Recipe Blend the QUAKER wholegrain rolled oats – in a food processor or blender - until you get a thin powder. Add the baking powder, sea-salt and cinnamon. Blend well. Melt the butter and add it to the oat (or rice) milk. Add the egg and stir well – using a whisk. In a mixing bowl, combine the wet with the dry ingredients, mix well and let the mix rest for 10 minutes, until the oats are hydrated. If left for longer, the mix might turn too stiff. In that case add a small quantity of milk and stir well until the desired consistency. Preheat a pan, over medium fire, grease it with some butter and add 2 tablespoons of the pancake batter. Bake on the one side until the pancake is set and turn it over. Bake on the other side for a few more minutes until golden brown. Repeat the same process with the rest of the batter. Serve the pancakes warm with some hazelnut praline, thinly sliced banana, freshly roasted almonds and QUAKER crispy bites with milk chocolate. Optional: add some maple or carob syrup on top.

by Alexandra Mitsiou