Ingredients (serves 2):
- 100g Quaker Gluten Free Oats
- 1tsp Baking Soda
- 1/4tsp Himalayan Salt
- 1 Organic Egg (separated)
- 2tbs Organic Raw Honey
- 100ml Almond Milk
- 1/2tsp Vanilla Extract
- 1/2 to 1tsp Raw Coconut Oil (for cooking the pancakes)
You will also need a food processor and a whisk.
Put the oats in the food processor and blend until the oats are finely milled, add the salt and baking soda and mix well.
In a bowl, put the egg white and whisk until soft peaks. Once you've done that, you can add the milk, egg yolk, honey and vanilla to the oats and blend for a few seconds.
!!! It's important that you don't let the mixture sit because the oats will take in all the liquid and the mixture will become too thick.
Pour the oat mixture over the egg whites and slowly incorporate it so you don't burst many of those bubbles.
Heat the pan with either half or a full teaspoon of coconut oil, then using a ladle, put the pancake in and let it start to bubble before flipping it on the other side.
This mixture makes about 4 medium pancakes, so it's a perfect breakfast for two.
I eat mine with berries and a big drizzle of maple syrup.