Oat Pancakes

A dairy and gluten free Sunday breakfast treat.

Prep time 10
Cook time 30
Serves 1

Ingredients

1 ½ cups gluten free oats
1 banana
1 tbsp coconut sugar
1 tsp cinnamon
1 cup Suncoast Gold Macadamia Milk

Optional:
1 tbsp superfood booster – wheatgrass, cacao or beetroot powder

Method

Pour the oats into a blender and process until it becomes a fine powder. This is oat flour.
Slice the banana and add to the blender. Add the remaining ingredients too.

Blend until well combined. The pancake batter should be smooth but slightly thick – if it is too runny, the pancakes will not be round in shape.

Heat up a non stick pan on low-medium heat. Once the pan is hot, pour your pancake batter into circular shapes. Turn the heat to low and place a lid over your pan.
After 2 minutes, remove the lid and check the pancakes – shake the pan slightly to see if the bottom side of the pancakes are cooked (the pancakes will slide around if they are). If they aren’t, put the lid back on and check again in 30 seconds.
Flip the pancakes and put the lid back on for 1 minute.
If the pancakes slide around with ease when you shake the pan, they are cooked. Remove them from the pan onto a plate.

Top the pancakes with your choice of toppings/syrup/sauce.

Created by Compassionate Eats