Oatmeal Pancakes with Nut Butter Syrup
These hearty, gluten-free pancakes come together easily and taste like a bowl of oatmeal in pancake form! The nut butter/maple syrup is the perfect creamy, sweet and nutty topping. Full of fiber and healthy fats, these pancakes will keep you full and satisfied all morning!
Servings 1
Ingredients
- 1/4 cup Quick cook Steel Cut Oats (must use "quick cook")
- 1/4 cup Unsweetened vanilla non-dairy milk (almond, soy, oat) Use more if necessary to thin batter.
- 1 tbsp ground flax (flaxmeal)
- 1 tbsp pure maple syrup
- 1/4 cup flour (oat, almond, brown rice)
- 2 tsp baking powder
- 1/4 tsp ground cinnamon
- Coconut oil- for greasing pan
- NUT BUTTER TOPPING
- 2 tbsp pure maple syrup
- 1 tbsp nut butter of choice, at room temperature (almond, peanut, cashew, pecan)
- 1/4 tsp ground cinnamon (optional)
Instructions
- Whisk together oats, milk, ground flax and maple syrup in a medium bowl. Set aside for five minutes.
- Whisk in flour, baking powder and cinnamon until smooth and combined.
- Preheat a skillet pan over medium heat. Add a small amount of coconut oil to the pan to melt.
- Add batter in scant 1/4 cup spoonfuls. Cook until bubbles form and edges firm up, about 5 minutes. Flip and cook on the other side about 3-5 minutes more or until golden brown on both sides.
- Plate up and drizzle with nut-butter topping or topping of choice, enjoy!
- NUT BUTTER:
- Stir together nut butter and maple syrup (and optional cinnamon) until smooth and creamy. Add more syrup if necessary to make it more pourable. Drizzle over warm pancakes.
Notes
You can make your own healthy, gluten-free flour with the food processor:
Oat Flour: Grind old-fashioned oats until a flour-like consistency forms.
Almond Flour: Grind whole or sliced almonds until a powder/flour-like consistency forms. Do not overgrind or you'll have almond butter!
Brown Rice Flour: Available at stores.