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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.
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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