I’m going to apologize right away that my pancakes are never very “pretty” looking. I cannot make a round pancake to save my life, even if they start out looking good, they get messed up in the flip (I’m a terrible pancake flipper.) So if you have some kind of amazing round, perfect pancake technique, please share.
But more important than looks… my pancakes are tasty, and healthy, of course. 🙂 Ah yes, looks are never the most important thing, its the personality and the brains.
These big and healthy oatmeal pancakes are the perfect thing to start your day. They have tons of protein and fiber. And they’re nice and filling so you won’t end up hungry in an hour. Feel free to exclude the sugar for a sugar free version. You can even replace the coconut oil with more milk or applesauce to cut down on the fat.
Okay, it’s pancake time!
- 1 cup gluten free rolled oats
- 2 tsps baking powder
- ½ cup gluten free all purpose flour
- pinch sea salt
- 1 tsp cinnamon
- 2 tbsp coconut sugar (optional)
- ½ cup unsweetened applesauce
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsps coconut oil (melted)
- ¼ cup milk of choice
- In a large bowl combine all dry ingredients together.
- In a separate bowl mix all wet ingredients together well.
- Stir wet into dry until just combined.
- Fridge batter for at least 15 minutes
- Heat skillet on medium heat.
- Melt some coconut oil in pan to prevent pancakes from sticking.
- Scoop 2 tablespoons on batter for each pancake.
- Cook pancakes until golden brown, flipping once.
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