Lemon and oat pancakes
12 Jun 2017
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
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
- 1 cup oats
- ½ cup buckwheat flour
- 1 cup oat or almond milk
- Zest of 1 lemon
- 2 eggs
Instructions
- 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.
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Categories
- Meal Type: - Breakfast - Brunch - Everyday - Fritters - Kids Food - Nibbles & Bites - Pancakes & Waffles - Quick & Easy - Snacks
- Cuisines: - British
- Occasions: - Picnic
- Ingredients: - Citrus - Other Flours - Whole grains
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free - Healthy - High Fibre - Nut Free - Vegetarian
- Skill Levels: - Easy
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