Let me assure you these pancakes taste great, unlike those that taste of cardboard. These sugar-free, flourless pancakes are really tasty and full of complex carbs which release energy slowly into the bloodstream and which help to keep you satisfied for longer. Oats have additional health benefits as they contain beta-glucans, a type of soluble fibre which helps to reduce cholesterol.
Makes 2 large pancakes.
125 g of organic jumbo oats
¼ tsp of Himalayan sea salt
½ tsp baking powder
250 ml milk of your choice
½ tsp coconut oil
- Place the oats in a blender and process until they resemble fine crumbs. Add the salt, baking powder, eggs and milk and process again until smooth.
- Set aside for 5 minutes.
- Heat ½ a tsp of coconut oil in a small non-stick frying pan over a medium heat, pour in half the pancake batter and cook for 1 minute, flipping the pancake over and frying for a further minute on the other side until cooked through and lightly golden.
- Remove carefully from the pan by sliding onto a plate to serve.
* You can then top with any fruits and nuts for breakfast or savoury options for lunch.