Oatmeal Pancakes

 

Oatmeal Pancakes

Oatmeal Pancakes

Two breakfasts combined, deliciously! With fiber-rich oats, these pancakes are a morning indulgence that you can feel good about. I love topping these with a drizzle of nut butter, toasted nuts, and fruit. The warm spices will make your home smell heavenly, and you’ll be whipping up a breakfast that will keep you satisfied, enable better digestion, and blood sugar management – thank you, fiber! Are you a practitioner? Check out our all-in-one system to grow your business.
Prep Time 10 mins
Course Breakfast
Servings 4

Ingredients
  

Ingredients

  • 1 cup rolled oats
  • ¼ tsp. sea salt
  • 1/2 tsp. vanilla bean powder
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1 egg beaten
  • 1& 1/4 cup cashew nut milk
  • 3 Tbsp. dried cranberries
  • 3 Tbsp virgin coconut oil

Toppings:

  • per serving: 2 Tbsp. Nut butter, 1/4 cup nuts (almonds, peanuts, pistachios), ¼ cup Tbsp. hemp, sunflower seeds, ½ cup pumpkin seeds,

Instructions
 

Directions

  • Place rolled oats in blender. Pulse until oats are ground into almost flour like texture.Combine oats with salt, vanilla bean powder, cinnamon and nutmeg. Add egg, cashew nut milk and cranberries and mix until combined.Grease a griddle or large skillet with coconut oil and place over medium heat.Scoop ~1/4 cup of mixture onto griddle and cook until bubbles form on surface of pancake, ~3-4 minutes. Serve with toppings.
Keyword oatmeal, pancakes