Ingredients: 1 cup oatmeal, 1 tsp baking powder, ¼ tsp sea salt, ¼ tsp cinnamon, 2 small bananas or 1 ½ large ones, ½ cup milk, 2 tsp ground flax seeds (optional. If you do not add flax seeds, then slightly reduce milk quantity), 2 tsp maple syrup or liquid honey, ½ tbsp coconut oil, vanilla extract.
Directions: Melt coconut oil. Grind oat flakes in a blender and mix all the dry ingredients – oat flakes, baking powder, salt, and cinnamon – in a large pot. Mix separately all the soft ingredients – bananas, milk, flax seeds, maple syrup, melted coconut oil and vanilla – in a blender. While stirring constantly, add the dry ingredients to the soft ones. Stir the dough thoroughly. Fry pancakes on medium fire. When serving, decorate pancakes with fresh fruit, mint and maple syrup.

Ingredients: 1 tbsp olive oil, 1 small chopped onion, 2 chopped garlic cloves, 4 cups broth, 300 g oat flakes, 450 g broccoli, 75 g young spinach leaves, 1 bunch green basil, ⅓ cup sour cream, 1 tbsp pesto.
Directions: Heat oil in a heavy bottom saucepan and fry onion on slow fire until it is transparent. Add chopped garlic and fry the mixture for 1 minute. Add broth and oat flakes. When soup boils, reduce heat, cover and simmer it for 5 minutes. Then add broccoli and cook for 6-7 minutes or until broccoli are softened. Add spinach leaves and cook for 1 minute. Put the saucepan aside from the fire and let the soup cool slightly. Add basil leaves and mash the soup with a blender to even puree texture. Mix sour cream and pesto in a separate pot. When serving, divide the cream soup between bowls, season it with the mixture of sour cream and pesto, and garnish with basil leaves. Serve with toasted homemade bread.