Ingredients
- (for 6–8 pancakes)
- 1 cup (about 90–100 g) rolled oats, ground into oat flour or use store-bought oat flour.
- 1 cup (≈ 240 ml) UHT milk (or regular milk), room temperature.
- 1 large egg, for binding & fluffiness.
- 1–2 tablespoons sugar (optional: adjust to taste)
- ½ teaspoon baking powder (or a full packet depending on amount), helps pancakes rise.
- A pinch of salt.
- Optional extras: a splash of vanilla extract, pinch of cinnamon, a spoon of yoghurt or a little melted butter / vegetable oil, for richness.
- Note: If you don’t have oat flour, you can grind rolled oats in a blender or food-proces
How it's made!
- If using rolled oats, grind them until they form a flour-like texture.
- In a mixing bowl, combine the oat flour, sugar (if using), baking powder, and salt. Mix well.
- In another bowl (or same one), whisk together the milk, egg (and vanilla / cinnamon if using).
- Pour the wet ingredients into the dry mixture. Stir until just combined and smooth. Let the batter sit a few minutes (5–10 min) so the oat flour absorbs some of the liquid, this helps with texture.
- Heat a non-stick pan or griddle over medium heat. Lightly grease with a bit of oil or butter.
- For each pancake, pour about ¼ cup of batter onto the pan. Cook until you see bubbles on the surface and edges look set (about 2–3 minutes), then flip and cook the other side until golden (another 1–2 minutes).
- Repeat until batter is used up.
- Serving & Toppings Ideas
- Serve warm with honey, maple syrup, or date-syrup.
- Add fresh fruit (banana slices, berries), nuts, or yogurt for extra taste & nutrition.
- You can also add a sprinkle of cinnamon or a drizzle of nut butter for more flavor.
- Tips & Variations
- For smoother texture: make sure oat flour is fine and let batter rest so oats absorb milk.
- For a lighter pancake: don’t overmix, just stir until combined.
- Want a denser, more filling option: add a little yoghurt or extra oats.
- For sweet pancakes: a bit of sugar or vanilla helps, but you can skip for a less sweet, more “healthy” version.
More Fresh Recipes
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Add the pineapple juice and Greek yoghurt to the blender. Add the banana and frozen pineapple chunks. Blend until smooth and creamy. Taste and add honey if extra sweetness is desired. Pour into glasses and serve immediately.TipsFor a thicker texture, use more frozen pineapple or reduce the juice slightly. Chill the glasses before serving for a refreshing Suhur drink.
Salsa Ranch Dressing
Combine base ingredients Place Baladna Yoghurt, salsa, lemon juice, garlic powder, and onion powder in a mixing bowl.Mix wellWhisk until fully combined. The yoghurt should lighten in color and take on a creamy pink tone.Adjust seasoningAdd salt and pepper to taste. Stir in coriander if using.ChillRefrigerate for 20 minutes to allow flavors to blend before serving.TipsIf you want a thinner dressing, add one tablespoon of Baladna Milk. For a dip texture, use Greek yoghurt.