Breakfast
Oat Pancakes with Apple
Soft, moist oat pancakes made with oat flour and gently grated apple for natural sweetness. They cook up light in a non-stick pan with barely any oil, ready to serve warm and plain. A gentle twist on a breakfast favorite.
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Ingredients
- 120 g oat flour
- 1 small mild apple, peeled and grated
- 1 egg
- 160 ml oat drink or lactose-free milk
- 1 tsp baking powder
- 1 tsp rapeseed oil for the pan
Method
- Mix the oat flour with the baking powder.
- Prepare the mild apple, peeled and grated and combine with the milk or oat drink and the egg or apple purée.
- Fold the wet ingredients briefly into the dry and rest for five minutes.
- Cook small pancakes in a non-stick pan with very little oil over medium heat.
- Serve warm without chocolate, citrus or very rich toppings.
Why this recipe is gentle
The apple is peeled and grated, and the pancakes are cooked in just a teaspoon of oil, keeping things low in fat. They skip chocolate, citrus and very rich toppings, staying mild and simple.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Serve them plain or with a little soft fruit rather than chocolate, citrus or heavy spreads.
- Start with a small portion, as fruit and leavening agents can be tolerated differently.
- Cook over medium heat with minimal oil and avoid heavy browning.
