Pepita & oat pancakes

Ingredientes

½ cup rolled oats

½ cup pepitas

30 almonds (or about 1/2 c. almond flour)

1-2 teaspoons cinnamon, nutmeg or cardamom, or a combination

2 eggs

2 bananas OR 1/2 can pumpkin puree (+1 Tbs maple syrup)

1 tsp baking powder

Butter or oil for cooking

Instruções

In a food processor, grind oats, pepitas and almonds to a meal as coarse or fine as you prefer. (You can make extra of this mix and store in the fridge for up to 2 weeks, adding the other ingredients in the morning as needed.)

Add spices and baking powder.

Beat eggs and mash fruit or vegetable. Combine eggs and bananas.

Add dry ingredients to egg-banana mixture. Mix well and then allow to sit for 5-10 minutes.

Heat a pan over low heat and add butter or macadamia oil (if using macadamia oil, ensure a low heat to avoid burning).

Spoon pancake mixture into pan. Cook for 2½-3 minutes and then flip over. Flatten slightly with back of spatula, and cook for another 2-3 minutes until cooked.

Serve with berries (blueberries, raspberries, blackberries or strawberries) if tolerated, for a dose of antioxidants, and yoghurt (lactose-free if lactose intolerant). For added sweetness, drizzle with maple syrup (which is FODMAP-friendly).