Gluten Free Oat and Seed Pancakes
I ran out of my usual gluten free granola, didn't have time to bake more and didn't fancy porridge. I'd been reading Scott Jureks 'Eat Run' and he often creates his own flours by blending grains and makes pancakes. He inspired me to try using oats and seeds and the result was delicious. It tastes a bit like 'eggy bread' something which used to be a childhood dessert for me.
Mix and breakdown the oats and seeds into a rough flour texture using an S blade in a food processor.
Add the rest of the ingrediants and blend until a smoth cream like consistency. You may have the odd lump from oats and seeds but that's fine.
Melt half a tsp of coconut oil in a non stick pan on medium heat. Make sure the pan is fully warmed though.
Pour half a ladel of the mixture onto the pan and allow to cook until the middle has small bubbles which pop and stay open.
Flip your pancake and cook the other side until light brown.
This can be eaten on its own or spread on some almond butter for extra protein.
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