Bank holiday breakfast of dreams - sweet blueberry and oat pancakes. I love whipping these up for my boyfriend and I at the weekend. Nothing beats a lazy morning in bed with pancakes and Netflix!
They don't involve much prep and cook really quickly. Just whizz together the ingredients in a blender and cook each pancake for a couple of minutes! I love drizzling mine in a pool of maple syrup!
Ingredients: Serves two - 8 pancakes
2 cups of rolled oats
2 eggs - replace with 2 flax eggs to make vegan•
1 cup of nut milk - I use Plenish almond milk
1 tbsp almond butter
1 tbsp baking powder
1 tbsp cinnamon
1 tbsp maple syrup + more to drizzle on top
1/2 cup of blueberries - fresh or frozen
1 tbsp coconut oil - to cook with
Pinch of salt
• 1 x flax egg = 2 tbsp flax seeds + 6 tbsp water. Mix together in a cup and allow to set for 5 minutes.
Method:
Add all ingredients, except the blueberries and coconut oil, into a blender and blitz until smooth. Once blended, stir in the blueberries.
Heat a pan with a little coconut oil and add some of the mix into the pan. Cook for a minute or so each side - until they start to brown.
Repeat until all the pancake mix is gone.
Stack the pancakes on a plate, drizzle with maple and top with blueberries.
No comments
Post a Comment