Oat and Almond Vegan Pancakes

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****These pancakes are made with a Vitamix or high speed blender.****

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I love how easy it is to make your own gluten-free flour with the Vitamix. These pancakes have a combination of flours to give them a chewy, hearty texture. High in protein, complex carbs and healthy fat, they are filling and delicious and make a great brunch paired with fresh fruit and a strong coffee:)

Here is how to make the flours for these pancakes.

To make almond flour:

Take 1 cup of almonds and place them into your high speed blender. Secure the lid and blend on high speed for at least 10 seconds until you have beautiful fluffy flour.

To make oat flour:

Take 2 cups of old fashioned large flake oats and place them in your blender. Secure lid and blend on high speed for 7-12 seconds until you have flour.

You can substitute these flours in most recipes for baking and breads.

OAT AND ALMOND VEGAN PANCAKES

WHAT YOU NEED

  • 1 large very ripe banana (2 small)
  • 2 cups of almond milk
  • 1 cup of raw almonds (made into flour)
  • 2 cups of oats (made into flour)
  • 1 tbsp baking powder
  • 1 tsp of vanilla
  • 2 tsp cinnamon
  • 1/8 cup chia seeds
  • A little coconut oil for greasing the pan

WHAT TO DO

  1. Blend the banana, almond milk and vanilla in your blender until smooth (approx 10 seconds).
  2. Make almond and oat flour (see above) and mix with baking powder, cinnamon, chia seeds.
  3. Add wet ingredients to dry and stir until well combined. The mixture might look a bit running but wait 10 minutes and the chia seeds will thicken it up and help bind it together.
  4. Using a ladle, scoop pancake batter onto a greased pan (or use your pancake maker) on medium heat and wait until you see a few bubbles then flip and cook for another minute on the other side.
  5. Serve with fresh berries, maple syrup and coconut yogurt:)
  6. Enjoy!

This recipe should make about 12-15 pancakes. They make great leftovers and are great to pack for the kids lunches.

xoxo

Rebecca