Until then, I'm curious about how much the oats cook thru. As a lover of oatmeal cookies, I prefer the oats to be less detente. Do you let your batter sit for a while, to give the oats time to pre-soften?
I've experimented with "oat milk" as a smoothie base (in lieu of yoghurt). I've read that honey and banana have some enzyme that breaks down the oats. So I toss in one (or both), frappé the oats, then let it sit for at least 1/2 hour. I guess my goal is to make sure my tummy is getting the benefit of whatever nutrients the oats may have.
Home-made oat milk tastes pretty good too, so I don't miss the yoghurt.
> I was surprised by how smooth they looked in the photo!
Took me a few tries to get there. As mentioned in other reply, lower heat and longer than typical pancake cooking time is important to avoid breaking while flipping.
Having more than one pan going also key since they're slower to cook.
Until then, I'm curious about how much the oats cook thru. As a lover of oatmeal cookies, I prefer the oats to be less detente. Do you let your batter sit for a while, to give the oats time to pre-soften?
I've experimented with "oat milk" as a smoothie base (in lieu of yoghurt). I've read that honey and banana have some enzyme that breaks down the oats. So I toss in one (or both), frappé the oats, then let it sit for at least 1/2 hour. I guess my goal is to make sure my tummy is getting the benefit of whatever nutrients the oats may have.
Home-made oat milk tastes pretty good too, so I don't miss the yoghurt.
Any way. Thanks again.