This pancake recipe is one of my go to breakfast choices. I love that it is simple, delicious, healthy and doesn’t have any sugar. We just add a little bit of real maple syrup to sweeten things up.
This recipe is vegan, but you can easily use an egg instead of the flax seed egg. If you do not have oat flour, you can sub out for all purpose white flour or whole wheat flour. You can also use a little less milk, add fresh lemon juice and 2 teaspoons of poppy seeds for a fresh taste. Sometimes I even like to add shredded coconut into the batter.
Tips
- Measure out all of the dry ingredients and keep in mason jars in your cabinet so you can easily grab and make breakfast when you are ready.
- Double the batch and freeze the extra pancakes for up to 2 months. Then take out of the freezer and pop into the toaster to heat up.
Healthy Oat Pancakes
April 16, 2018
: 4 servings
: Easy
Ingredients
- 1/2 cup chopping almonds
- 1 cup oat flour
- 3/4 cup rolled oats
- 1 Tbs. baking powder
- dash sea salt
- 1 flax egg (or real egg)
- 1/4 cup coconut oil (melted)
- 1-1/2 cup coconut milk (or milk of choice)
Directions
- Step 1 Mix together flax egg and let sit.
- Step 2 Mix dry ingredients in a separate bowl.
- Step 3 Mix wet ingredients together, then combine with dry ingredients.
- Step 4 Cook on a skillet until golden brown.
