It started out with an intense 11am craving for waffles.
I pulled out my heart-shaped waffle maker, cleaned it up and blended up this batter with my hopes set high. After that, disaster ensued: the batter stuck in the intricately patterned iron wrenching my waffle dreams away from me. Instead of breaking down, I fought on, ditching the waffle iron and grabbing my trusty little skillet. I used the rest of the batter to fry up a short stack of pancakes! Just as I was pouring the batter into the skillet my dad showed up from the allotment with a punnet of wild blackberries so, of course, I stole a handful for ~garnish~ (ooooh).
This simple, oat-based mixture has been my favourite for breakfasty endeavours recently. It’s literally a dump-and-blend situation so is ideal for when you do NOT want to be standing in the kitchen whisking egg whites and sifting flour. They’re surprisingly satiating too and not heavy at all. I’ve been craving lemony things something FIERCE lately so I put lemon zest in the batter and in the yogurt topping. If lemon doesn’t get you jazzed then cinnamon, ginger, chocolate chips or berries would be stellar too.
- 1 cup (80 g) rolled oats
- 1 egg
- 2 tsp ground flaxseed + 1/4 cup of water, (OR use another egg)
- 2 tsp baking powder
- zest of 1/2 a lemon
- 1 tbsp poppy seeds
- 1/2 cup (125 ml) milk (any kind)
- 1 tbsp melted coconut oil, , melted butter or vegetable oil (plus more for frying)
- To serve:
- 3 tbsp yogurt
- zest of 1/2 a lemon
- drizzle of honey or a few drops of stevia
- fresh berries
- Place the oats, egg, flaxseed, water, baking powder, lemon zest, poppy seeds, milk and oil into a blender. Blitz until completely smooth and set aside for 5 minutes to thicken.
- Lightly grease a small non-stick skillet with extra oil. Place over a medium-low heat. Pour about 2 tbsp of batter into the pan to form one pancake. Repeat so you have 2 or 3 circles of batter in the pan. Leave to cook until the edges of the surface look opaque and bubbles form and burst on the surface of the batter. Flip and cook on the other side until golden brown underneath then remove to a plate.
- In a small bowl, mix the yogurt, lemon zest and honey/stevia. Serve the pancakes with the yogurt mixture and fresh berries.