I’m obsessed with pancakes for breakfast. I’m currently trying new kinds of flours and different ways to get them fluffier. And don’t even get me started on the toppings: when was the last time you had pomegranates on your pancakes? Exactly, never.
This is your chance to try this new recipe full of flavor and wild colors! Nature’s rubies will leave you impressed with their rich flavor and the way that they contrast so well with the warmth and of the pancakes!
Laura Perez Gavidia
Oatmeal Pancakes
I got yet another pancake recipe for the books. This particular recipe is gluten free, just as my other pancakes. These oatmeal pancakes are fluffy, extremely light on your stomach (therefore very easy to digest) and they taste delicious.
Save RecipeIngredients
1 ripe banana
¼ cup Forager’s vegan yogurt (optional)
1 cup dry oats
1 cup almond/coconut milk
1 tbsp. pre-soaked chia seeds
1 tbsp. almond butter
Instructions
- While you prepare your batter, put a non-stick pan on medium heat
- Blend all ingredients in a high speed blender
- Using a ¼ cup measuring cup, scoop batter on hot non-stick pan. Do not use oil, you won’t even need it, they’ll come right off the pan without any issues.
- Cook each side 4-5 minutes on medium heat.
- Once they’re ready, top your pancakes with more vegan yogurt (optional), your favorite fruit, nut butter and organic maple syrup! Enjoy!
Calories
1118 cal
Fat
68 g
Carbs
115 g
Protein
32 g
7.8.1.2
11
https://beetabella.com/oatmeal-pancakes/
Laura Perez Gavidia
