Fluffy Oat Pancakes
February 27, 2017 | Serves 2
- 1 Cup of Gluten Free Oats (100g)
- 2 Teaspoons of Baking Powder
- Pinch of Sea Salt
- 3 Tablespoons of Melted Coconut Oil
- 2 Tablespoons of Maple Syrup
- 1 Egg
- 200-250ml of Almond Milk
To Serve: Maple Syrup, Nut Butter, Berries, Banana etc
These fluffy oat pancakes are thicker, american style pancakes perfect for stacking high and smothering in nut butter and toppings. I usually make buckwheat pancakes but these are the best when you don’t want to make a trip to the health store, you should have everything in your cupboard. They’re amazing with Chocolate Hazelnut Butter and bananas or some berries and nut butter like in the pictures.
Add the oats to your food processor/blender and blitz on high until you have a very fine flour. Add the oat flour to a large bowl and mix well with the baking powder and salt.
Whisk the egg and add into the oat flour with the melted coconut oil and maple syrup. Gradually pour in the almond milk, while whisking, until you get the right consistency, depending on how thick you like them you may want to use a little less. Whisk really well until smooth.
Add a little coconut oil to a non stick pan on medium heat. When it’s hot, pour in about a sixth of the mixture. Cook for a few minutes until bubbles start to form in the middle and it lifts from the pan easily. Flip and cook for about 30 seconds on the other side. Repeat with all the pancakes, stacking them on top of each other to keep them warm.
Serve with some maple syrup and your favourite toppings.