Oaty pancakes are indulgent, filling and most definitely nutritious! Half the mixture to make smaller amounts so you wont be tempted to eat more!
Great for a weekend breakfast or when you have a busy day ahead.
1 Serving = 1 - 2 mini pancakes
MAKES 5-6 MINI PANCAKES
INGREDIENTS
- 100g porridge oats
- 125ml oat milk
- 1 tsp baking powder
- 1 banana
- 2-3 drops vanilla essence
- ½ tsp of cinnamon
- 2 eggs separated
- Olive oil for cooking
- Non stick mini pan
METHOD
- In a blender place the oats, baking powder, egg yolks, banana, cinnamon, essence, oatmilk and blitz.
- In a separate bowl beat the whites of the eggs until nice and fluffy.
- Spoon the egg white and fold gently into your batter mix.
- On a medium heat , heat the oil and add a dollop of your batter.
- Don’t make too thick as you want to ensure the middle is cooked.
- Cook for 2-3 minutes on the bottom and then place under the grill to rise and brown on top!
HEALTHY SERVING SUGGESTIONS
- 1tsp of nut butter spread between two pancakes option
- 1tbsp of natural yogurt spread on top
- Handful of berries to top
- A drizzle of maple syrup (A DRIZZLE!!!)
- Dusting of cinnamon
Need tea or coffee to accompany
Be present, enjoy these and yes you may have a ‘Nigella Moment'
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