Stack these fruity pancakes high for your next brunch, made with oat flour and chia for a wheat-free go-to.
- 120 g oat flour (oats blitzed in food processor)
- 1 tsp baking powder
- 1 tbsp chia seeds, flax seeds or ground pumpkin seeds
- pinch of fine sea salt
- 100 ml milk
- 2 large free-range eggs, separated
- 150 g blueberries
- 1 tbsp coconut oil
- 1 large ripe banana, peeled and sliced
- honey, coconut yoghurt and bee pollen to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place all the dry ingredients in a large mixing bowl, mix to combine and then make a well in the centre. Pour the milk in a jug and add the egg yolks. Whisk lightly to combine. Add to the dry ingredients and mix until blended.
2. In a clean bowl, whisk the egg whites until they hold soft peaks. Fold gently into the batter until combined. Add a handful of the blueberries to the batter if you want and fold in.
3. To cook the pancakes, melt the coconut oil in a large frying pan over a medium heat and add a small ladleful of the mixture to the hot pan. Cook for about 2–3 minutes on each side, or until the pancakes are golden brown. Serve the pancakes on warm plates with banana slices, blueberries, a drizzle of honey, yoghurt and bee pollen.