Zesty coconut and almond oaty pancakes
Theses zesty coconut and almond oaty pancakes are perfect for a spring breakfast or to make lovely and filling snacks at any time during the day. They are very healthy, gluten- and dairy-free too. My daughter loves them with some honey drizzled on the top!
Ingredients
Method
- Put the egg, almonds and oats into a blender. Add some milk and process for a few seconds, then add the coconut and more milk to get a thick but spreadable batter. Blitz for a few seconds to get the desired texture.
- Lightly oil a pancake pan then add dollops of the batter and, using the bottom of the spoon, make circular shapes (or use silicon pancake moulds). Cook for a couple of minutes then flip them over and cook until golden.
- Transfer them to a plate and repeat with the remaining batter.
- Serve warm or at room temperature.