Peanut butter-oat pancakes

Serves 2 (3 pancakes each)


  • 50g whole rolled oats
  • 100ml milk of your choice
  • 1 large egg (whisked)
  • 1 tablespoon coconut flour
  • 1 tablespoon smooth peanut butter + extra for drizzling
  • 1/2 tablespoon apple cider vinegar
  • 1/4 teaspoon bicarbonate of soda
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons butter (sub for coconut oil for non-dairy version)

To serve:

Couple handfuls of blueberries

Natural full fat yoghurt


Mix the oats and milk together and allow to sit for 5 minutes. Add the egg, coconut flour, peanut butter, apple cider vinegar, bicarbonate of soda and cinnamon and mix well to create the batter.

Working in two batches of three heat a medium sized pan to a medium-high heat. Add a teaspoon of butter. Swirl to coat the pan. Add two tablespoons of the batter for each pancake. Cook on each side for 2 minutes and transfer to a plate. Repeat for the second batch.

Serve drizzled with peanut butter, blueberries and yogurt on the side.