Hello! I’m Albert again. In case you haven’t read the last entry, I’ll update you: Iosune is sick and I’m taking care of posting the entries this week (although the recipes were made by her, don’t worry?).

At first I wasn’t attracted to the idea of writing, it’s one of those things I’ve never liked to do (I prefer more graphic things like drawing or taking photos). However, I have to say that I’m getting a taste for it, I think I could get used to it? And you, do you like to write?



  • 1 plátano
  • 1 taza de copos de avena (100 g)
  • 3/4 de taza de leche de avena (185 ml)


  1. Crush the oat flakes in a blender of glass.
  2. Add the rest of the ingredients and mix.
  3. We can grease the pan with a little oil if necessary.
  4. When the pan is hot, add 1/4 cup of the batter and cook over medium heat for about 2 minutes on each side. We turn the pancake when the edges are golden brown and it is easy to separate it from the pan with the help of a spatula.
  5. We serve with our favorite toppings.


  • If you use oat flakes with a gluten content of less than 20 ppm or 20 mg/kg, it will be a recipe suitable for coeliacs as indicated by the CE regulation 41/2009. However, people with severe sensitivity to gluten may experience symptoms below 20ppm, so they should consider their tolerance level.
  • If you don’t have oat milk, you can use any other vegetable milk or water.
  • To save time, you can make a considerable amount of pancakes and freeze them (don’t forget to separate them beforehand).
  • If you feel like eating something salty instead of sweet, you can use this same recipe. Simply, instead of fruit and syrup, you can use some tomato slices with vegan parmesan and oregano on top.
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