1heaped teaspoonbaking powder (ensure gluten-free if necessary)
¼teaspoonbicarbonate of soda (baking soda)
1tablespooncoconut oilfor frying (or sub olive or vegetable oil)
Instructions
Place all ingredients in a blender or food processor.
Whizz until completely smooth - add some extra milk if it's looking too dry/thick to combine.
Heat up a tiny bit of oil in a frying pan (non-stick is besand spoon or pour in a small amount of the pancake batter.
Cook on a low-medium heat for a few minutes until you see little bubbles appear on the surface of the pancake.
Flip over and cook for another few minutes, until golden brown and crispy on both sides.
Repeat for the rest of the batter - makes around 8 pancakes.
Leftovers keep covered in the fridge for up to a couple of days - just reheat in a dry frying pan.
Video
Notes
Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan – too much oil will make the pancakes ragged at the edges, and too little will make them hard to flip over. Make sure not to over-blend the mixture as that will make the oats become very sticky.
They can be frozen and last for about a month in the freezer.
I would suggest wrapping them separately in cling film or keeping a layer of baking paper in between each pancake if you want to take them out of the freezer one at a time, otherwise you’ll end up with a solid block of pancakes!
Either reheat in a toaster straight from frozen or leave to thaw at room temperature for about half an hour then reheat in a dry frying pan.