Sunday breakfast is something of a ritual at my house. I will always remember how my Dad would make all six of his children bacon, eggs and tea or how excited my sister and I would be before our waffles AND French toast (naturally) during the summer in Palm Beach. These days however, I do what I can to make my childhood favourites a little healthier and here i’ve managed to recreate my first breakfast buffet experience without a wheat, dairy or sugar product in sight. This recipe was gifted to me by my sister Poppy and her friend Olivia and is leagues above any other healthy batter i’ve previously tried. Despite their rather gnarled appearance, these pancakes are clean, delicious and ready in a flash. Step AWAY from the Betty Crocker, abandon your Bisquick and allow yourself to feel positively angelic whilst catching up on Geordie Shore..
1 cup gluten free rolled oats (normal are fine too)
1/2 cup almond milk (or any other milk alternative such as soya or rice)
1 tbsp chia seeds
Pinch of cinammon
Blend the oats, banana, almond milk and cinammon in a food processor then scrape into a bowl. Whisk in the egg and chia seeds until incorporated. If your mixture is too thin, add some more oats. Rub a frying pan with a little coconut oil and turn on to a medium heat. Fry the mixture in palm sized batches for about a minute and a half on each side. Whilst you do this, add some good quality maple syrup to berries of your choice and allow to simmer on a low heat until the fruit has softened. When your pancakes have turned a lovely golden brown, turn them out onto a plate and douse them in the berry syrup.