| 9 | 25 | 342 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 7 |
| 2 1/3 cup | Oat flour |
| 2 1/3 tbsp | Quick oats |
| 2 1/3 tsp | Cinnamon |
| 1 tbsp | Baking powder |
| 1 cup | Applesauce, unsweetened |
| 1/2 cup | Oat Milk, Minor Figures Dairy (any brand, unsweetened) |
| 1/3 cup | Maple syrup |
| 1 tbsp | Coconut oil (for the pan) |
| 7 large | Egg |
In a mixing bowl, combine the oat flour, quick oats, cinnamon, and baking powder. Stir in the eggs, apple sauce, oat milk, and maple syrup.
Heat a nonstick pan over medium-low heat. Lightly brush the pan with the oil. Spoon the batter into the pan in 1/3 cup portions. Cook the pancakes for about four minutes per side. Repeat with the remaining batter. Serve and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days or freeze for up to three months. Reheat in a dry pan or a toaster.
Serving Size
One serving is two pancakes.
Additional Toppings
Butter, peanut butter, coconut butter, or maple syrup.
No Oat Milk
Use almond milk instead.
No Coconut Oil
Use avocado oil instead.
| Grain | 2.1 |
| Meat Alternative | 0.6 |
