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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.
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 green apple peeled and grated
  • 1 cup porridge oats gluten-free, if needed
  • ½ cup walnuts
  • 1 large egg
  • 1 cup oat milk
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ cup raisins

Method
 

  1. 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).
  2. Mix in the raisins. If you have time, rest the batter for about 15 minutes.
  3. Mix in the batter a few drops of oil.
  4. 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.
  5. Serve warm or at room temperature.