Little oat pancakes for breakfast

During the winter getting up in the morning is hard, because it is still dark outside at 7am and it seems rather unnatural to leave my bed when not even the birds are awake yet. However, yesterday I had slept longer than usual. I had eaten my dinner and was lying on the sofa listening to the soothing voice of Karen Savage, the reader of the audiobook of Anne of Avonlea, when suddenly I dozed off and before I knew it I was sleeping. So this morning my battery was completely full. Therefore I got up without any fuss and decided to make some nice oat pancakes for breakfast to surprise my boyfriend. Last time I made them he taught me how to flip them with one smooth move, something I had never done out of fear of ruining the pancakes. I have always been very clumsy with these kind of things, but I think I'm finally getting the hang of it. I flipped all the pancakes by myself, except for the last one, which was too big and scary. Fortunately by then my boyfriend was already downstairs. No doubt he woke up because of the sweet smell of hot coconut-oil! The primary reason I use oatmeal instead of wheat, is because I am trying to eat less gluten because of my eczema. It had been getting worse lately and I was curious to see whether being careful with gluten and dairy products would help. There hasn't been any unbearable itching these days, so I guess I was right to make these little changes to my diet. These oat flower pancakes are quick, easy and very tasty! Ingredients, makes 6 small pancakes - 110g oat flour - 240mL milk (I used almond milk, but you can choose any kind you like) - 1 organic egg - 1tsp of baking powder - a pinch of salt - 1/2 tsp cinnamon - 1/2 tsp cardamom - 1/2 tsp ground ginger - coconut-oil Put all the dry ingredients in a bowl and mix them. Make a well in the centre of the flour mixture. Pour the milk into it and add the egg. Stir with a fork or a whip until your batter is smooth. Alternatively you can put everything in a blender en mix it that way. Put a teaspoon of coconut oil in a little frying pan and make sure it is very hot. Put about two or three tablespoons of the batter in the pan and gently spread the batter into a 10 cm circle. When the edges look dry (less than a minute in my case) flip the pancake and shortly cook the other side. Repeat until you finished your batter. If your pan gets to dry during the process, add some more coconut-oil. Serve warm or cold with jam or, my favourite, apple syrup. Enjoy!