Ingredients
Directions
Grind the oats and the almonds until they become powdery like flour. In a bowl mix the sugar, cinnamon, oats and almonds, preferably using a wooden spoon. Add eggs and milk stirring well to avoid lumps, the mix should be fairly runny but not too thick.
Heat up a large nonstick skillet, when is really hot, lower the flame and add some butter. Pour a spoonful of the mixture onto the pan, using the same spoon to spread the pancake.
Check with a spatula when the underside is golden brown and turn. These pancakes are similar to English pancakes, since they don’t have any baking powder, the result is thin pancakes.
You can substitute almonds for walnuts or hazelnuts, just make sure that the amount of flour (oats and nuts) is the same. Also you could only use oats flour.
Serve as you like with jam, fresh fruit or syrup.
Ingredients
Directions
Grind the oats and the almonds until they become powdery like flour. In a bowl mix the sugar, cinnamon, oats and almonds, preferably using a wooden spoon. Add eggs and milk stirring well to avoid lumps, the mix should be fairly runny but not too thick.
Heat up a large nonstick skillet, when is really hot, lower the flame and add some butter. Pour a spoonful of the mixture onto the pan, using the same spoon to spread the pancake.
Check with a spatula when the underside is golden brown and turn. These pancakes are similar to English pancakes, since they don’t have any baking powder, the result is thin pancakes.
You can substitute almonds for walnuts or hazelnuts, just make sure that the amount of flour (oats and nuts) is the same. Also you could only use oats flour.
Serve as you like with jam, fresh fruit or syrup.
Yields: About 15 pancakes
