Ingredients (20-25 pancakes):
15 tablespoons of gluten-free oats
1.25 cup of milk (313 ml)
5 teaspoons of milled linseed
2 tablespoons of xylitol or sugar
Blend all the ingredients.
Wait for 15 minutes for the mixture to get thicker.
Heat up the frying pan and put a bit of coconut oil on it, then spread it with paper roll.
Fry pancakes on both sides (flip them when you see bubbles).