Oat Pancakes with Macadamia Nut Butter

It’s possibly one of my favourite recipes – trust me on this one, or try it for yourself… 🙂 Oat pancakes with Macadamia Nut Butter.

Ingredients

Nutritional Information per serving
Calories:	172,9kcal
Fat:	12,1g
of which saturates:	4,6g
Carbohydrates:	10,2g
of which sugars:	0,6g
Fiber:	2,2g
Proteins:	5,8g
Salt:	1,2g

First, we'll have to make the macadamia nut butter (we'll do it the day before):
Place the nuts in a bowl of water for 6-7 hours.
Once drained, place on an oven tray and cook for 10 minutes at 200º.
With the help of a blender or food processor, blend them into a cream.
Then add the coconut oil and salt. Mix well. Allow to cool in the refrigerator for at least 2-3 hours (this will help keep the butter more compact).
The next day, we'll be able to cook our pancakes as usual:
Mix and beat the oat flour with the egg whites.
Cook the pancakes in a pan.
Once ready, put them on the plate and spread over the macadamia nut butter to taste (we can store it refrigerated).
*If you want to make it easier to spread, simply heat the butter in the microwave for a few seconds.

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Review of Oat Pancakes with Macadamia Nut Butter

Nutritional value - 100%

Taste - 100%

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Quick to make - 100%

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HSN Evaluation: 5 /5