Pancakes are always a popular breakfast item to have in the pantry. They are easy and pretty sure to please the entire family. The difficult thing when it comes to pancakes is they don't travel well. They are best served hot from the skillet with a bit of butter, fresh fruit and maple syrup. So we came up with a to-go slice inspired by pancakes but sure to travel. Pack this in the kids lunchboxes or grab for a quick afternoon pick-me-up.
Time to prep: 10 min
Time to cook & cool: 30 min+ 20 min to cool
Nutrition per serve: 169kcal, 9.8g fat, 2.5g protein, 7g carbohydrates
125g coconut oil
½ cup maple syrup (in store only)
1 tsp baking soda, dissolved in 2 tbsp boiling water
2 cups rolled oats (not jumbo)
1 cup flour
½ cup desiccated coconut
Pinch of salt
¼ cup brown sugar
½ cup sunflower seeds
¼ cup pumpkin seeds, roughly chopped
Preheat the oven to 200℃
Place coconut oil and maple syrup in a small saucepan and heat gently over medium-low heat. Meanwhile combine the oats, flour, coconut, salt, sugar and sunflower seeds in a large bowl. Roughly chop the pumpkin seeds and add them to the bowl. Make a well in the middle.
Once the coconut oil is melted, dissolve the baking soda in boiling water and add immediately to the pot with oil and syrup. Watch it fizz and then remove from the heat. Stir into the dry ingredients, mixing well to fully incorporate.
Line an oven dish (20x30cm) with baking paper, and spread out the mixture in the dish, patting down firmly.
Bake in the preheated oven for 20-25 minutes, until golden and set. Remove from the oven and place the dish on a heat proof board, to cool to room temperature.