Oat and Cinnamon Pancakes

More pancakes! These are perfect for winter brunches in January and February. Serve with maple syrup, peanut butter and fruit!

100ml rice flour

100ml gluten-free oat flour

100ml porridge oats

1 tsp baking powder

1 tsp cinnamon

1 tbsp coconut sugar

1 tbsp chia seeds

1 tbsp rapeseed oil

150ml plant-based milk

Coconut oil for frying

In a mixing bowl, mix together all the dry ingredients. Add the oil and the milk and stir well. Heat your frying pan with some coconut oil on a medium to low temperature and add the batter with a spoon into smaller (American sized) pancakes. Fry on each side for 2-3 minutes.