Oatmeal Pancakes
, 25 min
Serves 2 to 3 (about 6 pancakes)
Fluffy gluten-free pancakes made by blending whole rolled oats and the wet ingredients into a batter in one go.
| 120 ml unsweetened almond milk, plus more as needed | Blend until smooth, stir in bowl | Cook 1-2 min per side, medium-low | Serve with syrup & fruit |
| 120 g whole milk Greek yogurt | |||
| 1 large egg | |||
| 2 tbsp maple syrup (for the batter) | |||
| 1 tbsp avocado oil (for the batter) | |||
| 1 tsp vanilla extract | |||
| 180 g whole rolled oats | |||
| 2 tsp baking powder | |||
| 1/2 tsp cinnamon | |||
| 1/2 tsp sea salt | |||
| avocado oil, for the pan | |||
| maple syrup, for serving | |||
| fresh fruit, for serving |
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