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Oat & almond flour SKINNY chocolate pancakes
Gluten-free and packed full of protein, these pancakes are a healthier sweet breakfast choice suitable for gluten-intolerant and diabetic lifestyles. Top your stack of pancakes with a dollop of yoghurt and some homemade mixed berry compote.

Oat & almond flour SKINNY chocolate pancakes

Makes: 5 pancakes

Ingredients

Pancakes:
1/2 cup rolled oats
1 cup almond flour
1/2 cup almond or low-fat milk, plus a few extra tablespoons as needed
1 large egg
3 tsp NOMU SKINNY Hot Chocolate powder
1 tsp baking powder
1/2 tsp NOMU Ground Cinnamon
1/2 tsp NOMU Vanilla Essence
Pinch NOMU Sea Salt

Berry compote:
1 cup frozen mixed berries

To serve:
Plain yoghurt
Mixed fresh berries (optional)

 

Directions

Start by preparing the compote. Place the berries in a saucepan and cook over medium-low heat, covered, until the berries soften and start to release their juices. Continue to simmer the mixture for about 5 minutes, mashing the berries with your spoon, until syrupy and thickened to your liking. Decant the compote into a heatproof jar or bowl and set aside to cool.

For the pancakes, place the oats in a high-powered blender or Nutribullet and blend until fine and powdery. Place the remaining ingredients into the jug and blend to form a smooth batter, adding an extra splash of milk if the batter looks very thick (see Tips).

Heat a little oil or butter in a large frying pan. Dollop 1/4 pancake batter in the middle of the pan and spread into a circle using the back of a spoon. Cook for a few minutes until the batter is set, then flip and cook until golden on both sides. Repeat with the remaining batter.

Serve the pancakes with thick yoghurt, berry compote and fresh berries (or any of your go-to toppings!)

Tips: The oat and almond flour will continue to absorb moisture from the batter as it stands, so feel free to an extra splash of milk to the batter if it gets too thick.

Ingredients

Pancakes:
1/2 cup rolled oats
1 cup almond flour
1/2 cup almond or low-fat milk, plus a few extra tablespoons as needed
1 large egg
3 tsp NOMU SKINNY Hot Chocolate powder
1 tsp baking powder
1/2 tsp NOMU Ground Cinnamon
1/2 tsp NOMU Vanilla Essence
Pinch NOMU Sea Salt

Berry compote:
1 cup frozen mixed berries

To serve:
Plain yoghurt
Mixed fresh berries (optional)

 

Directions

Start by preparing the compote. Place the berries in a saucepan and cook over medium-low heat, covered, until the berries soften and start to release their juices. Continue to simmer the mixture for about 5 minutes, mashing the berries with your spoon, until syrupy and thickened to your liking. Decant the compote into a heatproof jar or bowl and set aside to cool.

For the pancakes, place the oats in a high-powered blender or Nutribullet and blend until fine and powdery. Place the remaining ingredients into the jug and blend to form a smooth batter, adding an extra splash of milk if the batter looks very thick (see Tips).

Heat a little oil or butter in a large frying pan. Dollop 1/4 pancake batter in the middle of the pan and spread into a circle using the back of a spoon. Cook for a few minutes until the batter is set, then flip and cook until golden on both sides. Repeat with the remaining batter.

Serve the pancakes with thick yoghurt, berry compote and fresh berries (or any of your go-to toppings!)

Tips: The oat and almond flour will continue to absorb moisture from the batter as it stands, so feel free to an extra splash of milk to the batter if it gets too thick.

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