Makes 6 pancakes
- 2 Eggs,whisked (can use 3 egg white)
- 1 Cup Quick Cook Oats
- 1 Tsp Ground Cinnamon
- 1 Tbsp Self Raising Flour Gluten free
- Oat Milk (Almond milk) - Add enough to make the mixture pourable but still thick.
Mix the first 4 ingredients in a bowl until well combined. Add the milk until you reach a thick but pourable consistency.
Heat a pan with 2 Tbsp of coconut oil. When melted pour half the oil into the pancake Batter and stir until combined.
Pour a ladle full of the batter into the pan. Let it cook for 2-3 minutes before flipping. Cook the other side for 2-3 minutes.
To serve -
Mix 1 Tbsp of nut butter (I used Almond) with 1 Tbsp of oat milk... this makes a delicious nut butter drizzle!
Chia jam - Add a handful of raspberries into a small sauce pan. Heat on medium with a splash of water until the berries start to breakdown. Cook for 8-10 minutes storing often until you get a thick purée. Add more water as you cook if the purée gets too thick. Add in 1 Tsp of chia seeds. Turn off the heat and continue to stir until cool.
Assemble the pancakes you can stack and layer them with the jam and drizzle or stack them dry and drizzle sauces over the top!!
NOTE - you can use a Tbsp less of the oats and replace with hemp protein...