Description
Hearty, warm and delicious. These pancakes are the perfect way to start your day. The oats add texture that is a little different than traditional pancakes, and I love it. One of these bad boys and you are super full and satisfied.
Ingredients
- FOR THE FLAX EGGS:
- 2 Tablespoons Ground Flax Seeds
- 6 Tablespoons Water
- FOR THE PANCAKES:
- 3 cups Whole Wheat Pastry Flour
- 2 Tablespoons Baking Powder
- 1 cup Rolled Oats
- 2 teaspoons Cinnamon
- 2 Tablespoons Organic Cane Sugar
- 2 teaspoons Salt
- 2 teaspoons Vanilla Extract
- 3 cups Unsweetened Almond Milk
- 2 Tablespoons Coconut Oil, Melted
Preparation
Combine the “flax eggs” ingredients in a small bowl and put them into the refrigerator while you combine the other ingredients. Allowing it to chill for a few minutes gives it the proper consistency.
Mix together all of the pancakes ingredients (including the flax eggs) in a large mixing bowl, being careful not to over mix.
Heat a griddle or non-stick pan over medium-high heat.
When heated, scoop ½ cup portions of batter into the pan, fitting as many as you can without them touching. Let them cook for about 4 minutes, until bubbles start to form on the top and the edges are firm enough to flip. Flip them. Cook on the opposite side for 3 or 4 minutes more. Remove the cooked pancakes to a plate. Repeat until all of the batter is gone.
