Oats are a famous healthy filler, but too much can make you feel too full! Whole oats are best for the "full" benefits, which is what we used and also why we soak overnight.
Most of the "sweet" in this recipe is from the berries. You can use mixed frozen or just blueberries for a neater looking pancake. You need to prepare this the night before so the whole oats can soak and you get the full sweetness of the honey and flour soaking in milk. You can swap out milks if need be.
This recipe makes 4 pancakes, which, if you serve with more berries on top, is enough for 2 people. Increase or decrease the volume as need be, by doubling the ingredients for more people. The consistency is different to a regular pancake - but the fibre and goodness makes the change worthwhile!
Warning: This recipe has some honey in it, so this is not for under 1 year olds. You can leave out the honey for under one year olds and ensure the berries are sufficiently soft/squished and small enough for babes.
Prep time: 5 minutes. Cook time: 5 minutes. Serves: 2pple - 2 x 10cm pancakes each.
Tools:
- Metal bowl or glass container with a lid
- Spoon
- Spatula
- Small pan
- Cooktop/fridge
Ingredients:
- 50g whole oats
- 90ml regular milk (if toddlers eating) or low-fat milk (if older than toddler)
- 1 tablespoon wholemeal SR Flour
- 1 egg
- 3 teaspoons organic honey
- 1/2 cup frozen blueberries and a spoon of additional for each person to serve
- 1 tsp unsalted butter
- Optional: natural or Greek yoghurt to serve
Method:
- The night before - put oats, milk, flour, 2 teaspoons of honey and egg into a bowl and mix. Cover and refrigerate
- The next morning, pull it out and add in berries. Mix through
- Heat on low heat, 1/4 teaspoon butter per pancake. Cook on low heat until each side is brown and the middle is cooked. This should be around 1 minute each side. Repeat until 4 pancakes are made and turn down the heat if the pan gets too hot.
- Serve on plates, drizzle with remaining honey, any additional berries and optional yoghurt