Chef’s Tip: delicious served with warm berries/honey/yoghurt 

Ingredients

• 100g/3½oz porridge oats (not instant)
• 1/8 tsp sea salt flakes
• 1 tsp baking powder
• 1½ tsp ground cinnamon
• 100ml/3½fl oz oat milk, or any other sort you wish
• 1 free-range egg
• 1 tsp vanilla paste or extract

Method

• Put the oats and salt in a mini blender/food processor and whizz until they resemble a crumby heavy flour.
• Tip into a bowl and add the baking powder and cinnamon.
• Mix up the milk, egg and vanilla in a jug.
• Slowly add the liquid to the dry mixture, mixing as you go, until it’s all mixed in.
• Add a tiny drop (about half a teaspoon) of oil to a large non-stick pan and use a piece of kitchen towel to wipe it across the whole surface.
• Use a ladle to spoon the batter into small circles in your pan, no more than 4 at a time.
• When the surface starts to bubble, use a spatula to turn them over and let them cook for another 2-3mins.