We sometimes have pancakes for breakfast on the weekend, its a favourite with both Daddy and our 3 year old. We usually make them with wholemeal flour and eat them with fresh fruit, Greek yoghurt and a dash of real maple syrup (a big dash for me a little dash for my 3yr old, and none for my 1yr old). However, despite feeling full after a couple of pancakes, I am always starving a couple of hours later, they just don’t have the same satiety effect as muesli or porridge! So recently I’ve tried this recipe, which is not only delicious, wheat free, full of soluble fibre, Omega-3 and protein, but is also satisfying enough to get me through to lunch time!
1 cup rolled oats
2 Tbsp Chia seeds
1.5 cup milk (cow, soy, almond, rice milk)
½ tsp cinnamon
1 tsp baking powder
4 eggs
Blueberries, banana, natural or Greek yoghurt to serve (and real maple syrup optional).
Soak oats, milk, chia seed, cinnamon and baking powder overnight in the fridge. Next morning, blend mixture using a bar mix or blender. Add eggs and blend again. Heat a non-stick fry pan on medium heat and pour small quantity of batter in at a time to make small pancakes. Serve with fresh blueberries, natural or Greek yoghurt +/- real maple syrup.
