Saturday, March 25, 2017

Oatmeal & Almond Flour Pancakes with Maple Syrup Yogurt and Strawberries

Birthday pancakes for the birthday boy!  I made these a few weekends ago for Calum's 1st birthday weekend.  I usually use this Oatmeal Pancake recipe but after making these cookies with almond flour / almond meal / ground almonds, I'm a convert.

These pancakes are healthy, light, spongy and delicious.  Especially with some yogurt mixed with maple syrup and fresh strawberries, yum!

"Beep! Beep!  Coming through - I've got pancakes to eat!!"


I now grind oatmeal before making pancakes since if I don't wait long enough and leave the oats whole, they are kind of raw and not easy to eat.  The wheat germ was an after thought.  I added a few tablespoons, but you don't have to.

The batter is a little runny when you first mix it.  Let it sit for 15 minutes or so to let the oatmeal absorb some liquid and firm up to make a better batter consistency.

I didn't feel like I should give Calum straight maple syrup so adding yogurt gave the syrup a healthier spin...

Oatmeal & Almond Flour Pancakes

1 cup oats
1 1/2 c almond meal
1 tsp baking soda
1 tsp salt
3 tbsp sugar
1 - 2 tbsp wheat germ (optional)
1/4 melted coconut oil
1 1/2 cup almond milk
2 eggs, whisked


Grind your oats and then mix with all dry ingredients.  Melt the coconut oil and let cool slightly, then ad to dry ingredients.  Next add your milk (regular milk is fine too).  And if the batter is cool enough so far add your eggs and mix it up!  Let the batter sit for 15 minutes to thicken.

When you're ready to start cooking, heat a skillet and melt some butter on it before pouring about 1/3 cup of batter on.  Once the pancake is bubbly, flip and let cook the rest of the way (a few minutes).  Serve hot with maple syrup mixed in plain yogurt and fresh strawberries like we did - or keep it simple and stick with warm maple syrup and hopefully more butter.

I hope you like these as much as we did!

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