Lemon and oat pancakes
For a healthy breakfast these lemon and oat pancakes are just the job – they are delicious, filling and easy to make. Take the leftover with you for an afternoon snack! Serve them with maple syrup, honey, jam or syrup/sauce of your choice and/or some seasonal fresh fruits or fruit compote.
Ingredients
Method
- Mix everything in a blender, then whiz until combined. The consistency should be similar to thick double cream or custard.
- Lightly grease a heavy pancake pan then add about five dollops, letting them spread out to a circular shape (alternatively use silicon moulds).
- Cook them for a minute or so until the surface has just set. Flip them over and cook them for another minute or so.
- Transfer them to a plate. Make more pancakes using up the remaining batter.
- Serve them warm or at room temperature.