I can hear the sound of you rolling your eyes at yet another pancake post, but guys! These pancakes are different! I have a pretty new plate to eat them from and I topped them with strawberries and almonds (the dream team) so technically they are totally not the same. I just can’t get enough of them – this dairy-free, gluten-free, sugar-free breakfast is a thing of beauty.
60g rolled oats
1 tsp vanila extract
splashed tablespoon of almond milk
coconut oil (for frying)
Mix all your pancake ingredients together in a blender or using a hand mixer. The mixture should be thick and smooth. In a hot pan, add a dollop of coconut oil. Make the pancakes as big or as small as you like, although they tend to work best at the size below. Add blueberries before you flip the pancake over. Repeat forever, or until you run out of mix. Top with anything you fancy.
Tweet me your stacks @georgiaadolpho!