These pancakes are my favourite. They're so simple to make and delicious, with the hints of dried apple and raspberry from our Bircher Muesli - if you don't have any Bircher, you can use porridge oats instead. They're delicious sprinkled with nuts, fruit compote or even warm chocolate sauce.
- 400ml almond milk
- 300g plain flour, we use gluten-free
- 50g bircher muesli, or porridge oats
- 2 tablespoons coconut oil, melted
- 1 teaspoon chia seeds
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- Stir all of the pancake ingredients together to form a smooth, thick batter. If it feels a little thin, leave it to sit for 5-10 minutes.
- Warm a tablespoon of coconut oil in a pan over a medium heat. Once warm, spoon in a large tablespoon of pancake batter into the pan, using a wooden spoon to spread out the mixture.
- Cook on one side for 3-4 minutes until golden, before turning and cooking on the other side for 2-3 minutes.
- Repeat until the pancake mixture is finished.
