I am obsessed with pancakes – seriously, obsessed. Sometimes I have them for dinner because I can! So I love experimenting with diferent ways to make them and this version has been my go-to for some time now. I LOVE rolled oats and using them as the flour in this recipe means you get delicious pancakes that are full of fibre, low GI and easy to digest. Paired with the no added sugar and the protein from the chia seeds, this recipe is not only easy to make (from entering the kitchen to eating pancakes, takes me about 15 minutes) but it’s a fantastic guilt free treat if you have a craving for something a little more sweet. Top it with some yogurt and fresh fruit and you are on to a winner! I have eaten this for breakfast, dinner and dessert, just not on the same day obviously. You’re welcome.
Serves 2 – DF, V, NS
1.5 cups Rolled oats
1/2 tspn Vanilla essence
1/2 tspn Baking soda
1 cup Almond milk
1 tspn chia seeds
Spray olive oil
- Place rolled oats and chia seeds in a blender and blend into a fine flour.
- Combine all dry ingredients in a bowl and make a well in the centre.
- Add egg, vanilla essence into the well and mix whilst pouring the almond milk in slowly.
- Using spray oil, spray a medium to hot frying pan and pour mixture into the pan to reach your desired pancake size – this mixture makes about 6 medium/large pancakes
- Flip the pancake when the outside of the pancake starts to look a little smooth and translucent (approximately 1-2 minutes) and cook for a further 2 minutes or until cooked right through.
- Place cooked pancakes in a warm oven to keep them warm until the whole batch is cooked.
- Top with desired toppings (I love Greek yogurt, honey and fruit) and enjoy!