FIG AND PISTACHIO PANCAKES

INGREDIENTS (SERVES 2):

- 40g oats - ½ banana - 125ml oat milk - Sprinkle of sea salt - 1 tsp baking powder - ½ tbsp maple syrup - 15g dairy-free butter - 2 figs - 10g pistachio nuts, chopped - 1 tsp icing sugar - Splash of water - 1 tsp desiccated coconut

METHOD

Blend the oats until they resemble a fine flour. Place into a bowl and add baking powder and salt. In another bowl, mash the banana and add in the oat milk, maple syrup and melted butter, then whisk together. Add the wet ingredients to the dry ingredients and mix together until combined. Add a splash more oat milk if the mixture seems too thick (it should be thick but pourable). Heat a non-stick frying pan on a medium heat and pour in a ladle-full of mixture. Wait for bubbles to appear on the surface of the pancake and then turn over. Cook for a further 2 minutes on the second side. Mix the icing sugar and water to create your drizzle. Create your pancake stack and top with the figs, coconut, pistachios and icing drizzle.

PER SERVING Kcals: 268 | Protein: 5.3g | Fats: 12g | Carbs: 33g