Oatmeal pancakes

Ingredients for 2 servings:

• 100 g oat flour
• ½ tsp cream of tartar baking powder
• 50 g yogurt, 3.8%
• 90 ml oat milk (oat drink)
• 1 large egg(s)
• 1 tsp agave syrup, yacon syrup or honey
• 1 pinch of salt
• 9 tbsp coconut oil

Instructions

Working time approx. 5 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 20 minutes

Also available gluten-free and vegan – ideal for breakfast.

Mix the oat flour with the cream of tartar baking powder. In a mixing bowl, whisk together the yogurt, oat milk, egg, and syrup. If desired, add a small pinch of salt. Then stir in the flour thoroughly. Let stand for 2 minutes, adding a little more plant-based milk if it’s too thick. In a 28 cm pan, cook 3 small pancakes or 1 larger pancake. Heat about 3 tablespoons of coconut oil per batch. Cook the pancakes until golden brown and crispy on both sides (I used speed 6-7 out of 9). Add a little more oil when flipping, if necessary. Tips: Serve with applesauce and cinnamon or with a compote/fruit curd. If you want to make it completely gluten-free, you’ll need to buy gluten-free oat flour and milk. If you can’t find oat flour, you can also finely grind oats in a food processor. Then let the batter stand a little longer. If you want it vegan, you have to use egg substitute and plant-based yogurt.