oat + banana pancakes

I love pancakes but usually only make them at the weekend when I have a bit more time in the morning. This recipe is really simple to make and its best made the night before which makes the ingredients easier to digest and better for your gut. Get creative with your toppings - lots of fruit, nuts, seeds, granola, nut butter- YUM!

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ingredients

Makes 6-8 medium size pancakes

DRY INGREDIENTS

• 150g oats (ground into a flour)

• 75g ground almonds

• 2 tsp baking powder

• 1/2 tsp bicarbonate of soda

• 1/2 tsp sea salt

• 2 tbsp marine collagen

WET INGREDIENTS

• 1 banana

• 1 tsp vanilla essence

• 1 heaped tbsp flaxseeds

• 175ml almond mylk

• 1 tbsp live yoghurt (I use coyo as it contains live cultures which help to ferment the batter and make it easier to digest)
  
  

method

1. Mix dry ingredients together

2. Add all of the wet ingredients to a blender and mix on high for 10 seconds

3. Add wet ingredients to dry ingredients and mix well - may need more milk if too dry

4. Leave for an hour or preferably overnight on the worktop

5. Add a little more milk if leaving overnight

6. Using a good crepe pan add a little coco oil on high heat. Add two tablespoons of batter for each pancake and turn down the heat to low medium (4-5). Cook on each side for 3-4 minutes until golden brown

7. Serve with all your fave toppings to make it as colourful and nutritious as possible.