I am a firm believer that celebration meals can be at any time of the day. One of my favourite times being breakfast time because I can celebrate with pancakes.

Back in September 2018, I was humbled and thrilled to reach 1,500 followers on my Facebook page. I was just delighted to see that there was a reason why I put out my content – people actually enjoy it.To celebrate this achievement, I hooked up with Chia Bia to run a competition on Instagram.

For a celebratory breakfast, I made these delicious oats and seeds pancakes. The oats provide a nutty texture which contrast really well with the creamy cottage cheese I use to sandwich my pancakes together. To make this recipe dairy-free, use a dairy-free milk. To make the pancakes gluten-free, use a gluten-free flour blend from the supermarket and, if you can tolerate, certified gluten-free porridge oats.

Hope you enjoy.

Amy x

Ingredients
1/4 cup self-raising flour
1/4 cup porridge oats
1 tsp baking powder
1 tbsp Chia, Apple & Cinnamon
1 tsp caster sugar (optional)
1 egg
1 tsp vanilla essence
Approx. 200ml milk

Method
Mix together the flour, oats, baking powder, Chia, Apple & Cinnamon and caster sugar.

Make a well in the centre and crack in the egg and add the vanilla essence.

Using a wooden spoon gently and gradually add in the milk to make a smooth batter, adding more or less milk to get your desired consistency for think or thin pancakes.

Cook on a non-stick pan and serve with cottage cheese, carmelised apple, a scattering of sultanas and a sprinkle of cinnamon.