Courtesy of Maggie Lynch - IINH

Ingredients

200g jumbo oats

1 tsp baking powder

½ tsp baking soda

½  tsp salt  

½ tsp cinnamon

1/8 tsp cardamon

1 tsp vanilla extract

1 tsp Manuka Health Manuka honey + extra to drizzle

300ml full fat milk

300g full fat yoghurt

2 eggs

1 tbsp (20g) of butter or coconut oil, melted + extra for cooking

Method

1. Place dry ingredients into a blender and blitz until the oats have a flour-like texture. Add the wet ingredients and blitz again until just combined. Transfer the batter to a bowl and leave to rest for at least 1 hour or overnight. The batter will thicken as it sits, so add a splash of liquid to loosen if needed.
2. Heat a large non-stick frying pan or crepe pan to medium-hot. Add a knob of butter or coconut oil to the pan and swirl to coat the whole surface. Drop a dessertspoon of batter onto the pan and gently shape into a neat circle with the back of the spoon (the size of a cup rim).
3. Cook for 2–3 minutes until pin-holes appear, then flip over and cook for a further 1–2 minutes. Remove from pan and repeat till all batter is used, adjusting heat as needed. Clean pan with kitchen paper between batches and add more butter/oil if pancakes begin to stick.
4. Serve warm with your favourite topping!

Topping Ideas

• Melted butter, freshly squeezed lemon, and an extra drizzle of Manuka Health Manuka honey
• Natural yoghurt with fresh berries, and an extra drizzle of Manuka Health Manuka honey
• Caramelised apples or bananas (Sliced and fried in a little butter or coconut oil), and an extra drizzle of Manuka Health Manuka Honey

Maggie’s Tips

• The batter will keep in the fridge up to 5 days.
• These pancakes freeze well. Freeze them flat on a parchment-lined tray, then transfer to a sealed bag or container. Reheat from frozen in the toaster.