Instructions

1. Mix the “flax-egg” and set aside for 10 minutes.
2. Mix the ground almond, flour, oats and bicarb. Add the flax-egg, vanilla, orange juice and zest, then combine.
3. Gradually add the almond milk, until you get a thick, but pourable batter. Let it rest.
4. Peel the oranges, then cut them into thin rings. Heat some oil in a pan and fry the oranges. Add some maple or agave syrup, let the orange slices slightly caramelise, then turn them over and cook for another minute or so. Scatter the almond flakes on top. Turn off the heat, keep warm.
5. Lightly oil and heat a pancake pan. Using a spoon, add dollops of the batter, spreading it out into rounds. Alternatively use a pancake mould.
6. Cook over medium heat until the surface of the pancakes has almost set - this should take about 2 to 3 minutes. Flip and cook them for another minute or so until golden.
7. Repeat with the remaining batter.
8. Serve the pancakes with the caramelised orange slices and almonds, drizzled with some maple/agave syrup.