Happy Pancake Day! These are my favourite pancakes ever and best of all, they keep you full for ages as they’re chock full of heart-healthy oats. Blueberries are also full of anti-oxidants, so basically, these pancakes are super healthy. Ish. These are best served with maple syrup, crispy bacon, and fresh fruit.
Whilst we’re on the subject, did you see the coconut and chocolate pancakes with Malibu syrup that Amy posted on She Cooks yesterday? Good god that woman can cook.
Anyway, for two people, you need:
- 240ml milk
- 180g rolled oats
- 2 tbsp vegetable oil (plus a some for frying)
- 2 eggs
- 190g of plain flour
- 2 tbsp sugar
- 1 tbsp baking powder
- Around 150g fresh blueberries (if using frozen, fill a measuring jug up to about 200-250ml)
- Soak the milk and oats together in a large bowl for 5 mins.
- While it’s soaking, start warming a non stick frying pan with a smidge of vegetable oil.
- Add the vegetable oil and eggs to the oaty mix and stir well with a wooden spoon.
- Add the flour, sugar and baking powder and mix together until well combined. Ideally, leave overnight or for an hour or so – this helps the mixture become really fluffy. Don’t worry if you don’t have time though – the recipe works beautifully straight away too.
- Gently stir in the blueberries. If you’re using defrosted frozen berries, be gentle so they don’t break apart.
- Using a ladle, spoon out mixture into your hot frying pan. When the bubbles appear, they are ready to flip.
- Cook on the other side for 1-2 mins. Stack up and serve with fresh fruit, maple syrup, and crispy bacon!