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Coconut and cashew oaty pancakes

These coconut and cashew oaty pancakes are not only perfect for breakfast but also for snacking during the day. They have no added sugar, and I used sugar-free desiccated coconut , but feel free to add some maple syrup or coconut sugar to the batter (but be careful when you fry them, as they burn easily ). Serve the pancakes with your favourite syrup or crème fraîche mixed with honey, custard  or fruit compote.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 egg
  • 1 cup rolled oats
  • ½ tsp ginger powder
  • 1 tsp baking powder
  • ½ cup coconut milk not tinned
  • ½ cup cashew nuts
  • Juice of ½ lime
  • 3 Tbsp desiccated coconut

Method
 

  1. Put everything in a blender, except the desiccated coconut, then blend until you get a thick but pourable batter.
  2. Add more coconut milk if it’s too thick or more oats, if it’s too runny.
  3. Stir in the shredded coconut.
  4. Lightly oil then heat a pancake or flat griddle pan.
  5. When hot, add dollops of the batter, letting each spread out into a circle.
  6. Whet their surface has almost set, flip the pancakes over and cook for another couple of minutes until golden.
  7. Transfer them to a plate, then make more pancakes, using up the batter.