Mini oat pancakes recipe
Indulge your tastebuds in these sweet and nutritious pancakes - a delicious Sunday brunch or post-workout feast.
1 cup of rolled oats (use gluten free oats for a GF option)
1/2 cup of coconut milk
2-3 tablespoons of pure maple syrup
1 tablespoon of coconut butter
pinch of cinnamon
pinch of salt
1 teaspoon of brown sugar
fresh strawberries and bananas, chopped
1. Add oats to your food processor and pulse until it forms a fine powder. Add a tiny pinch of salt, cinnamon and brown sugar and mix.
2. Transfer your oat flour to a bowl and add milk, stirring until it becomes an appropriate constancy. (The amount of milk you use depends on the desired thickness. The thicker the mixture, the thicker the pancakes.)
3. Heat coconut butter in a nonstick pan until melted and add one large spoonful of the mixture at a time. If your pan is big enough and you want to make mini pancakes, you can make two at a time.
4. Pile them on a plate and drizzle with pure maple syrup and top with fresh fruit.