Get ready for a healthy morning with this recipe. Oats are high in fiber, which keeps you fuller longer and keeps your colon nice and healthy. Feel free to stir in fresh fruit into the batter (not blended in!), such as fresh sliced bananas, frozen blueberries, diced apples.
Makes 8 pancakes
1 1/2 cups oats (rolled, quick, or instant)
4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 cups soymilk, almond milk, or 3/4 cup coconut milk + 3/4 cup water
1 tbsp vegetable oil plus more for the pan
1 tbsp coconut or muscovado sugar
Sliced fresh fruit
Maple syrup, coconectar, or agave nectar
- Place the dry ingredients in a blender and blend until the oats turn into powder.
- Add the wet ingredients and blend until just mixed through. Don’t overmix. Let the batter sit for 5 minutes to thicken.
- Warm a non-stick skillet over medium heat. Pour a 1/3 cupful of batter into the pan. Cook for about 3-4 minutes until small bubbles start to form on the center and outer edge of the pancake. Check if the bottom is golden brown; flip over and cook the other side until golden brown, about 1 minute. Transfer the pancake to a plate and repeat with the rest of the batter.
- Serve pancakes with fresh fruit and liquid sweetener of choice.
- You can pre-blend the oats beforehand into a flour; measure out 1 1/2 cups of oat flour and stir the pancake batter with a whisk in a mixing bowl.