My family requested Belgian waffles (page 203) and Oatmeal Pancakes with rhubarb sauce (page 209) for our Christmas breakfast. I was a little surprised at this request, because I make these pancakes at least once a week! (I guess that’s a clear sign that they love them!) This recipe is a super easy kid-friendly meal; and if there’s any leftovers, I freeze them to pull out quick for snacks!
*Make ahead tip* Pre-grind oats and bag up with the dry ingredients to have on hand in your pantry. (We suggest pre-bagging a couple weeks supply to ensure freshness.)
1-1/4 cups coconut milk
2 tablespoons maple syrup
2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon sea salt
3/4 teaspoon baking soda
2 cups rolled oats, ground
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Preheat pancake griddle. In a large bowl, beat eggs with a mixer until frothy. Add remaining ingredients and mix well. Pour batter onto greased, preheated griddle. Cook pancakes 2 to 3 minutes until bubbly and lightly browned. Flip. Continue cooking until done.
Makes 12 to 14 (4 inch) pancakes
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