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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup oats
  • ½ cup buckwheat flour
  • 1 cup oat or almond milk
  • Zest of 1 lemon
  • 2 eggs

Method
 

  1. Mix everything in a blender, then whiz until combined. The consistency should be similar to thick double cream or custard.
  2. Lightly grease a heavy pancake pan then add about five dollops, letting them spread out to a circular shape (alternatively use silicon moulds).
  3. Cook them for a minute or so until the surface has just set. Flip them over and cook them for another minute or so.
  4. Transfer them to a plate. Make more pancakes using up the remaining batter.
  5. Serve them warm or at room temperature.