Whoopsie Daisy Oats and Pancakes

Whoops! It's autumn, and if my food blog posts were any indication of my eating patterns I'd have been starving through summer. I wasn't actually starving, I was studying...or at least I was trying very hard to study instead of gardening and baking berry pies. I was cooking tasty dinners, but these were impossible to photograph nicely once the sun went down and the light got all artificial and yellow. Not so pretty. I'll endeavour to do better this autumn. 

I made oat milk and pancakes!

Have you ever made oat milk? It's glorious! I have a problem with normal milk, which is the size of the cartons it comes in. Being the primary milk-drinker in this household, the responsibility of consuming it before it goes off falls largely on my shoulders. One litre always runs out so quickly, but with two litres I'm always on the cusp of accidentally drinking off milk. Which I did the other day - surreptitiously swigging from the carton when nobody was looking I gulped it down before my tongue had registered the foul, lumpy sourness. On the plus side, my housemates will be pleased to know I won't be drinking from the carton again anytime soon. 

The great thing about oat milk is that oats never go off! You can make it in a hurry when you run out of milk, or you can let it sit overnight, for lovely creamy oat-y vanilla-y milk. Here's the recipe:


Put two cups of oats in a big bottle (~2L), and fill up with water. Give it a good shake and leave it to sit overnight. It's best if you leave it to sit for a few hours, but I believe you can make it quickly without letting it soak if you really want to. 

The next morning, strain away the water, and rinse the soaked oats well. Then but them in a blender, with 1L of water and blend until they're all broken up.

Strain this again into a big bowl. You'll be left with all these little bits of oats in the strainer. I couldn't stand to throw these all out when I made the oat milk, so I decided to turn them into a pancake (recipe for this below)!

Add a pinch or two of salt, 1-2 Tbsp of honey, vanilla seeds and vanilla essence to taste. You might want to add a little more water if it's too thick for your liking. And ta-da! Oat milk! It keeps in the fridge for around 3 days, so drink up. I found it's really delicious in smoothies. 



2 eggs

1 cup milk

1 cup flour

1/2 cup castor sugar

1 tsp baking powder

1/2 tsp bicarb soda

a pinch of salt

and of course, your blended soaked oats leftover from the oat milk


What to do

This pancake recipe doesn't require any fancy mixing of dry ingredients then wet, you don't have to make a hole in the dry ingredients and pour in the wet ingredients, you don't have to do anything complicated. This is because I made this recipe up, and all I did was chuck everything in a bowl and stir it til it was mixed through, so that's what you can do too!  

So chuck it all in a bowl and mix it. Then put some butter in a frying pan and fry those babies up! They taste lovely with berries on top, or with lemon and sugar, or pretty much anything

Casey Lister