I’m sure many of you, like me, have tried dozens versions of ‘healthy’ pancakes over the years. Gluten-free ones, dairy-free ones, ones made with just eggs and bananas and vegan ones too. Unfortunately, it’s rare to find a pancake recipe that works time and time again. And one that doesn’t result in misshapen, soggy pancakes that fall apart and taste bland. I want that soft yet chewy pancake texture.If you are with me, then this recipe is for you.
These oat pancakes are just about the easiest thing to make.
Plus they have no gluten, dairy or eggs and they turn out perfectly every time!
While not a pancake addict like my boyfriend, Ben, I do enjoy a good pancake and this recipe does not disappoint. Since creating this recipe about two months ago, I have made these pancakes over and over again because they are just that good! The fresh strawberries and maple cashew butter sauce take them to a whole other level! Feel free to substitute any other berries of your choice.
Can’t wait for you to give them a try and let me know what you think!
Oat Pancakes with Fresh Strawberries and Maple Cashew Butter Sauce
Makes 3 servings
1/2 tablespoon apple cider vinegar
1 cup full-fat coconut milk (from a can so it’s thick)
1 cup rolled oats
1 cup oat flour
1 medium ripe banana
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 tablespoons coconut oil
Cashew Butter Maple Sauce
1 tablespoon maple syrup
2 tablespoons cashew butter
1 tablespoon coconut milk
1 tablespoon water
For serving: 2 cups fresh strawberries, sliced
- Stir the coconut milk and apple cider vinegar together. Set aside and allow to curdle while you mix up the other ingredients.
- In a food processor, add your rolled oats. Process until almost a flour but very small pieces still remain.
- Add all of your remaining ingredients (except coconut oil) including coconut milk.
- Process until smooth. The mixture will be thick.
- Heat a skillet over medium heat with a generous amount of oil. Add about 2-3 tablespoons of batter for each pancake to your skillet. Repeat with as many pancakes as your skillet will fit.
- Add a little more coconut oil, if needed. Flip your pancakes once the tops begin to bubble and the edges become golden brown.
- Continue to add coconut oil and make more pancakes until all of your batter is finished.
- To make the cashew butter maple sauce, whisk all of the ingredients together until smooth.
- Serve pancakes with sliced fresh strawberries and a generous dollop of cashew butter maple sauce.
NOTE: These pancakes will keep well in the fridge. Make ahead and reheat before eating, if desired.