Updated: May 27
Unlike those pancakes that taste of cardboard, these flourless and sugar- free pancakes are really tasty and packed with protein and essential vitamins and minerals.
A really tasty lunch idea packed full of goodness.
125g organic jumbo oats
¼ tsp Himalayan sea salt
½ tsp baking powder
250 ml milk of your choice
2 tsp coconut oil
½ red onion, sliced
25g feta cheese
3 sundried tomatoes, sliced
1 tbsp pine nuts
1 tbsp basil pesto
50g rocket or watercress leaves
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 (if too thick add a little more milk).
Set aside for 5 minutes.
Heat ½ tsp of coconut oil in a small non-stick frying pan and fry the onion for about 5 minutes until soft and caramelised. Put onto a plate once cooked.
In the same frying pan, heat ½ tsp of coconut oil 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, add the green leaves, caramelised red onion, crumbled feta and tomatoes on top and sprinkle with the parsley, and pine nuts.
Drizzle with the pesto and enjoy.