This oat pancake recipe is a modified version of an Alison Holst vegetarian cookbook recipe from the early 1990s. This mix serves 4 as a hearty breakfast.
Any leftovers freeze well, and can be very lightly microwaved then toasted in the toaster to be enjoyed on another day.
Pour the milk over the rolled oats and allow to soak for a few minutes while you assemble the rest of the ingredients.
The mix should be a little sloppier than a pikelet mix, but thicker than a pancake mix. Add extra liquid if you feel the need.
Preheat a heavy-based, non-stick, frying pan and cook the mix as you would for any other pancake – a finished product of about 10cm diameter is practical, and the mix produces approximately 12 this size.
To serve, spread a little butter on the warm pancakes and stack in threes, drizzled with a little maple syrup, or topped with a good dollop of blueberry sauce. Delicious!