Brown sugar and oats pancakes
This brown sugar and oats pancake recipe is a cozy twist to a breakfast classic. They are soft, fluffy, and subtly nutty from the oats, with the deep caramel notes of brown sugar, bringing warmth to every bite.
Servings: 4 pancakes
Ingredients
- 100 ml oats
- 100 ml milk
- 1 tbsp brown sugar
- 1 egg
- 25 ml oat flour
- 1 tsp baking powder
- 1 tbsp butter for frying
- Extra brown sugar to sprinkle
Instructions
- Whisk together 100 ml oats, 100 ml milk, 1 tbsp brown sugar, 1 egg and 25 ml oat flour, until comes together in a thick batter.
- Add baking powder and slowly stir it into the batter.
- Melt some of the butter in a frying pan.
- Wait for the butter to settle before adding 75ml of the batter in to the frying pan, as many you can fit into your pan.
- Let cook until bubbles are starting to show in the batter.
- Before flipping the pancakes, sprinkle some brown sugar on top of the pancakes.
- Once you have flipped the pancakes, sprinkle brown sugar on the cooked side.
- Take off the frying pan when both sides are golden brown and pile on a plate.
Notes
This recipe is the base and can easily be scaled for as many pancakes you need. A good measurement is about one egg per four pancakes.