New-fashioned Oatmeal Pancakes
Ingredients
The batter
-
2 ½
tablespoons
ground flax seeds
-
2 ¼
cups
almond milk
-
1 ½
teaspoons
apple cider vinegar
-
1 ½
cups
whole wheat pastry flour
-
⅓
cup
quick-cooking oatmeal
-
3
tablespoons
cornstarch or rice flour
-
2
teaspoons
baking powder
-
3
tablespoons
natural cane sugar or fine coconut sugar
-
¼
teaspoon
salt
Optional add-ins and toppings
-
⅓
cup
toasted, chopped walnuts
-
⅓
cup
blueberries (frozen ok)
-
to taste
cinnamon sugar
-
to taste
smashed berries
Instructions
- Combine ground flax seeds with ½ cup of hot water and set aside until thickened.
- In a medium bowl, mix almond milk with vinegar and set aside.
- In a large bowl, combine flour, oatmeal, cornstarch, baking powder, sugar, and salt.
- Add the almond milk mixture and flax mixture to the dry ingredients and stir until just combined.
- Heat a well-seasoned cast iron skillet over medium heat and rub with a bit of oil if needed.
- Pour about ⅓ cup of batter into the skillet and cook until the bottom is deep golden, then flip and cook the other side until golden and cooked through.
- Repeat with the remaining batter and serve with toppings.
Nutrition Facts (estimated)
Servings
12 large pancakes
Calories
200
Total fat
5g
Total carbohydrates
35g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
You might also like