
The trick is to get the consistency of a pancake batter, one that will ladle easily into a pan yet keep its shape once there. Here is the recipe:

The trick is to get the consistency of a pancake batter, one that will ladle easily into a pan yet keep its shape once there. Here is the recipe:
- 1 cup Oats ground to a powder
- 2 nos Eggs
- Splash of almond or any nut milk (use this to loosen mixture and get consistency right)
- 1/2 tsp Baking powder
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Whizz all ingredients apart from milk and oats in a food processor.
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In a mixing bowl, add oats and processed ingredients and combine.
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Add milk to reach correct consistency.
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Ladle into a hot pan which has been greased with coconut oil or oil of your choice.
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Cook for 2-3 minutes on on side then flip carefully and cook the other side. Serve warm.
Then simply add ingredients of your choice. In this batch I used:
- ½ leek
- handful of spinach
- 1 clove garlic
- squeeze of lemon
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