Starting my Sunday morning with pancakes for breakfast? That is having a good start in the morning if you ask me.

There are lots of people who are very anti Sundays, but I personally like them. Sunday is one of those typical “staying home”-days where you take care of yourself a little bit extra after a (tough) work week and the enjoyments of the weekend, when at the same time you prepare for the next week. Having something extra delicious for breakfast - like pancakes - just makes the day a whole lot better.

I have really not been good at making pancakes. My dad used to be a pro, making the best pancakes ever existing (oh how I miss them), but I guess I didn’t get the “pancake-making-master”-genes. Weirdly enough, it was gluten free and vegan pancakes that had to be made before I started to get good at making pancakes though. I really like this recipe, and yo just have to eat it the way I do - with fresh figs and almond butter.

THIS RECIPE IS

• Vegan

• Gluten Free

• Free from refined sugar

• Egg Free

Vegan Gluten Free Thin Pancakes with Fresh Figs

Approx. 5 pancakes

INGREDIENTS

1 dl gluten free rolled oats

1 tbsp chia seeds

2,5 dl plant based milk of choice

1 tbsp coconut sugar or stevia

1/2 tsp baking powder

Pinch of real vanilla powder

Pinch of salt

One drop of bitter almond aroma (can be excluded)

Garnishing: organic almond butter, fresh figs, agave syrup and organic almonds

HOW TO MAKE IT

• Mix your oats in a food blender or with a stick blender first. Add remaning ingredients and mix again to a thicker batter. Let it stand for 10’.

• Heat up optional cooking fat in a frying pan and fry your pancakes.

• Serve the pancakes when still warm with almond butter, fresh figs, chopped almonds and rippled agave syrup.

NOTES

• If you are not gluten intolerant, it’s totally fine to use ordinary oats instead of gluten free oats.

• It’s also possible to ripple over maple syrup or honey if you’d like.