Recipe: Oat Pancakes (sweet and savoury)

Yep once again I was in the mood for pancakes. Not just for breakfast, for lunch as well. That's right pancake for lunch and it was delicious!

Breakfast was a stack of mixed berry pancakes with bananas and honey.

Serves 1

Ingredients 

1/4 cup oat flour (rolled oats blended into flour)

1/4 milk 

1/2 an egg 

1/8 tsp baking powder 

1/4 cup mixed berries 

To serve,

1 banana 

Honey

Method

In a food processor blend the oats, milk, 1/2 and egg, baking powder and berries together (I reserved some blueberries and mixed them into the batter whole afterwards).

On medium heat pour the batter into a lightly oiled pan to your desired size. When bubbles start to form flip the pancakes and cook for 1 minute. 

Plate up and serve with your own choice of toppings :)

Lunch was a massive corn pancake topped with tomato, corn and teriyaki salmon. The batter base is the same as the breakfast pancakes, but instead of mixed berries I added corn. I used frozen corn kernels.

Ingredients 

1/4 cup oat flour (rolled oats blended into flour)

1/4 milk 

1/2 an egg 

1/8 tsp baking powder 

1/4 cup corn kernels (cooked)

To serve,

1 small tomato 

1 tbsp corn kernels 

Slices of teriyaki salmon 

Parsley leaves 

Method

In a food processor blend the oats, milk, 1/2 and egg, and baking powder together. When the batter is smooth stir in the corn kernels. 

On medium heat pour the batter into a lightly oiled pan to your desired size. When bubbles start to form flip the pancakes and cook until the underside is golden brown. 

Plate up and serve with tomato wedges, corn and salmon slices. 

Teriyaki salmon 

Thinly slice a salmon fillet. 

Cook on a pan on medium heat until nearly cooked through. Turn off heat and add a mix of teriyaki and soy sauce to taste (1:1 ratio). Toss salmon slices around pan so they are coated in sauce.