Pancakes for breakfast (or any time of day) are always fun. You can also make a big batch and freeze them ready to warm up in seconds when you fancy a quick snack!”
Makes approx. 10 smallish pancakes
1 cup oat flour
1/2 tsp bicarbonate soda
2/3 cup non-dairy milk of choice
1 tsp ground flax or chia
1 tbs coconut syrup or agave syrup
1/2 tsp cinnamon or vanilla powder (optional)
Up to 1/3 cup water to thin the batter as needed.
Blend together all ingredients (other than water) until very smooth. Add as much water as necessary to create a thick but easily pourable batter.
Spoon roughly 2 heaped tablespoons of mixture onto a hot oiled frying pan and fry for a minute or so on each side until golden.
Serve hot or cold. We enjoyed them hot and dressed them up with banana and syrup, plus a few raspberries. But you could also try this as a savoury variation by omitting the syrup and adding some herbs/spices and veggie bouillon powder.