Eggless Oat Pancakes!

Ingredients

• 200g Self rising flour

• 50g Oats

• 50g Solid butter, melted

• 550ml Full fat milk

• 2 level tbsp brown sugar, (optional), or

• Pinch of salt, (if you want them savoury), and leave out the sugar

Method
1. Mix the melted butter with milk into a large bowl to make buttermilk
2. Add the flour, oats and sugar and whisk with an electric mixer, (you can use your hands but the electric one breaks down the oats and flour into the perfect porridge like consistency. Make sure there are no lumps.
3. Let the batter stand for about 20 minutes to allow the butter and sugar to percolate into the mixture fully
4. Heat a pancake pan over medium heat
5. Pour a ladle of the batter into your pan, which should sizzle as soon as they make contact.
6. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown. The oats make the batter have a bubbling effect similar to the image below.
7. It takes about 30 seconds to cook each side.
8. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

Stack them up and enjoy!!!

Tip

• If you don’t like oats, you can increase self raising flour measurement to 250g. We love oats as they are healthier and taste super yum.

• You can add everything to a blender to cut time.

• Follow the instructions on our you tube video here for those who like visual aids.

• If you do not have a pancake pan, we recommend this one from here

• As they are eggless they keep well for longer and can be frozen for consumption at a later date.

Voila…enjoy!