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Place the milk and water into a jug, warm for around 45 seconds in the microwave until tepid/slightly warm to touch but not hot and then add in the yeast, stir and allow to sit for 10-15 mins. The yeast should go frothy on the top.
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Meanwhile, blitz the oats in a food processor or mini chopper to get coarse but finer oats - like oatmeal. Pour into a large mixing bowl.
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Add the gluten free plain flour, sugar and salt and stir to mix.
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Pour in the milky yeast mixture and beat well to combine. Cover with cling film and leave in a warm place to prove for around an hour. The mix should thicken and be almost the consistency of double cream.
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Place a tsp of oil in a 26cm frying pan and heat. Add in one ladle full of the batter and swirl around the pan - you want a thin covering otherwise they are doughy. Leave the pan on a medium heat and cook for 3 mins, little holes/bubbles should appear on the top.
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After 3 mins gently flip with a fish slice, be careful they are quite fragile when cooking. Cook for a further 2 mins then remove from the pan. Repeat with the remaining batter adding a teaspoon of oil between each one (I found dry frying or spray oil didn't work quite right, it had to be oil). I got 9 oatcakes from the mix.
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Allow to cool and you can freeze, or heat them up and serve immediately, great filled with bacon and cheese!
You can make this recipe dairy free if you wish, just switch the milk - this would also make them vegan
Here are some ideas of fillings, most revolve around popular breakfast foods. You could put in your gluten free Staffordshire oatcakes - Bacon and Cheese Sausage and Cheese Bacon, Mushrooms and Ketchup Cheese and Onion Cheese, Bacon, Mushrooms, Sausage and Beans ...or whatever you like really - I have heard people put chicken salad in them, tuna...or even just ketchup!
