Friday 20 April 2018

Sugar-free oaty cinnamon pancakes

Rozanne Stevens

I never really enjoyed porridge until I moved to Ireland; now I love it for breakfast with fruit and yoghurt.

The Irish soil and climate produce highly nutritious, good quality oats.

The grains fluff up really well and have a lovely texture, not boarding-school gloop!

This is a great recipe to enjoy even more of this supergrain and is very family friendly.

The cinnamon gives it a natural sweetness and there is no need to add any sugar.

Make up the batter and keep it in the fridge for weekend brekkie, just add a little more milk if it gets too thick.

Serve with plenty of fresh seasonal fruit and yoghurt. Delish!

Serves 6


* 150g plain flour

* 100g wholemeal flour

* 100g porridge oats

* 2tsp baking powder

* pinch salt

* 1tsp ground cinnamon

* 2 free-range eggs

* 2tbls sunflower oil, plus extra for frying

* 500ml milk

* Fresh fruit and yoghurt to serve


* Whisk together the oil, milk and eggs in a jug or bowl.

* Sieve the flours, salt, cinnamon and baking powder into a bowl. Stir in the oats and mix well.

* Make a well in the centre of the dry ingredients and pour in the liquid.

* Mix well then allow to rest in the fridge for 20 minutes.

* Heat a little sunflower oil in a non-stick pan.

* Use two tablespoons of batter for each pancake and plop into frying pan. Cook for three minutes on each side. Keep warm while you make the rest of the pancakes.

* Serve with fruit and yoghurt. You won't miss the maple syrup!

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