Porridge Pancakes

Well, not really anything to do with porridge, except for the containing oats bit. These are more a cross between Pikelets (yeasted pancakes) and Staffordshire oatcakes.

We had sweet toppings today, but they also work really well with savoury toppings too.

I topped mine with fresh peach, frozen berries, coconut milk yogurt and chocolate sauce.

L went for the classic lemon and sugar, M drowned his in maple syrup. 

1 1/2 Cups Gluten Free Plain Flour (I used Dove's Farm White Bread Flour, you may need to adjust fluid for different blends)

1 cup Gluten Free Oats

1tsp Dried Yeast

3 Cups Milk Substitute (plus 1/4 cup)

Put dry ingredients in a bowl.

Mix in milk substitute with a balloon whisk.

Cover and leave in fridge over night.

Stir in extra milk substitute.

Heat a lightly oiled skillet or frying pan on medium heat.

Pour in 1/2 cup of mix and leave until bubbles formed and top beginning to set.

Flip over and brown lightly on other side.

Repeat until all mix used up. Mine made 8 about 6 inches across.