Oatmeal Pancakes
Ingredients
-
1
cup
rolled oats
-
1
cup
unsweetened almond milk
-
2
large
eggs
-
1
tablespoon
coconut oil, melted
-
1
teaspoon
vanilla extract
-
1
tablespoon
maple syrup
-
⅔
cup
oat flour
-
2
teaspoons
baking powder
-
½
teaspoon
sea salt
-
⅓
cup
chopped pecans
-
1
teaspoon
cinnamon
Instructions
- Combine rolled oats and almond milk in a large bowl and let sit for 10 minutes.
- Add melted coconut oil, eggs, and maple syrup to the oats and mix well.
- Stir in oat flour, baking powder, and cinnamon until just combined, being careful not to overmix.
- Gently fold in chopped pecans.
- Heat a nonstick skillet over medium-high heat and grease it with coconut oil.
- Scoop ¼ cup of batter onto the skillet to form small pancakes.
- Cook until bubbles appear on the surface and the bottoms are golden brown, about 2-3 minutes.
- Flip the pancakes and cook until the other side is golden brown, another 2-3 minutes.
- Transfer pancakes to a warm oven or plate and repeat with remaining batter.
- Serve and enjoy!
Nutrition Facts (estimated)
Servings
4
Calories
310
Total fat
16g
Total carbohydrates
33g
Total protein
10g
Sodium
411mg
Cholesterol
82mg
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