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For the pancakes

70g Mornflake Medium Oatmeal

100g gluten free flour

300ml plant based milk

30g coconut oil, melted

1 tsp baking powder

1½ tsp vanilla extract

1 tbsp maple syrup

Pinch of salt

Oil, for frying



Banana, sliced

Chocolate sauce

Almonds, chopped


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. Drop a large tablespoon 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.

Serve the pancakes with the melted chocolate sauce, sliced bananas and chopped almonds.

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