Pancakes are one of my favourite food groups. It is impossible to be depressed eating pancakes. Go on try.

I’ve been experimenting with oat muffins (recipe coming soon) so I figured oats would work equally well in pancake form. With Shrove Tuesday/Pancake Day coming up, this recipe will hit the spot for everyone whether eating gluten free or not.

RECIPE: OAT & ALMOND PANCAKES WITH FRUIT (WHEAT-FREE, GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE)

INGREDIENTS (makes 6 pancakes):

GLUTEN-FREE OAT & ALMOND PANCAKES:

• 3/4 cup of oats
• 1/4 cup of ground almonds
• 1 tablespoon of coconut sugar
• 1 tablespoon of baking powder
• 1 teaspoon of salt
• 1 tablespoon of melted coconut oil
• 1 cup of almond milk
• 1 egg

BLUEBERRY COMPOTE:

• 1/2 cup of blueberries
• 1 teaspoon of coconut sugar (if your blueberries are sweet you can leave this out)
• Juice of 1 lemon

TOPPING:

• 1 banana
• handful of strawberries
• maple syrup

INSTRUCTIONS:

1. Put all the pancake ingredients in a blender and mix until smooth
2. Make pancakes using coconut oil to fry them in.
3. To make compote, place all ingredients in small saucepan and heat until mixture bubbles then simmer for approx 30 seconds.
4. To serve layer the pancakes with slice fruit and pour compote and maple syrup on top. Great served with yoghurt.