These have been so popular over the last few years so we decided to give them a little revamp for you to make them even better. we’ve added some chia seeds to help thicken up the texture and some almond milk to improve the flavour and texture. get cooking and let us know what you think!

ingredients
100g oats
80g ground almonds
200ml almond milk
2 overripe bananas, peeled and mashed with a fork
2 tablespoons maple syrup
2 tablespoons chia seeds
2 teaspoons cinnamon
1 tablespoon coconut oil, for cooking
pinch of sea salt
method
place the oats into a food processor and pulse until they form a dusty flour, about 2 minutes.
place the oat flour into a bowl with the ground almonds, cinnamon, salt and chia seeds, mix well to remove any lumps.
once combined, add the almond milk, mashed bananas and maple syrup and mix really well, until a pancake batter forms.
leave for 10-15 minutes to thicken.
place a frying pan over a medium heat and add a tablespoon of coconut oil.
once warm, add a heaped tablespoon of the pancake mixture to the middle.
use your spoon to shape the mixture into circles.
leave the mixture to cook, untouched, for 2-3 minutes until the bottom has cooked.
flip the pancakes over and cook on the other side for another 1-2 minutes.

ingredients
400ml almond milk
350g self-raising flour
2 tablespoons of melted coconut oil
1 teaspoon of chia seeds
2 tablespoons of maple syrup
Handful of fresh blueberries
method
In a large bowl, mix together the flour and chia seeds until there are no lumps.
Pour in the almond milk, 2 tablespoons of melted coconut oil and maple syrup and mix well until a smooth batter forms.
Leave the batter to one side for 5-10 minutes in order to thicken up a little.
Once the mixture feels thick enough to hold its shape when cooking, warm some coconut oil in a pan over a medium heat.
Once the coconut oil has melted, add in a large spoonful of the batter into the pan, moving the pan around if needed to make a pancake shape.
Once the pancake starts to cook, sprinkle some fresh blueberries on top and cook for 3-5 minutes until the bottom feels cooked.
Once cooked on one side, flip over and cook on the other side until the pancake cooks through. The time will depend on the size and thickness of the pancake but usually takes around 5 minutes.
these blueberry pancakes are the ultimate weekend breakfast and take no time at all to make. they’re thick and fluffy, and taste delicious with the fresh blueberries added into the pancake mix. we love to enjoy these with another handful of fresh blueberries on top and a drizzle of maple syrup.

There are two culprits for flat pancakes: your meringue wasn’t strong enough or you over mixed the meringue and egg yolk batter. The meringue is key to making fluffy pancakes so make sure that they hold a stiff peak. Over mixing can lead to deflating the pancakes as well, so do a gentle scoop and fold motion when mixing together the whites and yolks.

Why are my pancakes fluffy then deflate?

All soufflés deflate eventually. The reason why soufflés are so fluffy is the hot air that’s trapped inside. When soufflés cool down, the hot air inside escapes, leaving your pancakes less fluffy. Unfortunately there’s no beating science. The key is eating them right away!
How do I whip the egg whites?

Make sure your utensils are COMPLETELY clean and there is absolutely no oil or fat residue on your whisk or bowl. If you break your yolks as your separating the eggs the whites won’t whip up. Use a stainless steel or glass bowl and make sure it’s completely clean. Don’t use silicone or plastic bowls or utensils – even when they seem clean, there’s a possibility of oily residue that will make it hard for your eggs to whip up properly. Whipping egg whites takes time, so don’t be surprised if it takes a while for them to whip up.

These have been so popular over the last few years so we decided to give them a little revamp for you to make them even better. we’ve added some chia seeds to help thicken up the texture and some almond milk to improve the flavour and texture. get cooking and let us know what you think!

ingredients
100g oats
80g ground almonds
200ml almond milk
2 overripe bananas, peeled and mashed with a fork
2 tablespoons maple syrup
2 tablespoons chia seeds
2 teaspoons cinnamon
1 tablespoon coconut oil, for cooking
pinch of sea salt
method
place the oats into a food processor and pulse until they form a dusty flour, about 2 minutes.
place the oat flour into a bowl with the ground almonds, cinnamon, salt and chia seeds, mix well to remove any lumps.
once combined, add the almond milk, mashed bananas and maple syrup and mix really well, until a pancake batter forms.
leave for 10-15 minutes to thicken.
place a frying pan over a medium heat and add a tablespoon of coconut oil.
once warm, add a heaped tablespoon of the pancake mixture to the middle.
use your spoon to shape the mixture into circles.
leave the mixture to cook, untouched, for 2-3 minutes until the bottom has cooked.
flip the pancakes over and cook on the other side for another 1-2 minutes.

These have been so popular over the last few years so we decided to give them a little revamp for you to make them even better. we’ve added some chia seeds to help thicken up the texture and some almond milk to improve the flavour and texture. get cooking and let us know what you think!

ingredients
100g oats
80g ground almonds
200ml almond milk
2 overripe bananas, peeled and mashed with a fork
2 tablespoons maple syrup
2 tablespoons chia seeds
2 teaspoons cinnamon
1 tablespoon coconut oil, for cooking
pinch of sea salt
method
place the oats into a food processor and pulse until they form a dusty flour, about 2 minutes.
place the oat flour into a bowl with the ground almonds, cinnamon, salt and chia seeds, mix well to remove any lumps.
once combined, add the almond milk, mashed bananas and maple syrup and mix really well, until a pancake batter forms.
leave for 10-15 minutes to thicken.
place a frying pan over a medium heat and add a tablespoon of coconut oil.
once warm, add a heaped tablespoon of the pancake mixture to the middle.
use your spoon to shape the mixture into circles.
leave the mixture to cook, untouched, for 2-3 minutes until the bottom has cooked.
flip the pancakes over and cook on the other side for another 1-2 minutes.

There are two culprits for flat pancakes: your meringue wasn’t strong enough or you over mixed the meringue and egg yolk batter. The meringue is key to making fluffy pancakes so make sure that they hold a stiff peak. Over mixing can lead to deflating the pancakes as well, so do a gentle scoop and fold motion when mixing together the whites and yolks.

Why are my pancakes fluffy then deflate?

All soufflés deflate eventually. The reason why soufflés are so fluffy is the hot air that’s trapped inside. When soufflés cool down, the hot air inside escapes, leaving your pancakes less fluffy. Unfortunately there’s no beating science. The key is eating them right away!
How do I whip the egg whites?

Make sure your utensils are COMPLETELY clean and there is absolutely no oil or fat residue on your whisk or bowl. If you break your yolks as your separating the eggs the whites won’t whip up. Use a stainless steel or glass bowl and make sure it’s completely clean. Don’t use silicone or plastic bowls or utensils – even when they seem clean, there’s a possibility of oily residue that will make it hard for your eggs to whip up properly. Whipping egg whites takes time, so don’t be surprised if it takes a while for them to whip up.

How to make potato pancakes?

Materials

• 3 medium potatoes
• 2 eggs
• 2 spoons of flour (I use corn flour)
• Grated cheddar, about 100 g
• If you wish, parsley and scallion
• Salt & pepper

To fry;

Olive oil

Fabrication

• Peel and grate the potatoes.
• Sprinkle some salt on the potatoes and let them express water.
• Squeeze out excess water with your hand and put the potatoes in a bowl. Add the remaining ingredients and mix well.
• Heat the oil in a shallow pan. Take the mixture with a spoon and drop it into the oil.
• Cook both sides.
• Serve hot.