Lately oat flour has been my go to substitute for all purpose flour, I find it makes recipes more filling. I love making a big batch of these and freezing them for a quick breakfast in the morning. Just pop them in the toaster. They’re also super yummy topped with a little crunchy peanut butter for some extra protein.
Makes 4 – 5 Small Pancakes
1 cup of oat flour
1 pinch of salt
1/2 tsp of baking soda
1/2 cup of vanilla unsweetened almond milk
1/4 cup of unsweetened flaked coconut
1/4 tsp of vanilla extract
1 tsp of vegan butter
1 tbsp of pure maple syrup
1 tbsp of chopped walnuts
1 tbsp of unsweetened flaked coconut
1 tsp of hemp hearts
In a food processor, add 1 1/2 cups of large flake oats. Blend into a powder and set aside. Rinse out the food processor and blend 1 banana for 30 seconds until smooth.
In a medium bowl combine oat flour, salt, baking powder, almond milk, banana and vanilla. Whisk together until combined. Stir in coconut.
In a frying pan over medium heat add vegan butter. Once melted scoop 1/4 cup of pancake mixture into the pan. Cook on each side for 2 – 3 minutes.
Top with maple syrup, walnuts, coconut and hemp hearts. Serve immediately or freeze for up to 1 month.
Notes: These pancakes are also gluten-free depending on the type of oats used.