LUCY’S OAT PANCAKES with homemade yoghurt pots

1 cup milled oats (mill in a nutri bullet or food processer)

1 tbsp corn flour or plain flour (this is to help thicken the batter if using oats)

1 teasp baking powder, (omit if you want flattter crepes like pancakes)

2 drops of vanilla extract, optional flavour

2 eggs, free range preferably

1 cup of milk or use plant milk like soya, almond or oat milk to further reduce calories

whizz up mixture until smooth

heat up dry pan

on hot pan use ‘tiny’ amounts of coconut oil to prevent mixture from sticking to pan, swirl around to just barely coat pan

use a quarter cup measure for each pancake

pour into center of pan and leave to sit for thicker American style pancakes

or

pour into centre of pan and swirl batter over full surface of pan for a flatter crepe style pancake

for both methods wait until fully cooked on one side before flipping

For yoghurt pots I used;

Milbona full fat Greek yoghurt, available in Lidl Ireland

stewed pear and mixed berries, prepped the day before and stored in fridge

linwood shelled hemp, Linwoods Healthfoods

milled sunflower seeds & goji mix, available @ Tesco

add a good quality dark chocolate shaving (70-90% cocoa) for those who traditionally like chocolate on their pancakes

Tips

Use half milled oats, half flour to get yourself accustomed to the change if you dont like the idea of all oats. It wont be long before you make the switch

No need for cornflower if using flour as batter will be too thick

Traditional batter uses 1 cup flour and 1 cup milk with 1 egg. I use 2 eggs for extra protein.

I slowly stewed a batch of pears and mixed frozen berries, the day before with a teaspoon of cinnamon and 2-3 tbsps water. Blend together with a hand blender and store in clean jam jars for up to 3-4 days. They can be frozen also but I advise doing so in smaller portions.

These pancakes can be enjoyed with any filling of your choice, fruit, yoghurt, cream etc…

Enjoy

#pancaketuesday — feeling satisfied.