oat pancakes

Essentially these little beauties scratch 2 itches at once - porridge and pancake!

There's often no time for porridge in the mornings at our house, so I like to keep some of these oat pancakes in the freezer - then I can pop them in the toaster for a minute and frisbee them at my children as they fly out the door!

I usually make the batter the night before, and pop it in the fridge so it's ready to use the next morning. The overnight soak means that the apples and oats get beautifully soft.
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Ingredients:
1 cup Quick Oats (regular oats work too)
1 tbs Wholewheat Flour (or your flour of choice)
1 tsp  Ground Cinnamon
1 tsp Bi Carb Soda
1 tsp Baking Powder
Pinch Salt
1 dessert spoon sweetener of choice (I like Rapadura Sugar)
½ cup Dried Apple Rings, roughly chopped
1 Egg
Splash of Vanilla Extract 
Milk of choice - approx ½ cup for a thicker pikelet batter, or more for a crepe vibe.
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Method:
Mix dry ingredients in a bowl then add wet ingredients and mix well.

Add a  tablespoon of the batter in a hot lightly oiled pan. When bubbles pop through the surface, flip them over and cook for another 20 secs before putting them on a serving plate.

Enjoy with a dollop of greek yoghurt,  cinnamon sugar, apple or banana slices… whatever you fancy.

Tip: make extra and freeze them. Then on busy mornings pop them in your toaster. Or while still frozen, butter and wrap them and pop into lunch boxes. 

PIMP MY RECIPE:
If apple & cinnamon isn't your thing, try currants, mashed banana, choc chips, frozen berries, sultanas, peanut butter or coconut flakes.