1 ½ mugs porridge oats (preferably gluten free)
¼ teaspoon salt
½ teaspoon gluten free baking powder
1 teaspoon ground cinnamon
1 mug milk substitute
1 teaspoon vanilla extract
Butter or coconut oil for frying.
Put oats in a food processor and whizz to a flour like consistency.
Transfer to a bowl and add all other dry ingredients.
Mix wet ingredients together. Combine dry and wet until all dry lumps are mixed in.
Heat a large frying pan or griddle pan with oil.
Cook large spoonfuls of batter until coloured both sides. Serve with fruit or bacon or sugar free preserve like St Dalfour.