Mini Oatmeal Waffles/Pancakes

9 20 159
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 6
Mini Oatmeal Waffles/Pancakes
Health Highlights

Ingredients


2/3 cup Almond milk, unsweetened (or other non-dairy milk)
2 tbsp Coconut oil (melted)
1 tbsp Apple cider vinegar
1 tbsp Maple syrup, pure (or honey)
2 tsp Vanilla extract, pure
1 cup Rolled oats- Gluten Free
1/2 tsp Baking soda
1/2 tsp Cinnamon
1/4 tsp Salt

Instructions


  1. In a medium bowl, stir together the milk, coconut oil (or butter), vinegar, maple syrup, and vanilla extract. Don't worry if the melted coconut oil solidifies when combined with cold ingredients; just make sure everything is well mixed together.
  2. Pour rolled oats (if not using pre-made oat flour) into a food processor or high-speed blender and process until it is ground well.
  3. Add the baking soda, salt, and cinnamon to the oat flour. Pulse once or twice until well combined. If using pre-ground oat flour simply combine all the dry ingredients together in a bowl and stir together.
  4. Add the oat flour mixture to the wet ingredients. Stir until just combined, being careful not to over-mix. The batter will be thin. It will thicken a bit while it sits but it should remain thin and pourable. If it thickens too much add a splash of milk to thin it out.
  5. Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat. Once the pan is hot, lightly oil the cooking surface with butter or coconut oil.
  6. Ladle or pour 1/4 cup batter onto the pan for each pancake, being careful not to overcrowd the pan. Let the pancakes cook until small bubbles on the top form and the underside is golden brown (about 3-4 minutes).
  7. Once the bottom side has cooked sufficiently, flip and cook for another couple of minutes or so, until golden brown on both sides.
  8. Serve with berries or sliced apples, maple syrup, and almond butter for dipping!
     

Notes:

Storage

  • To freeze, allow pancakes to cool completely, then store in an airtight container in the freezer, separating each pancake with parchment paper or plastic wrap.
  • When ready to eat, reheat in a warm oven or toaster.

Nutrition Facts

Per Portion

Calories 159
Calories from fat 63
Calories from saturated fat 39
Total Fat 7.0 g
Saturated Fat 4.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.0 g
Cholesterol 0
Sodium 226 mg
Potassium 124 mg
Total Carbohydrate 21.2 g
Dietary Fiber 2.9 g
Sugars 3.2 g
Protein 3.4 g

Dietary servings

Per Portion


Grain 1.3
Milk Alternative 0.1

Energy sources


Pygal2%385.04588015193790.9216523301694750%453.6254329350947174.6103134766702640%307.2956612761296180.071218621090948%360.468317539481293.3649814667333350%40%8%AlcoholCarbohydratesFatProtein

Meal Type(s)

Breakfast
  • Crystal Crystal (April 11, 2021, 8:46 a.m.)

    Does this recipes require eggs?There are eggs in the instructions but not listed in the ingredient list.

  • Loni Garatziotis Loni Garatziotis (July 11, 2021, 9:42 a.m.)

    no- i dont see eggs in recipe





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