Pecan Pancakes

These use oats and buckwheat flour which helps to increase protein content and reduce gluten. Buckwheat flour is available from wholefood stores or online. You could use walnuts instead of pecans, or other nuts, or leave the nuts out altogether and just eat the pancakes with fruit. These are a delicious treat and quick and easy. Maple syrup, although very sweet, is better than refined sugar because it contains some nutrients and anti-oxidants. However, it’s still full of natural sugar so only use in moderation

Makes 10-12

Ingredients:

120g gluten-free rolled oats
120g buckwheat flour
1 tsp ground cinnamon
1 tsp baking powder
1 pinch salt
1 egg
2tsp vanilla essence
1 tbsp maple syrup
270ml any milk of your choice
40g pecan nuts, chopped
1 tbsp coconut oil

Method

Mix the oats, flour, cinnamon, baking powder and salt in a bowl.
In a separate bowl, whisk the egg, then pour in the vanilla essence, maple syrup, and milk and stir well. Make a well in the centre of the dry ingredients, pour in the wet ingredients and gradually stir them in, followed by the nuts. The mixture should be thick but pourable. leave to stand for 15 mins.
Melt half the coconut oil in a frying pan over medium heat. Drop blobs of the mixture into the pan, using 1-2 tbsp for each pancake. Repeat, leaving space around each one, and cook them for 2-3 minutes until they are golden brown and holes appear on the surface.
Flip them over carefully and cook for 1-2 mins on the other side. Repeat with the remaining mixture.
Serve with either Greek-style yoghurt, 1tsp honey, some berries, or half a sliced banana.