Maybe not the pancakes you’re used to. A tiny bit more of a nutritious version. If I can say so. I’m not a nutritionist at all of course. But I can tell you, for sure, these are delicious, easy on the go and keeps good in the fridge.
Makes: 8 pancakes
Prep time: 5 minutes
Cooking time: 20 minutes
Equipment: Frypan and a food processor
1 cup oats
1 cup almond milk
optional: tablespoon of agave, teaspoon baking powder and a dash of cinnamon
First blend the oats in a food processor until it’s a very fine crumble. Then you can add the egg and milk and blend it again until everything is well combined. Leave the mixer for a couple of minutes before you start cooking. It thickens a little bit and is easier to work with.
Preheat the pan on a medium heat, if your pan is nonstick you don’t need any oil, if your pan isn’t, use a little bit of cooking spray before every pancake. From now on I think you know what to do. Put a couple of tablespoons of batter in your pan depending on how big you like your pancakes. Cook them 2-3 minutes on each side, continue until al the batter is gone. Now your pancakes are ready! You can store them in the fridge up to 3 days and in the freezer for 2 weeks.