Oat pancakes with apple and raisins
These oat pancakes with apple and raisins are not only lovely for breakfast, but you can snack on them during the day. For a vegan version leave out the egg or use flax-egg. For a gluten-free version use appropriate oats. You can substitute the raisins with sultanas, dried cranberries, cherries or sour cherries.
Ingredients
Method
- Put all ingredients ( except raisins) in a blender and pulse until you get a thick, textured batter. Add more oat milk if you think it’s too thick ( it should be thicker than normal pancake batter).
- Mix in the raisins. If you have time, rest the batter for about 15 minutes.
- Mix in the batter a few drops of oil.
- Lightly oil a pancake pan or a heavy-based frying pan, then add 4-5 drops to the pa and create round shapes. They don’t have to look perfect. Fry for about 2 minutes on each side until golden, then transfer them to a plate. Repeat with the remaining batter.
- Serve warm or at room temperature.