Coconut and oat pancakes
I make pancakes for weekend breakfast/brunch for my family, then we snack on the leftovers during the day. These coconut and oat pancake are dairy-free and gluten-free too, so ideal for those with allergies. Serve the pancakes with fruits, fruit compote, jam or maple syrup.
Ingredients
Method
- Put the eggs, oats and flour, coconut milk in a blender and whiz until you get a thick, smooth paste. Add more coconut milk if it’s too thick. Stir in the lemon zest.
- If you have time, rest the batter for 15-30 minutes.
- Heat a lightly oiled pancake griddle, then add dollops of the batter, spreading them into circle shapes (or use silicon pancake moulds).
- Cook for a minute or so, until the surface is no longer wet, then flip them over and cook for another minute or so, until golden.
- Transfer them to a plate and repeat with the remaining batter.
- Serve the pancakes at room temperature.