Oats are a well-documented superfood and are my favourite breakfast, hands down. Many people don’t realise that when living a Gluten free lifestyle, oats are naturally Gluten free but are heavily contaminated with Gluten because of the handling and processing methods. This is why it is very important, especially for those suffering from Coeliac Disease that dedicated Gluten Free oats are consumed. I order mine via Amazon Prime and purchase boxes of Bob’s Red Mill Whole Grain Gluten Free Oats. They are without doubt the best on the market due to their nutty texture and smooth, hearty taste. Buying in bulk certainly makes them more affordable in the long run and all the family can eat them as they are just the same as any other oats out there, just purer.
Makes 6 small pancakes for one hungry breakfaster!
2 handfuls Gluten Free wholegrain oats
8 tbsp Alpro coconut milk
Put into a sauce pan and cook on a high heat, stirring frequently until the oats have absorbed all the liquid. Remove and set aside to cool for 3 mins.
4 tbsp spring water
small pinch of sea salt
1 tbsp maple syrup
1 1/2 tbsp coconut oil
3 tbsp unsweetened desiccated coconut
1 organic free range egg
1/2 tsp ground cinnamon
Whip it all up, allow to absorb for 10 mins and then heat up a frying/pancake pan until very hot.
Spoon small amounts of the batter into the pan, making roughly round and about 3 inches/7-8 cm each. Flip after approximately 2 minuend cook for a further 1 minute.
Stack and serve with anything… Fruit, dark choice chips, coffee, avocado slices… ANYTHING!