Ingredients
- 120g oats
- 30g mixed seeds (pumpkin/sesame/sunflower)
- 1 medium banana
- 1 tsp baking powder
- 3 eggs
- 300ml coconut/ almond milk
- 300g blackberries
- Coconut oil for frying
Step 1 :
Grind the oats and mixed seeds to create a coarse flour.
Step 2 :
Mash the banana in a large bowl.
Step 3 :
Add the oat/seed flour to the mashed banana along with the baking powder and mix together.
Step 4 :
Add the eggs and mix well.
Step 5 :
Measure out the milk into a jug. Take a small handful of the blackberries, wash and add to the milk. Using a hand-held blender, whizz to turn the milk purple. Add to the large bowl and incorporate well into the flour mixture.
Step 6 :
Heat just enough coconut oil to skim the bottom of a fry pan. Using a ladle, add the mixture to the pan. Cook on a medium heat for approximately 60 secs (bubbles will appear) before turning and finishing off.
Step 7 :
To create a sauce, place the remaining blackberries into small saucepan with 2 tbsps water. Cook the blackberries until they start to break down – some will remain whole.
Step 8 :
Divide the pancakes between 3 plates and drizzle the blackberry sauce over the top.
Step 9 :
If desired, add one tbsp almond butter to spread on you pancakes. These keep well for 3 days in the fridge or can be frozen for an easy mid-week breakfast.