These fluffy Almond & Oat pancakes might just be our favourite recipe yet - and they are SO simple to make!
Defrost the Almond & Oat Smoothie thoroughly in the fridge overnight before starting for best results.
(This recipe is for 2 servings, of 2-3 pancakes each)
You will need:
- 1 x 330ml bottle of our Almond & Oat smoothie.
- 1/2 cup Almond Milk.
- 2oz Almond Flour.
- 1 Egg (or vegan alternative).
- 1/2 Tsp Baking Powder.
- 3/4 Tsp Cinnamon (optional).
For the topping:
- Toasted Almonds.
- Sugar or Maple Syrup.
Mix all the ingredients (except for the toasted almonds) in a mixing bowl or blender until smooth and there are no lumps. Heat a non-stick pan over medium heat, and add about 3 Tbsp of batter into the pan once heated. Cook for a couple of minutes each side, or until golden-brown. Serve as a stack and add some toasted almonds and maple syrup on top to taste - delicious!