Happy Tuesday and more importantly Happy Pancake Tuesday!! Pancakes have always been a favourite of mine and although I often opt for these simple pancakes, this year I wanted to try an egg free version. I love pancakes because they are so simple to make, you can eat them for dinner and you can top them with WHATEVER you feel like. Some favourite toppings of mine include blueberry chia syrup (recipe below), almond butter and cacao nibs and banana and honey.
These oat pancakes could not be easier to make, plus they are gluten free so you won’t feel tired or lethargic afterwards.
Enjoy and Happy Pancake Tuesday!
Makes roughly 8-10 small pancakes
What you need (Pancakes)
1 and a 1/2 cup gluten free traditional rolled oats (or oat flour)
1 ripe banana
1 cup almond or coconut milk
Coconut oil for your pan
What you need: (Blueberry Chia Syrup)
Half cup berries
Tablespoon of water
Half tablespoon of chia seeds
Squeeze of lemon
Drizzle of maple syrup
What to do:
To make the pancakes
Add the oats to a blender and blend until a flour is formed.
Add banana and almond milk to your blender and blend on high. (You may need to scrape the sides down a bit until it all combines, depending on your blender)
Add a tablespoon of mixture to a heated pan, greased with the coconut oil.
Cook for 2-3 minutes (if pan is heated) and flip for an additional 2-3 minutes.
To make the blueberry chia syrup
In a small pan, over high heat, add berries and water and bring to a boil.
Reduce heat and simmer until the berries are soft.
Add in lemon and maple syrup.
Remove from heat and add in your chia seeds and let it sit for 8-10 minutes until the mixture thickens.