Recipe courtesy of Jessica Woolf owner of Nutri-nibbles
60g gluten free oats
120ml unsweetened almond milk
1/4 tsp. gluten free baking powder
1 tsp. maca powder
Cinnamon and Stevia drops to taste
1/2 tsp. vanilla extract
Pinch of Himalayan sea salt
1 tbsp. coconut flour
Toppings: 1 tbsp. coconut butter, 1tbsp chocolate pb2, heated blueberries and caramelised banana.
Blend all ingredients besides blueberries in a blender (leaving a few pieces of banana for topping). Heat a pan with coconut oil spray. Add a few blueberries to mixture and cook, flipping half way through. Slice bananas and caramelize each side in a pan whilst heating berries too. Top with toppings and stevia drops.