These pancakes are a firm favourite in our house. They offer a wholegrain alternative to the traditional pancake with cinnamon sugar that is super delicious. Soaking the oats overnight helps to pre-digest the gluten and other anti-nutrients. It also increases the vitamin content of the finished product. However, they work fine with no soaking if you’re in a hurry and prefer.
1 1/2 cups rolled oats
2 cups raw full cream milk
1 Tbsp yoghurt or milk kefir
2 Tbsp virgin organic coconut oil
4 Tbsp. butter, softened
3 Tbsp. honey
1 tsp ground cinnamon
- Mix the yoghurt or milk kefir into the milk and soak the oats in the milk mixture overnight. Use a glass vessel for soaking.
- Place the soaked oats in the blender with the eggs and coconut oil and blend to a smooth consistency.
- Fry in a stainless steel or well-seasoned cast iron pan with adequate coconut oil.
Mix all the ingredients in a small jug until combined. You can heat slightly in a pot of warm water if needed.
Drizzle the pancakes with syrup and roll them up to serve. They are also delicious with any other sweet or savoury filling of your choice.
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