Gluten Free Oat Pancakes

Benefits: gluten free.

Great breakfast as slow releasing carbohydrates added benefit of protein from ground seeds/eggs.

Ingredients

• 1 egg
• 1 cup gluten free rolled oats
• ½ cup to ¾ cup of nut milk/dairy free choice
• Option – stir in 1 tbs ground seeds/raw nuts

Method

Whisk egg in a bowl, stir in rolled oats.  Pour over the milk so covers the oats and leave to soak over night.

Next Day

Warm frying pan with some olive/coconut oil.

Add ground seeds to mixture if using and stir mixture well.

Place 1 tbs of mixture into the pan, just leaving enough space between each “pikelet”.

Flip over once bubbles appear, cook until golden on both sides.

Serve with yoghurt, cinnamon, berries, coconut nectar, manuka honey.

Pancakes will keep in the fridge for 2 days.