Ingredients2/3 cup rolled oats
1 cup almond milk
2 scoops (30g) Red Seal Vanilla Protein Powder
Pinch of salt
1 ½ tsp coconut oil
Cooking Time1 hour 20 minutes
Place oats into the bowl of a food processor or blender and blitz until finely chopped.
Add eggs, almond milk, protein powder, salt and coconut oil into the blender. Cover and then blend until smooth.
Pour the mixture into a jug, cover and refrigerate for 1 hour.
Heat a frying pan or crepe pan over a medium heat, add a drizzle of oil, swirling to cover the base.
Pour enough batter into the frying pan to just coat the surface. Cook for a minute or so before flipping the pancakes and then continuing to cook until lightly golden. Repeat with remaining batter.
Serve the pancakes with maple syrup, fresh fruit, toasted coconut etc…