Homemade Oat Flour: Easy Bali Breakfasts for Kids, Indonesia

Step 1: Make the Oat Flour

Measure 2 cups of rolled oats and add them to a blender or food processor.

Blend on high speed for 1-2 minutes, or until the oats turn into a fine, powdery flour.

To ensure consistency, sift the oat flour using a fine-mesh sieve. Re-blend any larger particles left behind.

Store the oat flour in an airtight container to maintain freshness and prevent clumping.

Step 2: Prepare the Pancake Batter

In a large mixing bowl, combine oat flour, baking powder, cinnamon, nutmeg, and a pinch of salt. Stir to mix evenly.

In another bowl, whisk together coconut milk, eggs, mashed banana, and vanilla extract until smooth and well-blended.

Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula to avoid overmixing. The batter should be slightly thick but pourable.

Let the batter rest for 5 minutes to hydrate the oat flour fully.

Step 3: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil.

Using a ladle, pour small amounts of batter onto the skillet, forming pancakes about 4 inches in diameter.

Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to set.

Flip the pancakes gently with a spatula and cook for an additional 2 minutes until golden brown.

Transfer the cooked pancakes to a plate and keep them warm under a clean kitchen towel.

Step 4: Add Toppings and Serve

Arrange pancakes on a serving plate, stacking them neatly.

Top with fresh slices of tropical fruits such as mango, banana, or papaya.

Sprinkle grated coconut over the pancakes and drizzle with honey or palm sugar syrup for sweetness.

Garnish with a sprig of mint or an edible flower for an elegant touch.

Serve immediately and enjoy a Bali-inspired breakfast with your family.