TRY this seasonal gluten-free oat pancake recipe filled with sweet pops of raspberries and blueberries, and topped with vanilla coconut cream by model Rosanna Davison, who has recently launched her own nutrition website.
Summer berry oatmeal pancakes
Time: 25 min
Ingredients (makes six)
1 tbsp ground flaxseed
3 tbsp cold water
156g (1 cup) gluten-free oats
250ml (1/2 cup) unsweetened almond milk
1 ripe banana
1 tsp vanilla extract
1/2 tsp baking powder
vigin coconut oil, to cook
2 tbsp fresh blueberries, plus extra to serve
2 tbsp fresh raspberries, plus extra to serve
1 can full-fat coconut milk, chilled
1/2 tsp grated vanilla/vanilla seeds/vanilla extract
Maple syrup, to serve (optional)
Instructions
1. First make the 'flax egg' by placing a tablespoon of ground flaxseed in a small bowl and adding three tbsp of cold water. Mix well and place it aside to set for five minutes.
2. Place the oats, almond milk, banana, vanilla extract, baking powder and flax egg in a blender, and combine until a thick batter forms.
3. Transfer the batter to a bowl and stir in the blueberries and raspberries.
4. Heat up coconut oil in a frying pan over a medium heat and spoon two tablespoons of the batter into the centre of the pan to make each pancake.
5. Allow them to cook for about 60 seconds, then gently lift up the edges with a spatula and flip over to cook on the other side for another 60 seconds until golden-brown.
6. When the pancakes have been cooked, allow them to cool for a few minutes while you prepare the coconut cream topping.
7. Carefully remove the can of coconut milk from the fridge, without shaking it about as you want to make sure that the thick cream has separated from the clear liquid inside.
8. Open up the can and spoon out the coconut cream into a bowl.
9. Add the vanilla and use a handheld whisk to whisk the coconut cream until light and fluffy.
10. Serve on top of the warm pancakes, with berries and a drizzle of maple syrup.
Top tip
Any leftovers can be stored in an airtight container in the fridge for two to three days.
For another of Rosanna's summer recipes click here
