Oat, Cinnamon & Honey Pancakes

If you fancy a change from traditional pancakes try these oat, cinnamon & honey pancakes. Made with oats and wholemeal flour. The oats give a lovely nutty flavour and an interesting texture. There’s a story behind these pancakes…

When I was heavily pregnant with my second baby (Daniel), I was admitted to hospital for 10 days. Luckily for me, there was lovely lady from New Zealand called Andrea in the bed opposite me expecting twins. The food in the hospital was pretty dire (think stodgy macaroni with boiled to death broccoli) so that combined with being pregnant meant we spent a lot of time talking about food. Andrea told me about these fabulous oat pancakes which she sometimes made for breakfast, and passed me the recipe. Andrea and I were both discharged from hospital the same day and she gave birth to two beautiful boys, Miles & Owen, a few days after Daniel was born.

This recipe is based 'Oaty Pancakes' by New Zealand chef Alison Holst

Oat, Cinnamon & Honey Pancakes

Time: 20 minutes start to finish
Makes: 8 pancakes
Calories: 167 per pancake (without toppings)

Ingredients:

275ml milk
125g rolled oats (porridge oats)
75g wholemeal flour
2 tbsp honey
1 egg
1 tsp cinnamon
Sunflower oil or butter for frying
To serve (optional): Toffee sauce or syrup, berries, flaked almonds & Greek yoghurt.

Method:

Combine all the ingredients and stir thoroughly until well combined. Leave the mixture to stand for 5 - 10 minutes and stir well again before using.
Pour a little oil or butter into a frying pan and get the fat really hot. If you think you may have added too much, pour it out into a saucer as you will no doubt need to re-grease the pan between pancakes. Turn the heat down to medium.
Spoon two generous tablespoons of the batter into the frying pan and use the back of the tablespoon to spread the batter out a little so the pancake is about the size of a CD. When you see a few bubbles appear in the mixture then flip the pancake over with a spatula or fish slice. Each side will need 30 - 60 seconds cooking until golden brown but not burnt.
Serve the pancakes warm with fresh fruit drizzled with toffee sauce or syrup, berries, nuts and Greek yoghurt, if you like.

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