Oats are my #1 breakfast grain. I’ll either eat them soaked overnight, baked, in steel cut form, or the most fun way: pancakes!
They are a whole grain higher in plant-based protein yet full of fiber and energy-giving carbohydrates. Paired with peanut (or other nut/seed) butter, these pancakes provide a beautifully balanced macronutrient ratio for a good morning energy burst.
- 1 1/2 cups rolled oats
- ¼ tsp. salt
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1 flax egg*
- 1 c. oat milk
- 2 tbsp. coconut sugar
- ¼ c. plain coconut yogurt
- 1 tsp. vanilla
- ½ c. mini chocolate chips or blueberries
- Peanut butter or other preferred spread
- Place all ingredients into a blender (baking powder last). Blend for 1 minute until fully mixed. Stir in chocolate chips or blueberries.
- Drop by ⅓ cup onto a pan over medium heat, cook 1-2 minutes per side until golden brown.
- Serve with peanut butter, jam, and/or maple syrup. Sprinkle with hemp seeds for addition plant protein + fiber.
*Note: to make a flax egg: combine 1 tbsp. ground flaxseed + 2.5 tbsp. water, let rest 5 minutes before mixing into batter.
For a fun fall/winter twist, sub the cinnamon for pumpkin pie of gingerbread spice blends!
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