For these pancakes I used oat flour, however you can also use buckwheat flour which is another wonderfully naturally gluten free option. Buckwheat flour is also a little more GI friendly too.

Ingredients (2 servings):

100g oat/buckwheat flour

50ML plant milk

2 eggs

2 tsp cinnamon

Toppings: flaked almonds, cacao nibs, yoghurt of choice.

Method:

Simply blitz your flour, plant milk, cinnamon & egg together until it forms a thick liquid pancake batter consistency.

To make the jam: 400g strawberries, 1 tbsp chia seeds, 2 tbsp collagen powder. In a pan, gently bubble on medium heat on the hob until the strawberries are nice and soft. Add the chia seeds and collagen and mix. Pour the mixture into a jar and allow to cool to room temp before storing in the fridge.