Grind the rolled oats in a blender or food processor until they resemble a fine flour.
Grind the rolled oats in a blender or food processor until they resemble a fine flour.
Add the ground oats, sweetener and a pinch of salt, then mix again until a thick, pourable batter forms.
Let the batter rest for a couple of minutes so the oats can absorb some moisture, then add a little milk or water if it seems too thick.
Preheat a non‑stick frying pan over medium heat and lightly grease it with oil or butter.
Drop small rounds of batter onto the pan using a tablespoon or small ladle, leaving space between each one.
Cook for 2–3 minutes on the first side, until bubbles appear on the surface and the edges look set.
Flip the pancake rounds carefully and cook for another 1–2 minutes, until golden and cooked through.
Transfer the cooked pancakes to a plate and keep them warm under a clean tea towel while you cook the remaining batter.
Serve warm with your choice of toppings, such as yoghurt, fruit, nut butter or a drizzle of honey or sugar‑free syrup.