This recipe makes around 12 small pancakes. Leftovers can be reheated.

 Ingredients:
  • 50g whole oat flakes, whizzed in a grinder or food processor 
  • 5 tsp cinnamon
  • 1 small free-range egg
  • 150ml milk or non-dairy milk
  • Olive oil for frying

Method:

  • Put the oat flour and cinnamon in a bowl.
  • Lightly beat the egg and milk together then stir into the dried ingredients to form a runny mixture. If the mixture is not particularly smooth it may be that your blender isn’t powerful enough to grind the oats to a fine flour, so blend the mixture quickly with a hand-held blender to make it as smooth as possible. The mixture may then thicken if left for a while but you can loosen it by adding a little more milk.
  • Heat a tablespoon of oil in a large frying pan and tip to coat the base, then pour several tablespoons of the pancake mixture into the pan (without allowing them to touch each other). Fry for a minute or so on each side, or until firm and just turning golden (do this in batches so as not to crowd the pan). Place on a plate and cover with a clean tea fowl to keep warm while you finish the batch.
  • Serve the pancakes warm, adding fruit and/or natural yoghurt to taste.