RECIPE

Yield: about 15 1/3 cup pancakes

Ingredients

1 tablespoon chia seeds
1 tablespoon flaxseed meal
1 cup old-fashioned rolled oats
2 cups oat flour *see note
1 1/2 cups almond milk (coconut water or plain water work as well)
3 large very ripe bananas, mashed
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon pure vanilla extract
2 teaspoons cinnamon
1 tablespoon apple cider vinegar
3 tablespoons maple syrup (honey or agave work as well)
3/4 cup full fat coconut milk

Optional Toppings:
fresh berries
banana slices
maple syrup
coconut shreds

Instructions

1. Combine chia, flaxmeal, oats, and oat flour in a medium mixing bowl and add the almond milk (or water if preferred). Allow mixture to soak for at least 1 hour at room temp (or store in fridge overnight).
2. Mix in remaining ingredients right before cooking and stir until batter is smooth. Heat a large skillet or pancake griddle over medium heat (about 325F/160C) and grease lightly with oil. Pour 1/3 cup size scoops onto griddle and and spread with a spatula then cook for 3 to 4 minutes per side until dark golden brown.
3. Serve hot with your favorite pancake toppings!

Notes

If you don't have oat flour you can simply pulse 3 cups of oats in a food processor of blender until fine.

It's summer here in Patagonia, so all these flowers and blackberries came from my back yard.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

AND A HUGE MASSIVE SHOUT OUT TO@rigaronib for designing my logo!!!! 

   

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