Gluten free flour and oatmeal combine with coconut oil and nut milk to make these healthy pancakes. Top with sliced bananas and chopped almonds then drizzle with plenty of melted chocolate.
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
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.