About this recipe:In an effort to eat a little bit healthier but still make fluffy pancakes that my family will enjoy, I combined a few recipes and came up with this one. You can add chopped banana, blueberries or walnuts if you need variety.
2 room-temperature eggs, lightly beaten
80ml semi-skimmed milk
120g quick cooking oats
120g wholemeal flour
2 teaspoons caster sugar
1 1/2 teaspoons baking powder
1 teaspoon salt, or to taste
1 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon, or to taste
2 tablespoons butter, or as needed for cooking
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Whisk buttermilk, eggs and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. Set aside until oats absorb some liquid, about 5 minutes.
Stir flour, sugar, baking powder, salt, bicarbonate of soda and cinnamon into the oat mixture; whisk until completely blended into a batter.
Melt 1/2 teaspoon butter in a frying pan over medium heat. Ladle batter into the pan and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. Repeat with remaining butter and batter.