Pure Bakery!
It is often what is NOT in organic foods that really makes the difference to healthy food and we are proud of this fact.
Our spreads are produced from the highest quality ingredients that offer many nutritional benefits.
This recipe is modified from an Alison Holst vegetarian cookbook from the early
1990s, and is fine for those who can tolerate rolled oats. This mix serves 4 as a
hearty breakfast.
Pour the milk/water onto the rolled oats and allow to soak for a few minutes while you assemble the rest of the ingredients.
Add all the remaining ingredients to the oat mix and whisk thoroughly.
The mix should be a little sloppier than a pikelet mix but thicker than pancake
mix. Add extra liquid if you feel the need.
Preheat a heavy-based non-stick frying pan and cook the mix as you would for
any other pancake or pikelet – I find that a finished product of about 10cm
diameter is ideal, and the mix produces approximately 12 this size.
To serve, spread a little butter on the warm pancakes and stack in threes, drizzled with a little maple syrup. Delicious!
Recipe by Judy Mcdonald
Copyright © 2023 Purebread – All Rights Reserved
