Cinnamon Oat Pancakes
Recipe by Tina Gravalos
Oat flour and coconut flour are great alternatives for using in pancakes. They still have the density of a traditional pancake but are gluten-free and packed with fibre for supporting digestion, heart health, detoxification, etc.
In a blender or food processor, blend the oats until a flour forms. It doesn’t have to be completely smooth. Pieces of oats give the pancakes a nice texture.
In a large bowl, add the blended oats, coconut flour, cinnamon, coconut sugar, sea salt and baking powder. Mix to combine.
In a small bowl, add the egg and whisk. Add the almond milk and vanilla extract and mix to combine.
Add the wet ingredients into the dry ingredients. Mix to combine.
The batter will be like a cake batter but a little bit thicker because of the oats. If you need to add more liquid, you can do so.
Over medium heat, add 1 tablespoon of coconut oil to a large frying pan (you might need to add more as you go). Once heated, start your first pancake by pouring a ¼ cup of the batter into the pan (using a measuring cup helps). You will need to spread the batter out to get your desired size (aim for approx. ½ inch thickness).
Cook each pancake for 1.5-2 minutes per side, depending on your pan. Keep an eye out for any bubbles or golden brown edges, that will be a sign to flip! You can do 1 or 2 pancakes at a time.
Serve with toppings like nut butter, coconut butter, maple syrup, nuts and seeds, grass-fed butter, berries, coconut whip.
You can store them in an airtight container in the fridge for 2-3 days. You can even freeze them and then pop them in the toaster.
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