Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 cups rolled oats (gluten-free)
- 1 cup milk (dairy or plant-based)
- 2 large eggs
- 3-4 tbsp raw honey or pure maple syrup
- 1 tsp pure vanilla extract
- 2 tsp baking powder
- Olive or coconut oil, or butter for greasing the pan
- Fresh fruit, raw honey or pure maple syrup, yoghurt, nut butter
Method
- Place the oats in a blender or food processor and blend until they reach a flour-like consistency.
- In a bowl, whisk together the milk, eggs, honey and vanilla extract. Mix until well combined.
- Add the oat flour and baking powder to the wet ingredients. Stir until everything is well combined.
- Let the batter sit for a few mins to allow the oats to absorb some of the liquid.
- If you are making the batter ahead of time, pour it into a container or jar and place it in the fridge until you are ready to go. It will last 4 days in your cooler.
- Heat a non-stick skillet or pan over medium heat on your camp stove or fire. Add a small amount of oil or butter and spread it evenly to coat the pan.
- Pour a scoop of the pancake batter onto the pan and cook for 2-3 mins, until it starts to bubble, then flip and cook another 2-3 mins until your pancake is golden brown.
- Serve your oat pancakes warm with your choice of toppings.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
