Kiwi Pancakes

Ingredients

• 80 g — kiwi
• 20 g — oat flakes
• 3 tbsp (45 ml) — water
• 25 g — solid sweetener — preferred
• 1 tbsp (15 ml) — oil

Preparation

Blend the kiwi first (the quantity in the recipe is the weight of the peeled fruit), then add a teaspoon of pistachio essence, 3 tablespoons of water, melted coconut oil, the oat flakes and blend until you get a smooth batter with the consistency of sour cream. Spoon the mixture one tablespoon at a time into a non-stick pan (I fit 4–5 at a time) and cook the pancakes for 1–2 minutes on low heat, flipping carefully as they are quite fragile without an egg or another binding ingredient.

Served with blueberries and homemade strawberry jam. Enjoy!

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