My son loves pancakes. Since I’m always looking for ways to make food more nutritious for my kids I devised these pancakes (although I’m sure I got the idea to use oats for flour from other recipes I’d read–I just can’t remember which) and they’ve become a firm weekend favourite.
1 cup rolled oats
1 tsp cinnamon
1 tsp bicarb soda
pinch of salt
1 mashed banana (I keep ripe bananas in the freezer for recipes such as this)
2/3 cup of milk of choice (I use oat milk)
Place dry ingredients in food processor and pulse until the rolled oats have become oat flour.
Add wet ingredients and pulse again, until the mixture is smooth.
Fry in a little olive oil till bubbles appear on top.
Be careful getting the spatula underneath to flip the pancake as they are more fragile than pancakes made with flour (after a couple you do get a feel for them).
Cook on other side until nicely browned (they do tend to be browner than pancakes made with flour)