Hazelnut and oat pancakes
Pancakes can be healthy if you’re using wholesome ingredients, like in the case of these hazelnut and oat pancakes. It’s also quick and easy to make, prefect for breakfast/brunch or snacking during the day. Serve them with your favourite sauce or fruit compote – chocolate sauce goes really well with them.
Ingredients
Method
- Put the egg, oats, hazelnut milk and hazelnuts in a blender and whiz until you get a thick, smooth batter. Add more milk if it’s too thick. Stir in the cinnamon, baking powder and oil.
- If time allows, rest the batter for 15 minutes.
- Heat a lightly oiled pancake griddle, then add dollops of the batter, spreading them into circle shapes (or you can use silicon pancake moulds).
- Cook for a minute or so, until the surface has almost set, then flip them over and cook for another minute or so on the other side, until golden.
- Transfer them to a plate and repeat with the remaining batter.
- Serve at room temperature with chopped hazelnuts, maple syrup or chocolate sauce.