Oaty Breakfast PancakesServes:
You can’t beat a hot breakfast for kicking off the day and the extra fibre in these oaty pancakes provides sustained energy that will help with concentration. They’re also delicious, so you can also serve them for a morning or afternoon tea spread with butter or jam just like a pikelet. This recipe can easily be doubled.
- 110g rolled oats or oatmeal – I pulse rolled oats in the processor to make a fine meal
- 3 tbsp brown sugar
- 110g wholemeal flour
- 75g butter
- A pinch of salt
- ¼ tsp baking soda
- 1 egg lightly beaten
- Toppings such as berries and sliced banana - optional
- Maple syrup to serve
Place the rolled oats in a bowl and add the milk so the oats begin to soften. In another bowl sift the flour, baking powder and salt.
Add the egg and sugar to the oat mixture, stirring to combine and then pour it into the flour mix. Add the melted butter and stir well. Add more milk if necessary to make a dropping consistency.
Heat a frying pan and in it melt a knob of butter. Place spoonfulls of batter into the pan, when bubbles appear on the surface, turn the pancake and cook the other side. Serve hot with maple syrup or golden syrup.
Pour the batter from a jug and use two frying pans if you want to speed up the cooking process.