Brimming with fibre, vitamins and minerals, these gluten-free pancakes are really satisfying. Instead of giving you that bloated sensation and energy slump you’d normally experience after a pancake feast, they leave you feeling just right, fuelled with an abundance of long-lasting energy.
Serves 2/ Makes 6 pancakes
- 100g (1 cup) (gluten-free) rolled oats
- 2–3 Medjool dates pitted and chopped
- 240–350ml (1–1. cups) dairy-free milk of your choice
- 1 banana, peeled
- 40g (? cup) brown rice flour
- 3–4 tablespoons coconut oil
- 125g (1 cup) blueberries
- 1 tablespoon water
- Start by grinding the oats into a flour-like consistency in a blender, food processor or coffee grinder, then set to one side.
- Add the dates and milk to the blender or food processor and blend until the date pieces have
been obliterated into tiny fragments.
- Break up the banana into smaller pieces and add to the blender with the brown rice flour.
- Blend until the mixture is thick and smooth, then pour into a measuring jug.
- Add a little coconut oil to a frying pan over a medium heat and allow it to melt before pouring 120ml (½ cup) batter into the pan, spreading it out with a knife into an even circle.
- You want to make a small pancake, so don’t worry if it’s quite thick. Cook on one side for
roughly 2 minutes, then carefully flip over with a spatula and cook for 2 minutes on the other side.
- Repeat with the rest of the mixture, adding extra coconut oil as needed and transferring each pancake to a plate as you make it. Keep the stack of pancakes warm in the oven.
THE BLUEBERRY SYRUP:
- Simple add the blueberries and water to a saucepan, bring to the boil and allow to bubble away, pushing the blueberries down gently and bursting them with your wooden spoon, until a syrup forms.
- Stir occasionally to make sure the mixture doesn’t catch on the bottom of the pan.
- Remove the pan from the heat and drizzle the syrup over the pancakes to serve. They’re also amazing served with a dollop of whipped coconut cream