Fluffy Oat Hotcakes
Fluffy Oat Hotcakes
Breakfast for champions by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Griddled
  • Cooking Time 20 minutes
  • Yield 2 servings
  • ¾ cup wholemeal flour
  • ¾ cup rolled oats
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1¼ cups buttermilk
  • 2 eggs, lightly beaten
  • 3 tablespoons honey
  • 40 grams butter + extra, to serve, if desired
  • Mayvers Original Super Spread, to garnish
  • Berries of choice and maple syrup, to serve
  1. In a large bowl, combine the flour, oats, baking powder and salt.
  2. In a jug, whisk together buttermilk, eggs and honey.
  3. Pour the egg mixture into the dry ingredients, and stir until just combined. If the mixture feels too thick, add a little extra buttermilk.
  4. Heat 1/4 of the butter in a large non-stick frying pan over medium heat.
  5. Drop 1/4 cup portions of the batter into the pan and cook, in batches, for 2 minutes or until bubbles appear on the surface of the hotcake. Turn and cook on the other side for 1 to 2 minutes or until golden and cooked through. Transfer to a plate and keep warm whilst cooking remaining hotcakes.
  6. Serve hotcakes topped with Original Super nut spread, berries, maple syrup and extra butter, if desired.

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