I have a man in my life who adores pancakes. I am the one making him his first pancakes (of course, when you are living in the USA, and he was at this time living in France…). By the time he learned to do them (with my recipe), and I wanted to change it one day. I had a ton of oats, and I was like, can I change the recipe? I tried, and it worked (yes and of course, Jérome is so happy about this new recipe)
Portions: 6
Preparation: 10 minutes
Cooking: around 15 minutes
Freezer: yes
Conservation: A day or two in your fridge with some tissue to protect it (and to avoid the dryness)
Ingredients:
-125 gr oats (for the people who are gluten intolerant, you can find some gluten-free oats)
-125 gr flour
-300 ml of rice milk
-a big spoon of dry yeast
-Two organic eggs
The steps:
-Put in a bowl the flour, the dry yeast, the dry yeast.
-Add the oats and then the eggs.
-Mix everything
-Add the rice milk slowly
-Mix the whole thing
-In a pan, add some coconut oil and when the pan is hot, add some of the oats pancake dough on it,
-Let it cook for about a minute or two on one side, then flip the side and do the same on the other side.
A little advice:
-The first time you are putting your dough on your pan can feel very strange (because it’s not the same feeling as the usual pancakes recipe), you will form a roundish pancake (but it takes time!). I remember even one time putting my pan lopsided so my oat pancake slides and arrived directly on my plaques! So don’t turn your pan too much, you will avoid some surprises!!!
Enjoy them
