ReceptnaptárHaferpfannkuchen (oat pancakes with apple and cinnamon)
Haferpfannkuchen are a healthier, fibre-rich version of the classic German pancake: they contain no flour, with oats providing the body instead. They are great for breakfast, weekend brunch or a quick post-workout meal. Children love them too.
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Method
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- Pour the milk over the oats and leave for 10 minutes to soften.
- Add the eggs, banana or grated apple, cinnamon, baking powder and salt, and mix into a thick batter.
- Melt butter in a pan over medium heat.
- Spoon about half a ladleful of batter into the pan and cook for 3 minutes, until golden underneath and bubbly on top.
- Turn over and cook for 2 more minutes.
- Keep the cooked pancakes warm and repeat with the remaining batter.
- Serve with honey and fresh fruit.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Soak the oats for at least 10 minutes so the pancakes do not turn out grainy.
- Cook over low-to-medium heat so they cook through before they burn.
- Do not make the pancakes too thick, as the centre may stay raw.
Frequently asked questions
Can it be gluten-free?
Yes, if made with gluten-free oats.
Can they be frozen?
Yes, cooled and bagged for 1-2 months, then reheated in a toaster.
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