Oats & Coconut Flour Pancakes

For a Serving Size of Two:

Ingredients:

• 60 grams rolled oats
• 30 grams coconut flour
• 75 ml almond milk
• 2 eggs
• 2 teaspoons  coconut oil
• Pinch kosher salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon powder
• 1 ripe banana
• 10 – 12 pieces of slices strawberries

Procedure: 

• Place the rolled oats in a blender or food processor and blend until they become a fine flour.
• In a medium bowl, combine the oat flour, coconut flour, cinnamon, and salt. Mix well.
• In another bowl, whisk together the eggs, milk, vanilla extract, and melted coconut oil until well combined. Mash the ripe banana and add it to the wet ingredients for natural sweetness.
• Add the wet ingredients to the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to allow the coconut flour to absorb the liquid.
• Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of coconut oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, until golden brown.
• Top the pancakes with sliced strawberries and serve!

Nutritional Benefits:

• These pancakes are a nutritious and balanced option, offering a mix of carbohydrates, protein, and healthy fats.
• Rolled oats and coconut flour provide dietary fiber, promoting digestive health and sustained energy.
• Eggs add high-quality protein, essential for muscle repair and growth, while the almond milk and coconut oil contribute healthy fats.
• The ripe banana adds natural sweetness along with vitamins and minerals like potassium and vitamin C. Topping the pancakes with fresh strawberries enhances the dish with additional vitamins, antioxidants, and a refreshing flavor, making this a wholesome and satisfying breakfast choice.

Nutritional Information:

• Calories: 756 kcal
• Protein: 28 g
• Carbohydrates: 96.8 g
• Fat: 28.6 g