|1 pieces piece||Eggs Egg|
|2 tsp tsp||Baking Powder Baking Powder|
|1 pinches pinch||Salt Salt|
|1 cups cup||Oats Oats|
|3 tsp tsp||Coconut Oil Coconut Oil|
|2 tbsp tbsp||Maple Syrup Maple Syrup|
|200 ml ml||Almond Milk Almond Milk|
Preparation time: 0:05
• Add the oats to your food processor/blender and blitz on high until you have a very fine flour. Add the oat flour to a large bowl and mix well with the baking powder and salt.
• Whisk the egg and add into the oat flour with the melted coconut oil and maple syrup. Gradually pour in the almond milk, while whisking, until you get the right consistency, depending on how thick you like them you may want to use a little less. Whisk really well until smooth.
• Add a little coconut oil to a non-stick pan on medium heat. When it’s hot, pour in about a sixth of the mixture. Cook for a few minutes until bubbles start to form in the middle and it lifts from the pan easily. Flip and cook for about 30 seconds on the other side. Repeat with all the pancakes, stacking them on top of each other to keep them warm.
• Serve with some maple syrup and your favourite toppings.