Savoury Oat Pancakes

• 1/2 cup oat flour
• 2 tablespoons flour flaxseed, approx 20g
• 1 tablespoon chia seeds
• 250 milliliters milk your choice, cow's, almond, I used oat milk
• 1 pinch salt
• 1 egg per person plus a bit of butter or coconut oil to cook the egg
• cucumber slices
• toasted pumpkin seeds see notes below how to toast them
• cress
• chilli flakes optional
• sunflower seed spread, link to recipe in the post on VeryBreakfast website

1. In a jug mix oat flour, flaxseed flour, chia seeds and pinch of salt.
2. Add 150 ml of milk, mix well.
3. Heat non-stick pan over medium heat.
4. Add remaining 100 ml of milk to the batter and mix.
5. Pour pancakes on the hot pan and cook for approx 2-3 minutes on one side and another minute on other side.
6. When pancakes are done, toast pumpkin seeds on the hot dry pan until lightly golden. Put aside when done.
7. Add a bit of oil (coconut oil or butter) to the still hot pan and cook an egg to your liking (runny yolk is what I would suggest).
8. Serve pancakes with egg on top, sunflower seed spread, toasted sunflower seeds, slices of cucumber, cress and chilli flakes (optional)
9. Makes approx 9 pancakes

flour, flour, chia seeds, milliliters milk, salt, egg, cucumber slices, pumpkin seeds see notes, cress, chilli flakes, sunflower

Taken from www.yummly.com/recipe/Savoury-Oat-Pancakes-1572874 (may not work)