This is an ideal low-GL holiday breakfast for children. Serve with mixed berries or stewed fruit, and add a dollop of yoghurt if desired. This recipe makes around 12 small pancakes. Leftovers can be reheated.
- 50g whole oat flakes, whizzed in a grinder or food processor attachment to form a flour
- 5 tsp cinnamon
- 1 small free-range egg or organic egg
- 150ml milk or non-dairy milk
- virgin rapeseed oil for frying
- 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 stewed fruit and/or natural yoghurt to taste.