I finished my day job a bit early this week, so was able to get a big chunk of my weekend chores out of the way on Friday. In turn, this morning I’ve got time to make a second pot of coffee and one of my favourite hot breakfasts (and one of my mother’s favourites too) – oatmeal pancakes.
These are so fast and easy to make, but they keep you warm and full most of the day, with the low-GI oats still providing energy long after breakfast is finished.
3/4 cup rolled oats
3/4 cup milk
2 tablespoons melted butter
2 tablespoons sugar
1/2 cup plain flour
2 teaspoons baking powder
1/2 teaspoon salt
- Pour milk into uncooked rolled oats and leave for 5 minutes.
- Add sugar and egg to milk and oats.
- Add melted butter and sifted dry ingredients to oats – should be slightly thinner than pikelet mixture.
- Cook on a griddle or in a frying pan until golden brown.
- Layer with maple syrup, banana and bacon, apple, jam, honey or anything else you’d normally put on pancakes.