Since a couple of weeks my eldest is into eating oatmeal for breakfast. We prepare it the Starbucks way pouring hot water over the oatmeal and covering our bowls up for 5 minutes. Then adding some almond or soy milk, cinnamon, nuts and berries and he has his own power breakfast.
When his best friend came to stay with us for the weekend we introduced this breakfast to him and he was surprised at how good it tasted. This made me thinking about alternatives to use oatmeal in our breakfast routine and I came up with these yummie pancakes.
The recipe is enough for 12 medium size pancakes but if you bake these for kids, I suggest you make a double batch. I had to start over again so we could have some pancakes for ourselves. The kids just ate them all and left us with only one little pancake.
These pancakes were part of a pink theme breakfast: raspberry smoothie, fruit salad with watermelon, apple and oranges and oatmeal pancakes with goiji berries.
You will need a good blender to prepare these pancakes because you need to mix the oat flakes to oat flour in your blender before adding the rest of the ingredients.
You can prepare the batter the night before, but then I’d add some extra fluid before baking.
- -160 gr (gf) oat flakes (I use oatmeal from Bauckhof)
- - 400 ml soy milk or other ( plant based )milk
- -100 ml water (or milk)
- -4 eggs
- - optional 2 tbsp maple syrup
- - coconut oil for baking
- Mix the oat flakes to a fine powder like substance in your blender.
- Add the other ingredients and mix well. Let the mixture rest for 5 minutes.
- Heat some oil in a pan and start baking small crêpes. You can choose to make your pancakes thicker like American pancakes but we prefer the thinner version, more like French crêpes.
- When the batter had dried out on top, flip your pancake and bake them further. You must flip them gently because they are a little fragile, especially the thin version.