Pancakes
Serves 1
Directions
- 1Gently press the blueberries to release some juice, then mix all the ingredients in a bowl until well combined.
- 2Gently press the blueberries to release some juice, then mix all the ingredients in a bowl until well combined.
- 3Gently press the blueberries to release some juice, then mix all the ingredients in a bowl until well combined.
- 4Heat a non-stick pan over medium heat. Lightly grease with coconut oil or unsalted butter. Spoon the batter into small pancakes.
- 5Heat a non-stick pan over medium heat. Lightly grease with coconut oil or unsalted butter. Spoon the batter into small pancakes.
- 6Heat a non-stick pan over medium heat. Lightly grease with coconut oil or unsalted butter. Spoon the batter into small pancakes.
- 7Cook for 2-3 minutes on each side until golden brown.
- 8Cook for 2-3 minutes on each side until golden brown.
- 9Cook for 2-3 minutes on each side until golden brown.
Ingredients
- 1 small apple, peeled and grated
- 1 small apple, peeled and grated
- 1 small apple, peeled and grated
- handful blueberries
- handful blueberries
- handful blueberries
- 2 tablespoons oat flour
- 2 tablespoons oat flour
- 2 tablespoons oat flour
- 1 egg
- 1 egg
- 1 egg
Equipment
bowlnon-stick pan
Tips
- To make your own oat flour, simply blitz oats in a blender until finely ground
- Store cooled pancakes in an airtight container in the fridge for up to 3 days.
- For freezing, freeze pancakes individually on a baking sheet, then transfer to a freezer bag.
- To reheat, use a pan or microwave until warmed through.