Oat Milk Blender Pancakes
Ingredients
The batter
-
1½
cups
unsweetened oat milk
-
2
tablespoons
vinegar
-
1
large
egg
-
1
teaspoon
vanilla extract
-
1
tablespoon
coconut oil, melted
-
1
tablespoon
maple syrup
-
2
cups
uncooked gluten-free rolled oats
-
1
teaspoon
baking powder
-
¼
teaspoon
sea salt
Optional toppings
-
to taste
maple syrup
-
to taste
chocolate chips
-
to taste
blueberries
-
to taste
sliced strawberries
Instructions
- Combine oat milk and vinegar in a blender and let it rest for 5 minutes.
- Add the egg, vanilla, coconut oil, maple syrup, oats, baking powder, and sea salt to the blender.
- Blend on high for 30-40 seconds until smooth.
- Heat a nonstick skillet over medium heat.
- Pour batter onto the skillet to form pancakes about 4 inches in diameter.
- Cook for about 3 minutes, then flip and cook for another 3-4 minutes until golden brown.
- Serve hot with your choice of toppings.
Nutrition Facts (estimated)
Servings
4
Calories
265
Total fat
5.7g
Total carbohydrates
37.1g
Total protein
7.9g
Sodium
236.2mg
Cholesterol
46.5mg
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