Oatmeal pancakes

Oatmeal pancakes

It had been too long since I had made pancakes. Since Candlemas I believe. So I made it two days in a row, once for dessert and another for breakfast. This recipe is a little different from the one I usually make, as it basically consists of rolled oats. I just put a little flour to improve the hold and make it easier to turn over.

These pancakes are delicious! As it’s the season, I accompanied them with homemade strawberry jam and fresh strawberries. One can imagine so many other toppings. With just a little cane sugar, it’s delicious. You can even add a squeeze of lemon juice. And with spread it’s very tasty.

Oatmeal Pancakes:

130g rolled oats
30g flour
30g brown sugar
1 pinch of salt
2 eggs
500ml milk

In the mixer, put all the ingredients and mix for a few seconds. The dough is very liquid, it is normal.
Let stand for 1 hour. The batter will thicken nicely during this time.

Cook the pancakes in a very hot and greased 20 cm frying pan. You have to leave the crepe cook well on the first side, otherwise it is difficult to turn it over. Do not sauté it, but turn it over with a spatula or by turning it over on a plate.

Eat right away or reheat them by passing them lightly in the microwave.

Oatmeal pancakes

To finish: I tested with a vegetable milk, and the result really did not seduce me. Already, I had to add a little more flour, because they were very fragile. And then, above all, the taste and texture were not terrible. I won’t hold back.

I make 8 pancakes in a 20cm pancake pan.

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