INGREDIENTS
Dry
- 1 cup all purpose flour
- ½ cup whole wheat flour
- ⅓ cup quick cooking oats
- 2 tablespoons cocoa powder (optional)
- 3 teaspoons baking powder
- 2 tablespoons white sugar
- ¼ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
Wet
- 1 ½ cups almond milk
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
Potential Substitutions
- Almond milk – any other non-dairy milk (or dairy milk for non-vegans)
- Coconut oil – any neutral flavor oil (or melted butter for non-vegans)
PREPARATION
1.
In a large bowl combine together the dry ingredients and make a well in the center.
2.
Add the wet ingredients one by one to the well and stir together with a whisk. Let the batter rest for at least 10 minutes before making the pancakes.
3.
Meanwhile heat a pan at medium-high for about 5 minutes. Once the pan is hot enough, pour about ⅓ cup of batter (per pancake). Wait for bubbles to appear all over the pancake and the flip it over the other side and cook for another 30-45 seconds.
4.
Repeat the same for rest of the batter. Serve the pancakes warm with toppings of your choice.
NOTES
If chocolate pancakes are desired, add ¼ cup cocoa powder and ¾ cup flour
To add a flavorful twist, cinnamon is optional.
It is highly recommend to prepare this batter at least 10-15 minutes ahead of making the pancakes. This helps the oats to soften and give a good texture.