Cinnamon oat pancakes

These pancakes are a great way to use up the pulp left over after making oat milk or nut milk.

Credit: Mary Makes It Easy

• makes

  12

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1½ tbsp (30 g) unsalted butter, plus more for cooking
• 1¼ cups (162 g) flour
• 1½ tbsp sugar
• ½ tsp cinnamon
• 1 tsp baking powder
• ½ tsp bicarbonate soda (baking soda)
• ¼ tsp kosher salt
• 1½ cups (375 ml) milk, dairy or oat (see note)
• 2 tsp lemon juice
• 1 egg
• ½ tsp vanilla extract
• ½ cup (125 ml) spent oats from making oat milk (see Note)
• Canola oil, for cooking
• Maple syrup, for serving

This recipe will take about 30 minutes if you are using pulp leftover from making oat or nut milk previously, such as Mary's maple oat milk.

Instructions

1. Place a large non-stick skillet over low heat and add in the butter to melt. Place a sheet pan (baking tray) in your oven and heat it to 95°C (200°F).
2. In a medium bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt and set aside.
3. In a small bowl or glass measuring cup, whisk together the milk, lemon juice, egg and vanilla. Stir in the spent oats from making oat milk (see Note). Pour the wet mixture into the dry along with the melted butter and stir just to combine, leaving a few lumps in the mix. 
4. Turn the heat under the pan up to medium and add a little butter and a splash of oil to melt together. When the butter is bubbling, spoon about a ¼ cup of batter into the skillet for each pancake and cook until bubbles start to appear on top. Flip once and cook until golden brown. Transfer the pancakes to the warm oven while you continue cooking the batter.
5. Serve with butter and maple syrup.

Note

• Feel free to replace oat milk and spent oats with any other non-dairy milk you make.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.