Oatmeal Pancakes

Camp In Recipe 



Serves: 2

Total time: 40 minutes 


70g Goldenvale Rolled Oats

115g Lyttos Greek Style Yogurt

160ml Farmdale Full Cream Fresh Milk or Inner Goodness Unsweetened Almond Milk

70g Goldenvale Rolled Oats, to make oats flour

1 extra large Lodge Farms Free Range Egg

1 tbsp Just Organic Extra Virgin Olive Oil

2 tbsp Merryfield Brown Sugar

½ tsp Stonemill Sea Salt

1 tsp Stonemill Ground Cinnamon

½ tsp White Mill Bi-carb Soda

70g White Mill Self Raising Flour

100g Orchard & Vine Mixed Berries

2 tbsp Bramwells Australian Honey

Merryfield icing mixture, to dust


1. In a medium bowl, combine 40g of oats, yogurt and milk. Set aside for 15-20 minutes to let the oats soften.

2. Blend the oats until a fine powder in the blender in order to make oat flour.

3. When the oats are finished soaking, beat in the egg and oil and mix well. Add the sugar, salt and cinnamon. Then add the bi-carb soda and the self raising and oats flour. Stir until just moistened.

4. Heat a light oiled or non stick griddle over medium high heat (190ºC for electric griddle). For each pancake pour about ¼ cup of batter onto the griddle.

5. Turn when the top is covered with bubbles and the edges look cooked. Turn only once.

6. Serve with berries and honey.