Wake up to this delicious and nutritious oat Metabolic Balance friendly pancake with blueberry, vanilla and cinnamon sauce is a great way to start the day! Inspired by Australian-based practitioner, Jelena Dakic, this recipe is perfect for strict phase 2 and is made with camel milk, is oil-free, and is sure to satisfy your taste buds.
Here’s how to make it:
- Blend 1 cup of rolled oats with your milk allowance for 30 seconds. Let it sit for 5 minutes.
- Heat up a non-stick pan on low to medium heat and pour the batter into the pan. Cook on low for a few minutes, covering it to speed up the process.
- When the top surface is smooth, flip the pancake and cook for another minute.
- While the pancake is cooking, pop your frozen blueberries in the microwave with a sprinkle of cinnamon and vanilla powder for 3 minutes to make a delicious sauce. For raw blueberries, 90 seconds is sufficient.
- Pour the sauce over the cooked pancake and enjoy!
These pancakes can be made in large batches and stored in an airtight container in the fridge for a week. They’re delicious at room temperature and can be taken to work or school for lunch, but if you reheat them in the microwave for 30 seconds, they’ll taste just as soft and fresh as the moment you made them. Happy cooking!
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