Oat Flour Crepes

Do you have porridge, milk and eggs in your kitchen?? Good! Then try these for breakfast today!

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I previously posted an oat pancakes recipe for american style ones, but this morning I really wanted the traditional style pancakes I remember from many Shrove Tuesday’s as a kid.

They’re a thin style pancake, more like a french crepe and require only three ingredients (four, if you want to add cinnamon, which I would HIGHLY recommend).

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These go great with fresh fruit and thick greek yoghurt, or bacon and maple/agave syrup. A fresh pot of tea or a mug of hot coffee goes well with them too, as does some relaxing Sunday morning music – I like the ‘Stress Buster’ Spotify Playlist.

Oat Flour Crepes

  • Servings: 2
  • Difficulty: easy
  • Print
Ingredients:

  • 60g of Porridge Oats
  • 160-180ml of milk (dairy, almond, coconut etc.)
  • 2 eggs
  • 1/2 tsp of Cinnamon (optional.. but highly recommended)

Method:

Put all the ingredients in a container and blend until smooth.*

Pre-heat a nonstick frying pan over a medium/high heat and coat evenly with a cooking spray (or use butter).

Once the pan is hot enough, pour out a quarter of the mixture** and move the pan from side to side until the batter spreads out evenly.

Allow to cook for a minute or two until you can easily get a spatula under the pancake, or it begins to move around the pan.

Flip over and cook on the other side for a minute.

ENJOY!!

Serving Suggestions: Greek Yoghurt / Melted Berries / Fried Banana / Fresh Fruit / Bacon & Maple Syrup / Agave Syrup / Almond Butter / 

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*If you like a slightly thicker mixture leave them overnight or for 30 minutes. I made them straight away though!

** If you want to make more than two per person, use less batter per pancake or use a smaller pan. I made two big ones each and it was plenty. 

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