These might seem like temple food, but don’t be deceived by the healthy; ingredients. The oats and the spelt give a lovely depth of flavour.
60g (2 oz) rolled oats
180ml (6fl oz/3/4 cup) vegan milk
1tsp baking powder
½ tsp ground cinnamon
1 tbsp light brown soft sugar
Pinch of salt
Melted vegan butter or olive oil for frying
In a medium bowl, combine the oats and milk. Set aside to rest for 20 minutes so that the oats can soften, then stir in the egg and melted butter.
In a large bowl, whisk together the flour, baking powder, cinnamon, sugar, and salt, and make a well in the centre. Gradually pour the oat mixture into the well and whisk, incorporating the flour as you go, to make a batter. Don’t overbeat or pancakes will be tough. Add more milk, 1 tablespoonful at a time, if the batter seems too thick-you want to achieve a soft dropping consistency.
Heat a non-stick frying pan over a medium heat and brush with butter or oil. Pour 60ml (2fl oz/1/4cup) batter into the pan to make 10-cm 4-in) pancakes, cook for just over 1 minutes, or until bubbles form on top and the underneath is golden. Flip and cook for 30 seconds-1 minutes more.
Repeat with the remaining batter.
Serve straight from the pan or keep warm in a 150°C/300°F/gas 2 oven.