the egg. Blitz until smooth.
- Preheat (see notes about heat) the pan and add 1 teaspoon avocado oil into the pan and swirl to coat. Drop the batter into the pan about two ice cream scoops (or tablespoons) portions (I cooked two at a time). Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden brown for 2 to 3 minutes more.
- Transfer the pancakes into a warm pot or roaster with a lid.
- Repeat cooking the remaining batter.
Notes
- Cooked on low to medium heat.
- Cooked on medium to high heat.
