What is as healthy as a bowl of oatmeal and as fun as pancakes? This amazing recipe combines the two breakfast favorites into one. Surprise your mom with this delicious take on breakfast for Mother’s Day — or anytime!
To save time, the oat flour mixture can be prepared in advance and stored in an air-tight container.
Recipe adapted from Unprocessed People by Heather D'Eliso Gordon, RD, CSSD Nutrition Health Coach.
*Any type of unsweetened plant milk (oat, soy, almond, rice, hemp, etc.) or even water can be used and the pancakes turn out equally delicious.
*To toast pecans, place raw pecans on a baking sheet and toast in the oven at 400 degrees for 5 to 7 minutes; they can burn quickly so keep an eye on them. Let cool before storing or blending.
Note: Due to the use of oat flour, the batter will thicken as it sits. You might need to add a little extra liquid toward the end of cooking to thin it out again. If prepared oat flour is used, the pancake texture will be slightly different; less milk may be needed.
The pancakes will stay fresh for 4 to 5 days in the refrigerator and can be frozen for 1 month.
The pancakes easily can be made into muffins by adding 1 teaspoon baking powder and baking at 350 degrees for 20 to 25 minutes in a muffin pan.