We LOVE Pancakes in our household and eat them pretty much every week, especially as a weekend treat. We generally go for a Canadian style pancake. Berries, bananas and maple syrup are normally my eldest preference of topping and I enjoy maple syrup and bacon. I have found that during the Covid-19 pandemic we ran out of white flour and maple syrup and needed to get innovative with our recipe, so created our Oatmeal Pancake Recipe. I though the texture was slightly more corse verses our white flour based recipe but they were still very tasty.
200g Porridge Oats (the oats were used to make Oatmeal)
1/4 Pint Milk
These pancakes were topped with a handful of frozen raspberries (I would have used fresh if we had them in) and a drizzle of golden syrup (you can add an alternative topping to your pancakes).
(This mixture made 9 pancakes – depending on the size you decide to have them)
How to make the Oatmeal Pancake Recipe:
- Prepare your raspberries – if they are frozen leave them out to defrost or pop them into the microwave to defrost.
- Whizz the porridge oats in a blender or food processor. The oats turned into a flour type consistency (see picture below) and then I had 200g of oatmeal.
- Whizz the oatmeal, eggs and milk together to make the pancake batter.
- Heat a non-stick pan on the hob on a low heat.
- Pour mixture into the non-stick pan, a bit at a time to make the size pancakes you require. Ours were approx 7cm long.
- Cook the pancake for a minute on one side, if it starts browning, flip it over and cook on the other side. If it’s not cooked enough leave it for another 30 seconds – 1 minute and then flip over.
- Serve the pancakes with your chosen topping.
*Disclaimer, make sure you supervise any children making these pancakes with you, especially if you are using the hob, microwave, blender or food processor. Check for allergies before serving. Make sure ingredients are age appropriate and not a choke hazard. Click here to view the Berkshire Mummies disclaimer.