What kind of milk should I use for these PB2 Oatcakes?

You can use any milk of choice for these oatcakes, combined with apple cider vinegar or lemon juice to create a vegan buttermilk.

Do I need to peel the zucchini for these oatcakes?

While not strictly necessary, the recipe suggests preferably peeling the zucchini before adding it to the blender for the smoothest batter.

Flip the oatcakes when bubbles have formed at the top of the pancake, then cook for another minute until golden.

The recipe is designed for immediate cooking after blending. For best results, serve the oatcakes fresh with syrup or fruit.

The batter should be smooth and have the consistency of paint; add extra liquid a teaspoon at a time if needed to achieve this.

4 years ago

Who says oatmeal is boring? Bring breakfast back with a bang! Lauren Smith is the author... Read More

For brands

Want to reach our audience?

This makes a quick and easy breakfast that's excellent for when you want an extra pop of flavor!

Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
Put all pancake ingredients (including milk-vinegar mixture) in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint.
Heat a griddle pan over medium low heat.
When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup, but I find that too big still.
When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
Serve with syrup (I recommend fruity syrups) or fresh fruit. I used strawberry syrup and pomegranate arils.