It’s Pancake Tuesday!

I remember when I was growing up, pancakes were a rare treat (turns out my mother detests them and hates making them!!)

Now though, I make pancakes about once a week because my boys will both eat them (fussy pair, it’s one of the few things they agree on!!)

Trying to cut down on gluten and flour etc, while also mostly sticking to the Slimming World plan meant I needed to find an alternative that we could all enjoy, without them being “different” or feel too healthy!

There are a few variations on these pat pancakes out there, often called “Magic Pancakes” but this is how I make them as I don’t like the overly yogurt flavour.

I grind the oats up a bit in the food processor but this is optional, they can be soaked overnight in a larger amount of yoghurt to make them swell and soften too.

Oat Pancakes

Serves 2 adults (and 2 small people)

Note: 35g oats = healthy Extra B

80g porridge oats, blitzed slightly in processor to break down a bit, not too fine, it’s just to trick the lads in case they saw an oat an might pass out.
(The alternative is to soak these overnight in yoghurt, just increase the amount of yoghurt)
I use gluten free oats they work perfectly
4 eggs
100g fat free fromage frais or fat free natural or greek yoghurt (or use Muller lights If you like them)
1 tsp vanilla
2 tablespoons sweetener

– mix it all together really well to give a thick batter
– fry in small amounts for thicker, American style pancakes
– add 2 more eggs If you want thinner, crepe or thin pancake style
– sprinkle with canderel and lemon juice or serve with some quark whipped up with vanilla and sweetener (this is lovely, like sweet cream cheese, goes really well with fruit!)

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