100g/3½oz porridge oats (not instant, use gluten-free if required)
¼ tsp sea salt flakes
1 tsp baking powder
1½ tsp ground ceylon cinnamon
100ml/3½fl oz oat milk, or any other sort you wish
1 free-range egg
1 tsp vanilla paste or extract
1 tsp coconut oil
Blitz the oats and salt to a floury consistency then add the baking powder and cinnamon
Whisk together the milk, egg and vanilla (hold back some of the milk)
Mix the wet ingredients into the dry, gradually, you want a thickish consistency. Add the rest of the milk gradually until you get the consistency you want. Thinner batter makes thinner pancakes.
Melt 1/2 tsp coconut oil in the pan and use brush or kitchen paper to spread it around the frying pan. Heat to a medium heat.
Spoon in mixture, about 4 pancakes to a normal sized pan or whatever size you prefer.
When the underside is cooked, flip and cook on the second side.
Note, the oat flour will continue to soak up liquid even after cooking.
NB - I often mix in fresh blueberries into the batter before cooking to make a true blueberry pancake.
Serving options yogurt, berries, nut butter.
Nice option is to heat 150g fresh or frozen berries with 150g honey to make a raspberry honey for dressing the pancakes.