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Our little one has many breakfast favourites, but these pancakes nearly top the charts. Add chocolate chips for a special Sunday surprise, or keep it healthy with your little ones favourite fruits. Store them for up to 4 days in the fridge to make weekday mornings a breeze.

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Prep Time: 15 mins Cook Time:15 minutes Total Time: 30 mins Servings: 8-12 pancakes

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• Instant Oats, Rolled Oats, or Oat Flour
• 1 Egg
• 1/4 tsp Baking soda
• 3 tbsp of Butter (2 tbsp of butter for cooking surface)
• 1/2 cup Milk (Alternatively, you can use any type of milk or water.)
• 1/2 tsp Vanilla Extract
• 1/4 cup Chocolate chips (Replace with blueberries or your little ones fav fruit)

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1. Take your oats and blend with a blender for approx. 30 seconds or until it reaches a smooth flour.
2. In a large bowl, mix all dry ingredients together and mix thoroughly
3. In a separate bowl, whisk your egg until combined. Add remaining wet ingredients to egg mixture and mix throughly.
4. Mix wet, and dry ingredients until smooth. (Approx. 30 seconds with a whisk)
5. Heat cast iron skillet, or non stick pan on medium high heat until hot, then turn down to medium heat. **this may have to be adjusted as it can get too hot quickly**
6. Add roughly 1/2 tbsp of butter to pan (Butter should bubble and melt quickly)
7. Add 1/4 cup of batter to the pan per pancake. (I usually can fit 3 in a round skillet, but if you have a flat top skillet just space evenly until full.)

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