They do not taste bad.
INGREDIENTS:
Quick oats, 2 eggs, salt, flavouring and spices.
METHOD:
1. Soak oats overnight. Blend well to make oat milk. Do not strain because the pulp is good for the batter.
2. Process oats into flour (blender, grinder, etc.), about a cup.
3. Scramble eggs with salt, flour, spices (cinnamon, nutmeg, etc.) and flavouring of choice (vanilla, almond, etc.).
4. Add oat milk until desired consistency achieved. Thicker batter will make pancakes, thinner batter is good for crepes.
5. Pan-fry on medium heat using preferred fat. Flip pancakes once bubbles appear on top. Cook for about 30 seconds after flip. Crepes you could get away with not flipping. The less you cook, the more delicate the texture. Safe to say they’re done once structure holds.
Notes:
If oat milk turned out too thick and doesn’t do much for thinning the batter, thin some of the oat milk out with water. I like to keep thicker oat milk at hand because it’s a lot easier to thin it out than to thicken.
Would be yummy fried over brown butter, which is just butter cooked on med-low until it’s colour turns brown. Adds a complex warmth with caramel notes.
I haven’t tested this recipe with other sorts of oats (rolled, whole, etc.), however I suspect it won’t make a drastic change to the finished product.
marusik 