Oatmeal Pancakes

These oatmeal pancakes are made with a few ingredients, and are very simple to make. They are perfect for breakfast, if you want something sweet, but also nutritious.

For our recipe, we have used Santal Oat Milk provided to us by one of our partners, Standard and Origin (S&O). This is a great option for those who want a dairy free milk option. It works well in drinks and desserts, giving them a lovely nutty, oat flavour.

If you can’t find Santal Oat Milk from a shop near you, contact 301 5533 or 301 5522.

Yield: 6-7 pancakes.

Ingredients:

For the batter

• 1 ¼ cup rolled oats
• 1 tsp baking powder
• ½ tsp baking soda
• 1/8 tsp salt
• ¾ cup Santal Oat Milk
• 1 egg
• 2 tbsp plain Greek yoghurt
• 2 tbsp honey
• 1 tsp vanilla essence

For greasing

• 2 tbsp melted unsalted butter

For topping

• 1-2 tbsp honey

Instructions:

1. To start off, blend 1 ¼ cup rolled oats in a blender for around 30 seconds on high speed, until it is mostly fine. It is okay if some are not fully blended. You can shake the blender or mix with a spoon and blend for 5 more seconds, so it gets more evenly ground. Make sure the blender is fully dry so that the oat flour doesn’t clump together.
2. Add the blended oats to a bowl along with 1 tsp baking powder, ½ tsp baking soda, and 1/8 tsp salt. Mix well with a spoon and set aside.
3. In a new bowl, mix ¾ cup Santal Oat Milk, 1 egg, 2 tbsp plain Greek yoghurt, 2 tbsp honey, and 1 tsp vanilla essence using a whisk. Add in the dry ingredients and mix again until fully combined. The batter will get thicker as it sits, and if it gets too clumpy, you can mix in a couple more tbsp of the Santal Oat Milk, until it is wet and drippy.
4. Grease a small pan by brushing a thin layer of melted unsalted butter. Heat up on medium-low for around 30 seconds. Add around ¼ cup batter to the pan, swirl with a spoon if needed to make a round circle. Our pancakes were around 4-inches in diameter.
5. Cook for 2 minutes or once the edges are mostly cooked and dry and turning slightly brown. There will be some popped bubbles on top as well.
6. Flip the pancakes using a spatula. Cook for another minute, until fully cooked and remove. Once cooked, the pancakes will have a nice golden colour.
7. Repeat this until you run out of batter. We were able to make 6-7 pancakes from this batter. Stack the pancakes on a serving plate and drizzle 1-2 tbsp honey on top.