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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
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