I realize now, I should have taken more pictures while I was making these for breakfast yesterday. I posted this picture on Facebook and Instagram and it became a hit. I had no idea so many people would want to give it a try.
These are delicious! Really. I actually like these more than buttermilk pancakes. And I love that you know everything that goes into these fluffy cakes of goodness. No preservatives. My 17-month-old devoured her serving. I think I may even be able to get my husband to eat these when he returns from this deployment (he’s not a big pancake fan).
1 1/4 C organic rolled oats
1 egg, beaten
3/4 C organic unsweetened vanilla coconut milk (you can use regular milk or almond milk as well)
1 T raw local honey
1 T coconut oil
1 T baking powder
1/4 tsp salt
1 tsp vanilla
Process the oats in a blender or food processor until smooth. It’ll have the consistency of flour. In a separate bowl, whisk the egg. Add all of the ingredients to the whisked egg. Stir until combined.
You can now use the batter for pancakes OR waffles. I used a little bit of coconut oil in my pan while making my pancakes. Follow the instructions that came with your waffle iron.
This recipe yields 4-5 pancakes, depending on how large or small you make them. To make this vegan, you an omit the egg and add 1 ripe, smashed banana. And if you’re a strict vegan, you can use agave syrup instead of honey 🙂
// Karissa <3