Oat Pancakes

Pancakes: the ultimate weekend breakfast indulgence. I just flippin' love them! They never used to make me feel great though with all that white flour, cow's milk and heavy oil so I decided they needed a nutritional makeover. They're made with oats instead of flour, have flaxseed in there and extra protein. Gluten-free, dairy-free and suitable for vegetarians!

This tried and tested foolproof pancake recipe works with all kinds of different flavours and takes no time at all to prepare! A breakfast high in protein is a great fuel for the day and helps keep you feeling full for longer.

The added vanilla extract and coconut oil gives it a crave-worthy flavour. You can even whip up the batter the night before and keep in the fridge before cooking in the morning for an easy and filling breakfast.

Bored of berries? Use the basic pancake recipe and top with whatever your heart desires! Nut butter, bananas, maple syrup, cinnamon are all great options.

Ingredients

For the pancakes

1 scoop protein powder (optional)

1 tsp cinnamon

1 tsp baking powder

40g oats (gluten free if need be!)

2 tbsps unsweetened almond milk (swap in for whatever milk you like)

1 tsp vanilla extract

1 tbsp flaxseed

1 egg

For the topping

A handful of seasonal fruit chopped up

1 tbsp honey

Method

Mix all the pancake ingredients together in a blender or a food processor. If it looks a bit dry then add some more milk and if it looks a bit wet then add some more oats. You want it to be a pourable consistency. While you're preparing the pancakes, heat up the topping in a saucepan. You just want to add the fruit and honey together and mix round until it heats up.

Now for the pancakes! Heat 1 tbsp of coconut oil in a large wide frying pan on a medium heat and spoon (roughly a heaped tbsp of batter for each pancake) some of the batter into the pan. The underside of the pancake should be nice and golden after about 2-3 minutes and now this is the time to give it a flip. This is where it takes some serious skill. I wish you luck soldier. I believe in you. If flipping pancakes is not a skill that you posses then you can just flip them over in the pan with a palette knife.

Cook the pancake for another 2-3 minutes and then transfer to a plate. Repeat until you have a nice little stack of pancakes.

These protein-packed pancakes are more filling than normal pancakes so 1-2 will definitely be enough per person. They do freeze nicely which I recommend as they are perfect for those mornings where you open all the cupboards hoping breakfast will jump out at you.