Step 1

Process the rolled oats in a food processor until you obtain a slightly chunky oat flour.

Step 2

Add the rest of the batter ingredients and process until it is thoroughly mixed/incorporated.

Step 3

Heat the pan with a little oil. I used a Dutch mini pancake pan for this; you can also get an aebleskiver pan, which has deeper wells, or use a normal skillet if that's all you have.

Step 4

Spoon about 1 tablespoon of batter per pancake well and allow it to cook for around two minutes until the bottom is golden, then flip the pancake over and continue to cook for 1-2 minutes.If you're using a normal skillet then use a tablespoon measuring spoon to form each pancake, leaving a little space between each one for any spreading.Traditionally, a crochet hook/knitting needle is used to flip the pancake balls - however, several tools will work, including a skewer, sharp knife, or even toothpick.

Step 5

Depending on what you want to serve these pancake balls with, you can prepare them now. I decided to use some heated blueberries, just placing them in the pancake pan wells to heat, gently brush with a little oil, and within a minute or two, the blueberries will be warmed, sizzling, and a little saucy (no sugar required).

Step 6

Store: store any leftover blueberry oat pancakes in an airtight container in the refrigerator for between 3-4 days.Freeze: allow the pancake balls to cool entirely before transferring to a freezer-safe container and freezing for up to 1 month. Thaw before reheating.To reheat: pop the pancake balls in the oven at 350ºF/175ºC for a few minutes to heat through. You could also microwave them.