I’ve always wanted to make thick fluffy pancakes but never quite mastered it.
This recipe is so easy and makes the fluffiest tastiest pancakes you could want on a Sunday morning. (Or Tuesday evening, what ever floats your boat). I used Oat ‘flour’ to make these, which I made by blending oats in a Nutribullet. But you could use whatever kind of flour you want.
Separate 2 eggs – whisk the whites until white, stiff and airy.
Blend the yolks with 75ml of oat milk. Add 75g of oat flour (or whatever flour) with 1 tbsp of baking powder. I also added some cinnamon to mine, but that’s optional, you could also try vanilla or cocoa. Go mad.
Fold the mix in to the egg whites.
Leave to rest in the fridge for about 15 minutes – this is the secret to the fluffiness. It gives time for the baking powder to react – when you come back to it, it will look like a foamy sticky dough. It’s great.
Heat a non stick pan (use a little oil if you need to). Around 2 tbsp should make one thick fluffy pancake. When you start to see bubbles appear on the surface, flip it over.
I topped mine with yoghurt, berry compote, fresh berries and maple syrup. It’s ALL about the toppings.
It makes around 4 pancakes. It’s up to you how many you eat. I eat them all.