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Ingredients

For the pancakes

70g Mornflake Medium Oatmeal

100g gluten free flour

200ml coconut milk

1 banana

30g coconut oil, melted

1 tsp baking powder

1½ tsp. vanilla extract

1 tbsp maple syrup

Pinch of salt

Oil, for frying

Method

To make the topping: 

Remove the shell from the cardamom pods and grind the seeds. Then add the jumbo oats, coconut chips, chopped pecans, ground cardamom and maple syrup to a saucepan and cook over a medium heat, stirring occasionally for 6 minutes until the maple syrup becomes thicker sticky.

To make the topping: 

Add all the pancake ingredients to a high-powered blender and blend to make a smooth pancake batter.  Set the batter to one-side and leave for 20 minutes.

Place a large frying pan onto a medium heat. Use a piece of kitchen towel to wipe your choice of oil around the frying pan. Scoop a ⅓rd cup or ice cream scoop of batter per pancake into the pan – this means you can make 3 or 4 pancakes at a time.  Leave to cook for 3-4 minutes until bubbles start to rise to the surface, then turn over and cook until golden on both sides.

Place the pancakes on a plate and keep warm in the oven on a low heat while you make the rest of the batter into pancakes.

Cover with the pecan, cardamom, coconut, maple granola, add sliced banana and finish with another drizzle of maple syrup.




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