Pancakes are one of my favourite breakfasts and I like to switch up the recipe regularly. The basic recipe for pancakes is 1 cup of SR flour, 1 cup of milk and 1 egg. There are so many ways you can add in extra flavour and fibre by choosing a range of different flours and nut meals. The choices for milk is also endless with any non-dairy milk possible.
We all know how good rolled oats are for us. They are high in fibre and a great source of minerals. Gluten free oats also provide an alternative to wheat for those of us keen to cut out or reduce our gluten intake.
Making oat flour is as simple as grinding rolled oats in your food processor (vitamix or thermomix) until they are the texture of wholemeal flour. Make it in small batches and store a couple of cups at a time in an air tight container.
- 1 cup gluten free oat flour
- 2 teaspoons gluten free baking powder
- 1 cup plant milk (I used almond milk)
- 1 free range organic egg
- coconut oil
- fruit of choice
- maple syrup optional
- Whisk together the flour, baking powder, milk and eggs in a mixing bowl.
- Melt a teaspoon of coconut oil in a frypan over a medium/hot heat.
- Pour the batter into the pan to make pancakes in your desired size.
- Once bubbles appear on the entire surface (approx. 2 minutes) of the pancakes flip them over to cook the other side.
- Repeat until you have cooked all the batter.
- Top with fresh fruit and a drizzle of maple syrup.
- Serves 2