Breakfast Oat Pancakes
Serves 6
20 minutes prep time | 20 minutes Processing Time
Learn how to create Breakfast Oat Pancakes, where oats are transformed into a wholesome batter, offering a nutritious, delicious twist on a breakfast classic.
Nutritional Information
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Watch video instructions
Products used in this recipe
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¾ cup Harraways Rolled Oats OR Harraways LESS SUGAR Raspberry Coconut Oats
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½ cup plain flour
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1 tsp baking powder
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¼ tsp salt
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1 egg
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1 egg white
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¾ cup milk (dairy or plant based)
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25g butter, melted, plus extra for cooking
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Seasonal fresh fruit and maple syrup, to serve
Ingredients
Hidden
Breakfast Oat Pancakes
Serves 6
20 minutes prep time | 20 minutes Processing Time
Learn how to create Breakfast Oat Pancakes, where oats are transformed into a wholesome batter, offering a nutritious, delicious twist on a breakfast classic.
Nutritional Information
Share
-
¾ cup Harraways Rolled Oats OR Harraways LESS SUGAR Raspberry Coconut Oats
-
½ cup plain flour
-
1 tsp baking powder
-
¼ tsp salt
-
1 egg
-
1 egg white
-
¾ cup milk (dairy or plant based)
-
25g butter, melted, plus extra for cooking
-
Seasonal fresh fruit and maple syrup, to serve
Ingredients
Hidden
Method
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Sift flour, baking powder and salt, and make a well in the middle. Combine egg, milk and melted butter, and pour into the well. Add oats and stir to combine.
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Leave to sit for 5 minutes. Beat egg white until just stiff and fold through batter.
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Heat a large frying pan over medium heat. Melt a little butter and allow to sizzle, then drop in ¼ cup of pancake batter. Cook until bubbles appear, then flip. Cook the other side until golden.
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Place pancakes on a warmed plate and repeat with the remaining batter. Serve with fresh fruit and syrup.
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