Since we donated our chickens to my parents (don’t do it if you have a small garden and you like plants!) I’ve really gone off eggs.
Thankfully, this recipe is so good I may never go back to traditional pancakes.
They come out consistent, the toppings are customised easily and they’re super filling.
With Rose just back from Canada and Shrove Tuesday around the corner, what better time to share?
This recipe is a BIG breakfast for two.
🌿 Ingredients
- 200g fava bean flour (or any GF plain flour)
- 150g organic porridge oats
- 1tsp baking powder
- 1tsp ground organic cinnamon
- 5tbsp apple sauce
- 2tbsp maple syrup
- 1tsp organic chia seeds
- Coconut oil
- Toppings - apple & dried prunes make a great combo!
🔪 Method
If you’re baking apple for the top, which I would highly recommend, heat the oven to 180°C. Cut the apple into slices, add coconut oil, coconut sugar and cinnamon and bake for 10 minutes (or until golden).
Place the flour, oats, baking powder and cinnamon in a bowl and slowly add 300ml water whilst whisking, until you get a smooth mixture.
Add the apple sauce, syrup and chia seeds and continue to whisk. It should be a thick batter that is pliable but sticks together.
Add 1 tablespoon of coconut oil to a frying pan. Once melted, add three tablespoons of the batter. Cook for a couple of minutes until the top is not runny, flip & repeat.
If you’re cooking for lots of people these keep well in the oven at 120°C
