Rated 5 out of 5 based on 1 votes
- 60 g rolled oats
- 65 g spelt flour
- 105 g chickpea flour (*or plain wholemeal)
- 1 Tbls baking powder
- 3 Tbls maple syrup
- 3 Tbls protein powder *optional
- 25o ml light coconut milk
- 1 Tbls white vinegar
- 3 x eggs, lightly beaten
- 2 Tbls butter, melted
In an electric blender place the oats, whiz on high for 30-40 seconds until a fine flour forms. Sift oat flour into a large bowl along with spelt flour, chickpea flour, baking powder and protein powder.
Make a well in the center of the flours and place the coconut milk, eggs, butter and vinegar and mix until combined. Set aside to rest for 10 – 15 minutes. The mixture will get frothy which makes for a great pancake.
Heat a non-stick fry pan over a medium heat. Melt a knob of butter into the pan and swirl around until it covers the bottom of the pan. Place 1/3 cup of mixture into the pan and repeat once or twice leaving enough room to flip the pancakes. Cook for 40 seconds -1 min depending on the heat, when the bubbles start popping in the mixture it is ready to flip. Cook for a further 40 seconds. Remove from pan onto a serving plate. Wrap in foil to keep warm and repeat the process with the remaining mixture.
Serve the pancakes with a slather of butter and a drizzle of maple syrup finished off with pieces of cut banana.
Other serving suggestions would be stewed berries and cream or caramelised apple and ice cream.