Topped Pancakes!

Gather

• 100g porridge oats (gluten free if required)
• 50g brown rice flour
• 100g (one) ripe banana
• 300ml milk (I used unsweetened carton coconut)
• 1 tablespoon ground flaxseed
• Oil for cooking
• Toppings of choice – fresh fruits, nut butters, liquid sweetener, chocolate chips

Prepare

1. Put the oats, flour, banana and milk in the blender and blitz until smooth.
2. Add the flaxseed and pulse to combine.
3. Leave to stand for five minutes to thicken while you prepare your toppings.
4. Melt/heat a small amount of oil in the pan on a medium heat and pour some batter into the pan allowing it to spread naturally.
5. Dot your toppings into the wet batter and allow to cook. When bubbles appear all over the pancake, carefully loosen all the edges and flip the pancake over.
6. Allow to cook for 1-2 minutes on the other side, then serve.
7. Repeat with the remaining batter and toppings.
8. Enjoy!

Tips & Storage

1. Try your favourite toppings – fresh fruits, spreads, nuts, seeds, etc.
2. Eat fresh from the pan.
3. Use all the batter fresh as it will thicken considerably on storing.
4. Make them with your own favourite pancake recipe if you prefer.
5. You can still add extra toppings such as yogurt or syrup once cooked!
6. It’s best NOT to press the pancakes with the spatula once turned.
7. Store remaining pancakes in the fridge for up to 3 days, reheat gently in a hot pan.