Ingredients:
- 85g oats
- 125g almond milk
- 2 tbsp almond butter
- 2 large eggs
- 2 tbsp maple syrup
- 1 tsp baking powder
- 1 pinch of salt
- For the topping
- 2 heaped tbsp almond butter
- ½ tsp almond essence
- 1 tbsp maple syrup
- Icing sugar, for dusting
- To serve (optional) Greek yoghurt and Maple syrup
Method:
- Preheat the oven to 200°C/180°C fan/gas mark 6 and line an oven-safe dish with parchment paper.
- Place the oats in a blender and blend for one minute, or until the oats reach a floury consistency.
- Add to a bowl with the remaining ingredients and stir for another minute until smooth, then pour into the prepared dish.
- To make the topping, in a separate bowl stir together the almond butter, the almond essence and the maple syrup. Dollop this on top of your batter and spread carefully on top. It doesn’t need to be distributed in an even layer but make sure it’s spread around enough that each portion should get a decent amount of topping.
- Sprinkle the flaked almonds on top and bake for 15-20 minutes.
- Allow to cool slightly, then add a dusting of icing sugar and serve warm with Greek yoghurt or maple syrup if desired.
