FREE CAD & US SHIPPING on all orders over $100* Please anticipate ongoing shipping delays especially to Eastern provinces
February 06, 2016
Saturdays are usually pancake days at our home, and after our friend Tania made us oat flour pancakes a few months ago while our families went away together to the Sunshine Coast, I was eager to try my own version.
Whenever I make pancakes, I make a double batch and freeze the extras. They make a quick breakfast when I'm not in the mood to make pancakes from scratch, and heat up quickly in our toaster oven.
I didn't take pictures of the process or ingredients, but it's pretty straight forward. Mix dry ingredients with wet, don't stir too much (some lumps are okay with pancakes) and pour using a 1/4c measuring scoop into a pan set to medium-high on the stove top. Flip when bubbles appear or the bottom looks cooked to your liking. Top with whatever you fancy.
So, what to do....
1 3/4c oat flour (I grind up whole oats in the nutribullet)
1 t sugar (I used coconut sugar)
1 T baking powder
1 cup milk (I used almond)
1.5T oil (I used coconut, melted)
We all gobbled them up and I'm always happy when I have some prepared food stowed away in the freezer for another day. They are also perfect for gluten-free folk!
I found the recipe here.
Comments will be approved before showing up.
May 04, 2020
April 03, 2020
Kombucha is good for gut health and full of healthy probiotics. Plus it just tastes good.
April 02, 2020