The past few months I’ve been more active than I’ve been in a long time (I think it’s got something to do with the amazing weather recently) from yoga to cycling, hiking, walking the dogs, or hitting the gym. So one thing I’m always looking out for is a breakfast that’ll keep me full & going throughout the morning and needless to say, I’ve found it! It’s packed with good stuff, plus it’s oil & refined sugar free. I thought up this recipe and tried it out, and i think it’s one of my best pancake recipes yet if I do say so myself.
Ingredients (1-2 people)
2 1/2 cups oats (about 225g) – Blend in food processor or blender till flour consistency
2 Scoops of protein powder (I used Sunwarrior Raw chocolate)
2 tbsp cocoa powder
1 1/2 tsp baking powder
1/2 – 1 tbsp of Maca powder
1/2 tbsp chia seeds, 1/2 tbsp flax seeds – Make chia flax egg (mix with 3 tbsp water and leave to gel together)
2 tbsp organic unrefined brown sugar (or any other unrefined natural sugar of your choice)
1 tsp vanilla extract
1 tsp almond extract (optional)
2 cups of any plant based dairy free milk
Coconut oil (or spray oil if you don’t have a non – stick pan)
Toppings of your choice (fruit, syrup etc)
Once your oats are blended, combine all dry ingredients with a whisk.
Add in your wet ingredients including the flax/chia egg.
Whisk until combined, mixture should be pretty thick (don’t worry, trust me it works out)
Set your pan on a medium heat and add in a small amount of oil if necessary.
Pour one ladleful into the pan, then flip once lots of bubbles start to appear.
Repeat until the mixture is finished & then garnish with your favourite toppings.
I used agave nectar & banana then added strawberries.