Last night I had a revelation, dancing in my kitchen. Instagram video proof here (well, sort of).
And for a long time, I’ve been pondering on testing out this theory. Blended oats for pancakes. It’s quite a simple one but personally I’ve never seen this method before so was delighted to get a texture that I prefer: a smooth, crepe style pancake.I think the reason I’ve been avoiding pancakes in general is because I’d previously had a disaster with the non-blended “magic pancakes” which uses a syn free yogurt.
It resulted in a clumpy, sticky burnt mess; not pleasant at all. In fact, they’re the closest thing to the real pancakes I used to have as a kid with golden syrup. I didn’t quite fancy my brother’s go-to topping though; gravy… no thanks, but each to their own!It’s also syn free because it uses oats as your full healthy extra b and part of the healthy extra a with 120ml milk and makes a huge stack of 11 mini pancakes or 5 medium ones all for one person!
As for toppings, there are several options. You could drizzle over a little agave syrup, sweet freedom’s hot choc sauce, mini marshmallows or a twist of lemon with a sprinkle of icing sugar.
- 40g unflavoured oats *(Healthy Extra B – note not all brands are a HE (read comments below) but I always use Tesco value oats.
- 120ml skimmed or semi skimmed milk (Part of Healthy Extra A)
- 1 eggs
- Pinch of salt
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- Whiz everything in a blender until smooth and set aside for half an hour if possible and stir again.
- Spray a frying pan with frylight and heat it up.
- Pour a thinish layer of batter in the pan and swirl around until everything is coated and heat for around a 30 seconds to a minute on each side then set aside.
- Repeat step 3 until all the mixture is gone and top with whatever you fancy.
- Oh and don’t forget to tag me on Instagam (#TastefullyVikkie) if you make them! I’d love to see how you eat yours 😉
CAN’T MAKE IT NOW? THEN WHY NOT PIN IT FOR LATER?